Food Menu

evening / dessert / happy hour
Patrons of Plonk enjoy cuisine made from local product when available.
evening   |   dessert   |   happy hour

Evening Menu

plant

house salad / 6

shaggy bear greens, apple, pecorino, candied hazelnut, spiced cider vinaigrette (gf)

 strawberry & baby kale salad / 12

pickled fennel, shaved asparagus, goat feta, black pepper candied hazelnuts, vanilla vinaigrette (gf)

heart of palm ‘crab cake’ / 12

jack fruit, avocado, cucumber, fried chickpea, sea bean salad, pink peppercorn vinaigrette, red veined sorrel (vg)

cashew ‘raclette’ / 12

white wine cashew ‘cheese’, cornichons, radish, parsley, paparika (vg/df)

impossible burger / 22

mirin pickled beefsteak tomato, seabean aioli, cucumber, orange nori chutney, steamed bun, side salad (vg/df)

massaman curry / 22 

cauliflower, bok choy, beluga lentils, red peppers, fingerlings, cashew-cilantro-turmeric chutney, perserved lemon soy yogurt (gf/vg/df)

meat

chef’s cheese board / 15

ploughman’s platter / 16

half meat, half cheese

grilled skirt steak salad / 18

shaggy bear greens, endive, apple, shaved pecorino, grilled cipollini onion, juniper berry vinaigrette (gf)

poached scallops / 20

vermouth clam veloutè, crispy speck panko, lemon butter heirloom beans, dressed local lettuce

shrimp ceviche / 15

avocado mousse, grilled pineapple, radish, fried chickpeas, corn tostada (gf/df)

beef tartare / 16

mt beef tenderloin, green garlic, caper, preserved lemon, seabean aioli, lemon oil, arugula, toasted cranberry struan

grilled bison ny strip / 36

sunchoke purèe, asparagus tips, oyster mushroom, grilled green onion, broccoli leaf, black garlic henry bain sauce 

mt wagyu beef tenderloin / 36

boiled fingerlings, cherry tomato, local greens, shallot vinaigrette, mustard seed beef bacon jam, blue cheese ‘egg’

pan roasted chicken breast / 28

vanilla turnip purèe, green peas, strawberry, shaved asparagus, baby kale, spruce rhubarb jam (gf)

hibachi seared steelhead / 28

wild mushroom fingerling hash, pea purèe, pea shoots, cucumber salsa verde (gf)

[/one_half_last]

small plates

chef’s cheese board / 15

ploughman’s board / 16

half meat, half cheese

cashew ‘raclette’ / 12 (v)

cornichons, radish, parsley, paprika, pain de campagne

spanish sardines / 12 (df)

preserved spanish sardines, saltines, whole grain mustard, salsa verde

snap peas / 10 (gf/v)

smoked maitake, crispy garlic sauce, red pepper, green garlic salsa verde, pea shoots

spring salad / 9 (gf/v)

spring greens, snap peas, radish, pea tendrils, new potatoes, sesame, cumin gomasio, turmeric tahini

caesar / 12 (gf/v)

gem lettuce, capers, sea beans, fennel, dulse, urfa biber, green grapes, nori powder

tartare* / 16

mt beef tenderloin, green garlic, caper, preserved lemon, caesar aioli, meyer lemon oil, watercress, toasted cranberry struan

lamb ribs / 25

harissa dry rub, peach, grilled sweet onion, basil, mint, shishito, sumac za’atar, yogurt

scallops / 22 (df)

burnt bread gazpacho, caper chimichurri, smoked maitake, sea beans, almonds, fennel 

samosas / 14 (v)

salt potatoes, ginger, peas, garam masala, cashew-cilantro raita, grilled purple cabbage and kohlrabi slaw

schnitzel / 18

kurobuta pork tenderloin, jalapeño-arugula butter, salsa verde, shaved fennel, pink peppercorns, fennel pollen

 

entrees

alaskan halibut / 32 (df)

red quinoa, green grapes, radish, green garlic and toasted almond puree, kaffir lime oil, salsa verde, pea shoots 

mt raised beef tenderloin* / 38 (gf)

baby salt potatoes, tallow malt aioli, baby bok choy, black garlic reduction, caper chimichurri, sel gris

oven roasted chicken / 26 (gf/df)

organic chicken breast, french lentils, fennel, roasted yellow beets, fermented raisin chutney, schmaltz pan sauce

grilled local bone-in pork chop* / 25 (gf)

house milled polenta, crispy brussels sprouts, prosciutto gremolata 

bok choy massaman curry / 22 (gf)

purple cauliflower, patty pans, new potatoes, heirloom cherry tomatoes, bok choy, basil, beluga lentils

cashew-cilantro-turmeric chutney, massaman curry broth, persian lime yogurt

[/one_half_last]

