Chris Kearse Updates Will’s Menu for Winter


Will BYOB has updated its menu for late winter. Chris Kearse has hearty dishes that might make you grateful that it’s cold out. Dishes like foie gras and rabbit terrine, whole roasted hen of the woods mushrooms and a Berkshire Pork neck and sausage might just be enough for you to forgive this winter.

Also coming up at Will, a special “Heart” menu on February 18th.

Will’s Winter Menu


Veal Sweetbreads
Ruby Carrots  Quinoa | Black Garlic  

Sweet Potato & Apple Potage
Peekytoe Crab l  Endive Pecans   

Foie Gras + Rabbit Terrine
Blood Orange  Pistachio  Alliums 

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

Spanish Mackerel Crudo
Horseradish  | Crispin Apple  White Soy-Ponzu   


Black Trumpet Mushroom Chickpea Panisse  Lobster Bouillon

Rhode Island Skate
Sunchoke Ruby Grapefruit  Meyer Lemon | Clam Velouté    

Parisian Gnocchi
Woodland Jewel’s Shiitake Mushroom Broccoli  |Curds & Whey  

Berkshire Pork Neck + Sausage
Anson Mill Grits Huckleberry Chard Brussels Sprout Bergamot    

Rohan Duck Breast
Lentils Du Puy  Persimmon   Toasted Honey Jus    

72 Hour Beef Short Rib Steak
Glazed Salsify  | Parnsip Creme  Pumpkin    

Will “Hearts” Tasting Menu

Tuesday, 18th of February 2014

Charred Octopus
Pickled Uni | Heart of Palm | Pistachio

Okinawa Potato Brandade De Morue
Artichoke Hearts | Fennel | White Miso

elery Hearts | Freekeh | Black Trumpet Mushroom

Rohan Duck
Duck Heart Cassolette | Potatoes Aligote | Black Licorice

Acaica Honey Genoise
Chartreuse | Pear | Young Coconut | Lemon Balm

In March, Will is doing a ‘South Philly circa 1973’ dinner on Tuesday, March 18.

Will [Foobooz]