Breakfast
BENEDICTS
Our benedicts include a poached Willamette Valley Farm egg on
a crisp house-made English muffin topped with
lemon-spiked hollandaise. Served with red
potatoes or fresh fruit.
TRADITIONAL CANADIAN BACON BENEDICT
half $12
full $17
TOMATO, SPINACH, AND BASIL BENEDICT
half $12
full $17
DUNGENESS CRAB CAKE BENEDICT
half $20
full $28
SMOKED SALMON BENEDICT
half $16
full $23
CLASSICS
STEEL CUT OATS
Bob’s Red Mill steel cut oats (Golden Spurtle Cup Winner)
with local hazelnuts, Bee Local honey, and
Public Coast Farm blueberry compote. $12
EGGS YOUR WAY
Two Willamette Valley Farm eggs cooked to order.
Honey-cured bacon, ham or link sausage, house-made toast,
choice of red potatoes or fruit. $15
HOLD THE YOLK
Willamette Valley egg white omelet, spinach, avocado,
and Durant Olive Mill olive oil. House-made toast,
choice of red potatoes or fruit. $15
AVOCADO TOAST
Cannon Beach Bakery sourdough, poached Willamette Valley Farm egg,
spinach, arugula, and citrus salad. $14
SMOKED SALMON BAGEL
Boursin, capers, tomato, arugula, and lemon. $18
SPECIALTIES
CINNAMON ROLL FRENCH TOAST
House-made cinnamon roll dipped in custard and covered in
Oregon hazelnuts. Whipped marionberry butter and real
maple syrup. $15
EGGS AND RAZORS
Northwest razor clams, Willamette Valley Farm eggs,
house-made toast, choice of red potatoes or fruit. $24
Lunch
SALADS & CHOWDER
WAYFARER CLAM CHOWDER
Classic northwest chowder, tender clams, bacon,
potatoes, and sautéed vegetables. $9
HOUSE SALAD
Organic greens, tomatoes, cucumbers, shredded carrots,
and sunflower seeds. House-made dressing of choice. $8
CAESAR SALAD
Romaine lettuce, house-made Caesar dressing,
roasted garlic croutons, and Asiago cheese.
small $9 large $13
add: chicken $6 | salmon $18 | shrimp $12
ENTRÉES
All entrées are served with French fries.
BEER BATTERED FISH & CHIPS
Fresh Alaskan halibut in Public Coast Brewing Co.
‘67 Blonde Ale beer batter. Served in a fryer basket with fresh
lemon and house-made remoulade. $24
RAZOR CLAM BLT
Bacon, lettuce, tomato, and roasted garlic
mayo on ciabatta. $24
CRISPY OYSTER SANDWICH
Fried Willapa Bay oysters, shredded lettuce, tomato,
and creole remoulade on a French roll. $15
HOT DUNGENESS CRAB SANDWICH
Dungeness crab, Boursin cream cheese, and
Beecher’s Flagship white cheddar on a garlic toasted
Cannon Beach bakery baguette. $28
GRILLED CHICKEN SANDWICH
Spinach, tomato, pickled red onion, avocado,
roasted garlic mayo, and Gouda on ciabatta. $15
HAYSTACK BURGER
1\2lb chuck burger, crispy haystack onions,
Beecher’s Flagship white cheddar, lettuce, tomato, and
house burger sauce. $17
Dinner
STARTERS
BURRATA CAPRESE
Heirloom tomato, basil, aged balsamic, and
Durant Olive Mill olive oil. $15
CRISPY WILLAPA BAY OYSTERS
Served with smoked paprika aïoli, lemon. $15
CRISPY PORK BELLY
Bee Local honey and date glaze with a citrus and fennel slaw. $15
DUNGENESS CRAB CAKES
Seared local Dungeness crab, bound
with shrimp mousse. Served with lemon herb aïoli. $27
MAC AND CHEESE OF THE DAY
Ask your server for today’s offering.
SALADS & CHOWDER
WAYFARER CLAM CHOWDER
Classic northwest chowder, tender clams, bacon,
potatoes and sautéed vegetables. $9
HOUSE SALAD
Organic greens, tomatoes, cucumbers, shredded carrots,
and sunflower seeds. House-made dressing of choice. $8
CAESAR SALAD
Romaine lettuce, house-made Caesar dressing,
roasted garlic croutons, and Asiago cheese. $9
ENTRÉES
CHINOOK SALMON
Locally-caught Chinook seared salmon.
Served with roasted tomato vinaigrette,
basil emulsion, seared polenta, and grilled zucchini. $36
BAKED ALASKAN HALIBUT
Served with a lemon tarragon aïoli, seasonal
mushroom risotto, and charred local asparagus
with tomato. $36
PAN-FRIED NORTHWEST RAZOR CLAMS
Served with remoulade, saffron rice, and blistered green beans. $32
GRILLED FILET MIGNON
Grilled filet finished with roasted garlic and herb butter,
horseradish cream, roasted red potatoes, and grilled asparagus. $43
PAN-ROASTED MARY’S CHICKEN BREAST
Alder smoked onion and bourbon jus, white cheddar
mac & cheese, and green beans with bacon. $29
SEASONAL MUSHROOM RISOTTO
Served with asparagus, garden herbs, Asiago, and truffle oil. $28
We source our ingredients as much as possible from local and regional purveyors: Siri and Son Farms, Middleton Farms, Martinez Family Farm, Albeka Farms, West Union Farms, Jacobson Salt, Durant Olive Mill, Willapa Bay Oysters, Rogue Creamery, Sleepy Monk Coffee, and our very own Public Coast Farm.
Split orders are an additional $2.00. We request a single check. A 20% gratuity will be automatically added for parties of seven or more. Many items on this menu are available in a gluten free version; please ask your server. Consuming raw or under-cooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
