Waybury Inn

The Pine Room Menu 

Appetizers
                                                     
Sea Scallops       $9.00
A pair of pan seared sea scallops on sourdough crostini with a pilsner-cheddar
cream sauce garnished with lobster meat

Quail       $9.00
Lightly coated with mustard seeds, pan seared and served with an apple cider reduction

Blue Ledge Farm Goat Cheese       $7.00
Herb crusted goat cheese medallion quick fired and served with a crusty baguette
with tomato and basil confit
 
Fried Green Tomatoes       $7.00
Seasoned with herbs and dipped in buttermilk then dredged with
corn meal, finished with a cucumber and dill creme fraiche  

Crispy Calamari       $9.00  
Panko coated squid served with lemon caper aioli and soy wasabi sauce

Salads_& Soups
A fresh creation from our Chef to celebrate the seasons and products of Vermont

French Onion Soup       $5.25      
A classic beef broth with onions, a baguette crouton and melted Swiss

Seafood Chowder       $5.50
     Rich and creamy chowder with clams and fresh fish

     Pine Room Salad $6.00      
Mesclun greens topped with dried apricots, dried cranberries and toasted walnuts,
finished with maple vinaigrette

Caesar Salad       $6.00
The classic with romaine and our Caesar dressing, whole anchovies are always available
 
Garden Salad      $6.00
A crisp blend of vegetables served on mesclun greens dressed with a
white balsamic and pink peppercorn dressing
 
Filet Mignon of Beef      $26.00
An 8oz cut wrapped with proscuitto, grilled and accompanied with a
horseradish Dijon sauce

Filet & Scampi      $23.00  
A pan seared petite 4oz filet finished with a Makers Mark sauce and
paired with three large shrimp scampi

Delmonico      $26.00  
The Delmonico is herb crusted, cut to a generous 14 oz portion and grilled,
served with sweet peppers and topped with gorgonzola compound butter

 Pine Room Rack of Lamb      $29.00
Four chops which are oven roasted seasoned with garlic, oregano and porcini powder,
served with a mushroom sauce and an oregano oil drizzle  
  
Venison Au Poivre      $27.00
This Pine Room specialty is raised locally by LedgEnd Farm.  We use a 5 ounce cut of the tenderloin
to pan sear before adding a peppercorn and brandy cream demi glaze then finish with crispy fried onions

Roasted Duck     $25.00
One half semi boneless duckling marinated with soy, ginger, citrus and honey
served with a sweet and tangy pomegranate sauce       

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     Orange Roughy       $18.00
Tender orange roughy coated with basil butter and Panko crumbs then baked,
served with a small salad of hearts of palm, celery and fresh tomatoes

Sea Scallops      $23.00
Pan seared with tomatoes and pineapple, served with a zesty lemongrass ginger butter and
presented on thinly sliced pineapple

Atlantic Salmon     $18.00
Grilled salmon fillet basted with a teriyaki glaze served with a
cucumber and red onion salad
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Mushroom Wellington     $16.00
Oven-roasted Portobello mushrooms, layered with spinach, leeks and Vermont goat cheese wrapped
in a puff pastry, baked golden and set in marinara and basil pesto sauce

Vegetarian & Vegan      $16.00
The Pine Room kitchen creates a daily vegetarian dish which is dependent on the best produce that is available.  Our kitchen is committed to fresh, creative and high quality options for our non meat eating guests,
we are always delighted to create a vegan dish