Slices of ripe avocado are lightly beer-battered and fried to a golden crisp. Our zesty dipping sauce is made with award winning rogue river blue cheese from oregon's rogue valley.
Delicately seasoned with herbs and lemon, sweet dungeness crab is lightly bound with shrimp mousse and pan seared to a crisp golden brown. Our housemade citrus-herb aioli offers a bright counterpoint to the sweet crab.
A generous portion of sweet, locally harvested Manila clams are steamed with diced leeks, fresh tomato, herbs and astoria's fort george quick wit ale. The clams are finished with butter and served in a cast iron pot with warm garlic bread.
Dungeness crab, mascarpone and beechers flagship cheddar, served bubbling hot with a crisp crumb topping.
Bacon, blue cheese and wild mushrooms blended with marcarpone, served bubbling hot with a crisp crumb topping.
With roasted garlic. Served with croccantini crackers.
Mt. townsend creamery, "seastack" and willapa hills, "two faced blue", served with fresh berries, marcona almonds and croccantini crackers.
Oregon is famous for pinot noir and an abundance of wild forest mushrooms. Here, we combine these delicious flavors with herbed cream cheese, to create a bubbling hot dip served with grilled flatbread.
Mounded high in a cast-iron pot and tossed in fresh garlic butter, our golden shoestring potatoes (from oregon's columbia basin) are the ultimate finger food. Enjoy them sprinkled with sea salt and dipped in our housemade citrus-herb aioli.
Fresh from local waters, sweet dungeness crab is tossed with our zesty housemade cocktail sauce and piled high in a classic cocktail glass. Served over cracked ice, with fresh lemon, this is local dungeness crab at its best.
Sweet tender calamari from the Pacific, lightly breaded with seasoned flour and fried until crisp and golden. Fresh lemon and our housemade citrus-herb aioli add bright flavors to the spiced calamari.
to serve these oysters freshly shucked to order and topped with the chef's seasonal finish.
Thick, creamy and full of sweet, tender pacific clams, this is our classic northwest chowder, made with bacon, potatoes and sauteed vegetables
Our version of a timeless classic made with caramelized sweet onions, oregon pinot noir, beef stock and fresh herbs. Made to order and served in a cast iron pot, topped with molten mozzarella, swiss cheese and toasty croutons.
Crisp organic greens garnished with grape tomatoes, cucumbers, shredded carrots, marinated red onions and sunflower seeds, served with the housemade dressing of your choice.
Tossed tableside, crisp organic romaine lettuce is dressed with a creamy caesar dressing, housemade croutons and shaved asiago cheese.
A crisp wedge of chilled iceberg lettuce is smothered in our rogue river blue cheese dressing and topped with grape tomatoes, crisp warm bacon and crumbled blue cheese simple and so delicious.
Fresh from pristine Alaskan waters, a thick fillet of snow-white halibut laced with shoestring potatoes and seared to a golden brown. An Oregon dried cranberry and brown-butter sauce offers the perfect balance. Served with fresh vegetables of the day.
Thick, meaty chunks of alaskan halibut are dipped in a light beer batter and deep-fried to golden brown perfection. We serve the fish northwest-style in a fryer basket with french fries, tartar sauce and fresh lemon.
We serve the finest wild northwest salmon which is seared and accented with an argyle winery pinot noir reduction. This filet is finshed on a cedar plank and served with our special house-blend rice and seasonal local vegetables.
with a sesame coating and searing them quickly in butter until they turn golden. The succulent clams are served with our special blend of rice and a housemade jalapeño-lime jelly.
Crusted with toasted hazelnuts, then pan seared and filleted tableside. Served alongside is an oregon berry beurre blanc, our special house-blend rice, and the fresh vegetable of the day
prawns sauteed with a fragrant mixture of leeks, fresh herbs, tomatoes, lemon, white wine and a touch of butter. Served with our special house-blend rice, seasonal vegetables and garlic toast.
A juicy, tender roasted breast of chicken (naturally raised from petaluma farms), is sauteed with regionally foraged wild mushrooms, white wine, garlic, fresh parsley and thyme. The chicken and natural sauce reduction are delicious served with whipped potatoes and seasonal vegetables.
A tender breast of naturally raised chicken from Petaluma Farms is stuffed with fresh dungeness crab, locally grown spinach, mozzarella and asiago cheeses, and baked until juicy and golden brown. This is served with whipped potatoes and seasonal vegetables.
7.5-ounce filet is served with a classic glace de viande (a rich meat glaze), accompanied with a golden potato-leek cake (made with local leeks and potatoes) and the chef's choice of seasonal vegetables.
Grilled to your liking, this thick, 16 ounce, center cut New York Striploin is topped with a maple-bacon compound butter and served with a golden potato-leek cake (made with local leeks and potatoes) and the chef's choice of seasonal vegetables.
With our steak embellishments: The northwest - warm dungeness crab and rogue creamery oregon blue cheese. Add sauteed wild mushrooms $5, add sauteed prawns $8, add dungeness crab cake $9
Filled with regionally foraged wild mushrooms and flavorful cheeses, our handmade ravioli are tossed in a rich mascarpone cream and finished in the oven with a toasty crumb topping. Served with housemade garlic bread. Add grilled chicken $5, add sauteed prawns $6, add warm dungeness crab $10
Menu for The Wayfarer Restaurant and Lounge provided by Allmenus.com
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