Starters

TARTAR OF BEEF
Finely diced beef tenderloin with shallots, capers, Arbequina olive oil, parsley and Jacobsen flake salt, finished with a Zweifel egg yolk. Served with crackers and cornichons. $21

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


 

Salads & Chowder

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

ARUGULA SALAD

Local arugula, crumbled blue cheese, Evonuk hazelnuts, and raspberries tossed with a raspberry vinaigrette. $13

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

BURRATA
Burrata cheese drizzled with house made hot chili oil, served with pickled asparagus and 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 mixed local berry relish, served with our aged basmati pilaf and seasonal vegetables. $34
Suggested Pairing: Archery Summit 2016, Pinot Gris

ALBACORE TUNA
Local, line caught Oregon albacore tuna caught by the fishing vessel Silver Quest, battered and fried to a golden brown, served with house fried potato chips and finished with an aged sherry vinegar and Jacobsen salt.
Served with fresh lemon and rémoulade $31
Suggested Pairing: Public Coast Brewing Co. ’67 Blonde

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
Local freshly caught Chinook salmon, served with saffron risotto with preserved lemon aïoli. $35
Suggested Pairing: Pete’s Mountain 2016, ‘Haley’s Block’ Pinot Noir

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

GRILLED BUFFALO NEW YORK STEAK 
12 oz. true Buffalo NY steak grilled to your liking, finished with crispy sweet onions and a garden herb chimichurri. Served with brown butter crushed baby red potatoes and seasonal vegetables. $48
Suggested Pairing: L’Ecole 2016, Frenchtown Red

THE WAYFARER “TOMAHAWK”
34 oz bone-in rib-eye steak grilled and finished with a pinot noir
compound butter. Local fingerling potatoes and seasonal
vegetables. $84
Suggested Pairing: Pete’s Mountain 2014, ‘Elijah’s Reserve’ Cabernet

CAST IRON CHICKEN
Cast iron seared organic Statler chicken breast topped with sautéed Trumpet Royale mushrooms, with a fresh thyme, sherry, and natural reduction.
Served with roasted local fingerling potatoes and seasonal vegetables.  $35
Suggested Pairing: Whitehaven 2017, Sauvignon Blanc, NZ


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