A balanced wine list offers something for everyone, from approachable by-the-glass offerings to extraordinary bottles befitting a special evening, while a wide range of bottled micro-brews and a constantly changing selection of beers on tap keep brew drinkers happy. Our selection changes often, so come in and take a look at the menu to see what’s new. Plonk! also offers an inventive, seasonal food menu that features both classic Plonk! favorites and creative limited-time items that reflect the current season.
Four seasons prevail at Plonk!, and our illuminated wall mural, featuring seasonal artwork of Plonk!’s beloved Seasonal Goddesses, changes along with the food and drink menus. Be sure to visit each season to explore the distinctive and exciting flavors each of them has to offer.
Because our menu changes frequently, Friend Us on Facebook for the most up-to-date version and recent announcements of specials and events.
A few of our delicious menu items are described below:
With coarse-milled, artisanal grits, fresh microgreens from the garden by our patio, roasted cauliflower, and an extremely flavorful cut of steak cooked perfectly in a stone oven, Plonk!’s hanger steak has always had the makings of a signature dish. But just when it seems like it couldn’t get any better – a streak of tangy Agro Dolce sauce elevates this Plonk! classic to divine status.
Elegant and delicious, this blissfully flaky, pearl-colored, olive oil-poached halibut is displayed like a work of art against a bed of black quinoa. A bright mix of cilantro oil and cilantro salad with pepper and red onion confetti dresses up this luscious fish creation.
Stone Hearth Oven Pizzas
From favorites like Plonk!’s version of the classic Margherita to chef-created seasonal pizzas, our stone hearth oven turns out tasty rustic pizzas that pair wonderfully with a cold beer or perfectly chilled glass of wine. This state-of-the-art 3,600 pound stone oven ensures crispy crusts and bubbly cheese on every pie.
The cataplana, a hammered copper vessel originating in Portugal, works with our stone hearth oven to delicately steam fresh Atlantic mussels in a white wine broth with yellow curry, ginger, garlic, scallions, and coconut milk. Focaccia bread, baked fresh with each order, completes the experience, and the mussels are served in their shiny cataplana, full of delicious broth that was made to be soaked up by fresh-baked bread.
Featuring a fresh- ground, hand-formed Angus beef patty, Niman Ranch guanciale, Gruyere cheese and slow-caramelized onions, our signature shallot bun, and a side of stone hearth-baked sweet potato fries, it’s easy to see why our Guanciale Burger was named the Best Burger of 2011 by Houston Press.