Our Virginia Table Menu
Tempura Fried Soft Shell Crab
with Coconut Curry, Virginia Peanut, Snow Pea, Scallion, Mint, Cilantro | 20
Pan-Roasted Bison Ribeye *GF
with Broccolini, Robuchon Potato, Baked Parmesan, and 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
"Fish and Chips"
with Quarter Ounce of Kaluga Caviar with Potato Rosti, Chive, and Early Mountain NV Brut "Champagne Cream" | 18
Scallop Ceviche *GF
with Fresh & Pickled Rhubarb, Fennel, Grapefruit, Buttermilk, Olive Oil, Pink Peppercorn | 16
Strawberry Gazpacho
with Cucumber, Radish, Buttermilk, Mint, Basil, Pink, Peppercorn | 14
Fusilli Pasta
with Parsley Pesto, Black Pepper, Lemon Ricotta, Crispy Garlic | 22
Chilled Ashland Farms Carrot *VG
with Cardamom-Spiced Yogurt, Citrus, Vanilla-Champagne Vinaigrette, Mint, Chervil | 16
Sweet Crab Salad
with Spring Pea Panna Cotta, Young Coconut, Lemon, Coriander | 16
Prix Fixe Menu
CANAPÉ
Potato Croquette
with Creme Fraiche, Cured Yolk, Salmon Roe, Chive
| Brut Sparkling NV
FIRST
Strawberry & Cucumber Salad
with Pearl Barley, Cured Lemon & Parsley Coulis, Olive Oil, Mint, Parmesan | Rose 2025
MAIN
Pan-Seared Halibut OR New Frontier Bison Ribeye
with Poached Asparagus, Caramelized Fennel, Fine Herb-Lemon Beurre Blanc
| Intention 2021 OR Roasted Beet Tahina, Horseradish Tzatziki, Garlic Confit, Grilled Naan | Rise 2021
DESSERT
Olive Oil Cake
with Macerated Blueberry, Whipped Fromage Blanc, Pink Peppercorn, Lemon Verbena | Demi-Sec Petit Manseng 2023
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.
Mixed Green Salad
with Tomato, Cucumber, Red Onion, Croutons | 14
Smashed Radish & Cucumber
with Spicy Soy Vinaigrette, Sesame, Cilantro | 16
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.
