Served Dinners
Please know that we can do most anything (within reason!)
you’d like based upon your likes and dislikes as well as budget.
We do not require you to send out the menus to guests and then stress over not getting them back; once you choose up to four entrée choices, we prepare a menu that your guests choose from on the day of the event.
You can email us at info@wayburyinn.com or give us a call at 802-388-4015 and we’d be happy to answer any questions or make some suggestions other than below.
Sample menu choices
Choice of freshly made soup – hot or chilled
And/Or
Refreshing Salad – Garden or Pine Room Salad
Choose one from each category – Up to four entree’s
BEEF
Hand carved prime rib of beef
Served with appropriate vegetable and starch
Hanger Steak
A 7 oz. flat iron steak lightly seasoned with black peppercorn and thyme, grilled and
served with a fire roasted tomato puree accompanied with a roasted tomato and a
shaving of Reggiano Parmesan
Grilled Flank Steak
Flank steak marinated with red wine and herbs grilled and served with roasted
shallots, garlic, shitake mushrooms and a cabernet brown sauce
Petit Filet of Beef
Grilled tenderloin medallion served on a roasted portabella mushroom cap filled with
Boursin cheese, with a cabernet thyme brown sauce
CHICKEN
Boneless Breast of Chicken
Served with appropriate vegetable and starch
Autumn Chicken
Sautéed boneless breast of chicken with shallots and green apples
served with a cider demi glaze
Woodland Chicken
Sautéed boneless breast of chicken with leeks and woodland mushrooms seasoned
with garlic and fresh thyme served with a Madeira demi glaze
Baked Chicken Dijoinnase
Baked boneless breast of chicken seasoned with mustard and horseradish coated
with Panko and black sesame seeds served on a bed of seared spinach and sweet
chili soy and ginger sauce
Southwest Chicken
Pan seared breast of chicken dusted with toasted cumin and coriander
served with a roasted corn salsa
Tuscan Chicken
Sautéed with vine ripe tomato, artichoke hearts, garlic and basil, finished with a
Chardonnay butter sauce and garnished with a parmesan crisp
Basque-Style Chicken with Peppers
Boneless breast of chicken simmered with savory tomato, onion and herbs and then
topped with slowly cooked colorful bell peppers and crispy fried Proscuitto
SALMON (OR OTHER APPROPRIATE FISH OF CHOICE)
Atlantic salmon Filet
Served with appropriate vegetable and starch
Salmon Mimosa
Grilled salmon fillet served with confetti vegetables and a Champagne
orange beurre blanc sauce
Teriyaki Salmon
Grilled Salmon fillet basted with a teriyaki glaze and served with a
cucumber and red onion salad
Salmon Picatta
Pan seared Atlantic salmon served with a shallot, caper,
lemon white wine butter sauce
Salmon & Artichoke Gratin
Baked fillet of salmon with a shrimp artichoke heart & cheese filling
served with a sherry cream sauce
Sweet and Spicy Salmon
Grilled Atlantic salmon filet served with a sweet chili, hot mustard and wine glaze
then served on a warm baguette crouton and seared baby greens
Salmon and Berries
Grilled salmon fillet lightly dusted with pink peppercorns and accompanied with
seasonal berries and a balsamic vinegar reduction
VEGETARIAN – WE CAN PREPARE MOST DISHES AS VEGAN
Served with appropriate starch
Baked spinach lasagna
Wide egg noodles layered with mozzarella, mushrooms,
spinach and a trio of cheeses
Portobello Wellington
Portobello mushroom cap filled with seared spinach and herb cheese, it is then
wrapped with puff pastry, baked and served with a creamy basil pesto sauce
Tuscan-Style sweet bell pepper
Stuffed sweet bell pepper with orzo pasta, tomato, kalamata olives, capers fresh
mozzarella and parmesan baked and served with marinara
Roasted vegetable Phyllo Package
Seasonal roasted vegetables seasoned with fresh herbs, garlic and sun-dried tomato
baked in Phyllo pastry and served with a red sweet bell pepper coulis
DESSERT
Gingerbread with a caramel sauce and whipped cream
Chocolate éclair with a Grand Mariner custard and chocolate ganache
Chocolate Buttermilk cake with chocolate ganache served with vanilla ice cream
Seasonal Inn made Mousse
Allow our Chef to create an incredible seasonal dessert
Our Chef creates the wedding cake of your dreams, just get us a picture of the cake you’d like and she will duplicate it down to the last bead of frosting – see some cakes in our gallery
All menus are subject to Vermont tax and a 20% service charge