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 Week of October 21st

5:00-9:00pm

…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 somewhat different when you come in to dine)

Snacks

Soft eggs with Fresno chili paste and salted anchovy 10

Albacore tuna rillette with pickled radish, shaved fennel and capers; with housemade pain de mie toast $15

Zucchini, cabbage & leek fritters with sesame vinegar 12

Vegetables and Grains

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

Soup: Zucchini bisque with braised cucumbers, charred serrano chili salsa and fresh scallions 14

Roasted cauliflower salad with marinated Italian peppers and pickled cucumbers, preserved kumquats, yogurt, chili oil and nigella 17

Leeks vinaigrette with chicory salad, asian pears, sunflower seed and sumac 17

Fried eggplant salad with Tokyo turnips, puntarelle chicory, walnuts, anise hyssop and citrus vinaigrette 17

Cornmeal spoonbread with chanterelle and oyster mushrooms, smoked onions, celery and Beecher’s cheddar 19

Seafood and Meat

Pan-roasted black cod with fresh Oaxacan shellbeans, Brussels sprout crowns, fried spices and hazelnuts 32

Grilled Olsen farm pork chop with long cooked green beans, Baltic rose potatoes and quince butter 40

Dessert

Semolina flummery with salt-roasted pears, WA pecans and olive oil 11

Rhubarb-strawberry sorbet sorbet with pumpkin seed brittle, fig leaf oil & whipped cream 11

Buckwheat honey cake with poached quince and whipped cream 11

Sundays

at Three Sacks Full

Every Sunday we’re open for drinks and retail wine sales from 3:00 onwards

-We no longer offer afternoon snacks-