As the air grows crisp and the leaves change into a rich palette of red, gold, orange and deep purple, Higgins is changing up our menu to reflect the bounty of the season.
Fall is perhaps my favorite cooking season as the remaining summer’s harvest overlaps with the abundance of autumn.The last juicy tomatoes mingle with heirloom beans, eggplants and exciting varieties of chilis in dishes like roasted chilis stuffed with squash & quinoa and pepita molé sauce.
As the Pacific Ocean begins to cool, we’re excited for the return of fresh, briny Pacific Northwest oysters, clams and mussels, which shine in menu items like our Kakavia, a Greek-style fisherman’s stew of mussels, clams, calamari, prawns and fish in a tomato white wine broth served with garlic bread.
That same cooling also delivers cozy fall rains (aka liquid sunshine), creating a delicious proliferation of wild mushrooms as their meaty mycelium grows damp and bears fruit. We’ve reflected the colors and flavors of fall in our roasted chanterelle mushroom, almond & spaghetti squash cakes with an aji chili coulis and wild rice.
As the leaves continue to fall, a cornucopia of apples, pears, figs, quince and pomegranates reveal their autumn magic in desserts like our Poached Pear Pavlova, a mulled wine poached pear, allspice pavlova, orange curd and vanilla Bavarian cream.
It’s impossible to not be excited about the Pacific Northwest’s changing seasons and the flavors fall brings.
As the cooler weather rolls in, we look forward to warmly welcoming you to Higgins.