Celebrate mom all weekend with Chef Tim Moore’s exclusive four-course Mother’s Day Prix Fixe menu, available Thursday through Monday, May 8th–12th, with extended hours on Sunday, May 11th. Thoughtfully paired with Early Mountain wines and the beauty of the season! The perfect way to slow down, share meaningful time together, and wine and dine the ones who do it all.&nbsp;Limited seating available. Our à la carte menu will also be available for those who prefer to personalize their experience.&nbsp;&nbsp;May 8th–11th, 11:00 AM–5:30 PM&nbsp;Extended Hours, Sunday, May 11th, 11:00 AM–8:00 PM $145 with wine pairings | $100 without wine pairings&nbsp;&nbsp; Menu: CanapéAhi Tunawith Black Garlic Vinaigrette, Ginger,Chive, and Fried GarlicPaired with Brut Rosé Sparkling NV&nbsp;&nbsp;FirstChilled Cavatelli Pastawith Cumin Spiced Yogurt, Asparagus,Ricotta Salata, Lemon, and DillPaired with 2023 Rosé&nbsp;&nbsp;Entrée Choices&nbsp;Tempura Fried Soft Shell Crabwith Coconut Curry, Virginia Peanut,Snow Pea, Scallion, Cilantro, and MintPaired with 2022 Petit Manseng&nbsp;-OR-&nbsp;Grilled Bison Ribeyewith Seven Spice, Robuchon Potato Cake,Caramelized Spring Onion, and Rosemary Demi-GlacePaired with 2022 Novum&nbsp;&nbsp;DessertChocolate Tartwith Strawberry, and Pistachio&nbsp;Paired with Brut Sparkling NV&nbsp;

Mother's Day Prix Fixe and Extended Hours

A Celebration of Spring at Early MountainJoin us for a special prix fixe menu that celebrates the vibrant flavors of spring! Featuring peak seasonal ingredients from Ashland Farm, the So Fresh, So Spring menu has become a beloved tradition. Thoughtfully paired with selections from our latest wine releases, this seasonal offering captures the essence of spring in Virginia wine country. Available throughout Graduation Weekend, it’s a memorable way to celebrate the season of new beginnings. &nbsp; $145 with wine pairings | $100 without Our à la carte menu will also be available for those who prefer a more personalized experience.&nbsp;So Fresh, So Spring Menu: CanapéStrawberry Gazpacho with Tokyo Turnip, Cucumber, Buttermilk, Mint, and Basil.Paired with 2023 Rosé&nbsp;FirstSpiced Pork Bellywith Spring Onion Confit, Blueberry Gastrique,Marigold, and Chive.Paired with 2023 Shenandoah Valley Cabernet Franc&nbsp;Entrée&nbsp;Tempura Fried Soft Shell Crab with Coconut Curry, Virginia Peanut, Snow Pea, Scallion, Cilantro, and Mint.Paired with 2022 Petit Manseng&nbsp;DessertLimoncello Pound Cake with Montmorency Cherry, and Candied Lime.Paired with Brut Sparkling NV&nbsp;