Higgins Restaurant & Bar Menu

Soup of The Day

Salad of Winter Greens

Oasted hazelnuts and herb vinaigrette with blue cheese add $2.00.

Bruschetta of Forest Mushrooms

With serve herb & garlic bean puree, endive and a walnut vinaigrette.

Gratin of Hama

Hama oysters, smoked sockeye salmon and leeks in a red wine matelote.

Totten Inlet Mussels

With serve hard cider, leeks, apples, thyme and garlic toast.

Melted Belgian Herve Washed Rind Cheese

With serve roasted fingerling potatoes and pickles.

Salad of Smoked Goose Breast

Onfit & green lentils with winter greens and red wine glace.

Select Pacific Oysters

On the half shell with aji grenada granite.

House-Made Charcuterie Plate

With serve higgins pickles.

Grilled Lyonnaise Sausage

With serve chevre cheese, olive tapenade and leeks on a hoagie roll with aioli.

Spiced Roasted Squash

Wild mushrooms and hazelnut romesco with feta or tofu on flatbread.

Pan - Fried Oyster Po’ Boy

With serve cabbage slaw and smoky remoulade.

Daily Special

Open-Faced Sandwich

House-made pastrami, grilled onions & sharp white cheddar.

The Higgins Burger

Carman ranch grass-fed beef on a toasted hearth-baked roll.

Rigatoni With Broccoli

Spicy fennel sausage & pecorino romano cheese in a garlic cream sauce.

Garnet Yam and Forest Mushroom Samosas

With serve a curried cauliflower ragout, cilantro almond & date chutneys.

Dungeness Crab and Oregon Bay Shrimp Cakes

With serve fennel slaw, basmati pilaf and saffron beurre blanc.

Risotto of Forest Mushrooms

Truffles, chevre cheese and leeks.

Cassoulet of Tarbais Beans

Duck confit, toulouse sausage, pork ribs and belly with a garlic crumb crust.