Fall mushrooms and flavors take center stage in this delicious menu from Chef Greg Higgins showcasing Oregon’s foraged wealth. Each course features a different mushroom accompanied by seasonal ingredients, matched with a unique regional wine. Higgins generously donates the proceeds to support the Public Market, so treating yourself to dinner is an easy and delicious way to show your support too. Call soon to make your reservation!
Tue, Nov 1 – Thu, Nov 3, 2016
Higgins Restaurant and Bar
1239 SW Broadway, Portland
$125 per person, wine and gratuity included
Seating is limited with the dinner available starting at 7:30 p.m.
For reservations call Higgins: (503) 222-9070
Forest mushroom cappuccino
Argyle Brut Sparkling Wine 2012 Willamette Valley
Porcini with roasted squash, naked barley, quail egg and frisée
Cameron Chardonnay Reserve 2014 Dundee Hills
Grilled and pickled Matsutake with soused spinach and red miso
Archery Summit Pinot Noir “Premier Cuvée” 2014 Willamette Valley
Potato ravioli with Chantrelles Hedgehog and Yellowfoot mushrooms, kale and Urbriaco cheese
Penner-Ash Syrah 2013 Willamette Valley
Candy cap mushroom mousse with rice pizelle and quince
Proceeds benefit the James Beard Public Market
Call Higgins for reservations: (503) 222-9070
Questions? Contact Suzi Carter at firstname.lastname@example.org or (503) 208-9070.