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

baby beet, grapefruit supreme, dill, pistachio, caraway chèvre vinaigrette, shallot (v/gf)

bison flank steak salad / 22

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

heart of palm ‘crab cake’  / 14

avocado sea bean cucumber salad, pink peppercorn vinaigrette, fried black chickpea (vg)

fried chicken skewers  / 9

whipped mofongo, verde BBQ, pancetta lardons, aleppo pepper oil

shrimp and octopus ceviche  / 14

pickled red onion, whipped avocado, red radish, lime plantain tostones (df/gf)

wagyu tenderloin tartare  / 16

black garlic aioli, shaved horseradish, cured egg yolk micro radish, lemon oil, crostini (df)

soup du jour

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

main

seared halibut cheeks / 36

fennel pollen, chamomile beurre blanc, orange reduction, sautéed lion’s mane mushroom, grilled asparagus, lingon berry caper

grilled ora king salmon / 34

cultured butter sauce, celeriac miso purée, baby root salad, yuzu and spruce tip vinaigrette, pomegranate syrup (gf)

massaman curry / 22

cauliflower, beluga lentils, roasted vegetables, cashew-cilantro-turmeric chutney, preserved lemon soy yogurt (gf/vg)add grilled bison flank steak* / 12

pan roasted chicken breast / 28

Israeli couscous n’ cheese, pickled mushrooms, grilled vegetable salad, smoked tomato vinaigrette,basil oil

grilled whitetail short loin / 36

brandy currant foie gras pan sauce, wild mushrooms whipped chèvre potato, tarragon glazed carrots,braised greens (gf)

grilled wagyu beef tenderloin / 38

sliced heirloom tomato, fried fingerlings, beef bacon tomatillo jam, saffron aioli, arugula (gf/df)

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