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.



Special Dining Events 

National Pickle Day
Monday, November 14, 2016

National Lemon Cream Pie Day
Tuesday, November 29, 2016

Thanksgiving Day
Thursday, November 24th 
Join us to celebrate Thanksgiving Day! Reservations are required. Please call extension 2230 to reserve your celebration with a member of our culinary team.

Breakfast Buffet 
Old Mill Room from 7:00-10:00am

Custom Brunch buffet
Old Mill Room and Pavilion from 11:00am - 3:00pm. 
Thanksgiving Day Buffet Menu (PDF)

4 Course Dinner 
Old Mill Room from 5:00-8:30pm.
Thanksgiving Day Dinner Menu (PDF)



Iron Chef and Cooking Classes
A unique and unusual opportunity for team-building, corporate outings, reunions, or girls' or guys' night out! And yes, you'll have the chance to savor what  you create in a relaxing meal with the chef. Click this link for more information 
Iron Chef and Cooking Classes as Team Building.



Featured Dessert

Carter's Mountain Apple Cheesecake
Cinnamon Meringue, Caramel Glaze, Candied Walnuts
Vanilla Bean Crème Anglaise, Gingersnap Cookies



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.



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, Russell Bradshaw
Chef Russell started as a line cook at age 13 in his hometown of Stratford, Connecticut and soon realized his career path would be in the culinary arts. He graduated in the top ten percent of his class at the Culinary Institute of America. Chef Bradshaw has enjoyed cooking in D.C., California, New Orleans, New York, Wisconsin, Maryland, New Mexico and Florida. Prior to his move to Boar’s Head, Chef Bradshaw was the Executive Chef of Sun Mountain Lodge Resort and Spa in Winthrop, WA. Russell is a member of the James Beard Foundation and has earned the Certified Executive Chef and Certified Culinary Administrator designations from the American Culinary Federation, the nation’s largest organization for professional chefs. As Executive Chef at Boar's Head, Chef Bradshaw is at the center of our local farm-to-table food movement integrating various food cultures, flavors and experiences from his travels with Boar’s Head’s many popular culinary events and traditions, including our Spirit Dinners, Vintner and Culinary Weekends, and our holiday festivities.

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.

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.

Sea Bass
 

 

Lobster Bisque

 
 

 


 
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