At Higgins we are fortunate to be situated in one of the world’s most fertile, productive and diverse agricultural regions – the Willamette Valley. We embrace the valley’s rich farming heritage and celebrate its remarkable seasonal bounty. The moderate climate supplies us with a year round steady stream of stunning ingredients with which we craft our menu of classic country dishes. Spring’s arrival here in the Willamette Valley rewards our patience with a procession of remarkable ingredients. Tender young greens and vegetables with the aroma of the moist, warming earth encourage us to lighten our cooking methods to best experience their delicate flavors. Lightly dressed salads, poached vegetables in marinades and other quicker cooking techniques replace Winter’s long slow braises and roasts. These methods better showcase the first artichokes, asparagus, mache, dandelions, tender young peas, radishes and innumerable other early greens. We celebrate nature’s re-awakening with firm and flaky halibut, herbaceous new lamb, briny oysters, succulent wild King salmon and precious morels.