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
Spring Lettuces
with Strawberry, Chevre, Sunflower Seed, Fines Herbes, White Balsamic-Lemon Vinaigrette | 16
Smoked Salmon Tartare
with Parmesan Panna Cotta, Black Pepper, Potato Pangrattato, Lemon, Chive, Baguette Chip | 14
Fusilli Pasta
with Ramp Cream, White Pepper, Lemon, Potato Panko, Aged Parmesan | 22
Chilled Asparagus & Carrot *VG
with Cardamom-Spiced Yogurt, Citrus, Vanilla-Champagne Vinaigrette, Mint, Chervil | 16
Prix Fixe Menu
CANAPÉ
Strawberry Gazpacho
with Tokyo Turnip, Cucumber, Buttermilk, Mint, Basil
| Brut Rose NV
FIRST
Sweet Crab Salad
with Spring Pea Panna Cotta, Young Coconut, Lemon, Coriander
| Quaker Run Chardonnay 2022
MAIN
Pan-Roasted Rockfish OR New Frontier Bison Ribeye
with Poached Asparagus, Caramelized Fennel, Fine Herb-Lemon Beurre Blanc
| Petit Manseng 2023 OR
Ashland Farms Swiss Chard, Young Potato, Bacon Lardon, Garlic Confit, Rosemary Demi-Glace | Rise 2021
DESSERT
Chocolate Cremeux
with Passion Fruit Mousse & Spiced Coconut | 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.
