~ Appetizers ~

Smoked Trout Mousse  
A savory blend of Duck Trap smoked trout with cream cheese, shallots, lemon and herbs served with cornichons, pickled red onions and toast points$

Scallop Parma
Grilled large sea scallops wrapped with prosciutto and garnished with balsamic reduction drizzle

Beef Carpaccio
Thinly sliced rare beef tenderloin served on crostini and topped with a classic relish of cornichons, capers, onion, garlic and Champagne vinegar

Spicy Blue Cheese Cake
A savory blend of blue cheese and cream cheese and a hint of tabasco baked with a walnut crust served with pepper jelly and crackers

~ Salads ~

Caesar Salad
Fresh Romaine tossed with Inn made Caesar dressing, Parmesan cheese and croutons
Anchovies are always available

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

Spring Salad
Arugula, rainbow carrots, julienne snap peas and red onions served with a Dijon vinaigrette and garnished with a deviled egg


~ Entrees ~

Herb Crusted Prime Rib
Oven roasted Prime Rib, seasoned with a savory herb rub served with au jus

Beef Tenderloin
Grilled filet of beef wrapped with leeks, served with a garlic compound butter, roasted cremini mushroom caps and mushroom demi glaze

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

Duck Breast
Pan seared duck breast, dusted with pink peppercorn served with a tangy orange and Amaretto sauce garnished with orange segments and toasted almonds

Grilled Atlantic Salmon
Seasoned with a lemon and dill marinade, topped with Tzatziki sauce and snow pea shoots

Shrimp Scampi
Sauteed large gulf shrimp with garlic and lemon finished with a white wine butter sauce
served over linguini

Mushroom Wellington
Portobello mushroom cap filled with seared spinach and herb cheese. Wrapped in puff pastry and baked Served with a creamy basil pesto and marinara sauce. Vegetarian

Cauliflower Steak
Roasted cauliflower served on a bed of cooked spinach, topped with caramelized onions
and balsamic drizzle. Vegan/Gluten Free