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 / 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