Wayfarer Restaurant & Lounge

Sweet tender calamari from local waters are lightly breaded with seasoned flour and fried until crisp and golden. Fresh lemon and our housemade citrus-herb aioli add bright flavors to the spicy calamari.

Crusted with cracked pepper. Served with roasted garlic and croccantini crackers.

A cup of our classic northwest chowder, made with bacon, potatoes and sauteed vegetables.

Local rockfish dipped in beer batter and fried to a golden brown. Served on a housemade kaiser bun with lettuce, tomato and housemade jalapeño-lime jelly.

With chef archibald's choice of seasoning and aioli. Crazy delicious and addictive!

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.

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.

Bacon, blue cheese and wild mushrooms blended with mascarpone, served bubbling hot with a crisp crumb topping.

Mt. Townsend creamery, “seastack” and willapa hills, “two faced blue”, served with fresh berries, marcona almonds and croccantini crackers.

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.

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.

Thick, creamy and full of sweet, tender pacific clams, this is our classic northwest chowder, made with bacon, potatoes and sautéed vegetables.

Crisp organic greens garnished with grape tomatoes, cucumbers, shredded carrots, marinated red onions and sunflower seeds, served with the housemade dressing of your choice.

Our version of a timeless classic. 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.

We​ serve the finest wild northwest salmon which is seared and accented with a pinot noir reduction. This filet is finished on a cedar plank and served with our special house-blend rice and seasonal local vegetables.

Two oregon favorites are combined in this special dish. Locally fished, rex sole is a delicate white fish, rarely seen on restaurant menus. Oregon hazelnuts, grown in the willamette valley, are recognized worldwide for their rich nutty flavor. In this dish, the sole is 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.

A juicy, tender roasted breast of chicken (naturally raised from petaluma farms) , is sautéed 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.

Grilled to your liking, this 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.

Savor​ the flavors of the pacific northwest forest. 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.

Split bottle

Farm eggs any style

Sauteed​ forest mushrooms and crumbled blue cheese in a three-egg omelette. Served with hash browns or fresh fruit, and toast.

Your own creation. Three scrambled eggs topped with tillamook cheddar. Your choice of two fillings: ham, bacon, sausage, mushrooms, peppers, onions or tomato. Served with hash browns or fresh fruit, and toast.

Two eggs any style with two fluffy pancakes and your choice of meat.

Fried, diced, local fingerling potatoes topped with a sausage patty, two eggs any style and sausage gravy. Served with toast.

Golden brown pancakes served with warm syrup and whipped butter. 7.95

House-made potato bread, sliced thick and dipped in egg, real vanilla and cinnamon. Served with warm syrup and whipped butter.

Our fresh buttermilk biscuits smothered with creamy house-made sausage gravy.

Sweet and tangy grapefruit juice and vodka over ice with a salted rim.

House-made​ bloody mary mix and vodka over ice with a salted rim.

Pama liqueur, cranberry juice and chilled sparkling wine.

Slices of ripe avocado are lightly beer-battered and fried to a golden crisp. Served with our house-made blue cheese dipping sauce.

Dungeness crab, mascarpone and beechers flagship white cheddar, served bubbling hot with a crisp crumb topping.

Pinot noir and wild forest mushrooms combined with herbed cream cheese, to create a bubbling hot dip served with grilled flatbread.

Beecher’s flagship white cheddar and willapa hills, “two faced blue”, served with fresh berries, marcona almonds and croccantini crackers.

Fresh from local waters, sweet dungeness crab dressed with with our house-made oregon horseradish vinaigrette on shaved celery.

Thick, creamy and full of sweet, tender clams, this is our classic northwest chowder, made with bacon, potatoes and sautéed vegetables.

Crisp organic greens garnished with grape tomatoes, cucumbers, shredded carrots, marinated red onions and sunflower seeds, served with the house-made dressing of your choice.

