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So Fresh So Spring
Small Plates
Yod Fah Broccoli
Black Garlic Vinaigrette, Togarashi, Toasted Sesame, Cilantro
Sweet & Spicy Mushrooms
Vidal Blanc Chèvre, Shallot, Parsley
Purple Kohlrabi
Smoked Crème Fraiche, Espelette Chili, Citrus, Marjoram
Baby Burrata
Minted Couscous & Arugula Pesto
Spring Pea Panna Cotta
Raw Asparagus and Fennel, Young Coconut, Lemon Vinaigrette, Coriander
Cucumber & Crispy Tofu
Mojo Rojo, Yogurt, Scallion, Lime, Mint
Mains
Miso Grilled Tofu
Crispy Rice, Sugar Snap Pea, Coconut Curry, Cilantro
Harissa Charred Halloumi
Baby Leek, Pearl Barley, Kalamata Olive, Gremolata
Roasted Zucchini
Fried Polenta, Shiitake Mushroom, Spring Onion, Ricotta Salata
Sweets
Amaretto Panna Cotta
Sour Cherry & Marcona Almond
Zucchini Cake
Candied Lemon, Toasted Coconut, Cream Cheese, Pecan
Our Virginia Table Menu
Spring Pea and Lemon Panna Cotta
Crab, Young Coconut, Coriander | 18
Chilled Asparagus Soup
Smoked Chevre, Burnt Lemon, Fine Herbs | 12
Miso Roasted Carrots
Ginger-Tofu Pureé, Virginia Peanut Granola | 16
Grilled Sourdough & Ramp Butter
Fried Bantam Egg, Pickled Ramp, Breakfast Radish, Dill, Parsley | 14
Salmon Tartare
Citrus Vinaigrette, Cucumber, Dill, Toasted Caraway | 16
Schuyler Mixed Greens
Strawberry, Chevre, Toasted Almonds, Peppered Balsamic Vinaigrette | 12
Title
We work with local producers to craft a casual picnic menu for you, available Saturday and Sunday from 11:00AM to 5:30PM 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.
Spring Pea and Lemon Panna Cotta
Crab, Young Coconut, Coriander | 18
Miso Roasted Carrots
Ginger Scented Tofu, Virginia Peanut Granola | 16
Chilled Asparagus Soup
Smoked Chevé, Burnt Lemon, Fine Herbs | 14
Schuyler Mixed Greens
Strawberry, Chevre, Toasted Almonds, Peppered Balsamic Vinaigrette | 12
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.
