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 March 28th

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

Oregon bay shrimp salad with buckwheat crepes, fresh citrus, capers, pickled serrano peppers and sunflower seed hummus   12

Rustic hand pie with 0yster mushroom, wild nettles and celeriac; sweet & sour pickles 16

Soft cooked eggs with Fresno chili paste and fermented kohlrabi 10

Winter squash and cornmeal fritters with garlic mayonnaise  10

Vegetables and Grains

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

Potato, leek and celeriac soup with pumpkin seeds and fried shallots  14

Winter citrus salad with root vegetable remoulade, citrus vinaigrette, pickled serrano peppers, nigella and sesame  17

Roasted beet and daikon radish salad with miner’s lettuce, hazelnuts and fried spices 17

Sprouting lacinato kale and braised leek salad with Samish Bay farmer’s cheese, celery oil and sunchoke chips  17

Roasted carrots w/ smoky yogurt, preserved Meyer lemon, and grilled medjool dates   17

Crispy rice-lentil savory pancake with leeks, kohlrabi, Brussel’s sprouts and daikon vinegar   18

Seafood and Meat

Pan-roasted black cod* with chickpeas, saffron-tomato broth, melty leeks,   black oyster mushrooms and chili oil 31

Grilled Carmen Ranch bavette steak with grilled Baltic rose potatoes, gingery kale, anchovy and oven-dried piennolo tomatoes 38

Dessert

Black barley spiced cake with blood orange marmalade and whipped cream 11

Chocolate pudding with nocino, tart preserved cherries and honey tuile  11

Citrus sorbet, wild huckleberries, hazelnuts and whipped cream   11

Sunday Café & Wine Bar

at Three Sacks Full

Every Sunday from 3:00-8:00

We will typically have a selection of 8-10 savory plates and a dessert. The style of food is the same as our regular menus, just edited down a bit and sometimes more whimsical. We are limited for staff on Sundays so it will be just Michael in the kitchen and Matthew in the dining room or behind the bar offering casual, but thoughtful service.

Sunday Cafe Menu - March 30th

(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)

Potato, leek and wild nettle soup with pumpkin seeds and fried shallots 14

Flaky hand-pie with homemade pork sausage; sweet & sour pickles and horseradish crème fraîche 17

Roasted beet and purple daikon salad with preserved Meyer lemon, fried spices and hazelnuts 17

Braised leek salad with Samish Bay farmer’s cheese, soft egg, pickled serrano peppers, sunchoke chips and miner’s lettuce 17

Crispy rice-lentil savory pancake with Brussels sprouts and grated daikon vinegar   17

Fried black cod and sprouting lacinato kale with root vegetable remoulade and spicy mayo 28

Grilled Carmen Ranch grassfed bavette steak with Baltic rose potatoes, purple sprouting broccoli and smoked onion butter 38

Grilled homemade bread with Pablo’s frantoio olive oil 5

Chocolate pudding with nocino, tart preserved cherries and honey tuile 11