Higgins Restaurant & Bar

Name: Higgins Restaurant & Bar
Address: 1239 SW Broadway, 97205, OR, 97205
Telephone: 503-222-9070

1239 SW Broadway, Portland, OR 97205, US

• Monday: 11:30AM-10:30PM •Tuesday: 11:30AM-10:30PM •Wednesday: 11:30AM-10:30PM •Thursday: 11:30AM-10:30PM •Friday: 11:30AM-10:30PM •Saturday: 5:00PM-10:30PM •Sunday: 5:00PM-10:30PM •

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Details

Cuisine: Pacific Northwest (American)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

Lunch Menu

STARTERS & SALADS

Totten Inlet mussels

steamed in white wine with onions and crispy chorizo polenta

Baked Lookout Point oysters

with Walla Walla sweet onion soubise, spiced pork sausage and braised greens

Fresh mozzarella burrata

with vine-ripened heirloom tomatoes, extra virgin olive oil and basil

Higgins charcuterie plate

with house-made pickles

Spinach salad

with Walla Walla onion rings, roasted beets and a pink peppercorn vinaigrette

Salad of young lettuces

with Oregon bay shrimp, smokey chili & chive dressing and croutons

Salad of gathered summer greens

toasted hazelnuts and herb vinaigrette

Soup of the Day

MAIN COURSES

Daily sandwich & salad special

Open-faced sandwich of house-made pastrami

grilled onions & sharp white cheddar

Risotto of summer squash, Walla Walla onions and chèvre cheese

with a basil vinaigrette

“Whole pig plate”

roasted & braised cuts, sausage, baked beans, braised greens and Cumberland sauce

Broiled, freshly ground and spiced sirloin

on a toasted hearth-baked roll

Cretan tomato-zucchini cakes

with basmati pilaf and sauce viérge

Olive oil-poached Alaskan halibut

with crushed potatoes, green beans, lemon vinaigrette and roasted garlic

Bucatini pasta

with hazelnut & basil pesto, tomatoes and grana padano cheese

Dinner Menu

STARTERS & SALADS

Totten Inlet mussels

steamed in white wine with onions and crispy chorizo polenta

Baked Lookout Point oysters

with Walla Walla sweet onion soubise, spiced pork sausage and braised greens

Fresh mozzarella burrata

with vine-ripened heirloom tomatoes, extra virgin olive oil and basil

Higgins charcuterie plate

with house-made pickles

Spinach salad

with Walla Walla onion rings, roasted beets and a pink peppercorn vinaigrette

Salad of young lettuces

with Oregon bay shrimp, smokey chili & chive dressing and croutons

Salad of gathered summer greens

toasted hazelnuts and herb vinaigrette

Soup of the Day

MAIN COURSES

Bucatini pasta

with hazelnut & basil pesto, tomatoes and grana padano cheese

Cretan tomato-zucchini cakes

with basmati pilaf and sauce viérge

Magret & confit of Liberty duck

with cherry & green peppercorn compote, braised greens and polenta

Olive oil-poached Alaskan halibut

with crushed potatoes, green beans, lemon vinaigrette and roasted garlic

“Whole pig plate”

roasted & braised cuts, sausage, baked beans, braised greens and Cumberland sauce

Saffron & fennel stew of Alaskan spot prawns

mussels, calamari & halibut with fingerling potatoes and young leeks

Risotto of summer squash, Walla Walla onions and chèvre cheese

with a basil vinaigrette

BISTRO MENU

BISTRO

Totten Inlet mussels

steamed in white wine with onions and crispy chorizo polenta

Baked Lookout Point oysters

with Walla Walla sweet onion soubise, spiced pork sausage and braised greens

Broiled, freshly ground and spiced sirloin

on a toasted hearth-baked roll

Oven-roasted heirloom potatoes

with red pepper rouille

Open-faced sandwich of house-made pastrami

grilled onions & sharp white cheddar

Fresh mozzarella burrata

with vine-ripened heirloom tomatoes, extra virgin olive oil and basil

Salad of young lettuces

with Oregon bay shrimp, smokey chili & chive dressing and croutons

House-made charcuterie plate

with Higgins pickles

Spinach salad

with Walla Walla onion rings, roasted beets and a pink peppercorn vinaigrette

Bucatini pasta

with hazelnut & basil pesto, tomatoes and grana padano cheese

Platter of smoked Northwest seafood & pickled vegetables

Herb-marinated chèvre cheese

with olives & parmesan toasts

Honey & chile-roasted Oregon hazelnuts

Salad of gathered summer greens

toasted hazelnuts & herb vinaigrette

Selected fruits & cheeses

Focaccia

with summer squash, tomatoes and chèvre cheese

Soups of the Day

DESSERTS

Warm blueberry buckle

with lemon cream and toasted almonds

Shortbread

with peach compote, basil ice cream and fresh berries

Chocolate mousse bombe

filled with raspberry sorbet

Berry galette

with buttermilk ice cream

House-made ice cream or sorbet

served with a selection of cookies and sweets

DESSERT MENU

DESSERTS

Warm blueberry buckle

with lemon cream and toasted almonds

Shortbread

with peach compote, basil ice cream and fresh berries

Chocolate mousse bombe

filled with raspberry sorbet

Berry galette

with buttermilk ice cream

House-made ice cream or sorbet

served with a selection of cookies and sweets