Take an exquisite culinary excursion to Europe without leaving the Berkshires

Specializing in organically and locally Berkshire grown produce

& using the eggs from our own chickens & ducks

For dinner & special event reservations,

please email to or call (413)-274-6118

Winter 2014 Menu

Dinner Reservation Friday, Saturday & Sunday

By advance reservation


Local organic mesclun greens with apples, dried fruit and Sarah's house dressing & balsamic syrup $10

Six escargot baked in garlic-parsley butter $12

Erhard's country pate with cranberries, cornichon and field greens $13

Crispy duck confit with warm lentil salad $14

Fontina-spinach ravioli with medley of wild mushrooms $14

Chef's favorite soups

Roasted butternut-squash-carrot soup $9

Beef consommé with vegetables $9

Main Courses

Organic vegetarian specialty plate with/without fried egg from our own chickens $22

Pot-au-feu from beef brisket with vegetables and potatoes $24

 “Rheinish Sauerbraten” with raisin sauce and apple-red cabbage $25

Pan-seared Atlantic salmon filet with champagne butter sauce $27

Braised rabbit in Dijon mustard sauce $28

 “Wiener Schnitzel” with sauce Tartar $28

Angus rib eye steak with green peppercorn sauce $30

Main courses are served with selection of seasonal organic vegetables and

your choice of: Home-made potato dumpling, Samuel's hand-made spaetzle

or roasted potatoes with fennel & onions


Warm Bavarian apple strudel with home-made vanilla sauce $8

Creme Brulee with fresh berries $9

Red wine pear with flourless chocolate truffle cake $9

International Cheese Plate with grapes & oven warm baguette $15

Executive Chef Erhard Wendt

Pastry Chef Sarah Wendt


For reservation (413) 274-6118

or email

The Williamsville Inn, Route 41, West Stockbridge, MA

Award-winning Inn & Restaurant, Hands-on Cooking School,

Gourmet Catering & Exquisite Weddings