Waybury Inn

 

~~Brunch 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, and entrees, breakfast dishes, shrimp and poached salmon.  The buffet then temps the guest with a wonderful array of delightful Inn-made desserts.  Adults $16.50  & children 10 or under, priced at $9.50.

A La Carte Service

Eggs Benedict and other Elegant Eggs
 Classic Eggs Benedict with ham & hollandaise  $10.50
 Tomato Florentine Benedict served with hollandaise $10.50
 Smoked Salmon Benedict with dill Béarnaise $11.25
 Pan seared Crab cake with poached egg, hollandaise & asparagus $11.25

The Country Inn’s Griddle
 Three Buttermilk Pancakes & breakfast potatoes $9.50
 Waybury Inn French Toast, a fresh baguette sliced and filled with a sweetened cream cheese and fruit filling, lightly battered and grilled  $9.50
 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, we serve a 6oz. Sirloin with two Maple Meadow Farm eggs,  toast and breakfast fries $13.50

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 $9.50

“By all means marry; if you get a good partner, you’ll become happy;
if you get a bad one, you’ll become a philosopher.”           ~~Socrates

Sweet Temptations

The Inn is recognized throughout the Region for its exceptional baking, all of the desserts are baked fresh daily at the Inn and a trip to the dessert table or a selection from the dessert menu is well worth the additional walk around the block $4.95

Beverage Service
Milk, coffee or tea
Juices: Tomato, Orange, Cranberry, Grapefruit

American Brunch Libations
~~$4.75~~
 Eastern Shore Bloody Mary
The classic Sunday morning eye opener, ours is made with a hint of clam juice,
lots of horseradish, spices & fresh lemon juice.
 Sunday’s Mimosa
A timeless brunch concoction with Sparkling wine and orange juice,
thought by many to make the consumer wiser.
 Harvey Wallbanger
Vodka, Galliano & orange Juice.
 Satan’s Whiskers
Sweet & dry vermouth, gin, orange juice & a splash of Grand Marnier.
 Savoy Hotel Special Cocktail #2
Dubonnet, dry vermouth & dry gin.
 Manhattan
Rye or bourbon & sweet vermouth
 Rusty Nail
Scotch whiskey & Drambuie
 New Orleans Buck
Rum, lime juice, orange juice, bitters & ginger ale.

“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”