In Room Dining MenuPLEASE PRESS 718 TO PLACE AN ORDER.

Consuming raw or under-cooked meats, poultry, seafood, shellfish or eggs may increase your risk

of foodborne illness. Many items on this menu are available in a gluten free version; please ask.

Breakfast Served 8am to 10:30am Daily

BENEDICTS Our benedicts include a poached egg on a crisp house-made English muffin topped with lemon-spiked hollandaise. Served with red potatoes or fresh fruit.

TRADITIONAL CANADIAN BACON BENEDICThalf 12 full 17TOMATO, SPINACH, AND BASIL BENEDICThalf 12 full 17DUNGENESS CRAB CAKE BENEDICThalf 20 full 28SMOKED SALMON BENEDICThalf 16 full 23

YOUR PERFECT SCRAMBLE Your choice of two fillings: Ham, bacon, sausage mushrooms, peppers, onions, or tomatoes. Served with Cannon Beach Bakery toast, and choice of red potatoes or fresh fruit. 16 (add additional items for $1.50 each)

EGGS YOUR WAYTwo eggs cooked to order. Honey-cured bacon, ham or link sausage, Cannon Beach Bakery toast, choice of red potatoes or fruit. 16

HOLD THE YOLK Egg white omelet, spinach, avocado, and Durant Olive Mill olive oil. Cannon Beach Bakery toast, choice of red potatoes or fruit. 15

EGGS AND RAZORS Northwest razor clams, eggs, Cannon Beach Bakery toast, choice of red potatoes or fruit. 26

CINNAMON ROLL FRENCH TOAST House-made cinnamon roll dipped in custard and covered in Oregon hazelnuts. Whipped marionberry butter and real maple syrup. 16

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. 14

AVOCADO TOAST Cannon Beach Bakery sourdough, poached egg, spinach, arugula, and citrus salad. 15

SMOKED SALMON BAGEL Boursin, capers, tomato, arugula, and lemon. 18

BREAKFAST COCKTAILS’67 BLONDE BLOODY MARY Vodka, Public Coast Brewing Co. ’67 Blonde Ale,house made Bloody Mary mix, cracked black pepper. 13

MIMOSA Oregon Argyle Brut, fresh squeezed orange juice. 12

Lunch Served 11am to 4pm

SALADS & CHOWDERORGANIC GREENS Organic greens, tomatoes, cucumbers, shredded carrots, radish, and sunflower seeds. House-made dressing of choice. 8

CAESAR SALADRomaine lettuce, house-made Caesar dressing,roasted garlic croutons, and asiago cheese.small 9 large 13add: chicken 6 | salmon 18 | prawns 12

WAYFARER CLAM CHOWDERClassic northwest chowder, tender clams, bacon, potatoes, and sautéed vegetables. 9

ENTRÉES All entrées are served with French fries.

BEER BATTERED FISH & CHIPSFresh 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 SANDWICHSpinach, 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 on a brioche bun. 17

PLEASE PRESS 718 TO PLACE AN ORDER.AN ADDITIONAL 22% SERVICE CHARGE WILL

AUTOMATICALLY BE ADDED TO ALLROOM SERVICE ORDERS.

Dinner Served 5pm to 8m Daily

STARTERS

ORGANIC GREENS Organic greens, tomatoes, cucumbers, shredded carrots, radish, and sunflower seeds. House-made dressing of choice. 8

SUMMER PEACH SALAD Local peaches, baby spinach, arugula, Rouge blue, almonds, shallots, and champagne vinaigrette. 13

CAESAR SALADRomaine lettuce, house-made Caesar dressing,roasted garlic croutons, and asiago cheese. 9

WAYFARER CLAM CHOWDERClassic northwest chowder, tender clams, bacon, potatoes, and sautéed vegetables. 9

CRISPY WILLAPA BAY OYSTERS Creole remoulade and lemon. 15

DUNGENESS CRAB MAC & CHEESE Fresh Dungeness crab, cavatappi pasta, and Beecher’s Flagship white cheddar cream. 28

DUNGENESS CRAB CAKES Seared local Dungeness crab, bound with shrimp mousse. Served with lemon herb aïoli. 27

CRISPY PORK BELLY Pork belly confit, Public Coast Farm blueberry glaze, and carrot slaw. 16

NORTHWEST STEAMER CLAMS Local manila clams, Public Coast Brewing Co. ‘67 Blonde Ale, garlic, heirloom tomato, garden herbs, crostini, and saffron aioli. 16

ENTRÉES

SEARED SALMONLocal king salmon, cilantro emulsion, heirloom tomato salsa, roasted local corn risotto, and local seasonal vegetable. 38

BAKED ALASKAN HALIBUT Sautéed local peaches, basil, saffron rice, and local seasonal vegetable. 37

PAN-FRIED NORTHWEST RAZOR CLAMS Served with remoulade, saffron rice, and local seasonal vegetable. 33

GRILLED FILET MIGNON Grilled filet finished with roasted garlic and herb butter, horseradish cream, roasted red potatoes, and local seasonal vegetable. 44

PAN-ROASTED MARY’S CHICKEN BREASTAlder smoked onion and bourbon jus, white cheddar mac & cheese, and local seasonal vegetable. 29

SEASONAL VEGETABLE RISOTTO Local seasonal vegetables, garden herbs, white truffle oil, and asiago cheese. 29

Dessert

CHEESECAKE Individual lemon cheesecake with strawberry sauce and lemon curd. 10

HAYSTACK HEAVEN Layers of chocolate buttermilk cake, milk chocolate mascarpone mousse, and crushed toffee, topped with warm chocolate ganache. 10

BLUEBERRY AND PEACH CRISP Made with oatmeal cookie crumble, Public Coast Farm Blueberries and local peaches, served with house-made vanilla ice cream. 10

ICE CREAM SUNDAE House-made vanilla bean, double chocolate, and blueberry cheesecake ice cream. Served with whipped cream, ganache and house-made macaroons. 10

PLEASE PRESS 718 TO PLACE AN ORDER.AN ADDITIONAL 22% SERVICE CHARGE WILL

AUTOMATICALLY BE ADDED TO ALLROOM SERVICE ORDERS.

Consuming raw or under-cooked meats, poultry, seafood, shellfish or eggs may increase your risk

of foodborne illness. Many items on this menu are available in a gluten free version; please ask.