Starters

Oysters

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

Dungeness Crab Cakes

Seared local Dungeness crab, shrimp mousse, lemon herb aioli. 21.95

White Bean Cassoulet

Braised cannellini beans, pancetta, aromatics, and rosemary served in a cast iron skillet. Grilled crostini with Oregon Olive Mill Arbequina olive oil. 13

Steamed Shellfish

Willapa Bay steamer clams and Salt Spring Inlet mussels sautéed in Public Coast Brewing ‘67 Blonde Ale and aromatics. Grilled crostini and red pepper rouille. 21

Braised Short Rib Poutine

Potato fries tossed with shredded braised short ribs, shallots, Beecher’s Flagship white cheddar cheese curds with Bordelaise Sauce. 14


 

Soups & Salads

Heirloom Squash Bisque

Boston Marrow squash from Island’s End Farm, with black pepper crème fraîche. 11

Wayfarer Clam Chowder

Classic Northwest chowder, tender clams, bacon, potatoes, and sautéed vegetables. 6.95

House 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 and Meyer lemon 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

Seared Salmon

Troll caught Chinook salmon, preserved lemon risotto with preserved lemon aioli. 35

Suggested Pairing: Pete’s Mountain 2015, Pinot Noir

Oregon Razor Clams

Seared Gearhart Beach razor clams, breaded in panko, Remoulade sauce, basmati pilaf and seasonal vegetables. 32

Suggested Pairing: Archery Summit 2015, Pinot Gris

Seared Halibut

Alaskan halibut seared and finished with brown butter and local leek fondue. Basmati pilaf and seasonal vegetables. 34

Suggested Pairing: Domaine Drouhin 2014, “Arthur” Chardonnay

Whole Crab

2lb local Dungeness crab poached in court bouillon. Soubise, local Russian Banana fingerling potatoes and seasonal vegetables. 43

Suggested Pairing: L Ecole 2014, Columbia Chardonnay

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 2011, Cabernet Sauvignon

Grilled Filet Mignon

Grilled filet topped 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

Statler Chicken Breast

Cast iron baked organic chicken, natural jus, sherry and fresh thyme reduction, locally foraged chanterelles. Garlic butter tossed local fingerling potatoes and seasonal vegetables. 30

Suggested Pairing: Pete’s Mountain 2014, 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 the “Fanta Sea” crab boat

 

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.