Breakfast
BENEDICTS
Our benedicts include poached local eggs on
a crisp house made English muffin topped with
lemon-spiked hollandaise. Served with rosemary
potatoes or fresh fruit.
TRADITIONAL CANADIAN BACON BENEDICT
half $11.95
full $16.95
TOMATO, SPINACH & BASIL BENEDICT
half $11.95
full $16.95
MUSHROOM & BLUE CHEESE BENEDICT
half $12.95
full $17.95
COUNTRY BENEDICT
Green onion and black pepper biscuit, bacon, Zenner’s sausage gravy.
$14.95
DUNGENESS CRAB CAKE BENEDICT
half $18.25
full $26.25
CLASSICS
HOUSE MADE GRANOLA
Our own granola made with sliced almonds, rolled oats,
real maple syrup, and dried Oregon blueberries.
Served with greek yogurt. $9.95
STEEL CUT OATS
Bob’s Red Mill steel cut oats (Golden Spurtle Cup Winner)
with local hazelnuts, Bee Local honey and dried
Oregon cherries. $9.95
HOUSE MADE BISCUITS & GRAVY
Green onion and black pepper biscuit, Zenner’s sausage gravy,
local eggs, choice of rosemary potatoes or fruit. $13.25
EGGS YOUR WAY
Two Zweifel Farm eggs cooked to order. Honey cured bacon,
ham or link sausage, house made toast, choice of rosemary potatoes
or fruit. $13.95
HOLD THE YOLK
Local egg white omelet, spinach, avocado, and Oregon Olive Mill
olive oil. House made toast, choice of
rosemary potatoes or fruit. $15.25
YOUR PERFECT SCRAMBLE
Your own creation. Three scrambled eggs topped with Beecher’s
white cheddar. Your choice of two fillings: ham, bacon, sausage,
mushrooms, peppers, onions or tomatoes. Served with house made
toast and choice of local rosemary potatoes or fruit. $15.25
SPECIALTIES
CINNAMON ROLL FRENCH TOAST
House made cinnamon roll dipped in custard and covered in
Oregon hazelnuts. Whipped marionberry butter and real
maple syrup. $13.95
CAST IRON WAFFLE STACK
Three malted waffles, brandy sautéed local pears,
topped with whipped cream. $14.95
Three malted waffles, with butter and real maple syrup. $11.95
THE HANGTOWN FRY
Nevør Shellfish Farm oysters breaded in cracker meal and sautéed
with local eggs, honey cured bacon and parsley, house made toast,
choice of rosemary potatoes or fruit. $21.25
EGGS AND RAZORS
Northwest razor clams, local eggs, house made toast,
choice of rosemary potatoes or fruit. $21.95
DUNGENESS CRAB OMELET
Oregon Dungeness crab, local eggs, garden chives, house made toast,
choice of local rosemary potatoes or fruit. $24.95
THE PRIME RIB BREAKFAST
A slab of slow roasted prime rib. Local rosemary potatoes and Zweifel
Farm eggs cooked to order. Choice of house made hollandaise or Zenner’s
sausage gravy. $29.95
GRILLED BRAT AND EGGS
6 oz Public Coast Brewing-made bratwurst, house made mustard using Public Coast Brewing Co. 67 Blonde Ale,
local eggs, house made toast, choice of rosemary potatoes or fruit. $16.95
Lunch
STARTERS
MAC AND CHEESE OF THE DAY
Ask your server for today’s offering.
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
DUNGENESS CRAB CAKES
Seared local Dungeness crab bound with shrimp mousse.
Served with lemon and 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 with crostini
and red pepper rouille. $22.95
THE WAYFARER CHEESEBOARD
Ask your server for today’s offerings.
SALADS & CHOWDER
WAYFARER CLAM CHOWDER
Classic northwest chowder, tender clams, bacon, potatoes
and sautéed vegetables. $6.95
HOUSE SALAD
Organic greens, grape tomatoes, cucumbers, shredded carrots,
pickled red onions and sunflower seeds. House made dressing
of choice. $7.95
THE WAYFARER “WEDGE”
Wedge of chilled iceberg lettuce, house made blue cheese
dressing, grape tomatoes, bacon and crumbled blue cheese. $10.95
CRAB LOUIS
Chopped romaine lettuce layered with Dungeness crab, boiled eggs,
tomatoes, steamed asparagus, cucumbers and original “Louis” dressing,
tossed table-side. $24.95
COBB SALAD
Cherry tomatoes, avocado, honey cured bacon, chicken and Rogue
Creamery blue cheese. Served with house made creamy
garlic dressing. $16.95
SPECIALTY SANDWICHES
GRILLED CHICKEN SANDWICH
Grilled natural chicken breast topped with “Bee Local” Willamette Valley farmland honey,
marinated in house made Public Coast Brewing Co. beer mustard. Served on a toasted baguette
with crème fraîche, and shaved romaine lettuce. French fries. $15.95
BEECHER BURGER
A ½ pound chopped chuck burger, sliced Beecher’s white cheddar, lettuce,
onion, and house made tomato jam. French fries. $14.95
Add honey cured bacon $3
HOT DUNGENESS CRAB SANDWICH
Dungeness crab, Boursin cream cheese and Beecher’s White Cheddar.
