Prix Fixe Menu
CANAPÉ
Carolina Blue Crab Salad
with American Sturgeon Caviar, Cucumber and Dill
EMV, Brut, Blanc de Blanc, NV
FIRST
Strawberry Gazpacho
with Cucumber, Fennel Pollen, Black Pepper, Mint, and Basil
EMV, Rose, 2023
MAIN
Grilled Bison Ribeye
with Confit Fingerling Potato, Summer Squash, Cherry Tomato, and Rosemary Demi-Glace
Wine Pairing: EMV, Virginia Cabernet Franc, 2022
EXCLUSIVE Upgrade for Wine Club Members EMV, RISE 2019
DESSERT
Chocolate Cremeux
with Passion Fruit Mousse, and Spiced Coconut
Wine Pairing: Patrick Bottex, Sparkling Gamay, Bugey-Cerdon, France, NV
Or- Les Justices, Sauternes, France, NV
(10 Dollar Supplement)
Our Virginia Table Menu
Albemarle Baking Company Baguette
half 8 | whole 10
Marcona Almonds
Toasted with Carraway and Orange | 5
Marinated Olives
Essence of Lemon | 7
Peppered Burrata
with Heirloom Tomato, Yellow Peaches, Basil, and Baguette | 32
Add Smoked Salmon | 12
Add Prosciutto | 10
Kaluga Caviar
with Creme Fraiche, Chive, and Potato Gaufrettes
Half Ounce | 50
One Ounce | 80
Chilled New Potatoes
with Garlic Confit, Lemon, Chive, and Dill | 12
Add Carolina Blue Crab Salad | 18
Meadow Menu
Enjoy our Casual Meadow on Saturday and Sunday, Weather dependent. Sample Menu.
We work with local producers to craft a casual picnic menu for you, available Saturday and Sunday from 11:00AM to 5:30PM during the summer months. This area is serviced by a walk-up bar for a selection of wine flights and Early Mountain wines by the glass and bottle. We accept reservations of 7 to 14 guests and welcome walk-ins to this area as well.
Seating is at picnic tables with sun umbrellas or groupings of Adirondack chairs. Service is weather-dependent.
Bison Ribeye Tartare
with Garlic Aioli, Fried Capers, Chive and Potato Gaufrettes - $20
Add a Quarter Ounce of American Sturgeon Caviar - $12
Chilled New Potatoes
with Garlic Confit, Lemon, Chive and Dill - $12
Add Carolina Blue Crab Salad, 3oz - $18
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.
