See our main page for the holiday schedule
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 Jan. 17th
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
Kohlrabi rice cakes with pickled kohlrabi, tahini, walnuts and Fresno chilies 12
Buckwheat crepes with Beecher’s cheddar, melty leeks, and pickled serranos 10
Soft boiled eggs* with salted anchovies and pickled mouse melons 8
Vegetables and Grains
Homemade country sourdough bread with locally milled flours; w/ CA Arbequina olive oil or PNW butter 8
Spiced carrot soup with turmeric, cumin, ginger and black lime 14
Citrus, grilled rutabaga and puntarelle salad with sunflower seed hummus, pickled serrano peppers and nigella 17
Marinated beet salad with celery root remoulade, fermented carrots, sunchoke chips and popped mustard seed 17
Winter chicory salad with daikon radish, homemade red wine vinegar, hazelnuts and shaved Ferndale “Roundbale” cheese 16
Kabocha squash salad with grilled medjool dates, kohlrabi, braised celery, smoky yogurt, and toasted pumpkin seeds 17
Crispy rice-lentil savory pancake with cabbage, leeks, Brussels sprouts and grated daikon spicy vinegar 17
Seafood and Meat
Pan-roasted local black cod* with shiitake mushrooms, smoky farrotto and chili oil 31
Carmen Ranch grass-fed bavette steak* with grilled sprouting broccoli, capers, anchovy and celery oil 38
Dessert
Apple ginger sorbet with sumac, huckleberries and sesame meringue 10
Creme caramel with barley malt and poached quince 10
Black barley honey cake with walnuts and whipped cream 10
Sunday Café & Wine Bar
at Three Sacks Full
Every Sunday from 3:00-8:00
We are now taking reservations for the Sunday Café
〰️
We are now taking reservations for the Sunday Café 〰️
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 - for January 19th
(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