Our Virginia Table Menu
Grilled Bison Ribeye *GF
with Peperonata, Summer Squash, Fried Garlic, Oregano | 34
Whipped Ricotta *VG
with Nicoise Olive Tapenade, and Baguette Chip | 10
"Fish and Chips"
with Quarter Ounce of Kaluga Caviar with Potato Rosti, Chive, and Early Mountain NV Brut "Champagne Cream" | 18
Scallop Crudo *GF
with Bell Pepper, Cucumber, Garlic Confit, Blistered Tomato Vinaigrette | 18
Sweet Crab Salad *DF*GF
with Tomato & Peach Gazpacho, Tomatillo, Basil, Potato Panko | 18
Fusilli Pasta *VG*DFO
with Feisty Pomodoro, Aged Manchego, Basil | 22
Chilled Heirloom Tomatoes *VG*GF
with Feta & Poblano Puree, Pickled Red Onion, Toasted Hazelnut, Fines Herbs | 18
Miso Glazed Pork Belly *GF
with Cherry Mostarda, Shallot Confit, Mizuna, Caramelized Cherry Glace | 16
Petit Duck Confit Taco
with Hoisin, Pickled Butternut Squash and Ginger, Watermelon Radish, Scallion, Citrus, and Sesame | 16
Lion's Mane Mushroom "Crabcake" *VG
with Little Gem Lettuce, Lemon, Garlic Aioli, Fines Herbs | 22
Prix Fixe Menu
FIRST
Sweet Crab Salad
with Tomato & Peach Gazpacho, Potato Panko, Fennel Pollen, Osmin Basil | Petit Manseng 2023
MAIN
Pan-Seared Halibut OR New Frontier Bison Flank Steak
with Ashland Farm's Okra, Bell Pepper, Poblano, Crispy Rice, Gumbo Jus
| Intention 2021 OR New Frontier Bison Flank Steak with Peperonata, Summer Squash, Fried Garlic, Oregano | Rise 2021
DESSERT
Buttermilk Panna Cotta
with Blueberry Compote, Lemon Shortbread, Mint | Demi-Sec Petit Manseng 2023
The Meadow
Sample Menu
We work with local producers to craft a casual picnic menu for you, available Saturday and Sunday from 11:00AM to 4:30PM during the summer months. This area is serviced by a walk-up bar for a selection of wine flights and Early Mountain wines by the glass and bottle.
Seating is at picnic tables with sun umbrellas or groupings of Adirondack chairs. Service is weather-dependent.
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.
