Wayfarer Appalachia 386 Main St

6 Wings - Marinated in our secret recipe

12 Wings - Marinated in our secret recipe

Big Basket of Fries -

Backroad Fries with Pimento Cheese

6 Thick slices seasoned with our signature spices or pimento cheese

Fried Green tomato trio. Three ways One Southern Soul. Crispy, golden and served three distinctive ways. Pimento Cheese, Fog Hollow Aioli and Heat wave. (Hot Honey)

A fresh-picked blend of seasonal greens and vegetables straight from Appalachian soil.

Penne pasta made with real butter, fresh lemon juice, and a splash of white wine to create a creamy, bright flavor. With red onion, squash, zucchini, cherry tomatoes, and spinach, it finishes with subtle notes of garlic and herbs.

Penne pasta in a rich, house-made creamy white wine sauce with bacon, cherry tomatoes, spinach and a special blend of herbs and seasonings.

This beer battered Atlantic cod sandwich, crisp lettuce, vine-ripened tomato, red onion and tasted brioche bun, all drizzled with our signature smoky aioli. Served with backroad fries.

Atlantic cod, hand dipped in our house-made Wayfarer beer batter and pried to golden perfection. Served with our Backroad fries and a refreshing vinaigrette cucumber salad.

A golden-seared jumbo lump crab cake on a toasted brioche bun with lettuce, tomato, red onion, and house-made remoulade, bringing a bright, coastal bite with every layer. Served with backroad fries.

Fried chicken breast on Belgiun waffle

A mountain supper classic with slow-simmered brown beans, skillet cornbread and a mess of tender collard greens.

Sautéed shrimp layered over creamy goud grits with smoky country ham, a touch of heat, and a rich soulful pan sauce that rides deep southern flavors.

An 18 oz hand-cut ribeye, grilled low and slow and seasoned with a custom spice blend found only at the Wayfarer. A steak that sings with smoke, as timeless and strong as the ridge line itself.

Grilled, 14 oz bone-in pork chop topped with a house made blackberry-port wine sauce.

Locally sourced and kissed by the skillet, this fresh river trout is pan-seared until golden, then finished with lemon brown butter and herbs. Light, flaky, and full of Appalachian soul.