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

2015 Spring 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 vegetables and your choice of:

Home-made potato dumpling, Samuel's hand-made spaetzle or couscous


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

For reservations (413) 274- 6118

The Williamsville Inn

286 Great Barrington Road/ Route 41, West Stockbridge, MA 01266

Award-winning Inn & Restaurant, Hands-on Cooking School, Gourmet Catering & Exquisite Weddings