Prix Fixe Menu
CANAPÉ
Strawberry Gazpacho
with Tokyo Turnip, Cucumber, Buttermilk, Mint, and Basil
| Brut Sparkling NV
FIRST
Pan - Seared Halibut
with Coconut Curry, Virginia Peanut, Snow Pea, Scallion, Cilantro, and Mint
| Quaker Run Chardonnay '21
MAIN
Spiced Pork Belly
with Spring Onion Confit, Blueberry Gastrique, Marigold, and Chive | Quaker Run Cabernet Franc '21
DESSERT
Chocolate Cremeux
with Passion Fruit Mousse, and Spiced Coconut
| Petit Manseng '22
Our Virginia Table Menu
Pan - Seared Halibut *GF
with Soy Glazed Shiitake Mushroom, Black Garlic, Ginger, and Cilantro. | 22
Bison Ribeye *GF
with Swiss Chard, Young Potato, Bacon Lardon, and Rosemary Demi - Glace. | 32
Amberjack Crudo *GF
with Creme Fraiche Panna Cotta, Pomme Frites, Chili Crunch, Finger Lime, Yuzu Vinaigrette, and Cilantro | 20
Whipped Ricotta
with Nicoise Olive Tapenade, and Baguette Chip | 10
Cavatelli Pasta *VG
with Fiesty Pomodora, Cherry Tomato, Aged Manchego, and Basil | 18
Spiced Pork Belly *GF
with Shallot Confit, Blueberry Gastrique, Marigold, and Chive. | 18
Chilled Poached Salmon *GF
with Dilly Mustard, Garlic Confit, Caper, Fries Leek, Parmesan, and Dill |. 18
Strawberry Gazpacho *VG
with Tokyo Radish, Cucumber, Buttermilk, Basil, and Mint | 16
PEI Mussels
with White Wine Saffron Brodo, Dijon, Confit Garlic, and Grilled Crostini | 20
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.
