Food Menu

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

Evening Menu

start

chef’s cheese board / 16

ploughman’s platter / 18

half meat, half cheese

warm olives / 9

italian olives, house giardiniera, spiced nuts (gf/vg)

sardines / 12

preserved spanish sardines, saltines, roasted red pepper tapenade, whole grain mustard (df)

arugula salad / 7sm 13lg

arugula, roasted squash, pickled mushroom, shaved celery, feta, roasted pumpkin seed, celery seed vinaigrette (gf/v)

bison flank steak salad / 22

bison, streamline butter lettuce, strawberry, mint, shallot, cucumber, gochujang vinaigrette, candied hazelnuts (gf)

creole heart of palm ‘crab cake’  / 14

shaved celery, arugula caper salad, red pepper coulee, celeriac remoulade, fried black chickpea, chervil (vg

beet & ricotta gnocchi / 10

almond brown butter, orange crème fraiche, crispy sage (v)

pork & beans  / 14

pork belly, braised sea island red peas, smoked corn vinaigrette, fried shallot, parsley serrano oil

wagyu tenderloin tartare  / 16

crostini, black garlic aioli, cured egg yolk, horseradish, lemon oil

soup du jour

cup of chef’s daily soup  (ask your server for daily price)

main

lemon thyme red snapper  / 26

roman gnocchi, sautéed green beans, caper, sweet corn zabaglione, parsley serrano oil

massaman curry / 22

cauliflower, beluga lentils, roasted vegetables, cashew-cilantro-turmeric chutney, preserved lemon soy yogurt (gf/vg)

add grilled bison flank steak* / 12

kurobuta pork chop / 28

roasted apple and prune hash, crouton, oyster mushroom, braised greens, honey mascarpone, calvados black tea gastrique, fried rosemary

seared mt tenderloin au poivre  / 38

glazed parsnip, grilled broccolini, lavendar oil (gf)

g.f.b / 18

montana beef patty, truffle cheddar, black garlic aioli, pickled red onion, streamline tomato and butter lettuce, house smoked beet ketchup, house frites

boards

chef’s cheese board / 16

ploughman’s board / 18

artisanal cheese and charcuterie

sardines and rye / 14 (df)

lightly smoked sardines, mustard, pickled onion, sun blushed tomatoes, arugula, grist marbled rye, pickled kumquat vinaigrette, capers

 

small plates

winter harvest salad / 10 (gf)

organic greens, citrus beets, sunshine squash, feta, capers, red onion, almond dukka, cucumber yogurt vinaigrette

grilled steak* / 12grilled shrimp* / 12

charred broccolini / 12 (df / gf)

mentsuyu ginger aioli, seasame furikake, puffed rice noodle, pickled kumquat vinaigrette

roasted carrot hummus / 12

citrus beets, feta, pickled onion, almond dukka, grilled za’tar pita

massaman curry cauliflower / 12 (df/gf/v)

fried cauliflower, spicy garlic chili crisp, kaffir lime leaves, toasted peanuts, basil, cilantro

steelhead trout crudo* / 18 (df/gf))

mandarins, shallots, fennel, pea shoots, fried pickled shiitakes, chili marcona almonds, fingerling chips, avocado yuzu cashew aioli

entrees

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

house milled polenta, crispy brussels sprouts, speck gremolata

local lamb meatballs* / 30 (gf)

murguez spiced lamb, semolina gnocchi, sicilian giardiniera, spanish chilendrone, shaved fennel, salsa verde

chicken picatta / 28

preserved lemon caper sauce, grilled broccolini, pine nut and golden rasin basmati rice, almond and smoked chili romesco, salsa verde

burrata lasagne / 28

grilled eggplant, roasted red pepper, sabba, sun blushed tomatoes, preserved lemon ricotta, chili marcona almonds, basil sauce

panang shrimp / 32 (gf/df)

grilled shrimp, broad rice noodles, kaffir lime, spiced red curry, toasted peanuts, fresh basil, fresno cabbage slaw, cilantro

entree special / mp

Dessert Menu

dark chocolate ‘cheesecake’ / 12
cashew ‘cream cheese’, sea salt cashew toffee, spiced coconut sorbet (vg, gf)

honey pistachio creme brulee / 12
shortbread cookie

sorbet trio/ 8
chef’s choice

espresso chocolate cheesecake / 12
espresso and chocolate layered cheesecake, chocolate ganache, raspberry coulis

gingerbread cake / 8
creme fraiche chantilly, candied ginger, blackstrap rum butterscotch 

chocoate torte / 10 (gf)
amaro creme anglaise, raspberry coulis almond english toffee

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

warm olives / 7
italian olives, house giardiniera, spiced nuts (gf/vg)

sardines / 10
preserved spanish sardines, saltines, roasted red pepper tapenade, whole grain mustard (df)

flank steak salad / 16
mt raised beef,streamline field greens, grilled beet, pickled shallot, pecorino, candied hazelnut
lemon thyme vinaigrette (gf/df)

beet & ricotta gnocchi / 8
almond brown butter, orange crème fraiche, crispy sage (v)

tomato tartare / 10
spruce whipped avocado, beet chips, strawberry jalapeno relish, bulls blood micros (vg)

g.f.b.* / 16
cold smoked patty, pickled cucumber, beef steak tomato, havarti, pancetta, citrus mustard, green peppercorn aioli streamline lettuce, house frites

spirits

summer in montana / 8
citrus vodka*, aperol, grapefruit, smoked sea salt, sage

plonk cosmo / 7
ginger vodka, orange liqueur, fresh lime, pomegranate

crime scene / 8
cherry bourbon, pomegranate juice, fresh o.j, ginger

wine

la fiera pinot grigio / 5 veneto, italy

richard böcking pinot blanc / 7 mosel, germany

loscano malbec / 6 mendoza, argentina

qupe syrah / 8 central coast, california

happy hour – every day
3-5pm , and 10:30pm-midnight

food

chef’s cheese board / 16

ploughman’s board / 18
artisanal cheese and charcuterie

sardines and saltines / 12 (df)
lightly smoked sardines, saltines, house pickles, mustard, salsa verde

lebanese fries  / 10
za’tar, sumac, tahini, pickled onion, spicy garlic chili crisp, parsley

winter harvest salad / 10 (gf/v)
organic greens, citrus beets, sunshine squash, feta, capers, red onion, almond dukka, cucumber yogurt vinaigrette

roasted carrot hummus  / 12  (v)
citrus beets, feta, pickled onion, almond dukka, grilled za’tar pita

cauliflower steam buns  / 10  (v)
massaman curry, pickled onion, red pepper, peanuts, korean chili, avocado yuzu cashew aioli

pork steam buns  / 10 (df)
tamari glazed pork shoulder, cilantro, pickled carrot and onion, chili aioli

g.f.b.* / 14
local ground beef, ham, cheddar, garlic aioli, carolina mustard, crispy shallots, brioche bun

spirits

montgomery distilling / 5
gin, vodka or aquavit

midday manhattan / 9
orange bourbon*, benedictine, bitters

a shot and a beer / 6
fernet branca, ranier

lillet blanc / 5
on the rocks, with a twist

wine

white
pajot sauvignon blanc blend gascogny, fr / 5
boomtown pinot gris columbia valley, wa / 7

red & rose

alto molino rose salta, argentina / 5
hullabaloo zinfandel lodi, ca / 5