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 | September 2014

Chilled New Jersey Corn Soup
Maine Lobster  Puff Quinoa  |  Onion Confiture     13

 Hudson Valley Foie Gras + Rabbit Terrine

Peaches  Pistachio Pistou  |  Black Pepper Gastrique     16

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

Happy Cat Farm’s Heirloom Tomato

Summer Melon  Pumpernickel  Lime Basil  + Coconut Water Vinaigrette     15

Spanish Rock Octopus
Green Tomato |  Almond  | Hearts of Palm    16


Brook Trout
Teardrop Tomato  Olive  Summer Squash  Sauce Provencal     28

Spring Garlic Parisian Gnocchi
Oyster Mushroom  |  Tomato Butter  |  Summer Savory Emulsion     25

Barnegat Light Scallops 
Sunchokes  Shishito Peppers  Matsutake Mushroom  Chanteuse Bouillon     28

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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