The Waybury Inn - Menú completo

Atlantic salmon fillet accompanied by a salad of tomato, hearts of palm, celery and seasoned with fresh lemon and dill

Thinly sliced with dill cream cheese, red onions, capers, and vine ripened tomatoes served on a toasted ciabatta

Two plain or fruited buttermilk pancakes, choice of ham, bacon or sausage, home fried potatoes served with fresh butter and our very own maple syrup

Our generous angus beef cut is seasoned with a savory herb rub, grilled and served with sweet peppers, topped with gorgonzola compound butter

Panko coated and served with lemon caper aioli and soy wasabi sauce

Gringo Nachos are tortilla chips with melted Monterey jack cheese served with salsa and sour cream. Our Grande Nachos are layered with chicken, scallions, olives, jalapenos and cilantro.

Vine ripened tomatoes, artichoke hearts, calamata olives and garlic simmered with white wine and basil pesto tossed with linguini

Our white fish is dipped in batter made with locally brewed Vermont ale and fried to a golden brown, served with fries, coleslaw and tartar sauce

The classic with romaine and our Caesar dressing, home made croutons and whole anchovies are always available

Mesclun mix with black bean salsa, tomatoes and cucumbers, crowned with crispy corn tortilla strips and topped with a cilantro lime dressing

A crisp blend of vegetables served on mesclun greens dressed with a white balsamic and pink peppercorn dressing

Baby spinach, hard cooked egg, red onion, gorgonzola cheese, bacon and croutons, served with a Dijon vinaigrette

Sliced vine ripened tomatoes and Maple Brook fresh mozzarella served with kalamata olives and basil oil drizzle

Served on toasted ciabatta with honey mustard

A fresh creation from our Chef

Pan seared scallops with sweet bell pepper and green onion, finished with a lemon grass, ginger and white wine butter sauce, presented on pineapple carpaccio and garnished with cilantro and scallion

Mesclun greens topped with dried cranberries, dried apricots, and toasted walnuts, served with maple vinaigrette

Your choice of seasoned and grilled chicken breast or luscious shrimp placed inside flour tortillas along with Monterey jack cheese, jalapeno, cilantro and scallions. The tortillas are quickly sautéed and served with salsa, sour cream and guacamole

A flat iron steak marinated in bourbon, ginger, pineapple, and garlic, grilled to your preference and brushed with a Hoisin BBQ sauce

Seasoned slow cooked Memphis Style ribs coated with our own smoky poblano, jalepeno, Vermont maple syrup BBQ sauce, served with French fries and coleslaw

Assorted cold cereals served with toast Your choice of skim, 2 , whole milk or half half

Locally raised ground beef with yellow corn in a rich gravy, topped with mashed potatoes and Cabot cheddar cheese

Rich and creamy chowder with clams

with dried cranberries, brown sugar and skimmed milk on the side, toast is also included

seasonal

Duck Trap smoked trout blended with cream cheese, wine, horseradish, scallion and dill accompanied by cornichons, pickled red onion and crusty bread

Granola, Raisin Bran or Chex

Seasonal fruit layered with fruited yogurt and granola served with toast

Chef's whim and what's fresh at the market inspires today's concoction served with home fried potatoes and toast

Two farm fresh eggs prepared to your liking, choice of ham, bacon or sausage, home fried potatoes and toast

a fresh baguette sliced and filled with sweetened cream cheese and fresh fruit potatoes

North Country apple wood smoked bacon, romaine and tomatoes, served with Inn-made waffle fries

A perfect balance of hot and crispy, served with blue cheese and celery

Large sea scallops wrapped with proscuitto, grilled and garnished with a drizzle of balsamic vinegar reduction

On toasted wheat with lettuce, vine ripened tomatoes and mayo

Sautéed chicken breast coated with Panko bread crumbs, a slice of Brie cheese tucked in the center, finished with shallots and a variety of woodland mushrooms served with a light cream sauce

A roasted garlic bulb accompanied by a pot of herbed goat cheese, olive tapenade and served with a fresh toasted baguette

Grilled hand cut 8oz beef tenderloin wrapped with prosciutto and accompanied with a Parmesan crusted, oven roasted plum tomato and a foil wrapped onion wedge seasoned with a garlic thyme compound butter

One half semi boneless duckling marinated with soy, ginger, citrus and honey served with a sweet and tangy pomegranate sauce

Oven-roasted Portobello mushrooms layered with spinach, leeks and Vermont goat cheese, wrapped in a puff pastry baked and set in marinara and basil pesto sauce

Grilled half pound of local beef topped with warm brie, grilled red onion on a Ciabatta roll accompanied with a sun dried tomato aioli and golden fries

Grilled chicken breast dusted with Cajun seasoning, topped with Cabot pepper jack cheese and fried onions

Coffee, Tea, Hot Cider, Hot Chocolate, Milk, Tomato, Orange, Grapefruit or Cranberry Juice

LedgEnd Farm tenderloin medallions pan seared before adding a peppercorn and brandy cream demi glaze finished with crispy fried onions

Four chops oven roasted, seasoned with garlic, oregano and porcini powder served with a mushroom sauce and an oregano oil drizzle

8 oz of grilled, locally raised, ground beef and Cabot cheddar accompanied with lettuce, tomato, onion and served on a toasted bun

Grilled half pound of local beef accompanied with lettuce, tomato, onion and served on a toasted bun with golden French fries

A roasted garlic bulb accompanied by a pot of herbed goat cheese and olive tapenade, served with a fresh baguette for spreading

A classic beef broth with onions, crouton and melted Swiss cheese

Old fashioned oatmeal served with dried cranberries and brown sugar with toast Your choice of skim, 2 , whole milk or half half

Toasted crostini with shrimp and artichoke gratin Brie, olive tapenade and roasted garlic basil pesto, tomato and parmesan cheese

Herb crusted goat cheese medallion quick fired and served with a crusty baguette and tomato and basil confit

A savory blend of shrimp, artichoke hearts parmesan cheese baked in a casserole and served with our crusty baguette

Sautéed trout coated with toasted almonds finished with a white wine, lemon and butter sauce