Prix Fixe Menu
CANAPÉ
"Fish & Chips"
with A Quarter Ounce of Kaluga Caviar with Potato Rosti, Chive, & EMV Brut "Champagne Cream"
|
EMV, Brut NV
FIRST
Amberjack Crudo
with Creme Fraiche Panna Cotta, Pomme Frites, Chili Crunch, Finger Lime, Yuzu Vinaigrette, Cilantro
|
EMV, Five Forks, 2023
MAIN
Cocoa Crusted Bison Ribeye
with Potato Mille-Feuille, Caramelized Cipollini, & Truffled, Madeira Bordelaise
| EMV, Novum, 2022
EXCLUSIVE Upgrade for Wine Club Members EMV, RISE 2019
DESSERT
Chocolate Cremeux
with Spiced Coconut, & Passion Fruit Mousse
| EMV, Brut NV
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
Roasted Mushrooms
with Butternut Squash, Garlic Confit, & Gremolata | 24
PEI Mussels
with Saffron, Dijon, White Wine, Garlic Confit, & Grilled Crostini. |. 18
Amberjack Crudo
with Creme Fraiche Panna Cotta, Pomme Frites, Chili Crunch, Finger Lime, Yuzu Vinaigrette, & Cilantro | 18
Crisp Broccolini
with Watermelon Radish, Sesame Togarashi, & Black Garlic Vinaigrette | 14
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.
