Our Virginia Table Menu
Pan-Seared Rockfish *VGNO
with Rampicante Squash, Oregano, and Summertime Minestrone |. 22
Pan-Roasted Bison Ribeye *GF
with Fried Polenta, Bell Pepper, Jalapeno, Peperonata, and Basil |. 32
Amberjack Crudo *GF
with Creme Fraiche Panna Cotta, Pomme Frites, Chili Crunch, Finger Lime, Yuzu Vinaigrette, and Cilantro | 20
Whipped Ricotta *VG
with Nicoise Olive Tapenade, and Baguette Chip | 10
Fusilli Pasta *VG *VGNO
with Fiesty Pomodora, Cherry Tomato, Aged Manchego, and Basil | 18
Roasted Gold Bar Squash *VG *VGNO
with Gremolata, Parmesan Reggiano, Red Pepper Flake, and Fried Basil. | 20
Chilled Eggplant & Cucumber *GF *VG
with Miso, Shishito Pepper, Garlic, Confit, Crushed Peanut, Sesame, Lime, Cilantro, and Spicy Soy Vinaigrette |. 18
Sweet Crab Salad *GF *VGNO
with Peach and Tomato Gazpacho, Tomatillo, Tarragon, Fennel Pollen, and Potato Gaufrettes. | 20
PEI Mussels
with White Wine Saffron Brodo, Dijon, Confit Garlic, and Grilled Crostini | 20
Heirloom Cherry Tomato *VG *VGNO
with Roasted Poblano & Feta Puree, Pickled Red Onion, Hazelnut, Dill, Parsley, Mint, and Sherry Vinaigrette. |. 18
Prix Fixe Menu
CANAPÉ
Sweet Crab Salad
with Peach and Tomato Gazpacho, Tomatillo, Tarragon, Fennel Pollen, and Potato Gaufrettes.
| Brut Sparkling NV
FIRST
Eggplant & Cucumber
with Miso, Shishito Pepper, Garlic Confit, Crushed Peanut, Sesame, Lime, Cilantro, and Spicy Soy Vinaigrette
| Five Forks '23
MAIN
Bison Ribeye
with Fried Polenta, Bell Pepper, Jalapeno, Peperonata, and Basil
| Eluvium '21
DESSERT
Nectarine Galette
with Blueberry Semifreddo, and Pink Peppercorn
|. Brut Rose NV
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.
