What to Eat

What to Eat & Drink at Wayfare Tavern, Opening Tuesday

Photo: Brian Smeets/Grub Street

Tyler Florence’s big S.F. debut comes on Tuesday, and after taking our tour of the remodeled former Rubicon space, we finally got to take a look at the draft menu at Wayfare Tavern (558 Sacramento). In addition to the promised raw bar, the food looks to be pretty hearty, classic Americana, including things like fried chicken, steak tartare, grass-fed sirloin, and Tyler’s version of the S.F. classic Hangtown Fry. Below, the full cocktail, dinner and dessert menus, all of which are subject to change before and after Tuesday’s opening.

The cocktail program, as Alcademics notes today, comes care of Bon Vivants Scott Baird and Josh Harris.

C o c k t a i l s

The Leidesdorff
Buffalo Trace Bourbon, Benedictine, Royal Combier, Orange Muscat, lemon, egg white, cinnamon tincture.

Darkness at Noon
Bourbon Rooibos Wild Turkey Rye, Galliano l’Autentico, Floris Apple Lambic, honey, lime, angostura

Fort Vigilance
High West Silver Whiskey, Leopold Brothers Michigan Tart Cherry Liqueur, Hidalgo “Faraon” Olorosso Sherry, Aperol, Peychaud’s

Occidental Sour
Macchu Pisco, St. Germain Elderflower liqueur, Mondavi Moscato d’Oro, caramelized pineapple syrup, lemon, lime, egg white, Peychaud’s

Gravel & Gold
Cap Rock Gin, 42 Below Munukah Honey Vodka, R&W; Orchard Apricot Liqueur, lemon, seltzer, egg white.

The Granite Lady
Hayman’s Old Tom Gin, Cocchi Americano, Dolin Blanc, Sutton Cellars Brown Label, Grapefruit Bitters

Dutch Plum Shrub
Bols Genever, Plum & Black Tea Shrub

H o r s D’o e u v r e s

MONTEREY BAY CALAMARI ~ grilled with olive oil and lemon or French fried with tartar /10

CHILLED ROASTED BEETS & PEACHES ~ Burrata, toasted lemon farro, fresh sorrel /11

SMOKED CHICKEN WINGS ~ Point Reyes blue cheese /9

BARBEQUED TOMALES BAY OYSTERS ~ smoked pork belly, pickled shallots and chives /13

SELECTION OF COUNTRY HAMS ~ Sonoma, Iowa, Kentucky, Virginia, North Carolina /18

BAKED AVOCADO ~ smoked bacon, Dungeness crab and Louie dressing /12

ESCARGOT ~ a dozen, garlic butter, parsley and lemon /13

OYSTER STEW ~ local cream, potatoes, salt pork, common crackers, smoked olive oil and thyme /10

CARPACCIO OF SONOMA GRASS FED BEEF ~ vine tomatoes, arugula, horseradish and bacon /16

POTTED SONOMA DUCK LIVER ~ vine roasted grapes, shallot confit and sourdough toast /16

DEVILED EGGS ~ mustard yolks, San Francisco sea salt, crispy anchovy and capers /9

SLICED AVOCADO, CUCUMBER & HEARTS OF PALM ~ shaved onion, cilantro and lime /10

GRILLED SARDINES ~ parsley butter, toast and fresh lemon /14

SQUASH BLOSSOMS ~ Petaluma egg, butter bean, ham hock /12

ORGANIC MARIN TOMATOES ~ black-eyed peas, pork crackling, goat cheese and chive blossoms /12

BOLINAS GREENS ~ silver queen corn, shaved radishes, crisp shallots and herb dressing /12

SALT ROASTED BONE MARROW ~ shallot pickles, herbs, molasses and toast /14

R a w B a r

Oysters and Clams
Half Dozen or Full Dozen 15 / 27
SAUCES cocktail and mignonette
DUNGENESS CRACKED CRAB ~ house made Louie dressing /18
SANTA BARBARA SEA URCHIN ~ sweet corn puree, bread and butter pickles and chervil /18
PICKLED WHITE MONTEREY ANCHOVIES ~ Chardonnay vinegar, horseradish, carrots, fennel and bay /12

