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.

Menu

Small Plates

  • Marinated Olives, 6orange zest, fennel pollen
  • Artisanal Charcuterie & Cheese Board, 24
  • Crostini, 6shallot confit, prosciutto, comté cheese
  • Focaccia, 12tomato jam, burrata
  • Virginia Roasted Beets, 10locksley farmstead fromage blanc, black walnuts, asian pear
  • Hudson Valley Foie Gras, 26seasonal fresh fruit, meyer local pear butter, marie bette brioche
  • Local Field Greens, 10lemon & anchovy vinaigrette, parmesan crisp
  • Icelandic Arctic Char, 16chanterelle mushrooms, potato, mustard cream
  • Roasted Maitake Mushroom, 12zucchini, eggplant, pine nuts
  • Chilled Shrimp, 14minted chimichurri, coriander & lime vinaigrette
  • Whiffletree Farms Pork Belly, 14virginia apples, braised cabbage, peanuts, sorghum

Sweets

  • Local Poached Pear, 10spiced cream, graham, sorghum crisp
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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.