A crisp wedge of chilled iceberg lettuce is smothered in our house-made blue cheese dressing and topped with grape tomatoes, crisp warm bacon and crumbled blue cheese.

Chopped romaine lettuce layered with dungeness crab, boiled eggs, tomatoes, steamed asparagus, cucumbers and original “louis” dressing.

A sesame-crusted razor clam, bacon, lettuce, tomato and jalapeno-lime jelly on a toasted, house-made kaiser bun. served with French fries.

An asiago-crusted grilled cheese sandwich on thick-cut sourdough with tillamook cheddar, avocado, bacon and tomatoes. served with French fries.

Slow-roasted​ turkey sliced thinly and stacked with sliced sweet pickles, cranberry sauce, herb cream cheese and lettuce on a grilled, oven-fresh ciabatta roll. served with French fries.

Cumin-scented rockfish breaded in cornmeal, seared and folded into warm corn tortillas with pico de gallo, fresh corn, topped with pepper jack cheese. Served with shredded lettuce, sliced avocado and black beans.

Wild northwest salmon seared and accented with a pinot noir gastrique. Finished on a cedar plank and served with our custom house-blend rice and seasonal local vegetables.

Northwest razor clams lightly breaded with a sesame coating and quickly seared in butter. Served with our custom house-blend rice and house-made jalapeno-lime jelly.

Grilled to your liking, this 7.5 ounce filet is served with shoestring fries (from oregon’s, columbia basin) tossed in garlic butter.

Filled with wild mushrooms and flavorful cheeses, our ravioli are tossed in a rich mascarpone cream and finished in the oven with a crumb topping. Served with house-made garlic bread.

Slices of ripe avocado are lightly beer-battered and fried to a golden crisp. Served with our house-made blue cheese dipping sauce

Dungeness crab, mascarpone and beechers flagship white cheddar, served bubbling hot with a crisp crumb topping.

Crusted with cracked pepper. Served with roasted garlic and croccantini crackers.

Pinot noir and wild forest mushrooms combined with herbed cream cheese, to create a bubbling hot dip served with grilled flatbread.

Fresh from local waters, sweet dungeness crab dressed with with our house-made oregon horseradish vinaigrette on shaved celery.

Thick, creamy and full of sweet, tender clams, this is our classic northwest chowder, made with bacon, potatoes and sautéed vegetables.

Crisp organic greens garnished with grape tomatoes, cucumbers, shredded carrots, marinated red onions and sunflower seeds, served with the house-made dressing of your choice.

A crisp wedge of chilled iceberg lettuce is smothered in our house-made blue cheese dressing and topped with grape tomatoes, crisp warm bacon and crumbled blue cheese.

½ pound chopped fulton sirloin, tillamook cheddar, tomato, lettuce, onion and our house sauce. served on a house-made kaiser bun with French fries.

Slow-roasted turkey sliced thinly and stacked with sliced sweet pickles, cranberry sauce, herb cream cheese and lettuce on a grilled, oven-fresh ciabatta roll. served with French fries.

Locally​ harvested manila clams pan steamed with diced leeks, fresh tomato, herbs and craft beer. The clams are served in a cast iron pot accompanied by warm garlic bread and drawn butter.

Fresh Alaskan halibut dipped in a light beer batter and deep-fried to golden brown. served in a fryer basket with French fries, tartar sauce and fresh lemon.

Sweet tender calamari are lightly breaded and fried until golden. Fresh lemon and our citrus-herb aioli add bright flavors to the spicy calamari.

Crusted with cracked pepper. Served with roasted garlic and croccantini crackers.

A cup of our classic northwest chowder.

Local rockfish dipped in beer batter and fried to a golden brown. Served on a house-made kaiser bun with lettuce, tomato and house-made jalapeño-lime jelly.

With chef archibald’s choice of seasoning and aioli. Crazy delicious and addictive!

Thick, creamy and full of sweet, tender clams, this is our classic northwest chowder, made with bacon, potatoes and sauteed vegetables.