Served on a house made grilled garlic baguette. French fries. $24.95
PRIME RIB SANDWICH
Slow roasted prime rib shaved and poached in natural au jus.
Served on focaccia bread with pickled peppers and horseradish vinaigrette.
French fries. $19.95
ALBACORE SANDWICH
Marinated and seared sashimi grade local albacore tuna.
Served on a grilled ciabatta roll with arugula and house made tomato jam.
French fries. $18.95
LUNCH ENTRÉES
BEER BATTERED FISH & CHIPS
Alaskan halibut in Public Coast Brewing Co. ‘67 Blonde Ale
beer batter. Served in a fryer basket with french fries, fresh lemon
and house made remoulade. $22.95
SEASONAL RISOTTO
Ask your server. $16.25
Add grilled filet mignon $22, grilled halibut $16, grilled salmon $14
NORTHWEST SALMON OR HALIBUT FILET
Seared and finished with garlic butter. Served with house rice pilaf
and seasonal vegetables. $27
NORTHWEST RAZOR CLAMS
Lightly breaded with a sesame coating and seared
in butter. Served with house rice pilaf, seasonal vegetables, fresh lemon
and house made remoulade. $25
FILET AND FRIES
6 ounce Oregon Columbia Basin filet, grilled to
order. French fries. $29
Dinner
Starters
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
FRESH BURRATA CAPRICE
Burrata on a bed of grilled local corn, with Arbequina olive oil, shallots, lime,
and flake salt, served with crostini. $16.95
FRIED BRUSSLES SPROUTS
Fried with house cured ham, finished with Willamette Valley Cheese Company
Gouda and golden panko topping. $14.95
DUNGENESS CRAB CAKES
Seared local Dungeness crab, bound
with shrimp mousse. Served with lemon herb aïoli. $22.95
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. $22.95
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
Salads & Chowder
WAYFARER CLAM CHOWDER
Classic northwest chowder, tender clams, bacon, potatoes and
sautéed vegetables. $6.95
ARUGULA SALAD
Fresh pears, Rogue Creamery blue cheese, candied hazelnuts, and a pear
champagne vinaigrette. $12.95
ORGANIC GREEN SALAD
Organic greens, grape tomatoes, cucumbers, carrots, marinated red onions and
sunflower seeds. Served with house made dressing. $7.95
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
Fresh Alaskan halibut dredged in Oregon hazelnut flour and seared to perfection, topped with
Aged balsamic and blueberry relish. Served with our aged basmati pilaf and seasonal vegetables. $34
Suggested Pairing: Archery Summit 2016, Pinot Gris
Tomato Poached Chinook Salmon
Oregon Chinook salmon, locally troll caught, simply seared and finished in a roasted heirloom tomato
reduction with steamer clams, basil, crostini and our red pepper rouille. $36
Suggested Pairing: L’Ecole 2017, Chardonnay
Chinook Salmon
Local troll caught, Chinook salmon dredged in cracker meal and fried to perfection on the flat top grill.
Served with a butternut squash risotto and a local green tomato aïoli. $32
Suggested Pairing: L’Ecole 2017, Chardonnay
NORTHWEST RAZOR CLAMS
Breaded in panko, served with rémoulade. Aged basmati rice pilaf and
seasonal vegetables. $34
Suggested Pairing: Elk Cove 2015, Riesling
Chanterelle and Oxtail Ragu
Brown butter sautéed gnocchi finished with a braised oxtail, short rib, and chanterelle mushroom ragu,
with asiago cheese, and toasted focaccia. 35
Suggested Pairing: Pete’s Mountain 2015, Horse Heaven Hills, Cabernet Sauvigon
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: L’Ecole 2016, Frenchtown Blend
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 chanterelle mushrooms, with a fresh
thyme, sherry, and natural reduction. Served with roasted local fingerling potatoes and seasonal vegetables. $32
Suggested Pairing: Waterbrook 2014, Reserve Merlot
We source our ingredients as much as possible from local and regional purveyors:
Bakers Acres, Evonuk Farms, Gales Meadow Farm, Flood Farm, Jacobsen Salt,
Nevør Shellfish Farm, Durant Olive Mill, Rogue Creamery, Russel Family Farms,
Sleepy Monk Coffee, Zweifel Farm and our very own Public Coast 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.
