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 July 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
Fried squash blossoms with potato, zucchini, capers and basil; garlic aioli 14
Soft cooked eggs with Fresno chili paste and fermented kohlrabi 10
Crepes with Beecher’s cheddar, pickled mouse melons and serrano chilies 12
Vegetables and Grains
Homemade country sourdough bread with locally milled flours; w/ CA Arbequina olive oil or PNW butter 8
Summer squash and mint soup with turmeric, pickled zucchini and fried spices 14
Hakurei turnips, garlic scapes and radishes with pickled turnips tahini, lovage, Sichuan peppercorns and sesame 17
Roasted carrots and purple broccolini with walnuts, anise hyssop, fermented carrot, chili oil and puffed barley 17
Fava beans and lacinato kale with fresh farmer’s cheese, shallots, saffron and tarragon 18
Seafood and Meat
Marinated mussels with black lentils, shaved cabbage and green daikon, preserved lemon and mustard seeds 22
Pan-roasted black cod with potato confit, marinated shiitake mushrooms and herb broth 32
Grilled Carmen Ranch grass-fed bavette steak and marjoram butter with arugula salad, hazelnuts and WA parmesan 38
Dessert
Semolina flummery with black-tea créme anglaise and Tonnemaker Farm cherries 11
Yogurt pudding with rhubarb-pastis sorbet, olive oil and tayberries 11
Sunday Café & Wine Bar
at Three Sacks Full
Every Sunday from 3:00-8:00
We will be closed this Sunday June 8th for vacation
〰️
We will be closed this Sunday June 8th for vacation 〰️
Our Sunday menu is no longer a small, lighter selection, but will be an extension of our weekend menu with a few changes.
- Join us anytime 3-8 for a snack or dinner and a casual end to your weekend.
We are now fully staffed for Sundays and invite you to drop in or make a reservation. On warm, sunny days our long outdoor counter will be available and the big roll-up window will be open!
Service starts at 3pm and last orders to the kitchen are at 8pm. Michael and Alex C. will be cooking your food while Matthew and Shawn will take care of you out front.
Sunday Cafe Menu -from June 1st
(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
Lentil and shrimp fritters with daikon vinegar 12
Soft cooked eggs with Fresno chili paste and fermented kohlrabi 10
Crepes with Beecher’s cheddar, spring onions and pickled serrano chilies 12
Vegetables and Grains
Homemade country sourdough bread with locally milled flours; w/ CA Arbequina olive oil or PNW butter 8
Spinach, potato & celeriac soup with toasted pumpkin seeds and créme fraîche 14
Salad with spring radishes, marinated beets, citrus vinaigrette, fried shallots, pickled serrano peppers and popped mustard seeds 17
Chickpea and spring turnip salad with mustards, tatsoi, oven-dried cherry tomatoes, fried rosemary and garlic mayonnaise 18
Asparagus salad with Samish Bay farmer’s cheese, grilled medjool dates, pickled rhubarb, mint, sesame and sunchoke chips 18
Cornmeal spoonbread with roasted shiitake mushrooms, spring greens, leeks and Beecher’s cheddar 18
Seafood and Meat
Pan-roasted ling cod* with turmeric red lentils, black oyster mushrooms, green garlic and chili oil 32
Grilled Carmen Ranch grass-fed bavette steak with Japanese mustard greens, grilled Baltic rose potatoes, tarragon and fresh horseradish 38
Dessert
Olive oil cake with blood orange marmalade and whipped cream 11
Rhubarb sorbet with sesame meringue, hazelnuts, sumac and whipped cream 11
Semolina flummery with roasted rhubarb, honey crumbles and yogurt 11