We’re bringing the bounty of the Eastern Seaboard to you, paired with our award-winning wines for this special long weekend (March 3rd-7th). Chef Tim Moore has crafted a delicious seafood menu sourced from the coast and Big Island Aquaculture will be shucking their oysters, served on the half shell direct from the beautiful, pristine body of water nestled between the York River and the Mobjack Bay in Hayes, Virginia. Come enjoy live music (Sat. and Sun.), mountain views, and exceptional Virginia wines enjoyed in your choice of Tasting Room (indoor) or Patio reservations (pending weather). No entrance fee, reservations strongly recommended and can be made<a href="https://www.exploretock.com/earlymountainwinery"> HERE</a>.&nbsp;&nbsp;<img src="https://res.cloudinary.com/dl1y77tpm/image/upload/v1678805971/5f6200cb6da6e77636638e08_2_G7_A4315_8_p_500_be6081867e.jpg" alt="5f6200cb6da6e77636638e08_2G7A4315-8-p-500.jpeg">&nbsp;In addition to our Virginia Table favorites, we will be offering:‍Freshly Shucked Oysters, Big Island AquacultureChampagne Vinegar Mignonette, Cocktail Sauce, Lemon&nbsp; 1/2 dozen &nbsp;&nbsp;&nbsp; 14&nbsp; &nbsp;Dozen&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 24 &nbsp;‍Buttermilk Fried Blue Catfish &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 18Savoy Cabbage Coleslaw, Piquillo Pepper Tartar, Lemon&nbsp;Baked Big Island Oysters &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 16Smoked Hollandaise, Perigord Truffle&nbsp;Tom’s Cove Clam Chowder &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 12Littleneck Clams, Espelette, Oyster Cracker&nbsp;Pan-Seared Stripe &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 27&nbsp; &nbsp;Carrot, Zucchini, Nuac Cham, Kombu Dashi‍Whole Roasted Black Sea Bass (serves two) &nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 60Wild Rice Pilaf, Confit Dutch Potatoes, Herbed Oil‍Key Lime Tart &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 12Toasted Meringue, Candied Lime‍