Tonight: Will’s New Autumn Menu

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Will BYOB - Scallops[1]

Just in time for the leaves to start turning, chef Chris Kearse is launching his new autumn menu tonight at Will[2]. That snap above? That’s the Barnegat Light scallops with young leek, fennel and chanterelle mushrooms, plated (as usual) with an artist’s hand.

Check out the full new menu (and a couple more pictures) after the jump.

Will BYOB Autumn 2013 Menu

Appetizers:

Hudson Valley Foie Gras Torchon
Prunes | Pumpkin | Earl Grey

Sweet Potato Potage
Uni Crème l Rye + Sunflower seed | Black Garlic

Burgundy Snails
Barley Porridge | Shitake Mushroom | Arugula | Bonito

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

Smoked Oyster Ragoût
Shishito Pepper | Razor Clam | Potato | Noilly Prat

Entrees:

Brook Trout
Celery Root | Anjou Pear Moutarde | Purple Mustard

Barnegat Light Scallops
Young Leek | Fennel | Chanterelle Mushroom | Chamomile

Flageolet + Pistachio Cassoulet
Cauliflower | Burgundy Truffle | Swiss Chard

Coq au Vin
Buttermilk Polenta | Oregon Cêpe s | Brussels Sprout

48 Hour Beef Short Rib
Butternut Squash Crème | Glazed Salsify | Sauce Bordelaise

Venison Stuffed Wolfe Ranch Quail
Quince | Black Trumpet Mushroom | Pecan

Will BYOB - Foie Gras[3]Foie gras torchon

Will BYOB - Brook Trout[4]Brook Trout

Will BYOB[5] [f8b8z]

Endnotes:
  1. [Image]: https://www.phillymag.com/wp-content/uploads/2013/10/Scallops.jpg
  2. Will: https://www.phillymag.com/restaurant/will/
  3. [Image]: https://www.phillymag.com/wp-content/uploads/2013/10/Foie.jpg
  4. [Image]: https://www.phillymag.com/wp-content/uploads/2013/10/Brook_Trout.jpg
  5. Will BYOB: https://www.phillymag.com/restaurant/will/

Source URL: https://www.phillymag.com/foobooz/2013/10/18/tonight-wills-new-autumn-menu/