Prices to follow soon - please call 802.388.4015 for reservations

2nd Annual Waybury BBQ - September 16th - 4:30 - 9:00

Appetizers

Chilled cantaloupe soup
A combination of apricot, cantaloupe and yogurt garnished with citrus cream

Grilled Carrots
Served over smoked beet puree, drizzled with Maple Syrup, topped with pecans and gorgonzola cheese

House smoked bacon
Served with a steak knife over raspberry creme fraiche with charred cucumber and cherry tomato salad.
Topped with salmon roe and fresh basil vinaigrette

Country Pate
Made In house and accompanied by crackers, pickles, onion chutney and grilled sardines

Travers de porc
Herb rubbed pork ribs, char grilled and accompanied by a simple salad & lemon infused olive oil

Oysters Grilled or on the Half shell
Accompanied by mignonette, parmesan and cocktail sauce

Rack of ribs
Baby back pork ribs, slow smoked and served with coleslaw and corn bread, house BBQ.

Pulled pork sandwich
Topped with pickled cucumber and onions, served on brioche with your choice of chips, coleslaw or corn bread

Waybury inn and out burger
Local beef cooked through and topped with Cabot cheddar. Served on brioche with pickles, inn sauce

Switchbrats
Bratwurst boiled in switchback then grilled and served on a roll with house made kraut and mustard

Entrees

Duck and ribs
Grilled duck breast basted in blackberry barbeque sauce and presented on grilled maple cornbread with ginger crema. Accompanied by jicama and stonefruit slaw

Smoked Short Rib
Brined in blueberry jalapeno and smoked until tender.
Served with black bean fritters, chili lime mayo. Topped with chipotle ranchero sauce and carrot, turnip and cilantro slaw

Wood Fired Salmon
Atlantic Salmon, marked on the grill and then hot smoked. Plated over chive creme fraiche and grilled cucumber. Garnished with sweet corn salad and a slice of house smoked bacon

Grilled Zucchini and local carrots
The zucchini you forgot to harvest all summer, grilled and served on a bed of wild rice & walnut pilaf.
Accompanied by marinated radishes, lemon yogurt sauce and finished with tahini dill vinaigrette

Lobster and Mussel profiterol
Mussels sauteed with shallots, garlic, spinach and olives in a parsley beurre blanc, topped with a brown butter poached lobster tail and served in a choux pastry

Trout and crab cake
Farm raised trout on a bed of roasted potato, corn and summer squash hash. Accompanied by a crab cake with tabasco remoulade and finished with a cayenne lime beurre blanc

Event Info

Oct 6, 2024, 4 to 5 PM

Oct 10, 2024, 10:30 to 11:30 AM

Oct 10, 2024, 5 to 6:30 PM