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 March 13th

…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

Soft eggs with salted anchovy, fermented carrot, and Fresno chiles 10

Cabbage, leek, and squash fritters with daikon vinegar 12

Mini gougere sandos with Japanese sweet potato, sumac onions, tahini, and Beecher’s cheddar 2pc: 10

Vegetables and Grains

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

Beet and sauerkraut soup with horseradish creme fraiche and good olive oil 14

Yacon root, pickled daikon, and marinated badger flame beets with fresh farmer’s cheese, chili oil and fried shallots 17

Blood orange and celery root remoulade with grilled rutabaga, Sichuan peppercorn, and tarragon vinegar 17

Sweet and sour tetsukabuto squash with marinated leeks, prunes, hazelnuts, tamari and salted plum vinegar 18

Cranberry bean gratin with roasted shiitake mushrooms, lacinato kale sprouts, breadcrumbs, and aged cow’s milk cheese 19

Seafood and Meat

Pan roasted black cod* with oyster rice congee, burdock, and gingery cabbage 33

Slow cooked pork shoulder with turmeric-y red lentils, braised collard greens, fried spices, pickled serrano peppers, and yogurt 34

Dessert

Alex’s white chocolate cheesecake with cured mandarin oranges 11

Chocolate sorbet with wild huckleberries and whipped cream 11

Semolina flummery with vanilla bean créme anglaise, walnuts, honey & olive oil 11