The William Tell Inn Oktoberfest 2009
 

Rattlesnake Guy and I went to The William Tell Inn last month and picked up an Oktoberfest menu to share with you.

So far, the only meal that we have had there is the Wiener Schnitzel. It is so good that we just can't get past it. :laugh: We have also tried the Luzerner Pastetli as an appetizer. Every visit has been fantastic! The snowballs with Tobler Sauce for desert is amazing. (I always get extra Tobler. :liplick: )

Sorry I forgot to take pictures on our last visit. I told R-Guy that we needed to go back soon, but he didn't buy it. :laugh:

Word to the wise: Go hungry!

Escargots
 

You need to go back and try the Escargots. Worth fighting over,,, or should I say, worth slugging it out over?

Rouladen ... ja, wohl!

Yum yum
 

When we lived in Laconia, this was our fave restaurant. Now that we live over on the other side of the lake, and it takes an hour to drive ... well, we don't go as often- which is a shame. The food is awesome. Sue and Peter do a terrific job... the little veal appetizers that RG speaks of are to absolutely DIE FOR. I agree it's really hard to get past the schnitzel.. it is just delish. One night we had a family sitting next to us that was enjoying the fondue ... OMG .. I think I am drooling.

Fondue?
 

I love the WT inn, I posted about them a year or so ago and got 100% positive feedback, and now we go every chance we get.

But someone please educate me on fondue - it must be more than a simple bucket of melted cheese for $27 (fondue is the most expensive thing on the menu).

What am I missing?

the food is always consistantly perfect. swiss cream puff is great for dessert. earlybird dinner m-f only $10.95. sue is always happy to see you! have been going there for over 15 years and never have i been disappointed.

Outstanding!
 

So many wonderful items:
Veal Osso Bucco, Sauerbraten, Jager Schnitzel, Onion Soup, Beignets, Luzerner....I could go on and on.
We haven't been able to make it there too often this last year but hope to make it there this weekend.

Side note: We had our wedding in the room upstairs a little over 5 years ago and the room VERY comfortably fit 45 or so. Everything was absolutely perfect in every way and the guests raved about the food.

GB
:D

Well, I can't educate you on Fondue (French word for melted), but one thing you're missing is the price. At $27 it is the least expensive entre offered -- because it's for 2. That brings it down to $13.50/person. The next least expensive is the Chicken Breast for $16.25.

F a n t a s t i c !!
 

The pork osso is UNBELIEVABLE !! Everything I've ever had there is fantastic. The salads are great, the entres are wonderful and the desserts are heavenly. The wine selection is pretty good, too :) And the prices are quite fair.

I stand corrected. I guess the part that throws me is when did fondue become an entree?

Although I can't comment on the WT, fondue "liquid" can also be oils (or chocolate, other stuff )rather than cheese and you can dip meat, etc. This would definitely affect the price.

Not to derail this, but GOOD fondue isn't made with CheezeWiz - it's a very good, out-of-this-world, no-words-to-describe-it, melted cheese blend, as best I know... When I lived in Nashville we used to frequent a restaurant called The Melting Pot. I'd wager that The William Tell doesn't use the cheap stuff. :)

RIGHT ON AW. It's made with velvetta! Right?

Of course not Cheez Wiz. Cheeze Wiz is appropriately eaten only directly from can to mouth.;)

Fondue
 

I went to school with a fellow from Germany - his girlfriend (now wife) was Swiss... they made fondue one night for a bunch of us for dinner. It can be a little heavy-because it is made of extremely high end Emantaler, Raclette, Gruyere and other usually Swiss cheeses. People dip bread, veggies, into the fondue and as you get down to the bottom, the cheese becomes toasted and crispy (this is called "la religieuse"). It's totally delish, but it can be hard to process all that dairy!!

A place out here in Portland, The Berlin Inn, has little slices of cooked sausage mixed in with the bread.

I sort of pace myself on that one, looking at each sausage morsel as something special.:liplick:

That would be my kids' wish. We try to teach them to have good taste but they have Ragu and Velveeta tastes....

