From when we dined at Higgins with Sous Chef Pat Strong + Sara in July of 2010. Truly outstanding with remarkable portions. It is a pillar in the Pacific Northwest.1 The menu at Higgins.
2+3 Frisee salad with an egg and Sockeye salmon with sugar snaps.
4 Cassoulet of duck + pork confit, Toulouse sausage, braised belly and Tarbais white beans ($29.50).