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

Early Fall | October 2014

Plowshare Farms Pumpkin Potage
Pumpernickel  Uni Creme  |  Onion Confiture     13

 Hudson Valley Foie Gras + Rabbit Terrine
Celery  Almond Pistou  |  Asian Pear 16

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

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

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


Wild Turbot
  Fingerling Potatoes Broccolini  Champagne & Oyster Emulsion    29

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

Florida Cobia 
Sunchokes  Shishito Peppers  Matsutake Mushroom  Red Wine Bouillon     28

Wagyu Beef
Glazed Salsify  |  Celeriac Porcini Mushroom     30

Lavender Spiced Rohan Duck Breast
Braised Belgian Endive |  Chanterelle Mushroom  |  Liquorice

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