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 April 23rd

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

Oregon bay shrimp salad with buckwheat crepes, fresh citrus, capers, pickled serrano peppers and sunflower seed hummus   12

Soft cooked eggs with Fresno chili paste and fermented kohlrabi 10

Leek, dandelion and onion fritters with a herb mayonnaise 12

Vegetables and Grains

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

Wild nettle, potato & leek soup with toasted pumpkin seeds and créme fraîche  14

Grilled purple sprouting broccoli with Samish Bay farmer’s cheese, preserved meyer lemon and sunchoke chips  18

Salad with first of the season radishes, marinated beets, citrus vinaigrette, fried shallots, pickled serrano peppers and nigella   17

Arugula and watercress salad with daikon radish, Ferndale parmesan, hazelnuts and homemade red wine vinegar   17

Asparagus, radicchio and fiddlehead fern salad with pickled rhubarb, celery oil and tahini  18

Seafood and Meat

Pan-roasted black cod* with French green lentils, black oyster mushrooms, green garlic and chili oil   32

Hood Canal Manila clams and spaetzle with tomato, leeks, lovage and saffron cream   26

Grilled Olsen Farm pork chop with grilled Baltic rose potatoes, komatsuna greens and fresh horseradish 36

Dessert

Buckwheat gâteau Breton with roasted rhubarb and whipped cream 11

Chocolate pudding with nocino, preserved tart cherries and honey crumble  11

Citrus sorbet with sesame meringue, wild huckleberries and whipped cream   12

Sunday Café & Wine Bar

at Three Sacks Full

Every Sunday from 3:00-8:00

We will typically have a selection of 8-10 savory plates and a dessert. The style of food is the same as our regular menus, just edited down a bit and sometimes more whimsical. We are limited for staff on Sundays so it will be just Michael in the kitchen and Matthew in the dining room or behind the bar offering casual, but thoughtful service.

Sunday Cafe Menu - April 20th

(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)

Wild nettle, potato and leek soup with toasted pumpkin seeds and créme fraîche 14

Radish, beet and roasted carrot salad with citrus vinaigrette, fried shallots, pickled serranos & sesame 17

Asparagus salad with marinated fiddlehead ferns, radicchio, Samish Bay Farmer’s cheese and celery oil 17

Local Roots Farm arugula and purple mustard salad with toasted hazelnuts, Ferndale Parmesan, and homemade red wine vinegar 16

Fried black cod and cabbage-onion fritters with daikon vinegar 26

Manila clams and spaetzle with tomato, preserved lemon and saffron cream 24

Homemade rustic sourdough bread with PNW butter or CA arbequina olive oil 8

Gâteau Breton with roasted rhubarb and whipped cream 11