Prix Fixe Menu
CANAPÉ
Caviar Course
Potato Rosti with Osetra Caviar, Chive and Early Mountain Brut “Champagne Cream”
Wine Pairing: EMV, Brut NV
FIRST
Sweet Crab Salad
with Radish, Apple, and Pickled Kohlrabi
Wine Pairing: EMV, Pur, 2022
SECOND
Roasted Mushrooms
with Butternut Squash Puree, Confit Garlic, and Gremolata
Wine Pairing: EMV, Madison County Cabernet Franc, 2021
MAIN
Grilled Bison Ribeye
with Robuchon Potato, Carrot, and Demi Glace
Wine Pairing: EMV, Novum, 2021
DESSERT
Yuzu Cheesecake
with Matcha Meringue, and Green Tea
Wine Cocktail Pairing:
Negroni Sbagliato
Our Virginia Table Menu
Albemarle Baking Company Baguette
half 8 | whole 10
Marcona Almonds
Toasted with Carraway and Orange | 8
Marinated Olives
Essence of Lemon | 8
Caromont Farm Chèvre Board
with Lemon, Thyme, Black Pepper,
Roasted Garlic Baguette, and Dove Farms Honey | 34
Add Prosciutto | 10
Add Smoked Salmon | 12
Sicilian Anchovy Bruschetta
with Garlic Confit, Lemon, Parsley,
and Manchego | 16
Pickled Mushrooms *GF *VGN
with Paprika, Oregano, and Parsley | 8
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.
