Higgins Restaurant, Oregon’s original farm-to-table restaurant, opened in 1994 with chef and co-owner Greg Higgins using his close ties to Pacific Northwest farmers to spearhead his pioneering menus, which eventually landed him a 2002 James Beard award as Best Chef Northwest. Co-owned by Greg and Paul Mallory, the landmark restaurant prides itself on service, dedicated wine and spirits offerings, a world-class beer program, and a showcase of the bounty of the Pacific Northwest. 

Totten Inlet mussels simmered in gingered plum sauce with chilis, cilantro and sesame crisps $22.00

Tomato gazpacho with vegetable salpicon, Marcona almonds, Pedro Ximenez vinegar and extra virgin olive oil $21.50

Salad of summer greens, toasted hazelnuts and herb vinaigrette $14.00  with blue cheese add $3.00 

Summer vegetables with sheep's milk feta, spicy pistachios and lemon mint vinaigrette $23.50

Oregon Albacore tuna confit stuffed tomatoes with niçoise olives, garlic breadcrumbs and fresh tomato coulis $24.50. 

Radiatore pasta with basil hazelnut pesto, pole beans, aged balsamic vinegar and Parmigiano Reggiano Cheese $29.50

Filipino style pork adobo of braised shoulder, belly, Vigan Longganisa, steamed rice and Achara pickles $28.00

Risotto of tomatoes, eggplant, basil, asiago fresco cheese and water buffalo burrata $29.50

“Ttoro” – Basque fisherman’s stew of mussels, calamari, clams, Albacore tuna & prawns with tomato, peppers, potatoes and garlic toast $32.00

Open faced grass-fed beef brisket pastrami, aged Face Rock cheddar, aioli and caramelized onions on grilled stout sour rye $22.50 served with salad or soup

Grilled grass-fed beef burger on a hearth baked bun with aioli $23.50 served with salad or soup, choice of cheddar or blue cheese $2.00 add applewood smoked bacon $3.00  

Black eye pea & sweet corn arepa, roasted pepper & corn salsa with chanterelles and oyster mushrooms $25.50