Crisp organic greens garnished with grape tomatoes, cucumbers, shredded carrots, marinated red onions and sunflower seeds, served with the house-made dressing of your choice.

Our version of a timeless classic. A crisp wedge of chilled iceberg lettuce is smothered in our housemade blue cheese dressing and topped with grape tomatoes, crisp warm bacon and crumbled blue cheese – simple and so delicious.

A fillet of alaskan halibut seared to a golden brown and laced with shoestring potatoes. Finished with oregon dried cranberry and brown-butter sauce. Served with seasonal local vegetables.

Wild northwest salmon seared and accented with a pinot noir gastrique. Finished on a cedar plank and served with our custom house-blend rice and seasonal local vegetables.

Locally fished rex sole crusted with toasted oregon hazelnuts, pan seared and filleted tableside. Served with an oregon berry beurre blanc, our special house-blend rice, and seasonal local vegetables.

A roasted tender breast of chicken topped with sauteed regionally foraged wild mushrooms. Served with a natural sauce reduction, whipped potatoes and seasonal vegetables.

Grilled to your liking, this 7.5-ounce filet is served with a classic glace de viande, accompanied with a golden potato-leek cake and the chef’s choice of seasonal vegetables.

Filled with wild mushrooms and flavorful cheeses, our ravioli are tossed in a rich mascarpone cream and finished in the oven with a crumb topping. Served with house-made garlic bread.

Slices of ripe avocado are lightly beer-battered and fried to a golden crisp. Served with our house-made blue cheese dipping sauce.

Locally harvested manila clams pan steamed with diced leeks, fresh tomato, herbs and craft beer. The clams are served in a cast iron pot accompanied by warm garlic bread and drawn butter.

Bacon, crumbled blue cheese and wild mushrooms blended with mascarpone, served bubbling hot with a crisp crumb topping.

Beecher’s​ flagship white cheddar and willapa hills, “two faced blue”, served with fresh berries, marcona almonds and croccantini crackers.

Golden shoestring potatoes from oregon’s columbia basin are tossed in fresh garlic butter and sprinkled with sea salt. Served with our house-made citrus-herb aioli.

Sweet tender calamari from local waters are lightly breaded with seasoned flour and fried until crisp and golden. Served with fresh lemon and our house-made citrus-herb aioli.

Indio oregon marionberry, muddled orange, triple sec, cranberry juice and gruet blanc de noirs.

Your choice of stoli blueberi, stoli razberi, indio oregon marionberry, absolut berri acai, absolut citron or absolut mandrin with sweet & sour and fresh muddled citrus.

Absolut berri acai, three olives pomegranate vodka, pama liqueur and a splash of cranberry juice.

Malibu mango rum, absolut mandarin, mango purée and a splash of sweet & sour. Served with a sugared rim and a sprinkle of cinnamon.

Jack daniels, tuaca and triple sec with pepsi and sour.

Absolut citron, 7up, sour and grenadine.

Bicardi light rum and meyers dark rum with chambord, sour and pineapple juice.

151 rum, coffee liqueur, dark creme de cacao, triple sec, brandy and locally roasted sleepy monk coffee, topped with fresh whipped cream.

Equal parts courvoisier and grand marnier served warm.

Slices of ripe avocado are lightly beer-battered and fried to a golden crisp. Served with our house-made blue cheese dipping sauce.

Bacon, crumbled blue cheese and wild mushrooms blended with mascarpone, served bubbling hot with a crisp crumb topping.

Thick, creamy and full of sweet, tender clams, this is our classic northwest chowder, made with bacon, potatoes and sautéed vegetables.

Crisp organic romaine lettuce is dressed with a creamy caesar dressing, house-made croutons and shaved asiago cheese.

½ pound chopped fulton sirloin, tillamook cheddar, tomato, lettuce, onion and our house sauce. served on a house-made kaiser bun with French fries.

