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 Spring | April 2014

Foie Gras + Rabbit Terrine 
Blueberry + Red Wine Confiture | Pistachio | Alliums  16

English Pea Veloute
Rhubarb | Almond | Mussels | Meyer Lemon  13

Beef Tartar
Fava Bean  | Egg Yolk | Kale  16

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

Salmon Rillette
Chicken Skin | Mustard Seed | Fennel  15  


Oil Poached Albacore Tuna
Artichoke Barigoule | Fiddlehead Ferns |  Lemongrass   27

Hudson Valley Dorade
Sunchoke | Asparagus | Grapefruit | Chartreuse  26

Parisian Gnocchi
Golden Oyster Mushroom  Broccoli  Curds & Whey 24

Coul                                                                                     72 Hour Beef Short Rib Steak
Twice Cooked Potatoes  | Shiitake Mushroom |  Sauce Ivoire  28

Rohan Duck Breast 
Anson Mills Grits  | Rhubarb|  Toasted Honey Jus  27

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