Our Virginia Table Menu
Pan-Seared Rockfish
with Kombu Dashi Brodo, Bok Choy, Togarashi, Shiitake Mushroom, Sesame, Cilantro | 26
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
Hamachi Crudo *GF
with Cara Cara Orange, Watermelon Radish, Sesame, Chili Crunch Puree, Yuzu Vinaigrette, Demi Mustard.
| 24
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
Prix Fixe Menu
CANAPÉ
Smoked Salmon Cornet
with Dill Weed, Lemon Curd, Roe
| Rose 2024
FIRST
Fusilli Pasta
with Ramp Cream, White Pepper, Lemon, Potato Panko, Aged Parmesan
| Quaker Run Chardonnay 2022
MAIN
Harissa Grilled Lamb Chop OR Ramp Tartine
with Lemon Poached Asparagus, Confit Dutch Potato, Rosemary Demi-Glace | Quaker Run Cabernet Franc 2022
Sunny Side Up Chicken Egg, Grilled Sourdough, Pickled Ramp, Radish, Dill, Parsley | Petit Manseng 2023
DESSERT
Yuzu Cheesecake
with Matcha Meringue, Green Tea Caramel | 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.
