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

Fall | November 2014

Plowshare Farms Pumpkin Potage
Pumpernickel  Uni Creme  |  Onion Confiture     13

 Hudson Valley Foie Gras + Rabbit Terrine
Figs  Pecan Pistou  |  Green Apple 16

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

Burgundy Snails 
Country Ham Dashi  Shiitake Mushroom l  Black Truffle + Spinach    16

Bombay Cured Kampachi Crudo     
Green Tomato |  White Soy Ponzu  | Hearts of Palm    16


Steelhead Trout
  Fingerling Potatoes Broccolini  | Red Wine Bouillon  29

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

Rhode Island Skate Wing
Sunchokes  Shishito Peppers  Matsutake Mushroom Chartreuse  Bouillon     28

Wagyu Beef
Glazed Salsify  |  Parsnip Porcini Mushroom     30

Milk Fed Poularde
Braised Belgian Endive | Beech Mushroom  | Sauce Perigueux

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