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

Early Fall | September 2014

Plowshare Farms Pumpkin Potage
Pumpernickel  Uni Creme  |  Onion Confiture     13

 Hudson Valley Foie Gras + Rabbit Terrine
Red Wine Poached Fig  Pistachio Pistou  |  Liquorice 16

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

Veal Sweetbreads
Carrots  Black Garlic l  Caramelized White Soy     16

Hiramasa Crudo     
Green Tomato |  Almond  | Hearts of Palm    16


Brook Trout
Meyer Lemon |  Fingerling Potatoes Broccolini  Champagne & Oyster Emulsion    28

Roasted Garlic Parisian Gnocchi
Oyster Mushroom  |  Cauliflower |  Banyuls Emulsion     25

Barnegat Light Scallops 
Sunchokes  Shishito Peppers  Matsutake Mushroom  Chanteuse Bouillon     29

Culotte de Boeuf
Lobster Mushroom Daube  |  Black Truffle + Spinach  Burgundy Snails     30

Lavender Spiced Rohan Duck Breast
Braised Fennel |  Chanterelle Mushroom  |  Hibiscus    28

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