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, cornichons, lemon caper vinaigrette

 

small plates

spring salad / 10 (gf)

arugula, sunblush cherry tomatoes, radish, pea shoots, almond dukka, feta, shaved asparagus, lemon caper vinaigrette

grilled steak* / 12grilled shrimp* / 12

grilled asparagus and broccolini / 12 (df)

lemon, olive oil, fried capers, prosciutto, roasted red pepper almond romesco, sabba, giardiniera

green garlic hummus / 12

cucumber, tomato and red onion salad, arugula, lemon, feta, almond dukka, grilled za’tar pita

cauliflower agro dolce / 12 (gf)

fried cauliflower, toasted marcona almonds, whipped feta, red wine and lavender agro dolce, local huckleberries

shrimp noodle salad / 18 (df/gf))

panang curry, grilled shrimp, snap pea, red pepper, carrot, purple cabbage, jalapeno, ginger vinaigrette, cilantro, sesame roasted peanut

lebanese beef tartar* / 18

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

entrees

alaskan halibut / 34 (gf)

chorizo spiced tomato fume, marinated black eyed peas, pine nut and golden raisin basmati, basil & mint pea puree

grilled local bone-in pork chop* / 28 (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, basil sauce, romano

chicken picatta / 28

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

ratatouille / 24 (v)

grilled eggplant, roasted red pepper, squash, zucchini, san marzano tomatoes, goat cheese, red onion, isreali cous cous, basil puree

mt beef tenderloin / 35

roasted fingerling potatoes, mushroom conserva, goat cheese, basil pistou, sunblushed tomatoes, arugula, lemon caper vinaigrette, garlic bread crumbs

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 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 / 16

ploughman’s board / 18

artisanal cheese and charcuterie

sardines and saltines / 10 (df)

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

korean bbq fries  / 10

korean spice blend, green onion, kimchi aioliadd tamari glazed pork / 6

spring salad / 10 (gf)

arugula, sunblush cherry tomatoes, radish, pea shoots, almond dukka, feta, shaved asparagus, lemon caper vinaigrette

green garlic hummus  / 12

cucumber, tomato and red onion salad, arugula, lemon, feta, almond dukka, grilled za’tar pita

cauliflower steam buns  / 10  (v)

massaman curry, kaffir lime slaw, peanuts, korean chili, avocado yuzu cashew aioli

pork steam buns  / 10 (df)

tamari glazed pork shoulder, cilantro, pickled carrot and onion, kimchi aoili

halibut cake  / 14 (df)

curried halibut cake, yuzu cashew aioli, arugula, pickled onion, pea shoot

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

missoula mule / 8

missoula vodka, fresh ginger, lime, ginger simple, hibiscus ginger beer

a shot and a beer / 6

fernet branca and pacifico

aperol spritzz / 8

aperol, prosecco, soda, orange wheel

wine

white

tiefenbrunner pinot grigio dolomiti, it / 7

goose ridge chardonnay columbia valley, wa / 5

red & rose

stoller pinot noir rosewillamette, or / 6podere montepulciano abruzzo, it / 7evodia garnacha calatayud, sp / 5