This little guy loved
 

This little boy loved the Molten Chocolate Cake...:liplick:

When I click on your link to The William Tell Inn, I get a link to morbidmountain.

What am I missing here?

Try This Link
 

William Tell Inn.

http://www.thewilliamtellinn.com/

RG says it is a case of trying to do the calender at the same time as posting. Wrong thing stuck in the clipboard. I think it's just a piss poor attitude for details.:):):):):)

How appropriate
 

I just happened to make about 30 rouladin this weekend.I make mine with bacon,chopped onion,mustard,and pepper.Makes the best gravy you've ever had.

Velvetta is the absolute best processed cheese on the planet! ;)

I'll bring the red cabbage
 

I'll bring the red cabbage and potato dumplings...what time is dinner? :)
That's our recipe too. Some put in a pickle spear (William Tell version), but just bacon and onion is our choice. Actually you're right about the gravy. If you make cucumber salad with onions and sour cream dressing, it's great to sop up some of the gravy with the salad.

Now Mine!
 

schmects gut:liplick:

Not bragging just fact!

chocolate cake
 

he is so damn cute :D

Check out his lederhosen.
 

Not only did he enjoy the dessert, but prior to that he helped his grandparents eat their salad, sauerbraten, spaetzli, red cabbage and some of the famous William Tell Mac and Cheese. His mother got the lederhosen on a trip to Germany and he was a big hit with the Bosserts when he arrived. Quite a good and well-behaved diner at age 2. While his grandfather was busy visiting with others at the table, Kevin managed to eat most of grandpa's dessert.:liplick:

Young Diner
 

We love those kinds of children! :laugh: Kevin is one cute little man!

price on the fondue
 

Fondue price...like one post already split it in half and there is one entree

But to explain why cheese is so much money... it is the quantity and type of cheese you get which I am pretty sure is half Emantaler and half Gruyere. Check out the price of those two cheeses when you are in a grocery store, not cheap and take a look at how much they give you at the Tell, actually given all the things to dip into it, I think its a steel and delicious.

To the cheese wizzo's....you can't be comparing the Tell fondue to cheese wiz, maybe I missed the dry humor. Peter would cry if he heard that comparison.

Disappointed
 

4 of us went to the WTI on Saturday. All had the same thing - Jaeger Schnitzel, as we all love it. I was disappointed - it was good but not as good as I would have expected. It was breaded deep fried veal scallopini with a thin sauce (there was very little of it) which included only a few canned mushroom slices. I am used to a hunters stew: veal cubes with a thick rich sauce - lots of onions and mushrooms. What we got was no where near that - more like a poor imitation of veal marsala with deep fried veal scallopini. Have to say the veal was tender and plentiful. Bill was $160 - included the 4 meals, 2 beers, 2 glasses of wine and one strudel - not outrageous but no bargain.

Was there very "little of it" or "plentiful" ?

My take
 

I read plenty of veal with too little (thin) sauce.

Your Take is Right
 

You got it VB, thanks.

Great Place!
 

The William Tell is truly run like a family owned restaurant. You are greeted at the door by name if you've made reservations. The waitstaff are very friendly; there when you need them, but not hovering. They had some interesting (and tasty!) martinis, and the food is outstanding. Highly recommended!

Salads at the William Tell?
 

The salads are great? They don't list any salads on menu (except the kids section). Are they included with the meals? :confused:

Salad with dinner
 

The salad comes with every dinner and is one of the best parts of the meal. The salad is more European style with some mixed green on one side of the plate with a nice house dressing and shredded carrots, corn and diced beets on the side. Delicious!

It is a bit of a drive from Long Island, but we had a delightful dinner here last night. Such a pleasure to dine in a well-run restaurant with a very pleasant staff and tasty, well-priced food. The composed salad that comes with every meal was delicious. I had a great pork osso buco that clearly had been braised for many hours and seasoned just right. Everyone at the table enjoyed the experience. It has been here for a long time, but it was new to me so I thought I'd suggest that others might give it a try. I would recommend reservations as it was quite busy on a Wednesday evening.