LUNCH
Starters
Mussels – steamed in hard cider with leeks, apples and garlic croutes. $19.50
Oysters on the half shell with aji dulce granité*. $19.50
Salad of autumn greens, toasted hazelnuts and herb vinaigrette. $12.50 (with blue cheese add $3.00)
Grilled eggplant, feta, pomegranate, toasted almonds, mint & yogurt. $16.50
Roasted chili stuffed with squash & quinoa and pepita molé sauce. $18.50
Soup of the day. $8.50
Artisan bread with extra virgin olive oil. $5.00
Main Courses
Casareccia pasta I Fagioli – chilis, greens and shell beans in a garlic and herb broth with grana padano & toasted bread crumbs. $19.50
Kakavia - Greek style fisherman’s stew of mussels, clams, calamari, prawns, and fish in a tomato white wine broth with garlic bread. $25.00
Smoked loin of pork, saucisson de Paris, and braised cabbage with apples & potatoes $23.50
Open faced grass fed beef brisket pastrami, aged Face Rock cheddar and caramelized onions on grilled stout sour rye. $18.50
Roasted chanterelle mushroom, almond & spaghetti squash cakes with an aji chili coulis and wild rice.* $20.50
Grilled grass fed beef burger with a choice of cheddar or blue cheese on a hearth baked bun.* $19.50 (add applewood smoked bacon $3.00)
DINNER
Starters
Mussels – steamed in hard cider with leeks, apples and garlic croutes. $19.50
Oysters on the half shell with aji dulce granité. $19.50*
Salad of autumn greens, toasted hazelnuts and herb vinaigrette. $12.50 (with blue cheese add $3.00)
Grilled eggplant, feta, pomegranate, toasted almonds, mint & yogurt. $16.50
Roasted chili stuffed with squash & quinoa and pepita molé sauce. $18.50
Soup of the day. $8.50
Artisan bread with extra virgin olive oil. $5.00
Charcuterie
$10.00 Each - $40 grand platter
Terrines
Alsatian – duck, pork cherries & hazelnuts
Pasztet – chicken, liver, bacon, & almonds
Moussette
Brandied duck liver moussette with port wine aspic
Salami & Sausages
Salami, mortadelle & smoked mountain style saucisson
Cheeses
Select domestic and imported cow, goat or sheep cheese with accompaniments
Main Courses
Casareccia pasta I Fagioli – chilis, greens and shell beans in a garlic and herb broth with grana padano & toasted bread crumbs. $25.50
Kakavia – Greek style fisherman’s stew of mussels, clams, calamari, prawns, and fish in a tomato and white wine broth with garlic bread. $39.00
Smoked loin of pork, saucisson de Paris and rillette stuffed onion with braised cabbage, apples & potatoes. $39.00
Magret, confit & sausage of Liberty duck with a potato purée and brandy pickled green gage plums.* $42.00
Roasted chanterelle mushroom, almond & spaghetti squash cakes with an aji chili coulis and wild rice.* $32.00
Chef’s choice steak of grass fed beef and accompaniments.* - Market Price
Sides
Saute of autumn forest mushroom with garlic, shallots and aged balsamic vinegar.* $14.50
Fall vegetable tian – squash, eggplant & chilies baked with a garlic crumb crust. $12.50
Ayers Creek Farm heirloom beans simmered with rosemary, chili, garlic and onions. $8.50
Herb roasted fingerling potatoes with a spicy rouille sauce. $8.50
BISTRO
Mussels – steamed in hard cider with leeks, apples and garlic croutes $19.50
Oysters on the half shell with aji dulce granité. $19.50*
Salad of autumn greens, toasted hazelnuts and herb vinaigrette. $12.50 (with blue cheese add $3.00)
Grilled eggplant, feta, pomegranate, toasted almonds, mint & yogurt $16.50
Roasted chili stuffed with squash & quinoa and pepita molé sauce. $18.50
Open faced grass fed beef brisket pastrami, aged Face Rock cheddar and caramelized onions on grilled stout sour rye. $18.50
Grilled grass fed beef burger with a choice of cheddar or blue cheese on a hearth baked bun.* $19.50 (add applewood smoked bacon $3.00)
Soup of the day. $8.50
Artisan bread with extra virgin olive oil. $5.00
News
Introducing Piggins
Dear Friends, All of us here at Higgins Restaurant are thrilled to announce the debut of “Piggins,” our newest venture! An extension of the Higgins kitchen, Piggins is a classic open air bistro offering outdoor patio dining at the spacious and beautiful plaza outside the Oregon Historical Society. Piggins will open its doors on Saturday, …
Introducing Piggins Read More »
We Need to Talk
We Need to Talk I was a child of the 1960s. That turbulent time-now more than a half-century ago-and its civil rights protests seem strikingly similar, yet distinctly different from today’s fervent surrealism. How is it that we haven’t seemed to progress and resolve any of these bleeding issues, despite the passage of Civil Rights …
Save Restaurants
Save Restaurants Like everyone, life for us has settled into a nearly hypnotic routine. Not bad mind you, just very different from my recent one as a chef and restaurant owner. Gardening, baking honest loaves in the outdoor oven and reading now fill our days. I make regular visits to our shuttered restaurant and long …