New Week, New Menu at Will's Cookery (May 19-23)

Every week, the kitchen at Will's Cookery comes alive with the aroma of garlic, butter, and herbs. We believe that food should be intentional—and nothing says intention like a rotating menu of hand-prepared meals rooted in seasonal ingredients.

This Week's Featured Dishes (May 19-23)

Here's a peek at what we're serving:

Monday: Venison Vegetable Soup with Garlic Croutons

A slow-simmered broth infused with tender cubes of venison, hearty garden vegetables, and aromatic herbs. Finished with toasted garlic croutons made from house-baked sourdough.

Side: Fresh Garden Salad - Locally grown mixed greens with cherry tomatoes, red onion, and a tangy herb vinaigrette.

Tuesday: Salmon Croquettes with Steamed Broccoli

Golden pan-seared salmon croquettes, delicately seasoned with lemon zest, scallions, and a hint of dill, served alongside crisp-tender steamed broccoli.

Side: Steamed Broccoli - Crisp-tender broccoli drizzled with clarified butter and a pinch of sea salt.

Wednesday: Shrimp Casserole

A creamy, comforting baked casserole featuring Gulf shrimp, rice, bell peppers, and a buttery herb topping. Rich in flavor but balanced and light enough for a weekday dinner.

Side: Fresh Garden Salad - Crisp greens with a classic vinaigrette to complement the casserole's richness.

Thursday: Crabmeat Fettuccine with Green Beans

Delicate ribbons of fettuccine tossed in a light garlic cream sauce with generous flakes of lump crabmeat. Finished with cracked black pepper, shaved parmesan, and a squeeze of fresh lemon.

Side: Sautéed Green Beans - Flash sautéed in olive oil with slivered garlic and a touch of lemon zest.

Dessert: Belgian Chocolate Gâteau with Raspberry Coulis - A sumptuous slice of chocolate decadence accompanied by a vibrant raspberry coulis and delicate chocolate tuile.

Friday: Edisto Island Clam Bake with Sautéed Asparagus

A Lowcountry-style one-pot feast featuring fresh clams, red potatoes, smoked sausage, corn on the cob, and shrimp, all steamed with Old Bay, garlic, and lemon.

Side: Sautéed Asparagus - Bright green stalks cooked al dente in a splash of white wine and finished with cracked pepper.

Dessert: Chef's Inspiration of the Moment - A surprise sweet finale crafted with seasonal ingredients and artistic flair.

All meals are made from scratch—no shortcuts, no preservatives.

Creating our weekly menu is a thoughtful process that begins days before the first meal is served. Here's a glimpse into our approach:

Seasonal Inspiration

We start by checking what's available locally. In late spring, that means fresh, tender vegetables and the first fruits of the season. Summer brings a bounty of local produce, while fall and winter inspire heartier, comfort-focused meals.

Balance and Variety

We carefully plan each week to include:

A mix of proteins (fish, poultry, beef, pork, seafood)
Diverse cooking methods (roasting, grilling, braising, steaming)
Cultural influences (Lowcountry, Southern, Coastal)
Color and texture contrasts for visual appeal

Accommodating Dietary Needs

Many of our customers in Shandon and Old Woodlands have specific dietary preferences or restrictions. We design our menu to include options that can be easily modified for different needs.

As one first-time customer noted, "You can taste the real butter. That's how I knew it wasn't takeout."

Where Our Ingredients Come From

We believe great meals start at the source. That's why we:

Work with Columbia-based farms and butchers
Use organic herbs grown in-house
Source seasonal produce from the South Carolina State Farmers Market
Source artisan breads and dessert components from local bakeries

You'll never get a boxed cake mix here.

Behind Our No-Shortcuts Approach

What sets Will's Cookery apart is our commitment to making everything from scratch:

Real stocks and broths - Simmered for hours from bones and vegetable scraps
Hand-prepared sauces - Reductions, emulsions, and vinaigrettes made fresh daily
Proper technique - No cutting corners on browning, resting, or finishing
Taste-testing throughout - Nothing leaves our kitchen without passing multiple flavor checks

How to Reserve Your Meals

Each Sunday, the full week's menu is posted. Customers can:

Text or call us at 803-603-0348 to reserve (quantities are limited)
Pick up Monday–Friday from 4:00–4:30 PM at 922 Woodlawn Avenue
Ask for extras like wine pairings or heating instructions

Pro tip from our Melrose Heights regulars: Set a Sunday alarm to reserve your favorites before they sell out!

Perfect Pairings

Looking to elevate your meal experience? We recommend:

Monday's venison soup pairs beautifully with a medium-bodied red like Pinot Noir
Thursday's crabmeat fettuccine works wonderfully with a crisp Chardonnay
Friday's clam bake calls for a refreshing Albariño or Sauvignon Blanc

Your local wine shop can help you find the perfect match for these pairing suggestions.

There's something beautiful about coming home to a warm plate of food that was prepared with care. That's the spirit behind Will's Cookery.

Check out this week's menu—and don't wait too long. We sell out fast.