Food Menu
evening / dessert / happy hourPatrons of Plonk enjoy cuisine made from local product when available.
evening | dessert | happy hour
Evening Menu
PLANT
house salad / 15
shaggy bear bibb, radish, pecorino, pistachio, pink peppercorn vinaigrette (gf/vg)
heirloom tomato gazpacho / 6
herbed crouton
strawberry & baby kale salad / 12
pickled fennel, shaved asparagus, goat feta, black pepper candied hazelnuts, vanilla vinaigrette (gf)
ricotta beet gnocchi / 10
roasted radish, shaved celery, chervil, beet jus, pine nut gremolata, black pepper creme fraiche
heirloom tomato tartare / 12
whipped avocado, strawberry serrano relish, arbequina olive oil, bulls blood sprouts, beet chip (gf/vg)
heart of palm ‘crab cake’ / 12
jack fruit, avocado, cucumber, fried chickpea, sea bean salad, pink peppercorn vinaigrette, red veined sorrel (vg)
impossible burger / 24
spruce whipped avocado, green onion relish, cold smoked beef steak tomato, shaggy bear lettuce, red miso bbq, yucca fries citrus nori gastrique (vg)
coconut fried yucca / 24
house milled masa grits, grilled banana pepper cilantro oil, juniper smoked tomatillo sauce, white bean crumbles red masa tostada (gf/vg)
kamut risotto / 26
wild mushroom, grilled seasonal vegetables, cashew puree, yuzu lavender reduction, green onion relish (vg)
MEAT
chef’s cheese board / 15
ploughman’s platter / 16
half meat, half cheese
grilled flatiron salad / 18
shaggy bear bibb lettuce, pea tendril, roasted radish, peas, grilled green onion, roasted pumpkin seed, ricotta salata sweet corn oregano vinaigrette (gf)
sherry glazed prawns / 15
black chickpea & cauliflower mousse, roasted radish, pistachio, sorrel, pancetta parsley vinaigrette (gf)
braised pork belly / 14
vanilla turnip puree, braised celery, candied hazelnut, yuzu lavender reduction (gf)
wagyu tenderloin beef tartare / 13
beet chip, date aioli, porcini beef jelly, chervil, pomegranate balsamic syrup (gf)
seared halibut / 32
citrus glazed fried fingerlings, sea bean, fiddlehead fern, grilled asparagus, grilled king oyster mushrooms, nori beurre blanc (gf)
seared airline chicken / 28
red bird chicken, vanilla turnip puree, green pea, strawberry, shaved asparagus, baby kale, spruce rhubarb jam (gf)
braised pork baby back ribs / 28
grilled seasonal vegetables, broccoli leaf, house milled masa grits, sweet corn oregano vinaigrette (gf)
mt wagyu beef tenderloin / 35
poached fingerling cherry tomato salad, shallot vinaigrette, blue cheese ‘egg’, mustard seed tomatillo beef bacon jam (gf)
*consuming raw or undercooked meats, poultry, or seafood may increase your risk of food borne illness
SMALL PLATES
chef’s cheese board / 15
ploughman’s board / 16
half meat, half cheese
roasted carrot salad / 12
field greens, local carrots, celery, pear, spiced pepitas, smoked shallot maple vinaigrette (gf/df) add organic roasted chicken / 4
citrus roasted beets / 9
tucker farms zephyr brie, rosemary-pistachio toffee, grapefruit and spanish olive gremolata, local beets, watercress (gf)
shrimp ceviche / 16
citrus and cilantro marinated shrimp, mole amarillo smoked avocado mousse, strawberry, spring radish, fried black beans, corn tostada (gf)
yam and celeriac pierogi / 12
sunshine squash, wild mushroom conserva, brined pecan, sage pesto, maple crème
pate de campagne / 14
hudson valley foie gras, mt raised pork shoulder, speck, pistachio, giardiniera relish, verde herb salad, stoneground mustard brioche toast
beef tartare / 15
mt beef tenderloin, green garlic, caper, preserved lemon, caesar aioli, meyer lemon oil, watercress, toasted cranberry struan
lamb kufta / 12
mt raised lamb meatball, pickled grapes and shallots, fried brussels sprout leaves, preserved lemon coulis, pine nut crumble, tahini yogurt, sweet parsley
ENTREES
alaskan halibut / 30
wine braised leeks, green garlic potato bisque, cumin and coriander scented cannellini beans, sorrel and spring herb salad, chili oil (gf)
diver caught scallops / 32
sweet potato and almond skordalia, wild mushroom, farro risotto, fennel and pear salad, crispy prosciutto, fines herb crème fraîche fennel pollen
mt raised pork spare ribs / 26
lemon and rosemary jus, sea bean, fennel and dill slaw, oil poached potatoes, quinoa and sunflower seed crunch (gf)
oven roasted chicken / 24
organic chicken breast, wilted local greens, goat cheese potatoes, piccata relish, porcini and castelvetrano olive reduction (gf)
grilled eye of ribeye* / 34
smoked yam and celeriac puree, blistered cauliflower, pepita and watercress verde, truffle and horseradish butter (gf)
grilled local bone-in pork chop* / 25
house milled polenta, crispy brussels sprouts, prosciutto gremolata (gf)
spring pea risotto / 22
leek, asparagus, parsley water, canaroli rice, pecorino romano, green onion, mint, chive, spring greens, meyer lemon oil soft poached egg (gf)
entree special / mp
*consuming raw or undercooked meats, poultry, or seafood may increase your risk of food borne illness
Dessert Menu
sorbet trio / 8
grapefruit, tarragon basil, coconut (gf/vg)
petite flourless chocolate torte / 12
blueberry mascarpone filling,port blueberry coulis, vanilla bean ice cream (gf)
strawberry panna cotta / 9
st. germaine elderflower liqueur &, thyme gastrique, pistachio tuile
petite charlotte / 10
almond genoise, caramelized pears, pear brandy mousse charlotte, pear brandy gastrique, cardamom ice cream
matcha honey rose pavlova / 8
matcha meringue, candied rose petal, honey rosewater whipped cream, honeycomb, candied lemon (gf)
dessert cocktails & wines available as well – ask server for full menu.
