Fall mushrooms take center stage in this series’ delicious menu from Greg Higgins.
Tue, Nov. 3rd – Thu, Nov. 5th, 2015
Higgins Restaurant and Bar
1239 SW Broadway, Portland
$125 per person.
Wine and gratuity inclusive.
Seating is limited with the dinner available starting at 7:30 p.m.
For reservations call Higgins: (503) 222-9070.
Forest mushroom cappucchino
Argyle Brut Sparkling Wine 2011 Willamette Valley
Carpaccio of beets and Porcini with quinoa and truffle vinaigrette
J. Christopher Sauvignon Blanc 2014 Willamette Valley
Matsutake dumplings with ginger tamari glaze and sesame soused spinach
Patricia Green Pinot Noir “Marine Sedimentary” 2013
Willamette Valley Chehalem Mountain AVA
Spatzle gratin of Golden Chanterelles, Black Trumpets and Yellowfoot mushrooms
with black kale, Beaufort de Printemps and Oregon truffles
Canvasback Cabernet Sauvignon 2013 Red Mountain AVA Washington
Candy cap mushroom crème caramel with candied quince and a lace tuile
Proceeds benefit the James Beard Public Market.
$125 per person, wine and gratuity inclusive.
Call Higgins for reservations: (503) 222-9070.