Starters

PINTO BEAN CASSOULET 

Roasted garlic and bacon braised pinto beans with melted burrata, finished with Frantoio olive oil. $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

POTATO LEEK SOUP 

Organic leeks from Gales Meadow Farm with truffled croutons and fried speck. $13

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

PICKLED TURNIP & COHO SALMON SALAD
Organic greens, pickled Hakurei turnips, spiced Oregon hazelnuts and native caught, confit of Coho salmon. $17

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

POTATO HALIBUT
Alaskan halibut layered with crispy shoe string potatoes, garnished with brown butter and topped with cranberry chutney featuring Denionvill variety cranberries from Old Bog Farm in Gearhart, Oregon. Served with seasonal vegetables. $34
Suggested Pairing: Domaine Drouhin 2014, “Arthur” Chardonnay

SALMON STEW
Chinook salmon, local steamer clams and aromatics sautéed in an heirloom tomato and basil broth, served with crostini and a roasted red pepper rouille. $38
Suggested Pairing: Pete’s Mountain 2015, ‘Haley’s Block’ Pinot Noir 

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 chanterelle risotto 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

BRAISED LAMB SHANK
Red wine braised Anderson Farm foreshank finished with a natural reduction sauce and traditional gremolata, served on a bed of blue cheese polenta with seasonal vegetables. $32
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: Saviah 2014, Cabernet Sauvignon

CAST IRON CHICKEN
Baked organic Statler chicken breast, natural jus, sherry and fresh thyme
reduction. Locally foraged chanterelle mushrooms. Garlic butter tossed
local fingerling potatoes and seasonal vegetables. $30
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