Our Virginia Table Menu
Halibut & Dashi Broth
with Beech Mushroom, Scallion, Sesame, Togarashi, and Cilantro | 22
Pan-Roasted Bison Ribeye *GF
with Fried Polenta, Bell Pepper, Jalapeno, Peperonata, and Basil |. 32
Whipped Ricotta *VG
with Nicoise Olive Tapenade, and Baguette Chip | 10
PEI Mussels
with White Wine Saffron Brodo, Dijon, Confit Garlic, and Grilled Crostini | 20
Butternut Squash Soup *GF
with Granny Smith Apple, Toasted Pecan, Celery, Seven Spice, and Grilled Crostini | 14
Crispy Brussel Sprouts *VG *VGNO
with Miso Mustard, Virginia Peanut, and Micro Mustard | 16
Figs & Ricotta *GF
with Ashland Farms Chicago Hardy Figs with Whipped Ricotta, Prosciutto, Pine Nut, Lemon, and Balsamic-Fig Jam. |. 16
"Fish and Chips"
with Quarter Ounce of Kaluga Caviar with Potato Rosti, Chive, and Early Mountain NV Brut "Champagne Cream" | 18
Red Russian Kale Salad *GF*VG
with Firefly Farms "Black & Blue" Cheese, Dried Cranberry, Sunflower Seed, Pink Peppercorn, and Apple Cider Vinaigrette. | 16
Prix Fixe Menu
CANAPÉ
Roasted Carrot & Fennel Bisque
with Carrot Chip, Fennel Pollen
| Yapita Winery Albarino 2023
FIRST
Virginia Apple Tarte Tatin
with Caramelized Cipollini, Caromont Farms Chevre, Thyme, and Sage
| Linden Village Chardonnay 2021
MAIN
New Frontier Bison Ribeye or Pan Seared Halibut
Bison with Tart Autumn Greens, and Rosemary Demi-Glace
| Gabriele Rausse Tannat 2023
Halibut with Butternut Squash, Roasted Mushrooms, Garlic Confit, Gremolata, and Marigold
| Paradise Springs Petit Manseng 2023
DESSERT
Chocolate Cremeux
with Amaretto Sabayon, Cranberry Coulis, and Candied Almond Brittle
| Glen Manor "Raepheus" 2022
The Meadow
Sample Menu
We work with local producers to craft a casual picnic menu for you, available Saturday and Sunday from 11:00AM to 4:30PM 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.
Chili-Spiced Moroccan Couscous
Baby Burrata Cheese, Toasted Almonds, Golden Raisins, Arugula Pesto, Mint, and Parsley - $17
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.
