Our Virginia Table Menu
Pan-Seared Rockfish
with Kombu Dashi Brodo, Bok Choy, Togarashi, Shiitake Mushroom, Sesame, Cilantro | 26
Pan-Roasted Bison Ribeye *GF
with Broccolini, Robuchon Potato, Baked Parmesan, and Rosemary Demi-Glace | 34
Whipped Ricotta *VG
with Nicoise Olive Tapenade, and Baguette Chip | 10
PEI Mussels
with White Wine Saffron Brodo, Dijon, Confit Garlic, and Grilled Crostini | 20
"Fish and Chips"
with Quarter Ounce of Kaluga Caviar with Potato Rosti, Chive, and Early Mountain NV Brut "Champagne Cream" | 18
Hamachi Crudo *GF
with Cara Cara Orange, Watermelon Radish, Sesame, Chili Crunch Puree, Yuzu Vinaigrette, Demi Mustard.
| 24
Spring Lettuces
with Strawberry, Chevre, Sunflower Seed, Fines Herbes, White Balsamic-Lemon Vinaigrette | 16
Smoked Salmon Tartare
with Parmesan Panna Cotta, Black Pepper, Potato Pangrattato, Lemon, Chive, Baguette Chip | 14
Fusilli Pasta
with Ramp Cream, White Pepper, Lemon, Potato Panko, Aged Parmesan | 22
Prix Fixe Menu
CANAPÉ
"Fish & Chips"
with Osetra Caviar, Potato Rosti, Chive, and Early Mountain NV Brut "Champagne Cream"
| NV Brut
FIRST
Red Endive and Blood Orange
with Stilton Blue Cheese, Crushed Almond, Tarragon, Dill, Espellete, and Sherry Vinaigrette
| 2021 Intention
MAIN
Cocoa Crusted Bison Ribeye Or Roasted Beet and Goat Cheese Raviolo
with Potato Mille-Feuille, Shallot Confit, and Truffled-Madeira Bordelaise | 2021 Eluvium
OR Toasted Sicilian Pistachio, Pickled Beet, Thyme, Honey, and Brown Butter | 2022 Quaker Run Cabernet Franc
DESSERT
Dark Chocolate Pot de Creme
with Mint Mousse, Marcona Almond, Coconut, and Rosebud | Brut Rose
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.
