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 .

Join us every 3rd Tuesday of each month for out ingredient focused tasting menus 

October 21st: Pumpkin
November 18th: Matsutake Mushroom
December 16th: Oyster
January 20th: Foie Gras


Pumpkin Tasting Menu 
Tuesday, 21st of October 2014

Whole Roasted Rouge Vif d'Etampes Pumpkin

Chestnut  |  Cranberry  |  Freekeh

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Nori + Black Lime Cured Kampachi

Pumpkin Seeds  |  Kumquat  |  Country Ham Dashi

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Marina di Chioggia + Pheasant Consommé

Pumpernickel Tortellini  |  Bluefoot Mushroom  |  Huile de Citrouille

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Hay Smoked Wolfe Ranch White Quail

Pain d’Epices  |  Pistachio  |  Salsify

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Fairytale Pumpkin Pot de Crème

Ginger  |  Black Cardamom  |  Graham Cracker Streusel 


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