Our Menu

We believe the best of Virginia wine is complimented by the best food the region has to offer. Our tasting room also serves a full restaurant menu allowing you to stay for a leisurely meal while taking in stunning views of the Blue Ridge foothills.

Menu

Small Plates

  • Marinated Olives, 6castelvetranos, manzanillas, piquios, orange zest, fennel pollen
  • Artisanal Cheese Board, 22cheeses, creamed honey, seasonal mostarda, marcona almonds
  • Artisanal Charcuterie Board, 22cured meats, spicy mustard, housemade pickles
  • Cheddar Pimento, 10sharp cheddar, pickled ramps, housemade pimento confit
  • Burrata, 14peperonata, Calabrian chili, semolina bread
  • Padron Peppers, 10seared padron peppers, roasted red onions, corn purée, mayo, queso fresco
  • Prosciutto & Figs, 13mangalitsa ham, chives, sherry vinaigrette
  • Little Gem Salad, 8bleu cheese crumbles, bread crumbs, bleu cheese vinaigrette
  • Summer Bean Salad, 10potatoes, beans, frisée, crème fraiche, nora chiles, country ham dressing

Mains

  • Grilled Cheese, 10grayson, cheddar, brie
  • Bison Short Rib Sandwich, 14braised bison short ribs, salsa verde, shaved white onion slaw, potato chips
  • Tagliatelle, 20veal sweet pepper ragu, parmesan-reggiano

Sweets

  • Texas White Sheet Cake, 8butter icing, pecan praline
  • Key Lime Jar, 8key lime custard, whipped cream, graham cracker, marshmallow fluff

Our chef

Ryan Collins

Our chef

RYAN COLLINS

Ryan Collins joined Early Mountain Vineyards as Executive Chef in April 2016. Collins was most recently with José Andrés’s ThinkFood Group, where he served in many capacities ranging from cooking at the gastronomy-driven, four-star restaurant Minibar and at the Latin-focused Oyamel to more operational roles where he oversaw the research and development of new restaurants at the company. Through his role leading special events, Collins oversaw live cooking demonstrations for Chef Andrés at world-class culinary events such as the Aspen Food & Wine Classic and Cayman Island Cookout where he had the opportunity to collaborate with top chefs from across the country such as Eric Ripert, Anthony Bourdain, Daniel Boulud, Mario Batali and others. Born and raised in the Washington, DC area, Ryan is a graduate of Le Cordon Bleu Culinary Institute. When he’s not roasting a pig or pickling the season’s first ramps, he enjoys biking, making fresh pasta for his wife and watching Star Wars with his two daughters.

His approach

At Early Mountain, Chef Collins oversees all aspects of our culinary program, including our Tasting Room restaurant and catering for our private events, where he ensures that the locally sourced, seasonal menu complements the vineyard’s wines produced by winemaker Ben Jordan and team. Collins brings to Early Mountain a true passion for celebrating the agricultural bounty of our local Virginia farms and sourcing ingredients that highlight the terroir-driven qualities of Early Mountain’s wines.