The Waybury Inn

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1.800.348.1810

Dining

Few Vermont bed & breakfasts offer such a wonderful combination of historic Vermont lodging and elegant Vermont dining. The Waybury offers a delightful selection of culinary options and special dining events. Dine in the casual Pub, enjoy the pleasure of lunching outdoors on our sunny terrace or enclosed porch, or enjoy your meal in the beautifully renovated Pine Room. Wherever you dine, you’ll enjoy fresh, innovative New England cuisine made with Vermont farm-raised products. Take a peak at our specials menu and see what our chef has to offer.

Beyond the elegant dinner service and exceptional pub fare for which they are so well known, the chefs at the Waybury Inn also cater to special events. From weddings, rehearsal dinners, and custom wedding cakes, to business retreats and après ski parties. Please contact us for more information about hosting or providing off-site catering for your special event.

Prices vary for special events and holidays such as Easter, Thanksgiving, Mother’s Day, Father’s Day, New Years Day and others – please check for those prices and times below
Sorry, ala carte service or “doggie bags” are not available 

 Join us for a traditional Easter buffet
April 16th, 2017
Noon – Four pm

Reservations are strongly recommended – please call 802-388-4015

$39.00 adult – $18.00 children 10 and under

When you are seated, we will serve you your choice of:

Cioppino Seafood Stew accompanied with a garlic crostini
OR
Celery and Leek bisque

On the Carving Station:
Beef Tenderloin (filet mignon)
Roasted Leg of Lamb

On the Buffet:

Bourbon Glazed Ham
Inn House tea soaked apple wood smoked salmon
Grilled vegetables seasoned with basil pesto
Grilled Asparagus with lemon gremolata
Oven roasted Yukon gold potatoes
Spinach salad with daikon radish, snow pea sprouts with a miso dressing
Farfalle salad with spring peas, carrot, grape tomato, scallion and a dill dressing
Quinoa Salad with broccoli, roasted beets, red onion with a Dijon vinaigrette garnished with toasted almonds and Vermont Chevre
Deviled eggs
Watermelon sticks with fresh mint
Rolls and buttermilk herb biscuits

Inn made Desserts
Salted Caramel Chocolate Layer Cake
Creme Brule
Lemon meringue cupcakes
Carrot Cheese Cake
Chocolate Macaroon Bites
Cream Puffs with Grand Marnier Custard and Chocolate Ganache
Chocolate Covered Strawberries
Easter Shortbread Cookies
Pistachio and Pear Tart