Date Night Package
Through October 31
PDF Menu Download
Old Mill Room Breakfast (PDF)
Old Mill Room Lunch (PDF)
Old Mill Room Dinner (PDF)
Bistro 1834 (PDF)
CHOCOLATE DECADENT PIE
Raspberry Ice Cream, Meringue
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.
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, we 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.
Restaurant Chef, Francisco Ayala
Chef Francisco Ayala has a culinary career at Boar's Head stretching nearly across two decades. Inspired by his grandmother's kitchen in San Miguel de Allende, Mexico, Francisco has explored and enhanced his love of Southern influences and local ingredients as a way to express himself in food. Joining the Boar's Head kitchen in 1998, Francisco has cooked for almost every occasion: from being a line cook to baking in the pastry kitchen to leading our banquet team in creating memorable experiences for corporate, social events and weddings. Chef Ayala knows Charlottesville and understands what Boar's Head diners want. As Restaurant Chef, Francisco will lead the Old Mill Room to take the next step in our pursuit to provide cooking based on sound craftsmanship, honest flavors and integrity of ingredients thereby creating experiences that are seasonal, delectable and memorable.
Sous Chef, John B. Papa Jr.
John has over 12 years experience as a culinarian. Originally from upstate New York, John was trained in traditional Neapolitan cuisine by his Italian grandparents. Prior to moving to Charlottesville, John lived and worked in Richmond, Virginia for six years where he honed his craft as a chef and kitchen manager at the Four Diamond Westin and Hilton hotels. Chef Papa's passion for cooking was instilled in him at an early age by his family and always makes his cooking come from the heart to create moments with food that last a lifetime.
Banquet Chef, Jessica Tate
Jessica Tate joins the Boar's Head culinary team from Atlanta, GA, where she was the Banquet Chef at the Ritz-Carlton, Atlanta. Jessica received her Bachelor of Science degree from Vanderbilt University and continued her education at Johnson and Wales University in Charlotte, North Carolina, where she received her Associate of Culinary Arts. As the daughter and granddaughter of two renowned Southern cooks, she adds Southern flair to her cooking. Jessica brings a wealth of knowledge with her and is skilled in the classic and more modern methods of gastronomy. She has studied a vast array of ethnic cuisine from around the globe, including Indian, French, Japanese, Moroccan, and South African. Chef Tate has a great passion for bright flavors, using fresh quality ingredients, and making each event here at Boar's Head a truly unforgettable experience.
Pastry Chef, Jeremy Moore
Jeremy studied pastry abroad at Le Cordon Bleu in Paris, France and comes to Boar's Head from the Jefferson Hotel in Richmond, Virginia. He brings a wealth of knowledge to our pastry team. Moore focuses on creating desserts and confections inspired by local and seasonal ingredients highlighting fresh flavors and vivid colors. Jeremy's naturally gluten-free recipes allow Boar's Head to provide guests and wedding couples with a broad range dessert options and wedding cakes without gluten which are both beautiful and delectable. His wedding cakes are a flawless complement to what the Boar's Head is known for, enhancing the tradition of extraordinary desserts.