Our Virginia Table Menu
Pan-Seared Halibut
with Soy-Glazed Shiitake Mushroom, Baby Bok Choy, Black Garlic, Ginger, and Coriander | 26
Pan-Roasted Bison Ribeye *GF
with Leek Fondue, Confit Potato, Rosemary Demi Glace | 34
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
"Fish and Chips"
with Quarter Ounce of Kaluga Caviar with Potato Rosti, Chive, and Early Mountain NV Brut "Champagne Cream" | 18
Hamachi Crudo *GF
with Cara Cara Orange, Watermelon Radish, Sesame, Chili Crunch Puree, Yuzu Vinaigrette, Demi Mustard.
| 24
Winter White Endive
with Pickled Fennel, Asian Pear, Marcona Almond, Whipped Chevre, and Vanilla-Champagne Vinaigrette | 18
Coho Salmon & Emiko Cabbage
with Leek Remoulade, Dijon-Champagne Cream, Dill, and Caviar
Pan-Kissed Potato Gnocchi
with Ashland Farms Ayote Squash, Parmesan Cream, and Crispy Sage | 22
Prix Fixe Menu
CANAPÉ
Taleggio Roti
with Tart Cranberry, Pecan, Smoked Bacon Jam, Sage, and Baguette
| Brut Rose NV
FIRST
Winter White Endive
with Pickled Fennel, Asian Pear, Marcona Almond, Whipped Chevre, and Vanilla-Champagne Vinaigrette
| Quaker Run Chardonnay 2022
MAIN
New Frontier Bison Ribeye
with Parmesan Hasselback Potato, Swiss Chard, and Horseradish Cream
| Eluvium 2021
DESSERT
Coconut Cake
with Macadamia, and RumChata Sabayon
| Brut Sparkling NV
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.
