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)

summer chop salad / 6sm 12lg
streamline field greens, apple, cauliflower, radish, shaved beet, toasted quinoa, beet pickled egg
pink peppercorn vinaigrette (gf/v/df)

flank steak salad / 18
mt raised beef, streamline field greens, grilled beet, pickled shallot, pecorino, candied hazelnut
lemon thyme vinaigrette (gf/df)

heart of palm ‘crab cake’ / 12
jack fruit, cucumber, fried chickpea, avocado, red veined sorrel, olive salad, pink peppercorn vinaigrette (gf/vg/df)

beet & ricotta gnocchi / 10
almond brown butter, orange crème fraiche, crispy sage (v)

tomato tartare / 12
spruce whipped avocado, beet chips, strawberry jalapeno relish, bulls blood micros (vg)

seared scallop / 18
cauliflower chantilly, candied citrus chermoula, grilled hot pepper relish salad, lemon oil, lumpfish roe (gf)

wagyu tenderloin tartare / 14
date aioli, porcini beef jelly, chervil, beet chip, pomegranate balsamic syrup (gf/df)

main

scallop fettuccini / 32
house-made fettuccini, green peas, fine herbs, local greens, shaved parmesan, lemon
house-made pancetta lardons

massaman curry / 22
cauliflower, beluga lentils, roasted vegetables, cashew-cilantro-turmeric chutney, preserved lemon soy yogurt (gf/vg)
add grilled flank steak* / 8

kurobuta pork chop / 28
popcorn polenta, braised mustard greens, wild mushroom, pickled asparagus tips, pancetta birch syrup demi (gf)

wagyu beef tenderloin / 38
mt raised beef, poached fingerling, cherry tomato salad, shallot vinaigrette, mustard seed beef bacon jam
blue cheese ‘egg’

ginger braised rabbit sugo / 24
montana rabbit, wild mushroom risotto brunoise pickled apple, grana padano

g.f.b / 18
cold smoked patty, pickled cucumber, beef steak tomato, havarti, pancetta, citrus mustard, green peppercorn aioli streamline lettuce, house frites

boards

chef’s cheese board / 16

ploughman’s board / 18
half meat, half cheese

portuguese sardines / 12 (df)
lightly smoked sardines, saltines, house pickles, mustard, caper chimichurri

antipasti / 10 (gf/v)
preserved lemon-harissa olives, turmeric almonds, cauliflower giardinara

foie mousse / 16
grilled baguette, peach marmalade, hazelnut, fennel pollen

small plates

date & orange salad / 9 (gf)
organic greens, tamari almond, red onion, ponzu vinaigrette, chevre

caesar / 10
baby romaine, raddichio, torn crouton, grana padano, cauliflower giardinara, fried anchovy
grilled steak* /12

cauliflower / 14
whipped sheep’s milk feta, balsamic agro dolce stone fruit, hazelnuts, torn basil

tartare / 16
mt beef tenderloin, green garlic, caper, preserved lemon, caesar aioli, cranberry struan

pork schnitzel / 18
breaded pork tenderloin, porcini mushroom gravy, mustard creme fraiche, maple pecan-sage pesto

soup feature / mp

entrees

scallops / 36
italian kale, black garlic broth, cannellini beans, sweet potato skordalia, almond dukka, pickled fennel

grilled local bone-in pork chop* / 25 (gf)
crispy brussels sprouts, polenta, speck gremolata

mt raised tenderloin / 36
fingerling and mushroom hash, sunshine squash butter, raddichio, buttermilk dressing, rosemary pickled pepper, speck breadcrumb

sweet potato gnocchi / 30
porcini-white wine sauce, pomegranate, maple pecan-sage pesto, grana padano

massaman curry / 22 (gf/v)
beluga lentil, roasted local vegetables, cilantro-mint chutney, kaffir lime-cashew yogurt
add grilled steak* / 12

g.f.b.* / 16
local ground beef, ham, cheddar, garlic aioli, carolina mustard, crispy shallots, brioche bun
salt & pepper frites

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

golden milk cheesecake / 10 (gf/v)
turmeric-cashew custard, ginger, almond-coconut crust, strawberry-cardamom coulis

honey almond panna cotta / 8
corn cookie crumble, peach marmalade

hot fudge sundae / 8 (gf)
big dipper’s danish sweet cream ice cream, peanut praline, luxardo cherries

coffee & cream cake / 8
sour cream-espresso spice cake, streusel, coffee amaro-creme anglaise

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 

food

chef’s cheese board / 16

ploughman’s board / 18
artisanal cheese and charcuterie

portuguese sardines / 12 (df)
lightly smoked sardines, saltines, house pickles, mustard, caper chimichurri

antipasti / 10 (gf/v)
preserved lemon-harissa olives, turmeric almonds, cauliflower giardinara

herb fries  / 10  (gf)
kennebec potatoes, grana padano, herb oil, bearnaise aioli

cauliflower steam buns  / 8  (v)
massaman curry, pickled onion, red pepper, cashew-cilantro raita, korean chili, black salt

pork steam buns  / 8 (df)
tamari glazed pork shoulder, cilantro, pickled carrot and onion, chili aioli

caesar / 9
baby romaine, raddichio, torn crouton, grana, cauliflower giardinara

g.f.b.* / 12
local ground beef, ham, cheddar, garlic aioli, carolina mustard, crispy shallot rings, 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 rose / 5
on the rocks, with a twist

suze & tonic / 8

wine

banyan gewurztraminer monterey, ca / 5

pajot sauvignon blanc blend gascogne, fr / 5

mazzei ‘badiola’ sangiovese tuscany, italy / 5

el cipres malbec mendoza, argentina / 5