Three Sacks Full Menu
Our menu for the week of May 8th
(expect daily changes through the week)
Snacks
Toasted Nookachamps Farm hazelnuts and walnuts with
cumin, coriander and fennel seeds 5
Smoky onion and spinach dip with homemade crackers and radishes 9
Marinated Oregon bay shrimp salad with fresh citrus, pickled goat horn peppers, fresh herbs and grilled sourdough 12
Flakey mushroom hand pie with celery root, spring greens and horseradish crême fraîche 15
Vegetables and Grains
Homemade country bread with locally milled flours; w/ CA Arbequina olive oil or local butter 8
Chilled or warm celeriac and sorrel soup with créme fraîche and summer savory 14
Arugula and mixed greens salad with radishes, capers, anchovy vinaigrette
and PNW parmesean 15
Leek scape and asparagus salad with rhubarb, pickled chilies, tahini, sunchoke chips
and soft-boiled egg* 17
Beet & fermented daikon salad with green garlic, fried spices,
and fresh horseradish 15
Grilled cauliflower with marinated chickpeas, medjool dates, yogurt and lovage 16
Smoky farrotto with wilted greens, preserved meyer lemon and spring onions 16
Seafood and Meat
Pan roasted local halibut with shiitake mushroom broth, grilled potato,
and green garlic mayonnaise 31
Grilled bone-in pork chop from Olsen Farm with grilled asparagus,
French green lentils, and chili oil 32
Dessert
Samish Bay yogurt pudding with poached rhubarb 9
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