Food Menu
evening / dessert / happy hourEvening Menu
PLANT
house salad / 6
shaggy bear bibb, apple, pecorino, candied hazelnut, spiced cider vinaigrette (gf)
apple mushroom chestnut bisque / 6
black pepper crème fraiche, fried sage (gf)
roasted squash & baby kale salad / 12
pickled mushroom, shaved celery, goat feta, pumpkin seed, celery seed vinaigrette (gf)
ricotta beet gnocchi / 10
fried sage, toasted almond , brown butter, orange crème fraiche
smoked beet carpaccio / 10
roasted nigella seed, birch syrup, chervil, shaved horseradish, fresh lemon (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
pickled beefsteak tomato, mirin soy aioli, shiso leaf, tamarind red pepper chutney, steamed bun, celery leaf yukon tater tots (vg)
sweet pea croquette / 26
grilled beet, mint, beluga lentil, roasted brazilian nut, soy yogurt, blood orange pine reduction (vg)
kamut risotto / 26
grilled root vegetables, braised greens, brazilian nut purée, grilled cipollini onion, birch syrup (vg)
MEAT
chef’s cheese board / 15
ploughman’s platter / 16
half meat, half cheese
grilled flatiron salad / 18
shaggy bear bibb lettuce, endive, apple, shaved pecorino, grilled cipollini onion, juniper berry vinaigrette (gf)
poached lobster & bison short rib / 18
crispy shallot, heirloom beans, celery leaf chimmichuri (gf)
braised pork belly / 14
vanilla turnip puree, braised celery, candied hazelnut, yuzu lavender reduction (gf)
octopus carpaccio / 12
ginger orange chermoula, chorizo, tamarind, shallot, bulls blood sprouts (gf)
poached sole / 32
sour cream potato dumplings, grilled cipollini, braising greens, lumpfish roe, shaved horseradish, champagne beurre blanc (gf)
kurabuta pork chop / 28
sautéed mushroom, pickled asparagus, braised greens, popcorn polenta, birch syrup demi (gf)
wagyu hangar steak / 35
wood-fired hanger, grilled endive, broccolini pumpkin purée, fried pumpkin seeds, blackstrap molasses demi
*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
spanish sardines / 12 (df)
preserved spanish sardines, saltines, whole grain mustard, salsa verde
plonk house salad / 8sm 12lg (gf)
field greens, fresh beets, chevre, red onion, champagne hydrated blueberries, preserved lemon vinaigrette sunflower seed and quinoa crunch add grilled wagyu sirloin / 8
spinach salad / 12 (gf)
organic baby spinach, eggplant croutons, rosemary pickled peppers, queso fresco , roasted spaghetti squash, toasted pine nuts black garlic-sherry vinaigrette
split pea and ham soup / 6 cup 12 bowl
yellow split peas, smoked ham hock, beluga lentils maple cream fraiche, korean chili oil
yam and celeriac pierogi / 12
sunshine squash, wild mushroom conserva, brined pecan, sage pesto, maple crème
beef tartare / 15
mt beef tenderloin, green garlic, caper, preserved lemon, caesar aioli, meyer lemon oil, watercress, toasted cranberry struan
burrata / 10 (gf)
smashed roasted beets, beet chips, pistachio-horseradish pesto, capazzana olive oil
ENTREES
seared scallops / 32 (gf)
brown butter, greens and beans, black garlic broth mushroom conserva, pork fat panko, sunshine squash puree
oven roasted chicken / 24 (gf)
organic chicken breast, wilted greens, goat cheese potatoes, piccata relish, porcini and castelvetrano olive reduction
grilled wagyu sirloin* / 30
foraged mushroom and fingerling hash, carrot mash, raddichio, buttermilk vinaigrette, rosemary pickled peppers brown butter bread crumb
grilled local bone-in pork chop* / 25 (gf)
house milled polenta, crispy brussels sprouts, prosciutto gremolata
squash massaman curry / 22 (gf)
roasted spaghetti squash, beluga lentils, yams, cauliflower, cashew-cilantro-turmeric chutney, massaman curry broth, persian lime yogurt
entree special / mp
*consuming raw or undercooked meats, poultry, or seafood may increase your risk of food borne illness
Dessert Menu
crème brûlée / 9
lemon ginger shortbread cookies, juniper orange blossom
peach galette / 10
riesling honey, toasted hazelnuts, fennel black pepper ice cream
flourless dark chocolate tort / 12
flathead cherry compote, pistachio ice cream
seasonal sorbet / 6
*ask your server about today’s fresh choices
dessert cocktails & wines available as well – ask server for full menu.
english toffee cake / 8
butterscotch, almond toffee crumble, madagascar vanilla bean ice cream
chocolate cream pie / 12
dark chocolate pastry cream, flakey pie crust sea salt & vanilla chantilly, chocolate shavings
pots de creme / 10
dark chocolate, coconut dolce de leche, cocoa nibs, maldon
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
roasted squash & baby kale salad / 12
pickled mushroom, shaved celery, goat feta, pumpkin seed, celery seed 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
grilled cipollini onion, root vegetables, brazilian nut purée, braised greens, birch syrup (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
espresso martini / 7
vanilla vodka*, crème de cacao, espresso
coconut lime rickey / 7
cruzan coconut rum, coconut syrup, fresh lime, cream
WINE
chardonnay or tempranillo / 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
spanish sardines / 8 (df)
preserved spanish sardines, saltines, salsa verde
jalapeno corn fritters / 8
buttermilk corn batter, cold smokey queso
plonk house salad / 6 (gf)
field greens, arugula, fresh beets, chevre, red onion, champagne hydrated blueberries, preserved lemon vinaigrette sunflower seed and quinoa crunch
g.f.b. / 10
locally raised ground beef, ham, cheddar, roasted garlic aioli, carolina mustard sauce, crispy onion rings, house-made brioche bun
pork steam buns / 8 (df)
tamari glazed pork shoulder, cilantro, pickled carrot and onion, chili aioli
french onion fries / 6
hand cut russets, french onion seasoning, carmelized onion and creme fraiche sousbis (gf)
SPIRITS
montgomery distilling / 5 gin, vodka or aquavit
contratto bianco on the rocks / 5
on the rocks ricard pastis / 5 with water
penicillin / 7
dewers, lemon, honey ginger syrup, laphroig 10yr
brock landers, d.s. / 7
black strap rum, becherovka, pimento dram, muddled lime, fresh ginger, ginger beer
WINE & BEER
grenache or scheurebe / 7
tempranillo or grenache blanc / 5
seasonal tap beer / 5
