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 October 7th

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

Pickled Totten Inlet mussels with slow-roasted heirloom tomatoes, mayocoba beans and shaved fennel 16

Oven roasted Totten Inlet mussels with slow-cooked heirloomn tomatoes, chickpeas and fennel with crème fraîche 16

Vegetables and Grains

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

Soup: Sweet corn bisque with braised cucumbers, charred serrano chili salsa and fresh scallions 14

Canary melon salad with marinated Italian peppers, pickled cucumbers, preserved kumquats, chili oil and nigella 17

Grilled corn salad with tomato confit, braised celery, sunflower seed romanesco and fried rosemary 17

Fried eggplant salad with Tokyo turnips, frisée, walnuts, anise hyssop and citrus vinaigrette 17

Cornmeal spoonbread with lobster mushrooms, smoked onions, celery and Beecher’s cheddar 19

Seafood and Meat

Pan-roasted black cod with red lentils, Brussels sprout crowns, fried spices and hazelnuts 32

Grilled Carmen Ranch grass fed bavette steak* with long cooked green beans, mashed Baltic rose potatoes and nectarine butter 40

Dessert

Semolina flummery with tea-soaked prunes, WA pecans and olive oil 11

Rhubarb sorbet with sesame brittle, fig 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-