|
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 22 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.
Monday - Sunday
Breakfast: 7:00am - 10:30am
Lunch: 11:30am - 2:00pm
Sunday Brunch: 11:00am - 2:00pm
Sunday - Thursday
Dinner: 6:00pm - 8:30pm
Friday - Saturday
Dinner: 6:00pm - 9:00pm
For reservations, please call (434) 972-2230 or Click Here to reserve online.
DINNER MENU
FIRST
- Sweet Potato and Ricotta Gnocchi
Wild Mushrooms, Edamame and Smoked Corn,
Garlic-Sage Cream
- Open Face Seafood Ravioli
Scallop, Crab Meat, Shrimp and Asparagus, Lobster Beurre Blanc
- Warm Crab Salad Chesapeake
Green Tomato Chowchow, Key Lime Aïoli
- Gulf Wild Shrimp
Vodka Pickled Melon Salad, Ginger-Lemongrass Granite
- Barbecued Carolina Quail
Wade’s Mill County Cheese Grits, Smoked Corn Succotash,
Cider-Rosemary Jus
SECOND
- Roasted Lobster Cappuccino
Toasted Fennel Seed Foam, Black Pepper-Parmesan Biscotti
- Hearts of Romaine
White Anchovy, Caper Berry, Parmesan Tuile,
Roasted Garlic-White Truffle Aïoli
- Organic Butter Lettuce and Citrus Salad
Crispy Shallots, Tarragon Vinaigrette
THIRD
- Pappardelle Printanier
Locally Grown Spring Vegetables, Lemon Verbena, Heirloom Tomato Broth, Manchego Cheese Biscotti
- Atlantic Seafood Mélange
Chilean Bass, Scallop, Gulf Shrimp, Risotto Croquet, Swiss Chard,
Champagne-Mustard Cream
- Pan Roasted Organic Salmon
Lobster Potato Risotto, Saffron Oil, Fresh Fennel Salad,
Truffle Essence
- Free - Range Chicken Tandoori
Almond-Date Couscous, Local Spinach, Braised Eggplant Ragout,
Lemon-Curry Oil
- Peach Candied Pork Tenderloin
Sweet Potato Frites, Braised Mustard Greens, Caramelized Peaches, Bacon-Caraway Jus
- Veal Loin and Porcini Rolantini
Multi-grain and Asparagus Risotto, Marsala Jus
- Border Springs Lamb Loin
Potato-Leek Terrine, Pickled Beet Carpaccio, Balsamic Fig,
Cipollini Compote
- Angus Beef Tenderloin Medallion
Spinach-Boursin Fondue Glaçage, Croquette Potatoes, Caramelized Ramp, Natural Veal Reduction
- “Kobe” New York Strip
Truffle Mashed Potatoes, Grilled Asparagus, Zinfandel Demi
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.
Chef De Cuisine: Francisco Ayala
Executive Chef: Terry Sheehan
9% Sales & Meal Tax.
For parties of six or more, an 18% Service Charge will be added
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.
|
|
|
|