Food Menu
evening / dessert / happy hourEvening Menu
PLANT
house salad / 6
shaggy bear bibb, apple, pecorino, candied hazelnut, spiced cider vinaigrette (gf)
smoked sweet potato and rutabaga bisque / 6
candied walnut thyme gremolata (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 leaf, toasted almond, brown butter, orange crème fraiche
heart of palm ‘crab cake’ / 12
jack fruit, avocado, cucumber, fried chickpea, sea bean salad, pink peppercorn vinaigrette, red veined sorrel (vg)
smoked beet carpaccio / 10
roasted nigella seed, birch syrup, chervil, shaved horseradish, fresh lemon (gf/vg)
…
impossible burger / 24
pickled beefsteak tomato, mirin soy aioli, shiso leaf, tamarind red pepper chutney, steamed bun
celery leaf, yukon tater tots (vg)
wild rice arancini / 24
grilled bok choy, oregon cranberry preserve, roasted sweet potato, almond milk bèchamel, toasted almond (vg)
stuffed acorn squash / 24
sautèed mushrooms, grilled broccolini, steamed buckwheat, butter bean cream cheese, sunflower seeds, birch syrup (gf/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)
duck fat poached scallops / 20
vermouth clam veloutè, pancetta heirloom beans, roasted leek, dressed local lettuce, pork fat bread crumbs
hibachi seared rainbow trout / 16
dragon tongue greens, grilled squash, sunflower seed, smoked corn vinaigrette, chervil (gf)
lamb tartar / 14
fermented tomato paste, juniper aioli, birch syrup vinaigrette, toasted buckwheat cracker (gf/df)
…
seared pork tenderloin / 28
prune port pan sauce, grilled cipollinis, braised collard greens, anise carrot puree, candied hazelnut (gf)
braised boneless lamb shank / 34
black cardamom chocolate jus, rutabaga russet mash, roasted carrot, braised collards, dried currant, peanut (gf)
seared duck breast / 28
minnesota wild rice, fried brussels leaves, wild berries, sumac rose hip gastrique, sautèed mushrooms and squash (gf)
hibachi seared steelhead / 26
oregon cranberry preserves, roasted brussels, chilled whipped mascarpone, juniper wine syrup, fried sage (gf)
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 / 10sm 14lg (gf)
organic field greens, shaved fennel, citrus dates, spiced walnuts, pickled beets
penta crema, orange poppy seed vinaigrette
add grilled wagyu sirloin / 8
spinach salad / 12
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 (gf)
yellow split peas, smoked ham hock, beluga lentils maple cream fraiche, korean chili oil
beef tartare* / 16
mt beef tenderloin, green garlic, caper, preserved lemon, caesar aioli, meyer lemon oil
watercress, toasted cranberry struan
pork schnitzel / 18
kurobuta pork tenderloin, jalapeño arugula butter
salsa verde, shaved fennel, pink peppercorns
fennel pollen
yam and celeriac pierogi / 12
sunshine squash, wild mushroom conserva, brined pecan, sage pesto, maple crème
penn cove mussels / 18 (gf)
fingerling frites, picante sofrito, pickled peppers, grilled green onion, sherry beurre blanc
ENTREES
seared scallops / 32
brown butter, greens and beans, black garlic broth mushroom conserva, pork fat panko, sunshine squash puree
oven roasted chicken / 26 (gf)
organic chicken breast, french lentils, fennel, roasted yellow beets, fermented raisin chutney, schmaltz pan sauce
mt raised beef tenderloin* / 38 (gf)
baby salt potatoes, tallow malt aioli, baby bok choy, black garlic reduction, caper chimichurri, sel gris
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
*consuming raw or undercooked meats, poultry, or seafood may increase your risk of food borne illness
Dessert Menu
vanilla bean panna cotta / 11
pistachio puree, green apple sorbet, roasted pistachio, oat crumble, mint reisling gelee
beet tart / 12
tamarind dulce de leche, cardamom crumble ginger ice cream, black currant compote
peanut chocolate bar / 9
flourless chocolate tort, peanut nougat, pom. syrup, raspberry marshmallow chocolate ganache
rooibos crème brûlée / 9
lavender lemon cookie
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)
berbere fried cauliflower / 7
yogurt cucumber raita, cucumber cilantro salad (gf)
heart of palm ‘crab cake’ / 12
jack fruit, avocado, cucumber, fried chickpea, sea bean salad, pink peppercorn vinaigrette, red veined sorrel (vg)
jackfruit sloppy jose / 11
chorizo seasoned jackfruit, masa arepas, radish green onion salad, jalapeno vinegar (gf/vg)
buckwheat soba / 12
mushroom broth, grilled bok choy, pickled cucumber salad, black sesame (df)
add pork belly / 7
roasted chicken flatbread / 9
walnut arugla pesto, pickled fennel, shallot, pecorina romano
g.f.b. / 14
locally raised beef, challah bun, house pancetta, grafton smoked cheddar, pickled fennel, hot house tomato
salmon fly honey rye mustard, roasted garlic aioli
SPIRITS
pineapple express / 9
jalapeño tequila*, muddled basil, fresh lime, pineapple
st. shefije / 9
gin, st. germain, campari, fresh lime juice
crime scene / 7
cherry bourbon*, pomegranate juice, fresh o.j, ginger
jubilee toddy / 8
cherry bourbon*, honey, ground cinnamon
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
