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 $12.95
full $14.95
TOMATO, SPINACH & BASIL BENEDICT
half $11.95
full $13.95
COUNTRY BENEDICT
Green onion and black pepper biscuit, bacon, Zenner’s sausage gravy.
$14.95
DUNGENESS CRAB CAKE BENEDICT
half $17.25
full $22.95
MUSHROOM & BLUE CHEESE BENEDICT
half $12.95
full $14.95
CLASSICS
BISCUITS & GRAVY
Green onion and black pepper biscuit, Zenner’s sausage gravy,
local eggs, choice of rosemary potatoes or fruit. $11.95
HOUSEMADE GRANOLA
Our own granola made with sliced almonds, rolled oats,
real maple syrup, and dried Oregon blueberries.
Served with greek yogurt. $8.25
STEEL CUT OATS
Bob’s Red Mill steel cut oats (Golden Spurtle Cup Winner)
with local hazelnuts, Bee Local honey and dried
Oregon cherries. $8.25
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
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
HOLD THE YOLK
Local egg white omelet, spinach, avocado, and Oregon Olive Mill
olive oil. House made toast, choice of
rosemary potatoes or fruit. $14.95
SPECIALTIES
CAST IRON WAFFLE STACK
Two malted waffles, brandy and brown sugar sautéed Hood River pears, topped with whipped cream. $11.95
CINNAMON ROLL FRENCH TOAST
House made cinnamon roll dipped in custard and covered in
Oregon hazelnuts. Whipped marionberry butter and real
maple syrup. $12.95
EGGS AND RAZORS
Northwest razor clams, local eggs, house made toast,
choice of rosemary potatoes or fruit. $21.95
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
DUNGENESS CRAB OMELET
Oregon Dungeness crab, local eggs, garden chives, house made toast,
choice of local rosemary potatoes or fruit. $21.95
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. $28.95
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. $15.95
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
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. $21.25
THE WAYFARER CHEESEBOARD
Ask your server for today’s offerings.
DUNGENESS CRAB CAKES
Seared local Dungeness crab bound with shrimp mousse.
Served with lemon and herb aioli. $21.95
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. $13.95
BURGER
A ½ pound chopped chuck burger, sliced Beecher’s white cheddar, lettuce,
onion, and house made tomato jam. French fries. $13.95
Add honey cured bacon $16.95
HOT DUNGENESS CRAB SANDWICH
Dungeness crab, Boursin cream cheese and Beecher’s White Cheddar.
Served on a house made grilled garlic baguette. French fries. $23.95
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. $16.95
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. $16.95
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. $21.95
SEASONAL RISOTTO
Ask your server. $14.25
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. $30
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. $26
FILET AND FRIES
6 ounce Oregon Columbia Basin filet, grilled to
order. French fries. $33
Dinner
Starters
CALAMARI
West coast squid fried to perfection, tossed with garlic and parsley. Served with warm sundried tomato infused Oregon Olive Mill olive oil. $17
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
POTATO LEEK SOUP
Local leeks and russet potatoes puréed with heavy cream, finished with crisp pancetta and chives. $11
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 on a bed of pesto finished with Olio Nuovo from the Oregon Olive Mill and aged balsamic vinegar. Served with crackers. $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. $10.95
Mains
POTATO HALIBUT
Alaskan halibut seared to perfection and served on a bed of shoestring potatoes, finished with brown butter and Old Bog Farms cranberry relish,
served with seasonal vegetables. $34
Suggested Pairing: Archery Summit 2016, Pinot Gris
CHILEAN SEA BASS
Herb-seared Chilean sea bass finished with lemon butter sauce, and served with our house rice pilaf and seasonal vegetables. $39
Suggested Pairing: Argyle, Brut
NORTHWEST RAZOR CLAMS
Breaded in panko, served with rémoulade. Basmati rice and
seasonal vegetables. $34
Suggested Pairing: Elk Cove 2015, Riesling
TROLL CAUGHT SALMON
Locally caught Chinook salmon, seared and served with local yellow beet risotto with a pancetta and chive 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 PairingL’Ecole 2016, Frenchtown Blend
BLUE CHEESE CRUSTED BEEF TOURNEDOS
Slices of beef tenderloin seared and layered with a shallot, bacon and balsamic vinegar marmalade, covered in caramelized blue cheese.
Served with our potato leek cake and fresh vegetables. $46
Suggested Pairing: Basel Cellars 2013, Cabernet Sauvignon
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.
