At Higgins we are fortunate to be situated in one of the world’s most fertile, productive and diverse agricultural regions – the Willamette Valley. We embrace the valley’s rich farming heritage and celebrate its remarkable seasonal bounty. The moderate climate supplies us with a year round steady stream of stunning ingredients with which we craft our menu of classic country dishes.

Here in the valley Autumn brings us a huge diversity of foods; a transition from the bounty of the late summer garden - tomatoes, corn, peppers, beans and eggplant give way to the robust flavors of fall squashes & pumpkins, root crops, earthy forest mushrooms and other cold crops nipped to sweetness by the first frosts.

Our cooking and the menus reflect the changes as well. The bright flavors of the last tomatoes and chilis are contrasted by the deeper richer tastes of chantrelles, porcini and artisan cheeses. Long simmers, roasting and braising coax and marry these ingredients into dishes for the cooler weather. Apples, pears, quince and persimmon add their character to the sweet Autumn finales on our dessert menu.