Prix Fixe Menu
CANAPÉ
Sweet Crab Salad
with Spring Pea Panna Cotta, Young Coconut, Lemon, & Coriander
Brut Sparkling NV
FIRST
Chilled Poached Salmon
with Dilly Mustard, Garlic Confit, Caper, Fried Leek, Parmesan, & Dill
Amaranth, 2023
MAIN
Bison Tenderloin
with Swiss Chard, Young Potato, Bacon Lardon, & Rosemary Demi-Glace
| EMV, Novum, 2022
EXCLUSIVE Upgrade for Wine Club Members EMV, RISE 2019
DESSERT
Chocolate Cremeux
with Spiced Coconut, & Passion Fruit Mousse
| Petit Manseng 2022
Our Virginia Table Menu
Pan - Seared Rockfish *GF
with Soy Glazed Shiitake Mushroom, Black Garlic, Ginger, & Cilantro. | 22
Bison Tenderloin *GF
with Swiss Chard, Young Potato, Bacon Lardon, & Rosemary Demi - Glace. | 32
Wild Mushrooms *GF*VG
with Caramelized Garlic Puree, Butternut Squash, & Gremolata | 24
PEI Mussels
with Saffron, Dijon, White Wine, Garlic Confit, & Grilled Crostini. |. 20
Amberjack Crudo *GF
with Creme Fraiche Panna Cotta, Pomme Frites, Chili Crunch, Finger Lime, Yuzu Vinaigrette, & Cilantro | 18
Roasted Beets *GF
with Poblano Puree, Feta, Pickled Red, Onion, Crisp Chioggia, Hazelnut, Fine Herbs, Mint, Dill, & Sherry Vinaigrette. | 16
Whipped Ricotta
with Nicoise Olive Tapenade, & Baguette Chip | 10
Cavatelli Pasta *VG
with Asparagus, Spinach, Lemon, Black Pepper, & Ricotta Salata |. 18
Sweet Crab Salad *GF
with Spring Pea Panna Cotta, Young Coconut, Lemon, & Coriander. |. 22
Chilled Poached Salmon *GF
with Dilly Mustard, Garlic Confit, Caper, Fries Leek, Parmesan, & Dill |. 18
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.
