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 / 19

ploughman’s platter / 22

half meat, half cheese

warm olives / 10

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

sardines / 12

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

arugula salad / 7sm 13lg

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

bison flank steak salad / 22

bison, spring lettuce, sliced apple, chive, cucumber, gorgonzola dressing, candied hazelnuts (gf)

heart of palm ‘crab cake’  / 15

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

fried chicken skewers  / 9

alabama white sauce, pickled mustard seeds

steelhead roe potato skins  / 12

brie mornay, steelhead roe, fried garlic chips, chive

steamed clams  / 16

sweet corn dashi, yuzu, katsuobushi butter, grilled baguette

wagyu tenderloin tartare  / 16

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

main

seared monk fish / 38

clams, shrimp, salt cod dumplings, cioppino broth, basil oil, lemon aioli, grilled baguette (df)

black chickpea falafel / 24

seasonal vegetable, green lima bean hummus, cucumber riata, aleppo pepper oil, sumac (gf/df/vg)add grilled bison flank steak* / 12

grilled kurobuta pork chop / 34

braised celery, grilled carrots, fried brussels leaves, vanilla turnip purée, spiced citrus glaze, hazelnut (gf)

braised beef short rib / 32

russet potato gnocchi, roasted brussels sprouts, madeira espagnole, horseradish crème, pine nut gremolata

grilled whitetail short loin / 38

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

grilled wagyu beef tenderloin / 42

caramelized carrot purée, sweet potato jojo, grilled broccolini, black garlic henry bain sauce, fennel radish salad

cordova lamb burger / 22

montana lamb patty, ricotta salata, red onion, pickled fennel & cucumber, arugula, lemon pepper aioli, house frites

boards

chef’s cheese board / 18

ploughman’s board / 22

artisanal cheese and charcuterie

sardines and saltines/ 12 (df)

lightly smoked sardines, saltines, house pickles, mustard, salsa verde

 

small plates

fall harvest salad / 10 (gf)

baby kale, mixed greens, red onion, roasted beets, roasted squash, feta, honey and seasame roasted pepitas, apple cider vinaigrette grilled steak* / 12

sunshine squash hummus / 14

roasted garlic and squash hummus, marinated feta and artichoke hearts, parsley, honey and seasame roasted pepitas, toasted za’tar and toum pita

mushrooms and focaccia / 14

garlic and herb marinated, oyster, shiitake, and chestnut mushrooms, black garlic focaccia, crispy leeks, basil puree

cauliflower / 12 (df/gf/v)

fried cauliflower and shishito peppers, toasted sage almonds, red wine and lavender agro dolce

lebanese beef tartar* / 18

lemon, aleppo pepper, sesame za’tar, pomegranate, toasted walnuts, fresh mint, pickled onion, tzatziki, black garlic focaccia

foie gras terrine / 24

hudson valley foie, port cherries, butter toasted cinnamon brioche, seasonal fruit chutney

entrees

northwest beef tenderloin* / 42

roasted fingerling potatoes, mushroom conserva, goat cheese, basil pistou, baby kale, roasted red peppers, red onions, apple cider vinaigrette, garlic bread crumbs

grilled local bone-in pork chop* / 34 (gf)

house milled polenta, crispy brussels sprouts, speck gremolata

chicken piccata / 30 

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

fall fattoush / 28

israeli couscous, curried labneh, roasted squash, beets, yams, and leeks, baby kale, mint, pita croutons, sumac and lemon vinaigretteadd steak* / 12add seared ahi tuna* / 14

chickpea & lentil dal curry / 28

carrot, cauliflower, parsnip, baby kale, long grain rice, cabbage slaw, pickled red onions, cashew raitaadd steak* / 12add seared ahi tuna* / 14

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

maple sweet potato pot de creme / 10
tahini shortbread cookie, whipped creme fraiche

vanilla bean creme brulee / 8 (gf)

dark chocolate torte / 10 (gf)
espresso creme anglaise, raspberry coulis, almond english toffee

Happy Hour Menu

Available everyday from: 3-5pm & 10:30-midnight

happy hour – every day3-5pm, 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 hazelnutlemon 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 / 18

ploughman’s board / 22

artisanal cheese and charcuterie

sardines and saltines / 12 (df)

lightly smoked sardines, saltines, house pickles, mustard, salsa verde

creole fries  / 10(gf)

creole spice blend, minced parsley, lingucia sausage aioli

fall harvest salad / 10 (gf)

baby kale, mixed greens, red onion, roasted beets, roasted squash, feta, honey and seasame roasted pepitas, apple cider vinaigrette

sunshine roasted hummus  / 12

roasted garlic and squash hummus, marinated feta and artichoke hearts, parsley, honey and seasame roasted pepitas, toasted za’tar and toum pita

cauliflower steam buns  / 10

massaman curry, pickled carrot and red onion, cilantro, labneh

pork steam buns  / 14 (df)

tamari glazed pork shoulder, cilantro, pickled carrot and onion, spicy aioli

g.f.b.* / 18

local ground beef, ham, cheddar, garlic aioli, carolina mustard, crispy shallots, brioche bun

spirits

montgomery distilling / 5

gin, vodka or aquavit

lillet blanc / 5

on the rocks, with a twist

a shot and a beer / 6

fernet branca and pacifico

marshall mathers / 8

montenegro, montelobos

plonk cosmo / 10

ginger vodka*, pomegranate, lemon lime, orange cognac, ginger simple*

wine

white & rose

tiefenbrunner pinot grigio dolomiti, it / 8

goose ridge chardonnay columbia valley, wa / 6

stoller pinot noir rose willamette, or / 7

red

del mono tinto malbec/syrah tupungato, ar / 7

ancient peaks merlot paso robles, ca / 11