Will’s New Winter Menu

The BYOB of the year is making itself quite the presence at the start of 2013. Maintaining its 2012 praiseful momentum, not only are they kicking off a four-part, collaboration dinner series with some of the best chefs in the city, but they’ve also just revamped their menu to something more seasonally appropriate. The menu went into full effect on Tuesday, so for those of you who weren’t there, the menu is available, and will be until the end of the season.


Burgundy Snails

Red Sorghum  | Bacon Marmalade  | Fennel    13

Rabbit & Foie Terrine

Pine  | Chicory Cracker  | Kumquat    15

Green Meadow Farms Broccoli Soup

Keens Cheddar  | Black Caraway  | Kohlrabi    11

Artichoke Barigoule

Carrot  | Black Garlic  | Pearl Barely    13

Wild Shrimp

Wheat Berries | Brown Butter  | Sorrel    14


Suckling Pig Shoulder

Lardo  | Swiss Chard   | Turnip    25

Duet of Crescent Duck

Potato Fondant  | Madeira  | Black Truffle    27

Tuna a la Plancha

Surf Clam  |Pinot Noir  |  Caramelized Cauliflower    26

Wild Striped Bass

Black Trumpet Mushroom  White Asparagus  | Hazelnut    26

Tempeh “Coq au Vin”

Cipollini Onion  | Brussels Sprout  | Mushroom    23

Will BYOB [Official Site]