Starters

WHITE BEAN CASSOULET
Braised cannellini beans, pancetta and rosemary served in a cast iron skillet.
Grilled crostini with Oregon Olive Mill Arbequina olive oil. $12.95

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 mousee. Served with lemon herb aioli. $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

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

DUNGENESS CRAB SALAD
Organic greens, house pickled shallots, Evonuk Farms hazelnuts. Served
with Meyer lemon vinaigrette. $15.25

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

FRESH SEARED HALIBUT
Fresh Alaskan halibut seared and finished with hollandaise, crème fraîche
and chives. Basmati pilaf and seasonal vegetables. $34
Suggested Pairing: Domaine Drouhin 2014, “Arthur” Chardonnay

TROLL CAUGHT SALMON
Seared Chinook salmon, smoked paprika and mascarpone risotto with
smoked paprika aioli. $35
Suggested Pairing: Pete’s Mountain 2015, Pinot Noir

SEARED SEA SCALLOPS
Fresh seared colossal scallops topped with a parsley, Frantoio Olive oil
and Marcona almond pistou. Basmati pilaf and seasonal vegetables. $42
Suggested Pairing: L Ecole 2015, Columbia Chardonnay

LOCAL RAZOR CLAMS
Seared Gearhart Beach 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

TOURNEDOS WAYFARER STYLE
Slices of beef tenderloin seared and layered with Rogue Creamery Oregonzola.
Wild mushroom compound butter. Soubise, local fingerling potatoes and
seasonal vegetables. $49
Suggested Pairing: Saviah 2014, Cabernet Sauvignon

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

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 and Zweifel Farm.

 

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.