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 October 30th

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 somewhat different when you come in to dine)

Snacks

Soft eggs with Fresno chili paste and salted anchovy 10

Stuffed crepes with caramelized onions, Beecher’s cheddar, fresh herbs and cauliflower leaf kraut 13

Zucchini, cabbage & leek fritters with sesame vinegar 12

Vegetables and Grains

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

Soup: Leek & cauliflower bisque with charred serrano chili salsa, escarole and scallions 14

Lacinato kale salad with tahini, kiwi berries, yacon, chili oil and nigella 17

Leeks vinaigrette with homemade mustard and red wine vinegar; chicory salad, Korean pears, sunflower seed and sumac 17

Fried eggplant salad with kohlrabi, puntarelle chicory, walnuts and citrus vinaigrette 17

Cornmeal spoonbread with chanterelle and shiitake mushrooms, smoked onions, celery and Ferndale fontina 19

Seafood and Meat

Pan-roasted black cod with smoky farrotto, slow-cooked tomatoes, Brussels sprout crowns, fried spices and hazelnuts 32

Grilled pork collar with cranberry beans, Baltic rose potatoes nectarine butter and pickled serrano peppers 36

Dessert

Semolina flummery with salt-roasted pears, WA pecans and olive oil 11

Cortland apple sorbet, pumpkin seed brittle, basil oil & whipped cream 11

Buckwheat honey cake with poached quince and whipped cream 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-