Innkeepers /
Chef-owner
Kandy & Erhard Wendt
Route 41
West Stockbridge, MA
01266
(413) 274-6118
Fax: (413) 274-3539
Email: Thewilliamsville@aol.com
Wedding and Rehearsal Menus
Weddings || Wedding and Rehearsal menus || Catering Services
Where culinary dreams come true........
The Williamsville Inn gourmet wedding and rehearsal menus designed by Master
Chef Erhard Wendt, provide you with the opportunity to create your own menu
based on your special preference and budget.
A fine selection of international wines, beers and champagnes underline the
exceptional gourmet dining experience as a festival of culinary arts.
To create a one of its kind Inn dining experience, the dining room
at the Williamsville Inn with fireplace & a beautiful view to the
garden and terrace, also offers a unique sight into the kitchen
cooking area through French windows.
In respect to all guests, and to ensure the privacy of each wedding and special event,
all 16 guest rooms has to be reserved. From June 21 until August 31 and for all national holidays there is a three
night minimum stay required at the Inn.
For all other weekends it is a two night minimum stay.
We are pleased to provide you with a support list with names and telephone numbers
of rental companies, florists, musicians, photographers, hairdressers and special
services who have contributed to weddings at the Williamsville Inn. Certainly we
will also assist you in finding additional accommodation close to the Inn.
As each wedding and special event is unique and individual, we like to meet with
you personally to show you the Inn and talk with you about your own wishes and
ideas for your special day. We look forward meeting you, and creating with you
wonderful memories and an exceptional special event.
Wedding and Rehearsal Menus
Passed Hors d′oeuvre
3-4 chosen from following selection
- Salmon Tartar on Potato cake
- Chicken liver mousse on toasted cherry bread
- Texas Caviar (Avocados, black eye peas, tomatoes, cilantro in spicy Tabasco dressing with corn and flour tortillas)
- Mini Pizza with caramelized onion and kalamata olives
- Parmesan Polenta with ahi tuna seasoned with black pepper, coriander and fennel seeds
- Spinach and feta cheese in filo pastry
- Puff pastry with Roquefort cheese
- Mushroom stuffed with porcini mushroom and vegetables
- Marinated grilled shrimps with thyme, garlic and lemon
- Mini crab cakes with aioli sauce
- Tomato slice with mozzarella cheese and fresh basil on bruschetta
Appetizers
select one of the following
- Country Pate with warm shallot marmalade on a bed of mixed garden greens
- Maine Crab cakes with spicy remoulade, pickled ginger and cucumber salad
- Salmon Tartar with crème fraiche-honey-mustard dill sauce with shallots, chives, tarragon, capers, pickled cornichons, lemon juice, and olive oil with potato cake
- Rare-seared ahi tuna with black peppercorn and coriander-fennel crust, balsamic syrup, sprout salad with lemon-sesame dressing
- Zucchini Quiche with spinach and tomatoes
- Very delicate chicken liver mousse, cranberry compote, mesculin greens, tarragon dressing, brioche
Seasonal Soups
select one of the following
- Spring: Crème of Asparagus
- Summer: Chilled Cucumber soup
- Autumn: Pumpkin Soup
- Winter: French Onion Soup
- Additional: Lobster Bisque
Main Entrees
Select two of the following
- Roasted pork chop with garlic thyme crust, green beans with tomatoes and kalamata olives with celery mash potatoes
- Whole roasted beef tenderloin with wild mushroom sauce, green asparagus and baby carrots with potato gratin
- Free-range chicken breast in white wine sauce with artichokes, oven dried tomatoes, roasted garlic and fettucini pasta
- Whole-grain mustard and herb crusted rack of lamb with rosemary-garlic sauce, seasonal vegetables and truffle mash potatoes
- Beef roast in a Barolo sauce with roasted vegetables and polenta
- Beef Wellington in puff pastry with truffle sauce and vegetable plate
- Poached Chilean sea bass with thyme crust and champagne-butter sauce, green asparagus, tomato concasse and butter potatoes
- Pan seared salmon with potato crust, beurre blance sauce, spinach and tomato cubes
- Parmesan polenta cake, red pepper &pesto sauce, whole artichokes with lemon-olive oil dipping sauce and grilled vegetables (eggplant, Portobello mushrooms, zucchini, red pepper, oven dried tomatoes) with small wedges of gorgonzola cheese
- Vegetarian Lasagne with mushrooms, zucchini, tomatoes, eggplant, carrots, peas, garlic and gratineed Gruyere and Emmental cheese
Dessert Buffet
- Bavarian Crème
- Dark Chocolate Mousse
- Pear Tart
- Apple crumble cake
- Fruit strudel
- Berry Compote
- Fruit Basket
- Vanilla, Walnut and Pistachio Ice cream
- Fresh Waffles with whipped cream
- Selection of international cheeses with
- Variety of fresh breads and crackers