Starters

FALL CHINOOK SALMON TARTAR 

Local chinook salmon diced fine with cucumbers, capers, parsley and olive oil. $16

BRAISED SHORT RIB POUTINE
Potato fries tossed with shredded braised short ribs, shallots, Beecher’s
Flagship white cheddar cheese curds with Bordelaise sauce. $13.95

OYSTERS
Nevør Shellfish Farm “Torkes” served on the half shell with Chef Josh’s Wenks
pepper hot sauce from Gales Meadow Farm. 3 for $11, 6 for $19, 12 for $38

DUNGENESS CRAB CAKES
Seared local Dungeness crab, bound
with shrimp mousse. Served with lemon herb aïoli. $21.95

NORTHWEST STEAMER CLAMS
Local Manila clams steamed in Public Coast Brewing Co. ‘67 Blonde Ale with
diced leeks, fresh tomato and herbs. Served in a cast iron pot with crostini and
red pepper rouille. $21.25


 

Chowder & Salads

WAYFARER CLAM CHOWDER
Classic northwest chowder, tender clams, bacon, potatoes and
sautéed vegetables. $6.95

HEIRLOOM TOMATOES

Garden fresh, never refrigerated, sliced and served with Oregon Olive Mill Arbequina EVOO and Jacobsen Salt Co. flake salt. $9

ORGANIC GREENS SALAD
Organic greens, grape tomatoes, cucumbers, carrots, marinated red onions
and sunflower seeds. Served with house made dressing. $7.95

ARUGULA AND BURRATA SALAD
Organic Arugula,creamy Burrata, cherry tomatoes, pickled shallots, garden herb vinaigrette. $15

THE WAYFARER “WEDGE”
A crisp wedge of chilled iceberg lettuce, smothered in house made
blue cheese dressing, topped with grape tomatoes, crisp warm bacon
and crumbled blue cheese. $9.95


 

Mains

HAZELNUT CRUSTED HALIBUT
Fresh Alaskan halibut, crusted with Oregon hazelnuts, topped with
a grilled nectarine jam. Pilaf and seasonal vegetables. $34
Suggested Pairing: Domaine Drouhin 2014, “Arthur” Chardonnay

BEER BATTERED FISH & CHIPS
Fresh Oregon albacore tuna caught by the fishing vessel Norma Jean,
in Public Coast Brewing Co. ’67 Blonde Ale beer batter, fried golden brown,
served with house made Jacobsen salt and aged sherry vinegar chips with
house made rémoulade sauce. $29
Suggested Pairing: L Ecole 2015, Columbia Chardonnay

NORTHWEST RAZOR CLAMS
Breaded in panko, served with remoulade sauce. Basmati pilaf
and seasonal vegetables. $32
Suggested Pairing: Archery Summit 2015, Pinot Gris

GRILLED FILET MIGNON
Grilled filet finished with melted butter, served with a natural
stock reduction. Garlic butter tossed local fingerling potatoes
and seasonal vegetables. $42
Suggested Pairing: Elk Cove 2014, Pinot Noir

BROWN SUGAR BRINE PORK CHOP
14 oz bone-in brown sugar brined pork chop grilled, served with
grilled corn and avocado salsa, roasted fingerling
potatoes and seasonal vegetables. $36
Suggested Pairing: Bull Run Distilling Straight Bourbon
Whiskey – Barrel Strength

THE WAYFARER “TOMAHAWK”
34 oz bone-in rib-eye steak grilled and finished with a wild mushroom
compound butter. Local fingerling potatoes and seasonal
vegetables. $84
Suggested Pairing: Basel Cellars 2012, Cabernet Sauvignon

CAST IRON CHICKEN
Baked organic Statler chicken breast, natural jus, sherry and fresh thyme
reduction. Locally cultivated shiitake mushrooms. Garlic butter tossed
local fingerling potatoes and seasonal vegetables. $30
Suggested Pairing: Pete’s Mountain 2015, Pinot Gris


We source our ingredients as much as possible from local
and regional purveyors: Evonuk Farms, Gales Meadow Farm,
Island End Farm, Jacobsen Salt, Nevør Shellfish Farm,
Oregon Olive Mill, Rogue Creamery, Russel Family Farms,
Zweifel Farm, the fishing vessels 2 Sisters and Savage Eagle.

 

Split orders are an additional 2.00. Extra plate, no charge. We request a single check & suggest an 18% gratuity for parties of 7 or more. Special dietary options available upon request. *Consuming raw or under-cooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.


 

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