Our Virginia Table Menu
Small Plates
Grilled Bison Ribeye *GF
with Roasted Fingerling Potato, Oyster Mushroom, Black Garlic Demi-Glace | 34
Whipped Ricotta *VG
with Nicoise Olive Tapenade, and Baguette Chip | 10
"Fish and Chips"
with Quarter Ounce of Kaluga Caviar with Potato Rosti, Chive, and Early Mountain NV Brut "Champagne Cream" | 18
Scallop Crudo *GF
with Bell Pepper, Cucumber, Garlic Confit, Blistered Tomato Vinaigrette | 18
Fusilli Pasta *VG*DFO
with Shiitake Mushroom, Black Garlic, Thyme Cream, Pecorino | 22
Rampicante Squash Soup
with Cider-Soaked Apple, Brown Butter, Sage, Toasted Pepita, Grilled Crostini | 16
Miso Glazed Pork Belly *GF
with Cherry Mostarda, Shallot Confit, Mizuna, Caramelized Cherry Glace | 16
Petit Duck Confit Taco
with Hoisin, Pickled Butternut Squash and Ginger, Watermelon Radish, Scallion, Citrus, and Sesame | 16
Little Gem Lettuce *VG*GF
with Fennel, Bell Pepper, Rose-Pickled Onion, Celery Leaf, Chervil, Creme Fraiche Vinaigrette
| 16
Pan Seared Halibut
with Ashland Farm's Okra, Bell Pepper, Poblano, Crispy Rise, Gumbo Jus | 30
Shareables
Albemarle Baking Company Baguette*VG
half 8 | whole 10
Toasted Cashews *GF/VG
Toasted with Garlic and Dill | 5
Marinated Olives *GF/VG
with Garlic, Lemon, and Thyme. | 7
Caviar Service
with Creme Fraiche, Chive, and Potato Gaufrettes
Half Ounce | 65
One Ounce | 90
Bison Tartare
with Cornichon Pickle, Caper, Red Onion, & Sherry-Dijon Vinaigrette | 30
+ Add Kaluga Caviar, 1/4 ounce | 22
The Cheese Affair *VG
with Imperial Buck Cheddar, Lamb Chopper & Humboldt Fog, served with Honey, Dried Apricot, Marcona Almond | 28
Add Prosciutto | 10
Add Smoked Salmon | 12
Peppered Burrata Cheese
with Arugula, Pomegranate, Toasted Pistachio, Maple-Balsamic Vinaigrette | 28
Bubbles & Fries
Four Sparkling Wines, Crisp Fries, EMV Dipping Sauce | 55
Add 1oz Imperial Osetra Caviar & Accompaniments | +70
Crispy Brussels Sprouts *GF
with Miso Mustard, Virginia Peanut | Half 16 | Whole 22
New Frontier Bison Steak for Two
with Seven Spice-Grilled, 20oz Bone-In Ribeye, with Roasted Rampicante Squash, Confit Dutch Potato, Garlic Confit, and Rosemary Demi-Glace | 130
Sweets
Carrot Cake
with Whipped Cream Cheese, Candied Pecan, Pink Peppercorn, Spiced Carrot Chip 14
Chocolate Cremeux
with Passion Fruit Mousse, Toasted Coconut | 12
Upside Down Pecan Cake
with Bourbon Caramel | 16
Prix Fixe Menu
FIRST
Chilled Yellowtail Tuna
with Creme Fraiche Panna Cotta, Pommes Gaufrettes, Chili Crunch, Lime, Coriander, Broken Yuzu-Dashi |
Toll Gate Viognier 2024
MAIN
New Frontier Bison Ribeye OR Fusilli Pasta
with Carmelized Celery Root, Poached Apple, Charred Onion Jus
| Paradise Springs Tannat 2019 OR Shiitake Mushroom, Black Garlic Cream, Thyme, Pecorino | Michael Shaps Cabernet Franc 20022
DESSERT
Chocolate Pot De Creme
with Cara Cara Orange, Tarragon, Grand Marnier Sabayon | Brut Sparkling NV
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.
