Prix Fixe Menu
CANAPÉ
Ahi Tuna
with Black Garlic Vinaigrette, Ginger, Chive, & Fried Garlic
| Petit Manseng '22
FIRST
Chilled Cavatelli Pasta
with Cumin Spiced Yogurt, Asparagus, Ricotta Salata, Lemon, & Dill
| Quaker Run Chardonnay '21
MAIN
Tempura Fried Soft Shell Crab OR Grilled Bison Ribeye
Tempura Fried Soft Shell Crab with Coconut Curry, Virginia Peanut, Snow Pea, Scallion, Cilantro, & Mint
| Intention '20
Grilled Bison Ribeye with Seven Spice, Robuchon Potato, Caramelized Spring Onion, & Rosemary Demi Glace | Novum '22
DESSERT
Chocolate Tart
with Strawberry, & Pistachio
| Brut Sparkling NV
Our Virginia Table Menu
Pan - Seared Rockfish *GF
with Soy Glazed Shiitake Mushroom, Black Garlic, Ginger, & Cilantro. | 22
Bison Ribeye *GF
with Swiss Chard, Young Potato, Bacon Lardon, & Rosemary Demi - Glace. | 32
Ramp Tartine *GF*VGNO
with Fried Chicken Egg, Grilled Sourdough, Pickled Ramp, Radish, Dill, & Parsley. |. 18
Amberjack Crudo *GF
with Creme Fraiche Panna Cotta, Pomme Frites, Chili Crunch, Finger Lime, Yuzu Vinaigrette, & Cilantro | 20
Charred Carrots*GF*VG
with Poblano Puree, Feta, Pickled Red Onion, Hazelnut, Fine Herbs, Mint, Dill, & Sherry Vinaigrette. |. 16
Whipped Ricotta
with Nicoise Olive Tapenade, & Baguette Chip | 10
Cavatelli Pasta *VG
with Asparagus, Spinach, Lemon, Black Pepper, & Ricotta Salata |. 18
Sweet Crab Salad *GF
with Spring Pea Panna Cotta, Young Coconut, Lemon, & Coriander. |. 22
Chilled Poached Salmon *GF
with Dilly Mustard, Garlic Confit, Caper, Fries Leek, Parmesan, & Dill |. 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.
