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 Dec. 20th

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

Soft eggs with capers, basil and daikon pickles  8

Pan seared kohlrabi rice cakes with tahini and toasted sesame   11

Buckwheat crepes with Oregon bay shrimp salad, garbanzo beans and pickles  14

Vegetables and Grains

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

Spicy soup of roasted carrots with turmeric, ginger and fried spices  14

Chickpea salad with fried Monterey Bay squid, lacinato kale,

saffron vinaigrette and garlic mayonnaise   18

Chicory salad with kohlrabi, creamy herb dressing, preserved lemon, hazelnuts and shaved Ferndale “Roundbale” cheese   16

Leeks vinaigrette with puntarelle chicory, mashed beets and toasted pumpkin seeds   17

Roasted kabocha squash with smoky yogurt, grilled medjool dates and sunchoke chips  18

Rice-lentil savory pancake with leeks, cabbage, and grated daikon spicy vinegar   17

Seafood and Meat

Pan-roasted local black cod with tomato saffron velouté, grilled Baltic potatoes, and leeks   31

Grilled Carmen Ranch grass-fed bavette steak with roasted cabbage and fresh horseradish   38

Dessert

Rice pudding with bay leaf ice cream, lemon marmalade and walnuts   10

Olive oil cake with poached quince and whipped cream   10

Pear and black barley torte with brandy whipped cream 10

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 - for December 22nd

(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)

Soft eggs with capers, basil and pickled mouse melon  8

Buckwheat crepes and Oregon bay shrimp salad with fresh citrus, Serrano peppers and herbs  14

Marinated chickpeas with Monterey Bay squid, puntarelle chicory, fermented kohlrabi and saffron vinaigrette   18

Spicy soup of roasted carrots with turmeric, ginger, fried spices and dried lime  14

Kabocha squash salad with smoky yogurt, grilled medjool dates and sunchoke chips  18

Fried local black cod & cabbage fritters with garlic mayonnaise and kohlrabi salad 24

Crispy rice & lentil savory pancake with leeks, kohlrabi, and grated daikon spiced vinegar   17

Grilled Olsen Farm pork chop with celeriac purée, roasted cabbage, fresh horseradish and pickled celery leaf 36

Grilled housemede rustic sourdough bread with Pablo’s coratina olive oil 5

Olive oil cake with apple compote and whipped cream   10

Pear and black barley torte with brandy and whipped cream 10