At Will we offer a cuisine driven by ingredients that are grown, harvested, and foraged wild from the land that surrounds us. In our kitchen we are cooking by way of conjoining modern and classic culinary traditions to compose and reflect the seasons .

We hope for you to enjoy our work and thank you.

Christopher Kearse

 Summer | July 2014


Chilled New Jersey Corn Soup
Bacon Creme | Almond |Trout Roe   13
 
Burgundy Snails 
New Potatoes |  Labne | Sprouts | Miso   15

Whole Roasted Hen of the Woods Mushroom 
Ricotta | Madeira | Petite Herbs   14

Hudson Valley Foie Gras + Rabbit Terrine
Black Plum  | Walnut Pistou | Black Pepper Gastrique 15

Happy Cat Farm's Heirloom Tomato
Summer Melon  | Lime Basil + Coconut Water Vinaigrette 15

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North Carolina Head on Shrimp
Braised Fennel | Fava Bean |  Swiss Chard  28

Spring Garlic Parisian Gnocchi
Oyster Mushroom | Tomato Butter | Summer Emulsion    24 

Brook Trout
Teardrop Tomato  | Olives | Sauce Provencal  28

Grilled Culotte de Boeuf
Green Asparagus |  Mushroom Daube | Red Wine Bernaise 30

Rohan Duck Breast
Green Market " Cassoulet"  | Bluefoot Mushroom | Zinfandel  28



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