Dining at Three Sacks Full

~ expect daily changes throughout the week ~

(many dishes can be easily modified to be vegetarian, vegan or gluten free)

(please ask when you come in to eat)

Dinner Menu for the week of Jan 14th

…scroll down for our Sunday Menu. Updated by late afternoon…

(the menu is constantly changing and we try to update it regularly, but realize that what you see here may be different when you come in to dine)

Snacks

Fresh yacon root & kiwi with aged apple cider vinegar and nigella seed 6

Black Futsu squash, leek, and cabbage fritters with daikon vinegar 12

Soft eggs with sumac pickled onions and Fresno chili paste 10

Vegetables and Grains

Homemade country sourdough bread with locally milled flours; w/ CA Arbequina olive oil or PNW butter 8

Burdock, leek and potato soup with créme fraîche and fried burdock root 14

Chicory salad with black lentils, purple daikon, homemade red wine vinegar and Ferndale parmesan 17

Marinated beets with puntarelle chicory, blood orange and popped mustard seed 17

Kabocha squash salad with preserved roma tomatoes, braised celery, laminate kale, Meyer lemon mayonnaise and crispy spices 18

Roasted cabbage with Samish Bay fresh farmer’s cheese, grilled dates, fried shallot and toasted sesame 18

Cornmeal spoonbread with roasted black oyster mushrooms, burdock root and Beecher’s cheddar 19

Seafood and Meat

Pan seared black cod with smoky tomato broth, grilled rutabaga & Brussels sprouts, preserved lemon and hazelnuts 32

Grilled grass-fed NY strip steak from Carmen Ranch with spiced red lentils, roasted carrots & chicories, chili oil and cumin 44

Dessert

Spiced buckwheat honey cake with Santa Rosa plum jam and whipped cream 11

Courtland apple sorbet with sesame crumble, sumac and salt roasted Asian pears 11

Semolina flummery with vanilla bean créme anglaise, walnuts, honey & olive oil 11