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The epicurean heart of The Boar's Head was built from the timbers of an abandoned gristmill along the banks of the Hardware River, which dated back to 1834. The relocation of the mill was an opportunity to preserve and transform a treasured Virginia artifact. It had survived burning despite the orders of Generals Grant and Custer during their march through Charlottesville in the Civil War. Indeed, it had continued to operate some 60 years after the war's end. For 23 years running, our Old Mill Room has earned AAA's Four-Diamond designation in recognition of its culinary artistry, distinctive Virginia ambiance and superior service.
Open for breakfast, lunch, and dinner seven days a week. For reservations, please call (434) 972-2230 or Click Here to reserve online.
Monday - Sunday
Breakfast: 7:00am - 10:30am
Lunch: 11:30am - 2:00pm
Sunday Brunch: 11:00am - 2:00pm
Sunday - Thursday
Dinner: 6:00pm - 9:00pm
Friday - Saturday
Dinner: 6:00pm - 9:30pm
Breakfast Selections Include (and are not limited to):
- Freshly Baked Pastries, Assorted Cereals, and Assorted Yogurts
- Seasonal Fruit Plate
Display of Melons, Berries, Citrus with Fruit Yogurt
- Smoked Scottish Salmon
Cream Cheese, Capers, Tomato, Red Onion, Toasted Bagel
- Bircher Muesli
Rolled Oates, Toasted Nuts, Dried Fruits, Wild Flower Honey and Organic Yogurt
- Oatmeal Brown Sugar Brûlee
Warm Cream
- Old Mill Omelet
(Egg Whites or Egg Beaters Available on Request)
Choose from the following: Country Ham/ Tomato/ Bell Peppers/ Red Onion/ Mushrooms / Spinach
Aged White Cheddar or Monterey Jack Cheese, with Buttermilk Biscuits
- Cavalier Panini
Thick Cut Brioche Stuffed with
Shaved Country Ham, Mozzarella Cheese, Fried Egg, Roasted Peppers and Onions, Sliced Fruit
- Eggs Chesapeake
Two Lump Crab Cakes Topped with Spinach, Seared Sliced Tomato, Poached Organic Eggs and Hollandaise
Breakfast Potatoes
- Blue Ridge Eggs Benedict
Smoked Cheese Grits, Country Ham, Poached Organic Eggs
Hollandaise, Breakfast Potatoes
- Low Carb Breakfast Burrito
Low Carb Tortilla, Low Cholesterol Egg Beaters, Tomato, Bell Pepper, Onion, Jack Cheese, Pico de Gallo, Seasonal Fruit
- Piney River Organic Eggs Your Way
Choice of Apple wood Smoked Bacon, Sausage Links, Sugar Cured Ham
Breakfast Potatoes, Buttermilk Biscuits
- Hardware River Hash & Eggs
Country Corned Beef Hash and Poached Piney River Organic Eggs with Hollandaise
- Steak & Eggs
Pan Seared New York Strip Steak and Piney River Organic Eggs Prepared Your Way
Breakfast Potatoes, Wheat Toast
- Old Mill Waffles
Vanilla Bean Whipped Crème, Seasonal Berries Pure Maple Syrup
- Jefferson Brioche Toast
Cinnamon Battered, Warm Peach Compote
Pure Maple Syrup
- Buttermilk Pancakes
Fluffy Pancakes with Pure Maple Syrup, Sweet Cream Butter. Add Bananas, Blue Berries or Chocolate Chips.
