The William Tell Inn Oktoberfest 2009

Rattlesnake Gal · 10-06-2009, 04:27 PM

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.

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.

)

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.

Word to the wise: Go hungry!

This'nThat · 10-06-2009, 06:10 PM

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

Mr. V · 10-06-2009, 07:32 PM

Rouladen ... ja, wohl!

donnamatrix · 10-07-2009, 09:35 AM

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.

Bigstan · 10-07-2009, 09:56 AM

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?

jaymorgan · 10-07-2009, 02:11 PM

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.

gravy boat · 10-07-2009, 04:39 PM

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

This'nThat · 10-07-2009, 06:46 PM

Quote:

Originally Posted by Bigstan

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?

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.

IslandRadio · 10-07-2009, 08:18 PM

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.

Bigstan · 10-08-2009, 08:21 AM

Quote:

Originally Posted by This'nThat

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.

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

Newbiesaukee · 10-08-2009, 08:36 AM

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.

Argie's Wife · 10-08-2009, 01:20 PM

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.

Pineedles · 10-08-2009, 02:02 PM

Quote:

Originally Posted by Argie's Wife

Not to derail this, but GOOD fondue isn't made with CheezeWiz .

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

Newbiesaukee · 10-08-2009, 03:48 PM

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

donnamatrix · 10-08-2009, 03:50 PM

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!!

Mr. V · 10-08-2009, 10:17 PM

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.

Argie's Wife · 10-09-2009, 01:13 PM

Quote:

Originally Posted by Pineedles

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

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

gtxrider · 10-10-2009, 08:04 PM

This little boy loved the Molten Chocolate Cake...

Yosemite Sam · 10-10-2009, 08:41 PM

Quote:

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

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

What am I missing here?

SteveA · 10-11-2009, 08:06 PM

William Tell Inn.

http://www.thewilliamtellinn.com/

Rattlesnake Guy · 10-12-2009, 02:45 PM

Quote:

Originally Posted by Yosemite Sam

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

What am I missing here?

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.

SIKSUKR · 10-13-2009, 06:30 AM

Quote:

Originally Posted by Mr. V

Rouladen ... ja, wohl!

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.

chipj29 · 10-13-2009, 06:47 AM

Quote:

Originally Posted by Pineedles

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

Velvetta is the absolute best processed cheese on the planet!

ghfromaltonbay · 10-13-2009, 09:23 AM

Quote:

Originally Posted by SIKSUKR

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.

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.

gtxrider · 10-13-2009, 11:04 AM

schmects gut

Not bragging just fact!

fpartri497 · 10-13-2009, 03:58 PM

Quote:

Originally Posted by gtxrider

This little boy loved the Molten Chocolate Cake...

he is so damn cute

ghfromaltonbay · 10-14-2009, 09:18 AM

Quote:

Originally Posted by fpartri497

he is so damn cute

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.

Rattlesnake Gal · 10-14-2009, 02:09 PM

Quote:

Originally Posted by ghfromaltonbay

Quite a good and well-behaved diner at age 2.

We love those kinds of children!

Kevin is one cute little man!

Sman · 10-14-2009, 03:31 PM

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.

Grady223 · 10-20-2009, 07:20 AM

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.

Yosemite Sam · 10-20-2009, 07:48 AM

Quote:

Originally Posted by Grady223

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.

Quote:

Originally Posted by Grady223

Have to say the veal was tender and plentiful.

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

VitaBene · 10-20-2009, 09:14 AM

Quote:

Originally Posted by Yosemite Sam

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

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

Grady223 · 10-22-2009, 08:00 AM

Quote:

Originally Posted by VitaBene

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

You got it VB, thanks.

nesun326 · 04-21-2010, 05:17 PM

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!

Overlake97 · 04-23-2010, 05:59 AM

Quote:

Originally Posted by IslandRadio

The salads are great, the entres are wonderful and the desserts are heavenly.

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

ghfromaltonbay · 04-23-2010, 03:53 PM

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!

Newbiesaukee · 08-04-2010, 06:07 PM

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.

10-06-2009, 04:27 PM	#1
Rattlesnake Gal Senior Member Join Date: Nov 2003 Location: Central NH Posts: 5,252 Blog Entries: 1 Thanks: 1,451 Thanked 1,349 Times in 475 Posts	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. 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. ) 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. Word to the wise: Go hungry! Attached Images Last edited by Rattlesnake Gal; 10-12-2009 at 03:29 PM. Reason: To add the correct link. ;-)

10-06-2009, 06:10 PM	#2
This'nThat Senior Member Join Date: Dec 2006 Posts: 534 Thanks: 19 Thanked 134 Times in 61 Posts	Escargots You need to go back and try the Escargots. Worth fighting over,,, or should I say, worth *slugging* it out over?

10-07-2009, 09:35 AM	#4
donnamatrix Senior Member Join Date: Apr 2004 Location: Moultonboro Posts: 833 Thanks: 24 Thanked 258 Times in 120 Posts	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.