coffee and cigarettes / 10
turkish coffee gelato, espresso panna cotta cigar tuille, cuban caramel, meringue puffs, chocolate covered espresso bean crumble
chocolate tart / 9
dark chocolate fudge, chocolate shortbread, chocolate mousse, chocolate twists, fresh raspberries
sorbet / 6
campari grapefruit sorbet, pistachio bahlawa, basil honey syrup
dessert board / 15
chef’s choice house-made cookies, truffles, crème brûlée, ice cream and dessert bars
dessert cocktails & wines available as well – ask server for full menu.
Happy Hour Menu
Available everyday from: 3-5pm & 10:30-midnight
FOOD
personal ploughman’s / 7
one meat, one cheese, chef’s selection
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)
shells & cheese / 9
pasta shells, stripy jack cheese, peas, panko pecorino crust
halibut fish sticks / 9
panko crusted halibut, sea bean tartar sauce
kimchi pork meatballs / 12
pickled radish & cilantro peanut salad, fried short grain brown rice, red miso ponzu, kimchi powder (gf)
g.f.b. / 12
locally raised beef, challah bun, house pancetta, grafton smoked cheddar, pickled fennel, hot house tomato, salmon fly honey rye mustard, roasted garlic aioli
kamut risotto / 22
wild mushroom, grilled seasonal vegetables, cashew puree, yuzu lavender reduction, green onion relish (vg)
SPIRITS
cherry sour / 8
cherry bourbon*, fresh muddled citrus, cherries, bitters
j.t. s. n’ p / 9
jalapeño tequila, cointreau, bitters, ginger simple, grapefruit
espresso martini / 7
vanilla vodka*, crème de cacao, espresso
brock landers / 8
black strap rum, becherovka, Jamaican allspice dram, muddled lime, fresh ginger, ginger beer
WINE
grenache or gruner / 7
malbec or pinot grigio / 5
FOOD
personal ploughman’s / 6
cured meat and cheese with whole grain mustard and baguette
pork steam buns / 8 (df)
tamari glazed pork shoulder, pickled carrot and onion, cilantro, chili aioli
pate de campagne / 8
hudson valley foie gras, mt raised pork shoulder, speck, pistachio, giardiniera relish, verde herb salad stoneground mustard, brioche toast
filet-o-fish / 12
potato bun, tartar sauce, alaskan halibut fish cake, napa cabbage, pickled tomato
g.f.b. / 10
locally raised ground beef, ham, cheddar, roasted garlic aioli, carolina mustard sauce, crispy onion rings, house-made brioche bun
house-made falafel / 7
pickled red onion, fresh cucumber, local field greens, tzatziki, local sheep feta, house-made pita
french onion fries / 6
hand cut russets, french onion seasoning, carmelized onion and creme fraiche sousbis (gf)
roasted carrot salad / 9 (gf/df)
field greens, local carrots, celery, pear, spiced pepitas, smoked shallot maple vinaigrette add organic roasted chicken / 4
SPIRITS
montgomery distilling / 5
gin, vodka or aquavit
suze and tonic / 5
on the rocks
ricard pastis / 5
with water
shannon’s pink panther / 7
jalapeño tequila*, orange cognac, fresh lime and grapefruit, tajin, muddled strawberry and watermelon
la cucaracha / 6
cocoa cardamom bourbon, averna, sweet vermouth, mexican coke
WINE & BEER
grenache or zweigelt rosé / 7
tempranillo or moscatel / 5
seasonal tap beer / 5