- Wade's Mill Stone-Ground Grits
Lunch Selections Include (and are not limited to):
- Traditional Buffet
Selection of Soups, Assorted Gourmet Salads, Hot Entrees, Seasonal Vegetables and Accompaniments, Freshly Prepared Desserts, Choice of Beverage
- Soup and Salad Buffet
Selection of Soups, Assorted Gourmet Salads, Freshly Prepared Desserts, Choice of Beverage
- Soup of the Day or Spicy Peanut Soup
- Caesar Salad
Chopped Romaine, Herb Croutons, Asiago Cheese. Add Grilled Chicken Breast or Add Crab Cakes
- Asian Ahi Tuna Salad
Sesame Seed Seared Tuna, Mixed Greens, Fried Cellophane Noodles, Mandarin Orange,
Red Peppers Wonton Chips, Ponzu Vinaigrette
- Roasted Golden Beets and Watercress Salad
Heirloom Tomatoes, Goat Cheese, Red Onion, Citrus Vinaigrette
- Turkey Club
Premium Boar's Head Turkey Breast, Apple Smoked Bacon,
Swiss cheese, Tomato, Arugula, Dijon Aioli
- Smoked Gouda Chicken Grill
Ciabatta Bread, Balsamic Tomatoes, Arugula, Creole Mustard
Red Onion Marmalade
- Boar's Head Sirloin Burger
Aged Cheddar, Apple Wood Bacon, Lettuce, Tomato, Bistro Fries
- Crème Brulée
Tahitian Vanilla Bean, Stone Fruit Salsa, Chocolate Biscotti
- Ice Cream or Sorbet of the Day
Dinner Selections Include
(and are not limited to):
~ Beginnings ~
- Vanilla Bean Infused Duck Breast
Micro Watercress, Summer Salsa, Balsamic Reduction
- Charred Sea Scallops
Virginia Ham, Grilled Corn Succotash, Polenta, Drizzled
with Smoked Tomato Coulis
- Ahi Tuna Tartar
Wasabi Pea, Sweet Rice, Mustard Miso Aioli
- Lump Blue Crab Cocktail
Horseradish Tomato Gelee, Black Onion Seed Cracker
- Roasted Carolina Quail
Spoon Bread, Sautéed Apples and Mushrooms
Bacon – Cider Pan Jus
~ Second ~
She Crab Soup
Chesapeake Tradition, Creamy Blue Crab Soup
Finished with Dry Sherry and Chopped Egg
Chilled Summer Frappe
Our Daily Creation using Local in Season
Fruits or Vegetables
Classic Wedge Salad
Iceberg Lettuce Wedge, Maytag Bleu Cheese, Pear Tomato
Apple Wood Smoked Bacon, Bleu Cheese Vinaigrette
Mill Room Salad
Organic Field Greens, Sliced Strawberries, Candied Walnuts,
Herb Goat Cheese Toast, Sherry Vinaigrette
Traditional Spinach Salad
Baby Spinach, Shiitake Mushrooms, Shaved Red Onion, Egg
Parmesan Tuile, Warm Bacon Vinaigrette
~ Main ~
- Ratatouille Cannelloni
Housemade Pasta, with Grilled Vegetables, Ricotta Cheese,
Yellow Tomato Sauce, Basil Oil
- Pan Fried "Ragged Mountain" Trout
Fingerling Potatoes, Shallot Brown Butter, Watercress Salad
- Roulades of Dover Sole
Poached Dover Sole Stuffed with Lobster and Bok Choy , Served over
Pea Risotto, Finished with Roasted Yellow Pepper Coulis
- Roast Organic Breast of Chicken
Duo of Seasonal Watermelon, Watercress, Red Onion, Sweet Potato Frites
- Grilled Sea Bass
Cilantro-Lime Basmati Rice, Roasted Peach Salsa
- Grilled Veal Chop
Bone-in Veal Chop finished with Brandy Cream,
Rosemary Roasted Fingerling Potatoes, Grilled Asparagus
- Candied Peach Smithfield Virginia Tenderloin
Wade's Mill Stone Ground Cheddar Grits, Braised Collards,
Country Apple Cider, Seared Seasonal Peach
- Pan Seared Lamb Loin
Seared with Fresh Rosemary, Mint Cous - Cous, Green Beans, Raspberry Demi
- Beef Tenderloin
Grilled to Perfection, Glazed with Maytag Bleu Cheese,
Garlic Mash, Malibu Carrots, Zinfandel Demi
- New York Strip
Peppercorn Crusted New York Strip, Country Potatoes,
Sautéed Asparagus
All Seafood served has been harvested in a sustainable manner. We have partnered with our community to bring you the freshest ingredients in season while minimizing our carbon footprint through our sustainable initiatives.
9% Sales & Meal Tax.
For parties of six or more, an 18% Service Charge will be added.
Chef de Cuisine - Fransisco Ayala.
Old Mill Room Dress Code:
Breakfast, Lunch and Sunday Brunch - resort casual.
Dinner - elegant casual, jackets and ties suggested but not required.
No denim, jeans, shorts, t-shirts, tennis shoes or athletic wear please.
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