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Old Mill Room
Dining at The Boar's Head
Five-course dining in a Four-Diamond restaurant. A shared basket of fries after a Birdwood foursome. A Café Cobb Salad and an afternoon at the spa. Evening cocktails with friends or colleagues.
Dressing up. Winding down. Whatever your mood, The Boar's Head has a restaurant to delight you. Dining in Charlottesville has never been as effortless.
2013 Special Event & Package Menus
Please note: Reservations for all special events open 60 days prior to event date.
Updated Events Calendar Coming Soon.
Your Event at The Boar's Head
to view our group, social, and wedding event menus.
From Charlottesville Chamber of Commerce After Hours Event
April 9, 2013
Chilled Avocado, Lobster Shooters
4 Medium Avocados, Pitted,
2 Cup Vegetable Stock
1 Cup Heavy Cream
¼ Cup Sour Cream
2 Tbsp Lemon Juice, Fresh
2 Tbsp Lime Juice, Fresh
¼ Cup Cilantro
Salt Pepper, To Taste
½ Cup Lobster Diced
In A Food Processor Or Blender Add
All Ingredients Except Lobster. Blend Until Smooth, Adjust Seasoning. Place In
Your Choice Of Glasses, Garnish With Diced Lobster And Serve.
The Boar's Head Kitchen Peanut Soup
3 Sweet Potatoes; Peeled and Diced
Cook Sweet Onions, Carrot and Celery until translucent. Add Sweet
Potato, Sweet Chili Sauce, Coconut Milk, V8 Juice, Chicken Stock and
Peanut Butter. Simmer for 1.5 hours. Puree with immersion blender.
Season to taste with salt and pepper. Garnish with Scallions and Toasted
1 Onion; Peeled and Diced
1 Carrot; Peeled and Diced
3 Celery Stalks; Diced
8 oz Sweet Chili Sauce
8 oz Coconut Milk
16 oz V8 Juice
2 Quarts Chicken Stock
8 oz Peanut Butter
The 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 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.