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, or call (413)-274-6118

Romantic Valentine's Day Celebration Menu (below)

Saturday, February 14, 5,30 – 8.30 p.m.

By advance reservation

Early reservation highly recommended

January & February 2015 Menu

Dinner Reservation Friday, Saturday & Sunday By advance reservation


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, cornichons and field greens $13

Crispy duck confit with warm lentil salad $14

Glazed root vegetables with cinnamon syrup and pecan $12

Chef's favorite soups

French onion soup gratined with Gruyere cheese $10

Beef consomme 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

  “Wiener Schnitzel” with sauce Tartar $28

Seared Angus beef tenderloin with peppercorn sauce $30

Main courses are served with selection of seasonal organic winter vegetables and

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


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

Creme Brulee with cranberries $9

Warm pear-apple bread pudding with rum caramel sauce $9

International Cheese Plate with grapes & oven warm baguette $15

Executive Chef Erhard Wendt

Pastry Chef Sarah Wendt

2014 Romantic Valentine’s Day Celebration”

All organic 3- or 4-course menu

Saturday, February 14 5.30 – 8.30 p.m by advance reservation



The Williamsville Inn pate specialties with warm shallot marmalade


Smoked salmon-apple-leek salad on organic greens



French Onion Soup gratined with Gruyere cheese


3. Course

Wiener Schnitzel with Sauce Tartar, and Samuel’s spaetzle


Salmon filet “en croute” (in puff pastry) on champagne-butter sauce with quinoa


Seared beef tenderloin with mushroom crème sauce and mashed potato


**Selection of organic vegetables are served with each main entrée**



Oven warm apple strudel with vanilla sauce


Flourless chocolate truffel cake  


2nd – 4th Course (3-Course Menu) Forty nine Dollars per person

1st – 4th Course (4 Course Menu) Fifty five Dollars per person

(Beverages, tax & gratuity not included)


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