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 Sept. 5th

5:00-9:00pm

…scroll down for our Sunday Menu

(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

Eggplant caponata with capers, olives and hazelnuts; two crepes  12

Zucchini, cabbage and basil fritters with sesame and herb vinegar   14

Chilled corn custard with cucumber salad and grilled Japanese leeks  14

Vegetables and Grains

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

Chilled fennel and Tuscan melon soup with turmeric, nigella and ginger  14

Little gem lettuce salad with homemade red wine vinegar, fennel, Ferndale parmesan, herbs and a soft egg   17

Tonnemaker Farm nectarines and heirloom tomato salad with red lentil hummus, chili oil and sumac onions 17

Grilled green beans with tahini, radishes, scallions, pickled cucumbers & Serrano peppers   17

Roasted carrots with pickled Hakurei turnips, walnuts, roasted Italian plums and preserved shiro plum with dill  18

Seafood and Meat

Grilled albacore tuna with tomato saffron chickpeas, grilled escarole, garlic aioli and pounded basil   34

Grilled Olsen Farm pork chop with duck fat new potatoes, marinated San Pasquale squash, and horseradish 36

Dessert

Thumbprint cookies with homemade blood orange marmalade and Santa Rosa plum jam -two for 6

Raspberry shortcake with whipped cream and lilac sugar 11

Tuscan melon sorbet with black lime meringue, lemon verbena oil & whipped cream   11

Sunday Café & Wine Bar

at Three Sacks Full

Every Sunday with snacks and drinks from 3:00-5:00

Dinner from 5:00-8:00

We have limited staff on Sundays and can’t accommodate a full house, so if you want a full dinner we invite you to make a reservation rather than dropping in and possibly not being able to get a table. On warm, sunny days our long outdoor counter will be available and the big roll-up window will be open!

Sunday Cafe Menu - from Aug. 17th

(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

Zucchini, leek and basil fritters with sesame and scallion vinegar   12

Chilled and marinated Totten Inlet mussels on the half shell with tarragon, garlic mayo, and pickled cabbage   14

Vegetables and Grains

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

Roasted cauliflower, leek and potato soup with purslane and fried shallots  14

Butter lettuce salad with homemade red wine vinegar, pickled fennel, Ferndale parmesan, herbs and a soft egg   17

Grilled green beans, radishes and pickled zucchini with anchovy mayonnaise   17

Roasted carrot salad with pickled Hakurei turnips, walnut butter, preserved lemon and dill  18

Seafood and Meat

Pan-roasted black cod* with herb broth, new potato confit, roasted cherry tomatoes and pounded basil   32

Grilled Olsen Farm bone-in pork chop* with long-cooked yellow wax beans, fresh horseradish and hazelnuts  36

Dessert

Peach leaf yogurt pudding with George’s roasted figs, honey and olive oil  11

Apricot & peach purple barley torte with whipped cream  11