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  Walnut Pistou  |  Black Pepper Gastrique     16

Whole Roasted Hen of the Woods Mushroom

Ricotta  |  Madeira  |  Petite Herbs     14

Happy Cat Farm’s Heirloom Tomato

Melon  Pumpernickel  Coconut Water Vinaigrette     15


Brook Trout

Teardrop Tomato  Olive  Summer Squash  Sauce Provencal     28

Spring Garlic Parisian Gnocchi

Oyster Mushroom  |  Tomato Butter  |  Summer Savory   24

North Carolina Head on Shrimp

Braised Fennel  Shishito Peppers  Swiss Chard  Uni Creme     28

Grilled Culotte de Boeuf

Chanterelle Mushroom Daube  |  Beetroot  |  Japanese Leeks  Red Wine Bernaise     30

Lavender Spiced Rohan Duck Breast

Green Market “Cassoulet”  |  Beech Mushroom  |  Zinfandel     28

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