Prix Fixe Menu
CANAPÉ
Kuluga Caviar
with Lemon Panna Cotta, Chive, and Potato Gaufrettes
|
EMV, Pet Nat Blanc, 2023
FIRST
Scallop á la Grecque
with Shiitake Mushroom, Cauliflower, Plumped Raisin, Almond, Sage & Roasted Mushroom Vinaigrette
|
EMV, Chardonnay, 2022
MAIN
Grilled Bison Ribeye
with Smoked Potato, Shallot Confit, & Rosemary Demi-Glace
| EMV, Virginia Cabernet Franc, 2022
EXCLUSIVE Upgrade for Wine Club Members EMV, RISE 2019
DESSERT
Chocolate Cremeux
with Cranberry and Anise
| Patrick Bottex, Sparkling Gamay, Bugey-Cerdon, France, NV
Or- Les Justices, Sauternes, France, NV
(10 Dollar Supplement)
Our Virginia Table Menu
Butternut Squash Soup
with Sorghum Syrup, Seven Spice, & Grilled Crostini | 14
Cavatelli Pasta *VG
with Delicata Squash, Oyster Mushroom, Black Pepper, & Parmesan Reggiano | 28
Scallop á la Grecque *GF*
with Shiitake Mushroom, Cauliflower, Plumped Raisin, Almond, Sage & Roasted Mushroom Vinaigrette | 18
Grilled Ahi Tuna *GF
with Black Garlic, Ginger, Chive, Nori, & Fried Garlic | 26
Braised Pork Belly *GF
with Pickled Autumn Greens, Spiced Apple & Rosemary Demi-glace | 24
Grilled Bison Ribeye *GF
with Smoked Potato, Shallot Confit, & Rosemary Demi | 28
The Kitchen
Our Chef
Tim Moore, Executive Chef
Tim's culinary journey began in Richmond, where he discovered his true passion for the culinary arts. In 2012, he had the opportunity to join the culinary team at The Inn at Little Washington, marking a transformative chapter in his career. Tim drew inspiration from Chef O'Connell's expertise and the focus on exceptional hospitality and was proud to be a member of the team that achieved three Michelin stars.
As Executive Chef at Early Mountain, Tim showcases his unwavering dedication with every dish he artfully crafts, blending technical expertise, artistic flair, and a profound understanding of ingredients. Raised in the foothills of the Blue Ridge mountains, Tim loves fishing and spending time outdoors with his family.
His Approach
Tim oversees all aspects of Early Mountain's culinary program, including our Tasting Room, catering and festival events. He brings the Virginia Table to life, reaping the benefits of living near local farmers and purveyors, while applying his classical technique to develop a modern and accessible menu.