Slow-roasted turkey sliced thinly and stacked with sliced sweet pickles, cranberry sauce, herb cream cheese and lettuce on a grilled, oven-fresh ciabatta roll. served with French fries.

Jumbo wild prawns dipped in beer batter and deep-fried to a golden brown. served with French fries and zesty cocktail sauce.

A grilled hamburger patty topped with tillamook cheddar cheese.

A classic peanut butter and jelly sandwich on house-made white bread.

A​ variety of seasonal fresh fruits, cheeses and crackers.

A bear-shaped pancake served with whipped butter and warm syrup.

Three small buttermilk pancakes and one egg any style served with link sausage and a strip of bacon.

Two pieces of rockfish deep-fried until golden and served with tartar sauce.

Tender house-made chicken strips deep-fried until golden and served with your choice of ranch or BBQ sauce.

A grilled tillamook cheddar cheese sandwich on house-made white bread.

A variety of seasonal fresh fruits, cheeses and crackers.

Farm eggs any style

Sauteed​ forest mushrooms and crumbled blue cheese in a three-egg omelette. Served with hash browns or fresh fruit, and toast.

Your own creation. Three scrambled eggs topped with tillamook cheddar. Your choice of two fillings: ham, bacon, sausage, mushrooms, peppers, onions or tomato. Served with hash browns or fresh fruit, and toast.

Two eggs any style with two fluffy pancakes and your choice of meat.

Fried, diced, local fingerling potatoes topped with a sausage patty, two eggs any style and sausage gravy. Served with toast.

Golden brown pancakes served with warm syrup and whipped butter. 7.95

House-made potato bread, sliced thick and dipped in egg, real vanilla and cinnamon. Served with warm syrup and whipped butter.

Our fresh buttermilk biscuits smothered with creamy house-made sausage gravy.

Sweet and tangy grapefruit juice and vodka over ice with a salted rim.

House-made​ bloody mary mix and vodka over ice with a salted rim.

Pama liqueur, cranberry juice and chilled sparkling wine.

Slices of ripe avocado are lightly beer-battered and fried to a golden crisp. Served with our house-made blue cheese dipping sauce.

Dungeness crab, mascarpone and beechers flagship white cheddar, served bubbling hot with a crisp crumb topping.

Pinot noir and wild forest mushrooms combined with herbed cream cheese, to create a bubbling hot dip served with grilled flatbread.

Beecher’s flagship white cheddar and willapa hills, “two faced blue”, served with fresh berries, marcona almonds and croccantini crackers.

Fresh from local waters, sweet dungeness crab dressed with with our house-made oregon horseradish vinaigrette on shaved celery.

Thick, creamy and full of sweet, tender clams, this is our classic northwest chowder, made with bacon, potatoes and sautéed vegetables.

Crisp organic greens garnished with grape tomatoes, cucumbers, shredded carrots, marinated red onions and sunflower seeds, served with the house-made dressing of your choice.

A crisp wedge of chilled iceberg lettuce is smothered in our house-made blue cheese dressing and topped with grape tomatoes, crisp warm bacon and crumbled blue cheese.

Chopped romaine lettuce layered with dungeness crab, boiled eggs, tomatoes, steamed asparagus, cucumbers and original “louis” dressing.

A sesame-crusted razor clam, bacon, lettuce, tomato and jalapeno-lime jelly on a toasted, house-made kaiser bun. served with French fries.

An asiago-crusted grilled cheese sandwich on thick-cut sourdough with tillamook cheddar, avocado, bacon and tomatoes. served with French fries.

Slow-roasted​ turkey sliced thinly and stacked with sliced sweet pickles, cranberry sauce, herb cream cheese and lettuce on a grilled, oven-fresh ciabatta roll. served with French fries.

Cumin-scented rockfish breaded in cornmeal, seared and folded into warm corn tortillas with pico de gallo, fresh corn, topped with pepper jack cheese. Served with shredded lettuce, sliced avocado and black beans.