Dessert Menu

all desserts / 12

dark chocolate ‘cheesecake’ 

cashew ‘cream cheese,’ sea salt cashew toffee banana sorbet (vg)

passion fruit crème brûlée 

orange zest sugar cookie  (gf)

butterscotch budino 

chantilly cream, chocolate pearls, butter crunch 

trio of ice cream sandwhiches 

sugar cookie with cardomom ice cream, olive oil and orange cookie with fennel ice cream, dark chocolate and ginger cookie with, raspberry-thyme ice cream

dark chocolate ‘cheesecake’ / 8 (v)

sea salt cashew toffee, banana sorbet

stone fruit cobbler / 12

seasonal stone fruit, sea salt dulce de leche, honey cinnamon ice cream

panna cotta / 8

vanilla bean, lemon curd, buckwheat crumble

dessert board / 15

chef’s choice house-made cookies, truffles, crème brûlée, ice cream and dessert pastries

Happy Hour Menu

Available everyday from: 3-5pm & 10:30-midnight

happy hour – every day

3-5pm 

10:30-midnight

food

personal ploughman’s  / 7

one meat, one cheese, chef’s selection

house salad / 6

shaggy bear greens, apple, pecorino, candied hazelnut, spiced cider vinaigrette (gf)

berbere fried cauliflower  / 7

yogurt cucumber raita, cucumber cilantro salad (gf)

heart of palm ‘crab cake’ / 12

jack fruit, avocado, cucumber, fried chickpea, sea bean salad, pink peppercorn vinaigrette, red veined sorrel (vg)

jackfruit sloppy jose / 11

chorizo seasoned jackfruit, masa arepas, radish green onion salad, jalapeno vinegar (gf/vg)  

roasted chicken flatbread  / 9

walnut arugla pesto, pickled fennel, shallot, pecorino romano

g.f.b.  / 14

locally raised beef, challah bun, house pancetta, grafton smoked cheddar pickled fennel, hot house tomato

salmon fly honey rye mustard, roasted garlic aioli 

spirits

cucumber lemonade / 8

cucumbrer vodka, cucumber, fresh lemon-lime limonata

oaxacan pool party / 8

crema de mezcal,roasted pineapple, watermelon, lime, tajin, frozen

bubbly gin blossom / 8

gin, elderflower liqueur, lemon, carbonated

crime scene / 7

cherry bourbon, pomegranate juice, fresh o.j, ginger

wine

la fiera pinot grigio / 5 veneto, italy 

terra santa ‘ile de beaute’ vermentino / 6 corsica, france 

zweigelt rosé / 6 austria 

loscano malbec / 5 mendoza, argentina 

[/one_half_last]

food

(available only during happy hour)

personal ploughman’s  / 6

cured meat and cheese with whole grain mustard and baguette

spanish sardines  / 8 (df)

preserved spanish sardines, saltines, salsa verde, whole ground mustard

spring salad / 7 (gf/v)

spring greens, snap peas, radish, pea tendrils, new potatoes, sesame cumin gomasio, turmeric tahini

barbeque fries  / 6 (gf/df)

hand cut russets, bbq seasoning, honey mustard

fish sticks  / 10 (gf)

halibut and garbanzo fritters, caesar aioli, salsa verde

smoked maitake steam buns  / 8  (v)

tamari glazed maitake mushrooms, cilantro, pickled carrot and onion, kafir cashew crema

pork steam buns  / 8 (df)

tamari glazed pork shoulder, cilantro, pickled carrot and onion, chili aioli

g.f.b.* / 10

locally raised ground beef, ham, cheddar, roasted garlic aioli, carolina mustard sauce, crispy shallot rings

house-made brioche bun

spirits

montgomery distilling / 5

gin, vodka or aquavit

bubbly gin blossom / 8

gin, elderflower liquor, lemon, carbonated

fraviation / 9

gin, marachino liquor, creme de violette, lemon, frozen

ricard pastis with water / 5

suze and tonic / 5

wine

white

la fiera pinot grigio veneto, italy / 5

louis latour chardonnay ardeche, france / 5

red

nieto senetiner malbec mendoza, argentina / 5

boomtown cab sauv columbia valley, washington / 7

happy hour menu available

 3-5 & 10:30-midnight

[/one_half_last]