THE

WILLIAMSVILLE

INN

RESTAURANT

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,

Thewilliamsville@aol.com or call (413)-274-6118

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Accepting reservations now for our Easter Sunday Celebration

Sunday, April 5 11.30 a.m. - 2.30 p.m. By advance reservation

Please find menu below

Early reservation are highly recommended.





2015 March Menu

Dinner Reservation Friday, Saturday & Sunday by advance reservation

Appetizers

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



Desserts

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

Come & enjoy a wonderful Easter luncheon and time with your family

Celebrating Easter"

Sunday April 5, 2015

11.30 a.m. – 2.30 p.m. by advance reservation


Appetizer Choices 

Duet of Williamsville Inn pate specialties with

Warm shallot marmalade on Equinox field greens

or

French bacon and cheese quiche with organic greens

Soup

Fresh pea soup with mint

Main Course Choices

Herb-crusted leg of lamb with rosemary-sweet garlic jus,

sautéed vegetables & potato puree 

or

Sautéed Atlantic salmon roulade with fresh herbs, Riesling butter sauce,

Tomato-zucchini gratin & potato puree

or

Wiener Schnitzel with sauce Tartar, Spring vegetables & home-made spaetzle

Dessert Choices

Easter chocolate surprise

or 

Easter carrot cake

  

3- Course dinner (without appetizer) $39.00 per person

4 - Course menu $45.00 per person

Children under 10 half price

(Beverages, tax & gratuity not included)  


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

www.williamsvilleinn.com

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