E N T R E E S

ORGANIC FRIED CHICKEN ~ buttermilk brine, garlic, woody herbs and lemon /22

WOOD GRILLED CHICKEN PAILLARD ~ Marin tomatoes, frisee, bacon lardons, watercress, lemon & olive oil /18

EMIGH FARMS LAMB CHOPS ~ braised shoulder, ricotta dumplings, corn, carrots, and marjoram /27

HANGTOWN FRY ~ a dying man’s last meal: crispy oysters, bacon and fluffy Petaluma eggs /18

CALIFORNIA COBB SALAD ~ soft eggs, fresh crab, bacon, blue cheese, olives, avocado and tomatoes /22

ROASTED PETALUMA CHICKEN ~ parsley butter and French fried potatoes /24

WOOD GRILLED ALASKAN SALMON ~ warm leeks, summer potato salad, sea beans, arugula blossoms /25

21-DAY DRY AGED GRASS FED SIRLOIN ~ buttered mushrooms and watercress /32

STEAK TARTARE ~ French mustard dressing, shallots, capers, Tabasco and baby greens /22

CRISP PACIFIC HALIBUT ~ green beans braised in fresh crushed tomato, crispy anchovy, breadcrumbs and arugula /26

ROASTED SUMMER SQUASH ~ corn pudding, tomato, crisp farmer’s cheese, olives and bergamot /22

WAYFARE BURGER “LE GRAND”~ grass fed beef brisket, Cowgirl Creamery cheese and bacon /18

California Summer Vegetables / 8
Creamed Corn ~ smoked olive oil and chives
Buttered Mushrooms and Watercress
Green Beans ~ braised in fresh crushed tomato, crispy anchovy, breadcrumbs and arugula
French Fried Potatoes

Daily Blue Plate Specials

Monday
SMOKED PORK CHOP ~ marcona almond butter, roasted peaches and fennel /26

Tuesday
CRISP DUNGENESS CRAB CAKES ~ sweet pea puree, summer truffles and mache /27

Wednesday
T-BONE STEAK ~ 21 day dry aged, Sonoma grass fed, maitre d’ butter creamed spinach, roasted potatoes and onion soubise /36

Thursday
SMOKED SONOMA PORK RIBS ~ roasted corn on the cob, pot of beans, potato salad and coleslaw /24

Friday
FISH & CHIPS ~ ale battered Alaskan halibut, buttered peas and French fried potatoes /25

Saturday
ABALONE STEAK ~ sweet corn puree, succotash, lemon brown butter and arugula /29

Sunday
CHICKEN POT PIE ~ organic chicken, peas, pearl onions, carrots and buttermilk crust /24

C A K E S, P U D D I N G S & P I E S / 8

CORNMEAL POUND CAKE ~ summer berries, Cabernet sorbet and double cream
PEACH STRUDEL ~ goat’s milk sorbet and rosemary sugar
STRAWBERRY SHORTCAKE ~ sweet biscuit, warm strawberries and fromage blanc
PINEAPPLE UPSIDE-DOWN CAKE ~ macadamia nut brittle
EIGHT LAYER COCONUT CAKE ~ rum soaked genoise, coconut butter cream and toasted coconut
LEMON BLUEBERRY MESS ~ lemon pudding, genoise, meringue and blueberries
WARM COOKIES ~ chocolate chip, peanut butter, lemon thumbprint and hazelnut pavlova
BANANA PUDDING ~ soaked vanilla cookies, banana custard, fresh banana and meringue
BAKED ALASKA ~ genoise, ice cream, toasted meringue and Grand Marnier flambé

HOUSE MADE ICE CREAMS /4 ea.
vanilla, salted caramel, chocolate, strawberry, toasted almond

HOUSE MADE SORBETS /4 ea.
cantaloupe, Cabernet, deep berry, vanilla parmesan, goat’s milk

CALIFORNIA CHEESE SELECTION /12
honeycomb, toasted walnut bread

Earlier: Step Inside Tyler Florence’s New S.F. Restaurant, Wayfare Tavern [Grub Street]
Tyler Florence Talks About His Budding Bay Area Empire [Grub Street]

What to Eat & Drink at Wayfare Tavern, Opening Tuesday