Wild northwest salmon seared and accented with a pinot noir gastrique. Finished on a cedar plank and served with our custom house-blend rice and seasonal local vegetables.

Northwest razor clams lightly breaded with a sesame coating and quickly seared in butter. Served with our custom house-blend rice and house-made jalapeno-lime jelly.

Grilled to your liking, this 7.5 ounce filet is served with shoestring fries (from oregon’s, columbia basin) tossed in garlic butter.

Filled with wild mushrooms and flavorful cheeses, our ravioli are tossed in a rich mascarpone cream and finished in the oven with a crumb topping. Served with house-made garlic bread.

Slices of ripe avocado are lightly beer-battered and fried to a golden crisp. Served with our house-made blue cheese dipping sauce

Dungeness crab, mascarpone and beechers flagship white cheddar, served bubbling hot with a crisp crumb topping.

Crusted with cracked pepper. Served with roasted garlic and croccantini crackers.

Pinot noir and wild forest mushrooms combined with herbed cream cheese, to create a bubbling hot dip served with grilled flatbread.

Fresh from local waters, sweet dungeness crab dressed with with our house-made oregon horseradish vinaigrette on shaved celery.

Thick, creamy and full of sweet, tender clams, this is our classic northwest chowder, made with bacon, potatoes and sautéed vegetables.

Crisp organic greens garnished with grape tomatoes, cucumbers, shredded carrots, marinated red onions and sunflower seeds, served with the house-made dressing of your choice.

A crisp wedge of chilled iceberg lettuce is smothered in our house-made blue cheese dressing and topped with grape tomatoes, crisp warm bacon and crumbled blue cheese.

½ pound chopped fulton sirloin, tillamook cheddar, tomato, lettuce, onion and our house sauce. served on a house-made kaiser bun with French fries.

Slow-roasted turkey sliced thinly and stacked with sliced sweet pickles, cranberry sauce, herb cream cheese and lettuce on a grilled, oven-fresh ciabatta roll. served with French fries.

Locally​ harvested manila clams pan steamed with diced leeks, fresh tomato, herbs and craft beer. The clams are served in a cast iron pot accompanied by warm garlic bread and drawn butter.

Fresh Alaskan halibut dipped in a light beer batter and deep-fried to golden brown. served in a fryer basket with French fries, tartar sauce and fresh lemon.

Sweet tender calamari are lightly breaded and fried until golden. Fresh lemon and our citrus-herb aioli add bright flavors to the spicy calamari.

Crusted with cracked pepper. Served with roasted garlic and croccantini crackers.

A cup of our classic northwest chowder.

Local rockfish dipped in beer batter and fried to a golden brown. Served on a house-made kaiser bun with lettuce, tomato and house-made jalapeño-lime jelly.

With chef archibald’s choice of seasoning and aioli. Crazy delicious and addictive!

Thick, creamy and full of sweet, tender clams, this is our classic northwest chowder, made with bacon, potatoes and sauteed vegetables.

Crisp organic greens garnished with grape tomatoes, cucumbers, shredded carrots, marinated red onions and sunflower seeds, served with the house-made dressing of your choice.

Our version of a timeless classic. A crisp wedge of chilled iceberg lettuce is smothered in our housemade blue cheese dressing and topped with grape tomatoes, crisp warm bacon and crumbled blue cheese – simple and so delicious.

A fillet of alaskan halibut seared to a golden brown and laced with shoestring potatoes. Finished with oregon dried cranberry and brown-butter sauce. Served with seasonal local vegetables.

Wild northwest salmon seared and accented with a pinot noir gastrique. Finished on a cedar plank and served with our custom house-blend rice and seasonal local vegetables.

Locally fished rex sole crusted with toasted oregon hazelnuts, pan seared and filleted tableside. Served with an oregon berry beurre blanc, our special house-blend rice, and seasonal local vegetables.

