Three Sacks Full Menu

Our menu for the week of May 2nd

(expect daily changes through the week)

Snacks

Leek & celeriac fritters with herb mayonnaise 10

Smoky onion and spinach dip with homemade crackers and radishes 9

Marinated Oregon bay shrimp with preserved Meyer lemon, Basque chilies and grilled sourdough 12

Vegetables and Grains

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

Celery root and cauliflower soup with turmeric, ginger and sumac 14

Wild watercress salad with pea-shoot cream, marinated fiddlehead ferns, toasted hazelnuts, an anchovy preserved lemon vinaigrette and PNW parmesan. 16

Leeks vinaigrette with celery root remoulade, soft eggs, and lovage 16

Grilled Skagit Valley asparagus with marinated black oyster mushrooms, smoky black-eyed pea hummus and sunchoke chips 17

Beet & kale rapini salad with green garlic, fried spices, and fresh horseradish 15

Grilled radishes with sunflower seed hummus, marinated chickpeas, sorrel, sesame and tarragon 16

Buttermilk spoonbread with wild nettles, spring onions and Beecher’s cheddar 16

Seafood and Meat

Pan roasted black cod with smoky broth, grilled potatoes, leeks and sorrel 29

Roasted pork shoulder with Skylight Farm grilled cauliflower, French green lentils and chili oil 36

Dessert

Rhubarb and hazelnut frangipane tart with whipped cream 12

Einkorn cream puffs with buckwheat honey cream and blood orange marmalade 10

Cookie plate duo 5 or paired with a half pour of Pommeau digestif 11