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Breakfast | Lunch | Dinner | Reservations & Info
About the Old Mill Room
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 26 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 Menu
Breakfast Buffet
- Freshly Baked Pastries, Assorted Cereals, Array of Southern Breakfast Selections, Assorted Yogurts, Sliced Seasonal Fruits, Beverage
Breakfast Entrees:
- Seasonal Fruit Plate
- Smoked Norwegian Salmon
- Bircher Muesli
- Oatmeal Brown Sugar Brûlee
- Old Mill Omelet
- Pan Roasted Salmon
- Eggs Chesapeake
- Blue Ridge Eggs Benedict
- Egg White Frittata
- Cage Free Eggs Your Way
- Hardware River Hash & Eggs
- Steak & Eggs
- Old Mill Waffles
- Jefferson Brioche Toast
- Buttermilk Pancakes
Lunch Menu | PDF Download
Lunch Buffet:
- 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 Signature Peanut Soup
Lunch Offerings:
- Legend Lager Shrimp Cocktail
- Pork Belly Sliders
- Blue Crab Bites
- Cheese Tasting Plate
- Signature Peanut Soup
- Bistro Caesar
- Citrus Herb Chicken Salad
- The Boar's Head Classic Burger
- Classic Turkey Club
- Pulled Pork Sandwich
- Pasta Pappardelle
- Grilled Rib Eye
- Seared Tidewater Crab Cake
Dinner Menu | PDF Download
BEGINNINGS
SALMON CARPACCIO
Crispy Fennel, Citrus Fennel Salad,Grapefruit Sorbet
PECAN WOOD SMOKED CAROLINA QUAIL
Roasted Corn Spoon Bread, Apple Radish Slaw, Blackberry Gastrique
PAN SEARED FOIE GRAS
Gran Mariner Brioche Toast, Praline Pecans, Watermelon Gelée, Maple Crème Fraîche
TUNA TARTAR TIMBALE
Avocado Wasabi Purée, Crispy Potato Gaufrette, Cucumber Melon Sorbet
LUMP CRAB TERRINE
Local Spring Vegetables, Balsamic Marinated Heirloom Tomatoes, Chilled Cucumber Soup
SECONDS
LOBSTER BISQUE
Candied Leeks
CHILLED WATERCRESS AND POTATO SOUP
Pork Belly Crouton, Smoked Tomato Powder'
MILL ROOM SALAD
Organic Field Greens, Sliced Strawberries, Candied Walnuts, Herbed Goat Cheese, Sherry Vinaigrette
PETIT ROMAINE SALAD
Caesar Dressing, Brioche Crostini, Parmesan Tuille, Garlic Panna Cotta
RIESLING POACHED PEAR SALAD
Mache, Watercress, Celery Leaf, Creamy Mascarpone Dressing, Lemon Blueberry Granite
ENTRÉES
LOCAL VEGETABLE CANNELLONI
Tempura Goat Cheese Piquillo Pepper, Lemon Thyme Cream, Charred Endive Salad
CRISPY SEARED SALMON
Truffle Lobster Risotto, Roasted Asparagus, Pernod Emulsion
OVEN BROILED LOCAL MOUNTAIN TROUT
Confit Fingerling Potatoes, Marcona Almond Purée, Roasted Pepper Salad, Trout Caviar
PAN SEARED SEA BASS
Citrus Basmati, Ginger Infused Malibu Carrots, Saffron Coconut Cream
PAN ROASTED POLYFACE FARMS HERB CENTERED CHICKEN
Parmesan Polenta Plank, Petit Green Beans, Heirloom Tomato and Fennel Salad, Caper Jus
PAN SEARED SMITHFIELD PORK TENDERLOIN
Crispy Pork Belly, Housemade Peach Preserves, Braised Greens, Bourbon Molasses Jus
GRILLED FILET OF BEEF
amFOG Mushrooms, Roasted Garlic Potato Purée, Glazed Baby Turnips and Carrots, Zinfandel Jus
GRILLED VEAL CHOP
Pea Purée, Morel Mushrooms, Asparagus, Crisp Spring Onions, Foie Gras Jus
All Seafood served has been harvested in a sustainable manner. The
Boar's Head uses local vendors whenever possible to promote our farm-to-table
initiative. Last winter we entered into a partnership with Morven Farm to
use their produce in many of our selections.
Reservations
Old Mill Room Reservations are suggested, please call 434.972.2230 or reserve online through OpenTable.
9% Sales & Meal Tax.
For parties of six or more, an 18% Service Charge will be added.
Six Dollar charge for split entrees
Consuming raw and undercooked meats, poultry, shellfish or eggs increases your risk of food born illness especially if you have certain medical conditions.
Executive Chef - Bill Justus
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.
Special Event & Package Menus
Please note: Reservations for all special events open 60 days prior to event date.
Sunday, May 12
Mother's Day Brunch
Old Mill Room or Pavilion
Mother's Day Brunch Menu Download (PDF)
Mother's Day Dinner
Prix fixe dinner in the Old Mill Room
Mother's Day Dinner Menu Download (PDF)
Old Mill Room Dining Reservations | 434.972.2230
Your Event at The Boar's Head
Click here
to view our group, social, and wedding event menus.
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Photo Courtesy Tom Daly Photography |
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