A roasted tender breast of chicken topped with sauteed regionally foraged wild mushrooms. Served with a natural sauce reduction, whipped potatoes and seasonal vegetables.

Grilled to your liking, this 7.5-ounce filet is served with a classic glace de viande, accompanied with a golden potato-leek cake and the chef’s choice of seasonal vegetables.

Filled with wild mushrooms and flavorful cheeses, our ravioli are tossed in a rich mascarpone cream and finished in the oven with a crumb topping. Served with house-made garlic bread.

Slices of ripe avocado are lightly beer-battered and fried to a golden crisp. Served with our house-made blue cheese dipping sauce.

Locally harvested manila clams pan steamed with diced leeks, fresh tomato, herbs and craft beer. The clams are served in a cast iron pot accompanied by warm garlic bread and drawn butter.

Bacon, crumbled blue cheese and wild mushrooms blended with mascarpone, served bubbling hot with a crisp crumb topping.

Beecher’s​ flagship white cheddar and willapa hills, “two faced blue”, served with fresh berries, marcona almonds and croccantini crackers.

Golden shoestring potatoes from oregon’s columbia basin are tossed in fresh garlic butter and sprinkled with sea salt. Served with our house-made citrus-herb aioli.

Sweet tender calamari from local waters are lightly breaded with seasoned flour and fried until crisp and golden. Served with fresh lemon and our house-made citrus-herb aioli.

Indio oregon marionberry, muddled orange, triple sec, cranberry juice and gruet blanc de noirs.

Your choice of stoli blueberi, stoli razberi, indio oregon marionberry, absolut berri acai, absolut citron or absolut mandrin with sweet & sour and fresh muddled citrus.

Absolut berri acai, three olives pomegranate vodka, pama liqueur and a splash of cranberry juice.

Malibu mango rum, absolut mandarin, mango purée and a splash of sweet & sour. Served with a sugared rim and a sprinkle of cinnamon.

Jack daniels, tuaca and triple sec with pepsi and sour.

Absolut citron, 7up, sour and grenadine.

Bicardi light rum and meyers dark rum with chambord, sour and pineapple juice.

151 rum, coffee liqueur, dark creme de cacao, triple sec, brandy and locally roasted sleepy monk coffee, topped with fresh whipped cream.

Equal parts courvoisier and grand marnier served warm.

Slices of ripe avocado are lightly beer-battered and fried to a golden crisp. Served with our house-made blue cheese dipping sauce.

Bacon, crumbled blue cheese and wild mushrooms blended with mascarpone, served bubbling hot with a crisp crumb topping.

Thick, creamy and full of sweet, tender clams, this is our classic northwest chowder, made with bacon, potatoes and sautéed vegetables.

Crisp organic romaine lettuce is dressed with a creamy caesar dressing, house-made croutons and shaved asiago cheese.

½ pound chopped fulton sirloin, tillamook cheddar, tomato, lettuce, onion and our house sauce. served on a house-made kaiser bun with French fries.

Slow-roasted turkey sliced thinly and stacked with sliced sweet pickles, cranberry sauce, herb cream cheese and lettuce on a grilled, oven-fresh ciabatta roll. served with French fries.

Jumbo wild prawns dipped in beer batter and deep-fried to a golden brown. served with French fries and zesty cocktail sauce.

A grilled hamburger patty topped with tillamook cheddar cheese.

A classic peanut butter and jelly sandwich on house-made white bread.

A​ variety of seasonal fresh fruits, cheeses and crackers.

A bear-shaped pancake served with whipped butter and warm syrup.

Three small buttermilk pancakes and one egg any style served with link sausage and a strip of bacon.

Two pieces of rockfish deep-fried until golden and served with tartar sauce.

Tender house-made chicken strips deep-fried until golden and served with your choice of ranch or BBQ sauce.

A grilled tillamook cheddar cheese sandwich on house-made white bread.

A variety of seasonal fresh fruits, cheeses and crackers.