INDOOR LUNCH
Starters
Mussels – “Saganaki” simmered in a tomato, fennel, garlic broth with a sheep’s milk feta and garlic toast $20.00
Applewood smoked Sockeye salmon and oyster chowder with herb butter, leeks, potatoes and cheddar crackers $20.00
Salad of Venere black rice with roasted beets, grilled ricotta salata, greens, sesame seeds and sumac vinaigrette $19.00
Salad of spring greens, toasted hazelnuts and herb vinaigrette $14.00 with blue cheese add $3.00
Warm chèvre budino with roasted endive, prosciutto & aged balsamic vinegar $20.00
Select Pacific oysters on the half shell with a yuzu-kusho granite (1/2 dozen) $20.00
Artisan bread with extra virgin olive oil $5.00
Main Courses
Vesuvio pasta in a nettle-walnut pesto with rapini and Pecorino Romano cheese $22.50
“Choucroute Garní” – Alsatian style sauerkraut with cervelas, knack & boudin blanc sausages, smoked pork loin, bacon and potatoes $28.00
Carnarolli risotto with Oregon Dungeness crab, green garlic, carrots, preserved lemons & Parmigiano Reggiano cheese $30.00
“Cotriade Bretonne” – Fisherman’s stew of fish, mussels, prawns, clams and calamari with leeks, potatoes, white wine & mignonette with garlic toast $28.00
Open faced grass fed beef brisket pastrami, aged Face Rock cheddar and caramelized onions on grilled stout sour rye $20.00
Grilled grass fed beef burger on a hearth baked bun $20.00 choice of cheddar or blue cheese $2.00 add applewood smoked bacon $3.00
Bourek of roasted oyster mushrooms & walnuts with winter vegetable tagine, cous cous, mint labneh and harissa $25.50
INDOOR DINNER
Starters
Mussels – “Saganaki” simmered in a tomato, fennel, garlic broth with a sheep’s milk feta and garlic toast $20.00
Applewood smoked Sockeye salmon and oyster chowder with herb butter, leeks, potatoes and cheddar crackers $20.00
Salad of Venere black rice with roasted beets, grilled ricotta salata, greens, sesame seeds and sumac vinaigrette $19.00
Salad of spring greens, toasted hazelnuts and herb vinaigrette $14.00 with blue cheese add $3.00
Warm chèvre budino with roasted endive, prosciutto & aged balsamic vinegar $20.00
Select Pacific oysters on the half shell with a yuzu-kusho granite (1/2 dozen) $20.00
Artisan bread with extra virgin olive oil $5.00
Charcuterie
$12.50 Each, $47 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 & cotto
Cheeses
Select domestic and imported cow, goat or sheep cheese with accompaniments
Main Courses
Vesuvio pasta in a nettle-walnut pesto with rapini and Pecorino Romano cheese $30.50
“Choucroute Garní” – Alsatian style sauerkraut with cervelas, knack & boudin blanc sausages, smoked pork loin, bacon and potatoes $48.00
Select steak of Oregon beef and chefs choice accompaniments Market Price
“Cotriade Bretonne” – Fisherman’s stew of fish, mussels, prawns, clams and calamari with leeks, potatoes, white wine & mignonette with garlic toast $44.50
Magret, confit & sausage of Liberty duck with seared apple, braised greens and spätzle $50.50
Carnarolli risotto with Oregon Dungeness crab, green garlic, carrots, preserved lemons & Parmigiano Reggiano cheese $43.50
Bourek of roasted oyster mushrooms & walnuts with winter vegetable tagine, cous cous, mint labneh and harissa $36.50
Sides
Roasted rapini with toasted sesame tamari glaze $13.00
Sauté of oyster mushrooms & green garlic with Aleppo pepper and extra virgin olive oil $15.00
Roasted beets & ricotta with aged balsamic vinegar $14.00
Herb roasted fingerling potatoes with a spicy rouille sauce $10.00
BISTRO
Mussels – “Saganaki” simmered in a tomato, fennel, garlic broth with a sheep’s milk feta and garlic toast $20.00
Applewood smoked Sockeye salmon and oyster chowder with herb butter, leeks, potatoes and cheddar crackers $20.00
Salad of Venere black rice with roasted beets, grilled ricotta salata, greens, sesame seeds and sumac vinaigrette $19.00
Open faced grass fed beef brisket pastrami, aged Face Rock cheddar and caramelized onions on grilled stout sour rye $19.50
Vesuvio pasta in a nettle-walnut pesto with rapini and Pecorino Romano cheese $22.00
Grilled grass fed beef burger on a hearth baked bun $20.00 choice of cheddar or blue cheese $2.00 add applewood smoked bacon $3.00
Salad of spring greens, toasted hazelnuts and herb vinaigrette $14.00 with blue cheese add $3.00
Warm chèvre budino with roasted endive, prosciutto & aged balsamic vinegar $20.00
Select Pacific oysters on the half shell with a yuzu-kusho granite (1/2 dozen) $20.00
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 …