Our Virginia Table Menu
Artisanal Charcuterie & Cheese Board
A curated selection of two cheeses and two charcuteries sourced locally and internationally | 27
Albemarle Baking Company Baguette
half 6 | whole 8
Marcona Almonds
Toasted with Carraway and Orange | 7
Marinated Olives
Essence of Lemon | 7
Our Meadow Experience
We work with local producers to craft a casual picnic menu for you, available Friday to Sunday from 11 am to 5:30 pm starting April 1st. 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.
Spring Pea and Lemon Panna Cotta
Crab, Young Coconut, Coriander | 18
Miso Roasted Carrots
Ginger Scented Tofu, Virginia Peanut Granola | 16
Chilled Asparagus Soup
Smoked Chevé, Burnt Lemon, Fine Herbs | 14
Schuyler Mixed Greens
Strawberry, Chevre, Toasted Almonds, Peppered Balsamic Vinaigrette | 12
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.
