Starters

GRILLED ASPARAGUS

Local asparagus grilled and finished with roasted garlic, Mission olive oil and bread crumbs. Served with a Parmesan cheese fondue.  $14

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

PICKLED ASPARAGUS SALAD 

Organic greens, pickled local asparagus, roasted crimini mushrooms and Rogue Creamery smoked blue cheese all tossed in a shallot and soy vinaigrette. $12

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

BURRATA
Covered in organic local kale puree, fried kale chips and Jacobsen flake salt. Served with crostini. $13

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. $10.95


 

Mains

HAZELNUT CRUSTED HALIBUT
First of the season, fresh Alaskan halibut crusted in Oregon hazelnuts and seared to perfection. Finished with a local rhubarb chutney, served with our aged basmati pilaf and seasonal vegetables. $34
Suggested Pairing: Domaine Drouhin 2014, “Arthur” Chardonnay

ROUGHEYE PICCATA 
Sauteed fresh rougheye finished with our version of a classic piccata sauce of capers, tomatoes, shallots, lemon and parsley. Served over braised beluga lentils with seasonal vegetables.  $31
Suggested Pairing: L’Ecole 2015, Chardonnay  

GEARHART BEACH RAZOR CLAMS
Breaded in panko, served with rémoulade sauce. Basmati pilaf and seasonal vegetables.  $34
Suggested Pairing: Elk Cove 2015, Riesling 

TROLL CAUGHT SALMON
Seared Oregon Chinook salmon, served with local asparagus rissoto with caramelized local shallot and chive aïoli. $35
Suggested Pairing: Pete’s Mountain 2016, ‘Ceille’s Block’ 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: Basel Cellars 2013, Cabernet Sauvignon

TOURNEDOS OSCAR
Seared slices of beef tenderloin cooked to your liking layered with fresh Dungeness crab meat and béarnaise. Served with local asparagus. $49
Suggested Pairing: Elk Cove 2014, Pinot Noir

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: Pete’s Mountain 2015, ‘Haley’s Block’ Pinot Noir

CAST IRON CHICKEN
Baked organic Statler chicken breast stuffed with local Dungeness crab, mozzarella and asiago cheese and spinach with a natural sherry and thyme reduction sauce. Served with local fingerling potatoes and seasonal vegetables. $35
Suggested Pairing: Waterbrook 2014, Merlot


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.


 

Daily Sample Menus