The Menu

 

Appetizers

MUSHROOM TARTLETS

11

A savory blend of sautéed mushrooms, shallots, and garlic, baked with parmesan cheese, sour cream, Dijon mustard and herbs, baked in a pastry shell, served with greens, tomato and olive oil drizzle.

PLOUGHMAN'S PLATTER

15

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

Shrimp & Artichoke Gratin

16

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

QUESADILLA CHICKEN

15

Grilled chicken breast and jack cheese in flour tortillas served with Inn made salsa, sour cream, and guacamole.

WINGS

14

Choose from Buffalo style, Jamaican dry rub or BBQ. Each with a distinct dipping sauce and flavorful garnish.

Soups & Salads

FRENCH ONION SOUP

8.50

Inn made beef broth with onions, baguette croutons and melted swiss cheese.

Clam Chowder

8.50

Rich and creamy New England chowder.

Waybury Salad

8.50

Mesclun greens topped with dried apricots, dried cranberries, and toasted walnuts, finished with our maple vinaigrette.

SANTA FE SALAD

8.50

Mesclun greens with black bean salsa, tomatoes, and cucumbers, served with cilantro lime dressing and crispy corn tortilla strips.

CAESAR SALAD

8.50

The classic with romaine, parmesan, croutons, and our well known, Inn made caesar dressing, anchovies are always available.

Entrée

Filet Mignon

35

Grilled beef tenderloin served with sautéed crimini caps and a mushroom demi glaze topped with garlic compound butter.

Rack of Lamb

37

Oven roasted chops seasoned with garlic, oregano and porcini powder topped with breadcrumbs, served with our mushroom sauce and an oregano oil drizzle.

Atlantic Salmon

27

Sesame crusted grilled Atlantic salmon fillet finished with a coconut milk, lemon grass and ginger sauce. Garnished with snow pea shoots, sliced radishes and pickled ginger.

Seafood Crepé

26

Classic French crepé filled with sautéed sea scallops, shrimp and a blend of artichoke hearts, cheese and scallions. Baked and served with a light cheese sauce garnished with julienne vegetables.

Filet and Scampi

35

Pan seared beef tenderloin served with a roasted red bell pepper sauce and petite sweet bell pepper, paired with large gulf shrimp scampi.

Sea Scallops

29

Pan seared sea scallops served on a bed of seared asparagus tips, shiitake mushrooms, tomatoes and cucumber finished with a white wine butter.

Mushroom Wellington

21

Oven roasted portabella mushroom layered with spinach, leeks and chevre wrapped in puff pastry and baked, set in a pool of marinara and basil pesto sauce.

Venison

Market

Our local LedgEnd Farm provides the Inn with a variety of meat cuts which we proudly prepare with fitting recipes. Ask your server for our current offering.

Tavern Fare

Baby Back Ribs

23

Deliciously tender baby back ribs cooked with our house made BBQ sauce served with mashed potatoes, coleslaw and cornbread.

Shepherd’s Pie

18

Ground beef combined with corn and a comforting rich gravy topped with mashed potatoes and Cabot cheddar cheese.

Braised Brisket Burrito

18

Slow cooked brisket seasoned with mild southwestern spices wrapped in a flour tortilla served with Spanish rice, jack cheese, tomato salsa and bean salsa.

Woodland Chicken

25

Sautéed chicken breast with brie cheese tucked in the center, coated with panko breadcrumbs and finished with shallots, sun dried tomatoes and woodland mushrooms, served with a light cream sauce.

Fish and Chips

19

Wild Atlantic cod dipped in beer batter and fried to a golden brown served with fries, coleslaw and tartar sauce.

Pasta Salsiccia

18

Roasted bell pepper and our own tomato sauce served on fettuccini.

Enhance pasta with grilled chicken  $6.00 or grilled salmon  $10.00

Route 125 Burger

16

Grilled to your preference served on a brioche bun with lettuce, tomato and onion accompanied with gold fries.

Personalize your burger with:

~ Cheddar ~ Swiss  ~ Brie ~ Pepper Jack 

~ Fried Onions ~ Guacamole ~ Bacon ~ Portabella Mushroom   $2 Each

Desserts

Crème Brûlée

8.50

Our house specialty! A rich vanilla custard with a melted brown sugar top.

Chardonnay Cake

8.50

Moist chardonnay cake with lemon curd filling and Italian buttercream icing with a big scoop of vanilla ice cream.

Chocolate Bombe

8.50

A chocolate mousse hidden under a chocolate covered fudge cake done coated with warm fudge sauce.

Maple Mascarpone Cheesecake

8.50

A velvety blend of mascarpone cheese, maple cream and vanilla served with Vermont maple cream.

Chef Sorbet

8.50

Our Chef’s whim and what is in season inspires today’s concoction.