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 Menu |  May 2013

Kona Kampachi Crudo    14

Foie Gras + Rabbit Terrine

Hibiscus | Rhubarb |Green Almond     15

Spring Green Gazpacho

Crab | Cucumber | Verjus     12

Whole Roasted Hen of the Woods Mushroom

Ricotta | Madeira | Petite Herbs     12

Burgundy Snails

Asparagus | Puffed Quinoa | Black Garlic     14

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Pacific Halibut

Black Truffle-Scallop Mousse | Artichoke | Chartreuse     28

Sea Bream

Almond | Spring Leek | Sorrel     26

Ramp Top-Parisian Gnocchi

Parsnip Crème | Morel Mushroom | Crimson Mustard Greens     24

Milk-Fed Poulard

Spring Radish | Fava Bean | Pumpernickel     26

Berkshire Pork Tenderloin + Belly

White Asparagus | Potato Fondant | Purple Mustard     27