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