Prix Fixe Menu
CANAPÉ
Smoked Salmon Cornet
with Dill Weed, Lemon Curd, & Roe
|
EMV, Pet Nat Blanc, 2023
FIRST
Wagyu & Pho
with Emiko Cabbage, Wild Mushroom, Scallion, Togarashi, Mint, & Cilantro
|
EMV, Petit Manseng, 2022
MAIN
Venison Tenderloin
with Braised Kale, Cannellini, Lardon, & Rosemary Demi-Glace
| EMV, Petit Verdot, 2021
EXCLUSIVE Upgrade for Wine Club Members EMV, RISE 2019
DESSERT
Chocolate Cremeux
with Cranberry and Anise
| Early Mountain
Our Virginia Table Menu
Butternut Squash Soup
with Sorghum Syrup, Seven Spice, & Grilled Crostini | 14
Rockfish & Kombu Dashi *GF
with Shiitake Mushroom, Baby Bok Choy, Togarashi, & Cilantro | 22
Grilled Bison Ribeye *GF
with Smoked Potato, Shallot Confit, & Rosemary Demi | 28
Emiko Cabbage
with Pickled Apple, Candied Pistachio, Parmesan Reggiano, & Apple Cider Vinaigrette. |. 18
Roasted Mushrooms
with Butternut Squash, Garlic Confit, & Gremolata | 24
PEI Mussels
with Saffron, Dijon, White Wine, Garlic Confit, & Grilled Crostini. |. 18
Pan Seared Diver Scallop
with Sauteed Rapini, Preserved Lemon, Almond, Caper, & Brown Butter. |. 24
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.
