"Here, find a seafood-heavy menu, from former Riffle executive chef Ken Norris, alongside a raw bar, rotisserie, brick oven and Russian-inspired tea room.

First Course: Hearth fired flatbread with spinach, radicchio, lemon and pecorino

Second Course: Seared herb crusted albacore with potato salad and spring vegetables

Third Course: Butterscotch pudding with vanilla chantilly, hazelnut flake and sea salt"

Read the full story on Oregon Live.