10-07-2009, 09:56 AM	#5
Bigstan Senior Member Join Date: Apr 2008 Location: Gilford NH Posts: 376 Thanks: 9 Thanked 163 Times in 91 Posts	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?

10-07-2009, 04:39 PM	#7
gravy boat Senior Member Join Date: Apr 2004 Location: Gilford year round, West Alton summers Posts: 582 Thanks: 580 Thanked 194 Times in 99 Posts	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

The Following User Says Thank You to Rattlesnake Gal For This Useful Post:
Lucky1 (04-23-2010)

10-06-2009, 07:32 PM	#3
Mr. V Senior Member Join Date: Jun 2004 Location: the left coast (Portland)and West Alton Posts: 1,326 Thanks: 61 Thanked 235 Times in 159 Posts	Rouladen ... ja, wohl!

10-07-2009, 02:11 PM	#6
jaymorgan Junior Member Join Date: Jan 2005 Location: GilfordNH/MarbleheadMA Posts: 7 Thanks: 0 Thanked 1 Time in 1 Post	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.

10-07-2009, 08:18 PM	#9
IslandRadio Senior Member Join Date: Sep 2009 Location: Mirror Lake - Full time resident Posts: 398 Thanks: 70 Thanked 156 Times in 61 Posts	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.

10-08-2009, 08:36 AM	#11
Newbiesaukee Senior Member Join Date: May 2004 Location: Coral Gables, winter; Long Island, summer Posts: 1,349 Thanks: 922 Thanked 569 Times in 295 Posts	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.

10-08-2009, 01:20 PM	#12
Argie's Wife Senior Member Join Date: Oct 2004 Location: Alton Posts: 1,908 Blog Entries: 1 Thanks: 533 Thanked 579 Times in 260 Posts	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.

10-08-2009, 03:48 PM	#14
Newbiesaukee Senior Member Join Date: May 2004 Location: Coral Gables, winter; Long Island, summer Posts: 1,349 Thanks: 922 Thanked 569 Times in 295 Posts	Of course not Cheez Wiz. Cheeze Wiz is appropriately eaten only directly from can to mouth.

10-08-2009, 03:50 PM	#15
donnamatrix Senior Member Join Date: Apr 2004 Location: Moultonboro Posts: 833 Thanks: 24 Thanked 258 Times in 120 Posts	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!!

10-08-2009, 10:17 PM	#16
Mr. V Senior Member Join Date: Jun 2004 Location: the left coast (Portland)and West Alton Posts: 1,326 Thanks: 61 Thanked 235 Times in 159 Posts	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.

10-10-2009, 08:04 PM	#18
gtxrider Senior Member Join Date: Mar 2004 Location: Piscataway, NJ Posts: 1,030 Thanks: 2 Thanked 46 Times in 24 Posts	This little guy loved This little boy loved the Molten Chocolate Cake... Attached Images

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fpartri497 (10-13-2009)

10-11-2009, 08:06 PM	#20
SteveA Deceased Member Join Date: Jul 2006 Location: Gilford, NH Posts: 2,311 Thanks: 1,070 Thanked 2,054 Times in 497 Posts	Try This Link William Tell Inn. http://www.thewilliamtellinn.com/ __________________ "Before you criticize someone, walk a mile in his shoes. That way, if he gets angry he'll be a mile away and barefoot!" unknown

10-13-2009, 11:04 AM	#25
gtxrider Senior Member Join Date: Mar 2004 Location: Piscataway, NJ Posts: 1,030 Thanks: 2 Thanked 46 Times in 24 Posts	Now Mine! schmects gut Not bragging just fact!

10-14-2009, 03:31 PM	#29
Sman Senior Member Join Date: Apr 2005 Posts: 102 Thanks: 3 Thanked 27 Times in 8 Posts	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.

10-20-2009, 07:20 AM	#30
Grady223 Senior Member Join Date: Apr 2004 Location: New Hope, PA & Barndoor Island Posts: 464 Thanks: 93 Thanked 24 Times in 18 Posts	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.

04-21-2010, 05:17 PM	#34
nesun326 Member Join Date: Jul 2009 Posts: 29 Thanks: 18 Thanked 4 Times in 2 Posts	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!

04-23-2010, 03:53 PM	#36
ghfromaltonbay Senior Member Join Date: Mar 2004 Location: Clifton, NJ, Alton Bay Posts: 819 Thanks: 245 Thanked 224 Times in 130 Posts	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!

The Following User Says Thank You to ghfromaltonbay For This Useful Post:
Overlake97 (04-24-2010)

08-04-2010, 06:07 PM	#37
Newbiesaukee Senior Member Join Date: May 2004 Location: Coral Gables, winter; Long Island, summer Posts: 1,349 Thanks: 922 Thanked 569 Times in 295 Posts	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.