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 Weekend of Dec. 5th

5:00-9:00pm

…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

Chopped duck liver with rosemary, fermented kohlrabi and olive oil; homemade pan de mie toast 15

Smoky onion dip with cucumber pickles and homemade crackers   12

Leek, cabbage and fennel fritters with daikon vinegar   12

Yacon & kiwi with aged apple cider vinegar, nigella and scallions   6

Vegetables and Grains

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

Leek, fennel and potato soup with turmeric, nigella and toasted pumpkin seeds  14

Puntarelle chicory & lacinato kale salad with tahini, red lentil hummus, sesame, nigella and pickled serrano peppers   17

Shaved black futsu winter squash with treviso, marinated beets, popped mustard seed and horseradish   17

Roasted cabbage with braised celery, fried shallots, dry mint, yogurt and fried spices  18

Cornmeal spoonbread with celeriac, leeks, Japanese mustard greens and Beecher’s cheddar  18

Seafood and Meat

Pan-seared black cod with parsley root purée, Brussels sprouts, chili oil and smokey fish broth 32

Slow-cooked Umpqua Valley lamb shank for two with heirloom bean ragout, sprouting cauliflower, preserved lemon and hazelnuts   46

Dessert

Purple barley honey cake with poached quince and whipped cream 11

Black lime meringue and Tuscan melon sorbet with bosc pears, and whipped cream  12

Semolina flummery with vanilla bean créme anglaise, walnuts and honey  11

Sundays

at Three Sacks Full

Every Sunday we’re open for drinks and retail wine sales from 3:00 onwards

-We no longer offer afternoon snacks-

Dinner from 5:00-8:00

We no longer offer snacks in the afternoon, but we are open for drinks starting at 3pm. Food is available from the kitchen from 5-8pm.

Sunday Menu - for November 23rd

(our ingredients are constantly changing and the menu is often written the day of. Please realize that what you see here may be somewhat different when you come in to dine)

Snacks

Soft eggs with braised celery and Fresno chili mayonnaise  12

Oregon bay shrimp salad with preserved lemon, pickled habanada peppers, and walnut butter; with two warm crepes 14

Vegetables and Grains

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

Potato and leek soup with fennel, scallions, turmeric and nigella  14

Puntarelle chicory, celery and fennel salad with red lentil hummus, sesame, chili oil and dried black currants  17

Roasted cone cabbage and carrots with hakurei turnip mash, yellow Peruvian beans and braised celery  18

Marinated beets and yacon with fresh horseradish, yogurt & toasted buckwheat  17

Savory rice & lentil pancake with chanterelle mushrooms, Brussels sprouts and daikon vinegar  19

Seafood and Meat

Pan-seared black cod with saffron chickpea stew and roasted kabocha squash  with fried spices  32

Olsen Farm bone-in pork chop* with gingery lacinato kale, tomato confit, hazelnuts, fried sage and salted anchovy 36

Dessert

Toasted rice ice cream with poached quince & buckwheat hazelnut sablé 11

Black barley honey cake with créme anglaise and walnuts  11