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 | August 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 |  Cucumelon  | Hearts of Palm    16

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North Carolina Head on Shrimp

Teardrop Tomato  Olive  Summer Squash  Sauce Provencal     28


Spring Garlic Parisian Gnocchi

Oyster Mushroom  |  Tomato Butter  |  Summer Savory Emulsion     25

Hudson Valley Dorade

Braised Fennel  Shishito Peppers  Swiss Chard  Chanteuse Bouillon     28


Grilled
Culotte de Boeuf

Lobster Mushroom Daube  |  Black Truffle + Spinach  Burgundy Snails     30


Lavender Spiced Rohan Duck Breast

Green Market “Cassoulet”  |  Chanterelle + Black Trumpet  Mushroom  |  Hibiscus    28

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