Waybury Inn

~~Brunch (AND Lunch) at the Inn~~
Every Sunday 11am-2pm - Reservations are welcome 388-4015

The Buffet
Each week the Inn’s culinary team creates an assortment of delights, which feature soup, salads, entrees, and breakfast dishes.  The buffet then temps the guest with a wonderful array of delightful Inn-made desserts.  Adults $18.00  & children 10 or under, priced at $10.50.

A La Carte Service

Eggs Benedict and other Elegant Eggs
 Classic Eggs Benedict with ham & hollandaise  $11.55
 Tomato Florentine Benedict served with hollandaise $11.55
 Smoked Salmon Benedict with dill Béarnaise  $12.50
 Pan seared Crab cake with poached egg, hollandaise & asparagus $12.50

The Country Inn’s Griddle
 Three Buttermilk Pancakes & breakfast potatoes $10.50
 Waybury Inn French Toast, a fresh baguette sliced and filled with a sweetened cream cheese and fruit filling, lightly battered and grilled  $10.50
 Griddle items come with a choice of sausage, smoked bacon or country ham

Steak and Eggs
Fuel your day with a hearty serving of steak and eggs, toast and breakfast fries $14.85

The Sunday Three Egg Omelets
 A fluffy omelet with tomato, brie, scallion and basil.
 A Proscuitto, shiitake mushroom and Cabot cheddar omelet.
 Both with your choice of toast and home fries $10.50

Let’s do lunch
Nachos   
Melted Monterey Jack cheese served with salsa and sour cream. 
 Our Grande Nachos are layered with chicken, scallions, olives, jalapenos and cilantro.  
Gringo     $7.25   Grande     $10.30   Add a side of Guacamole for $1.75

Chicken or Shrimp Quesadilla    
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 $9.95

Buffalo wings    
Our Buffalo style wings are as hot as your mood dictates and are served with blue cheese dipping sauce and crisp celery $8.50

Caesar Salad $6.00

Santa Fe Salad     
        Mesclun mix with black bean salsa, tomatoes and cucumbers, crowned with crispy
        corn tortilla strips and dressed with a cilantro lime dressing $6.00

Enhance either salad with one of your favorites
Crispy Calamari     $5.50   Grilled Chicken     $4.50    Grilled Salmon     $6.50

Seafood Chowder 
       Rich and creamy chowder with clams and fresh fish ~ cup $4.50 / Bowl $5.50
(If accompanied by an entrée, cup $3.50 / Bowl $4.50)

Route 125 Burger    
A half pound of grass fed Boyden Farm beef topped with Cabot cheddar,  accompanied with lettuce, tomato, onion and  served on a toasted bun with golden french fries  $11.00

Fish and Chips     
     Our white fish is coated in Otter Creek beer batter and fried to a golden brown, served
     with fries and, of course, malt vinegar $11.75

Cajun Chicken Sandwich     
      Grilled chicken breast dusted with cajun seasoning, topped with Cabot pepper jack
      cheese and fried onions,  served with home-made waffle fries $10.25~

American Brunch Libations
 Eastern Shore Bloody Mary  $5.25
The classic Sunday morning eye opener, ours is made with a hint of clam juice, horseradish, spices & fresh lemon juice

 Sunday’s Mimosa  $5.25
A timeless brunch concoction with sparkling wine and orange juice,
thought by many to make the consumer wiser

Harvey Wallbanger  $4.75
Vodka, Galliano & orange juice

 Satan’s Whiskers  $4.75
Sweet & dry vermouth, gin, orange juice & a splash of Grand Marnier

 Bellini  $5.50
Sparkling wine with peach schnapps 

 Sparkling Cranberry Blush  $5.25
Sparkling wine, cranberry juice and a splash of lemonade

 Maple Manhattan  $6.50
Jim Beam bourbon, Noilly Pratt sweet vermouth and Vermont maple syrup, shaken and served up

 Vermont Martini  $6.50
Vermont Gold vodka, Noilly Pratt dry vermouth, a splash of Roses lime juice, shaken and served up with a lime wheel

“The only time I ever said no to a drink was when I misunderstood the question.”
~~Will Sinclair

 A Brief History of “The Toast”

Legend has it that the term “Toast” came into being in the 16th century, long before the art of winemaking was refined.  The wine of the time was far from critically acclaimed and it became customary to put a piece of toast or a crouton into the drink to either improve the flavor or act as a filter to assist in enjoyment of the brew.  The act of draining the glass came to be described as “drinking a toast.”

“Drinking a Toast” to almost anything became immensely popular in the 17th and 18th centuries.  When the gathering would run out of attendees to toast, it became custom to toast absent friends, thus prolonging the drinking.  It was during this period, the heyday of the toast, that the position of Toastmaster came into being.  A sort of party referee, with the duty to assure that everyone got a fair chance to offer toasts.

In the spirit with which it has always been meant, let us, at the Waybury Inn offer the following “Toasts.”

   ~~~~~~~~~~~~~~~~~~~~~~~~

“Here’s to a friend.  He knows you well….
And likes you just the same!”
~~

“I’ve drunk to your health in company, I’ve drunk to your health alone.
I’ve drunk to your health so many times, I’ve nearly ruined my own!”

~~

“I have known many, liked a few, loved one,
Here’s to you”