Our Menu

We believe the best of Virginia wine is complemented by the best food the region has to offer. Our tasting room serves a full restaurant menu crafted from seasonal produce from local farms where you can enjoy a leisurely meal with stunning views of the Blue Ridge foothills.


Small Plates

  • Marinated Olives, 6orange zest, fennel pollen
  • Artisanal Charcuterie & Cheese Board, 22a curated selection of two cheeses and two charcuteries sourced locally and internationally
  • Crostini, 6shallot confit, prosciutto, comté cheese
  • Focaccia, 12tomato jam, burrata
  • Hudson Valley Foie Gras, 26seasonal fresh fruit, marie bette brioche
  • New Frontier Bison Bone Marrow Canoes, 20hedgehog mushrooms, pink peppercorn, lindera farms apple cider vinegar
  • Seared Butternut Squash, 10butternut marscarpone whip, Cognac soaked dates, local apples, toasted pistachios
  • Virginia Roasted Beets, 10locksley farmstead fromage blanc, black walnuts, asian pear
  • "Chicken & Dumplings", 14whiffletree farms roasted chicken consommé
  • Parmesan Potato Gnocchi, 14oyster mushrooms, spinach, plumped golden raisins, pine nuts
  • Whiffletree Farms Pork Belly, 16virginia apples, braised cabbage, peanuts, sorghum


  • Local Poached Pear, 10spiced cream, graham, sorghum crisp
  • Chocolate Crémeux, 10blood orange, grand marnier sabayon
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Our chef

Tim Moore

Our chef

Tim Moore, Executive Chef

After gaining kitchen experience in Richmond Tim knew his true calling was to become a professional chef. In 2012 Tim began working at The Inn at Little Washington where he acquired skills that fueled his passion and progressed steadily through the kitchen hierarchy. Tim drew inspiration from Chef O’Connell’s expertise as well as its focus on exceptional hospitality and was proud to be part of the team that gained two Michelin stars in 2016, 2017, as well as gaining the ultimate honor of a third star in 2018. 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.