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 Feb 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

Gougères with Beecher’s cheddar, sauerkraut salad & sunflower seed hummus  12

Kabocha squash and cornmeal fritters with garlic aioli 9

Smoky salmon rillettes with shallots, capers, pickled peppers, labneh and fennel seed crackers 14

Kohlrabi rice cakes with crushed hazelnuts, crispy shallots and pickled fresnos 12

Vegetables and Grains

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

Winter squash bisque: Tetsukabuto, carrots, pumpkin seeds and fried shallots  14

Braised leeks with marinated beets, popped mustard seeds and sunchoke chips  17

Winter citrus and kohlrabi salad with shredded chicories, pickled serranos, tahini and nigella   17

Roasted cabbage with smoky Samish Bay yogurt, grilled medjool dates and crispy spices   17

Seafood and Meat

Fried Monterey Bay squid with winter root vegetable remoulade, miners lettuce, and last summer’s basil 20

Pan-roasted local black cod* with black oyster mushrooms, leeks and chickpeas in tomato saffron broth  31

Slow-braised lamb shoulder with spiced red lentils, Brussels sprouts, yogurt and chili oil   36

Dessert

Olive oil cake with blood orange marmalade and whipped cream   10

Ponlai rice pudding with salt roasted asian pears and walnuts 10

Black lime meringue with citrus sorbet, wild huckleberries, hazelnuts and whipped cream 10

Sunday Café & Wine Bar

at Three Sacks Full

Every Sunday from 3:00-8:00

Sorry, but we will be closed this Sunday March 2nd for a private event

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.

A Recent Sunday Cafe Menu

(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)

Kohlrabi rice cakes with pickled kohlrabi, tahini, walnuts and Fresno chilies   12

Buckwheat crepes with Beecher’s cheddar, melty leeks, and pickled serranos  10

Spiced carrot soup with turmeric, cumin, ginger and black lime  14

Grilled homemade bread with Pablo’s cortina olive oil 5

Puntarelle chicory, chickpea and Oregon Bay shrimp salad with saffron vinaigrette, sunflower seed hummus and nigella  17

Marinated beet salad with celery root remoulade, fermented carrots, sunchoke chips and popped mustard seed   17

Crispy rice-lentil savory pancake with leeks, cabbage, Brussels sprouts and grated daikon spicy vinegar   17

Smoky farrotto with grilled shiitake mushrooms, celery root, soft egg and chili oil 24

Roasted lamb leg and pork-lamb crepinette with grilled satin potatoes, licinato kale, anchovy and celery oil 38

Créme caramel with barley malt, candied orange and poached quince 10

Black barley honey cake with walnuts and whipped cream 10