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 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