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

 Spring | April 2014

Chilled English Pea Veloute 
Red Grapes | Almond | Mussels | Meyer Lemon   13
Burgundy Snails 
Ragout of five Grains |  Pumpernickel | Parsley   15

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

Beet Cured Alaskan Salmon 
Chicken  Skin | Mustard Seed | Creme Fraiche   15

Blue Moon Acres Spring Lettuces 
Fava Beans | Pickled Onions | Buttermilk + Poppy Dressing  14


Brook Trout 
Asparagus | Grapefruit |  Chartreuse Bouillon 27

L. Mancuso & Son's Ricotta Gnudi
Oyster Mushroom | Broccoli | Brown Butter & Whey   24 

Yellowfin Tuna 
Artichoke Barigoule | Fiddlehead Ferns | Lobster Emulsion  28

Coulotte de Beuf 
Thrice Cooked Potatoes | Bluefoot Mushroom | Sauce Ivore   30

Rohan Duck Breast 
Anson Mills Grits | Rhubarb | Hibiscus Jus   28

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