Old Mill Room Online Reservations | Sustainability in the Kitchen
Charlottesville Dining at Boar's Head resort
Seasonal dining in a Four Diamond restaurant. A shared basket of fries after a Birdwood foursome. A Café salad and an afternoon at the spa. Evening cocktails with friends or colleagues.
Dressing up. Winding down. Whatever your mood, Boar's Head has a restaurant to delight you. Dining at Charlottesville restaurants has never been as effortless.
2014 Holiday Menus
Click here to visit our holiday page with complete event information.
Thanksgiving Pavilion Brunch Menu (PDF) SOLD OUT
Thanksgiving Old Mill Room Brunch Menu (PDF) SOLD OUT
Thanksgiving Dinner Menu (PDF) SOLD OUT
2:30 p.m. - 4:00 p.m.
Holiday Tea Menu (PDF)
Christmas Eve Dinner
5:00 p.m. - 8:00 p.m.
Christmas Eve Dinner Menu (PDF)
Christmas Day Brunch SOLD OUT
11:00 a.m. - 2:00 p.m.
Christmas Day Brunch Menu (PDF)
Christmas Day Dinner
5:30 p.m. - 8:30 p.m.
Christmas Day Dinner Menu (PDF)
New Year's Eve Dinner
5:30 p.m. Seating
7:30 p.m. Seating
9:30 p.m. Seating
New Year's Day Brunch
11:00 a.m. - 2:00 p.m.
New Year's Day Brunch Menu PDF
Old Mill Room Breakfast (PDF)
Old Mill Room Lunch (PDF)
Old Mill Room Dinner (PDF)
Bistro 1834 (PDF)
Rum Raisin Bread Pudding
Rich Vanilla Bean Custard, Brioche
The University of Virginia is the only U.S. University with a World Heritage designation; its conservation is of the utmost importance and is currently undergoing the largest restoration campaign in decades. A portion of the proceeds from this dessert will be specifically donated for Rotunda renovations including infrastructure upgrades and exterior repairs.
Click here to watch a YouTube video about the Rotunda's restoration process.
Click here to read about the Rotunda's restoration on the UVA website.
Private Events at Boar's Head
Click here to view our group, social, and wedding event menus.
Charlottesville Restaurant Week
Click here to watch the video of January 2014 Restaurant Week check presentation to Blue Ridge Area Food Bank.
Sustainability in the Kitchen
Boar's Head has been cultivating the sustainability initiative for years. We are committed to supporting local vendors. Click here to download a PDF of the Virginia based farms, vineyards and companies we are proud to work with on a daily basis. In autumn 2010 a partnership between Boar's Head Resort and Morven Kitchen Garden became a reality. Click here to learn more about how Boar's Head utilizes Morven Kitchen Garden into each meal served.
Iron Chef and Cooking Classes as Team Building
Culinary Team Bios
Boar's Head appreciates the importance of executing a flawless meal for your meeting or event. To this end, Courtney Roane, Food and Beverage Director, takes great pride in introducing the culinary team for Charlottesville's only Four Diamond resort:
Executive Chef, Bill Justus
Selected to lead the Boar's Head culinary team in August 2010, Bill brings more than 25 years of experience to the resort. As Executive Chef at The Boar's head, Chef Justus is involved in all areas of our AAA Four Diamond hotel's food and beverage operations and manages our international culinary team. His impressive background and reputation for innovation, stylish menus are well suited for overseeing the resort's many popular culinary events including our Seafood Celebration, Vintner and Culinary Weekends and our Easter, Thanksgiving and Christmas traditions.
Banquet Chef, Francisco Ayala
Francisco demonstrates his commitment to excellence on a daily basis. Over the last 15 years he has cooked all over the resort. In his previous position as Chef de Cuisine in charge of the Old Mill Room, our Four Diamond restaurant, Francisco continued working to create the Four Diamond experience for our guests. With Francisco's leadership we will take our Boar's Head banquet team to the next level of creating memorable experiences for corporate and UVA functions as well as social events and weddings.
Pastry Chef, Erinn Paris
Erinn is a Johnson and Wales graduate and has held positions around the Commonwealth including the Executive Pastry Chef at the Jefferson Hotel. Her experience in pastry and especially wedding cakes is a impeccable complement to what The Boar's Head has been known for, enhancing the tradition of superior desserts and presentation.