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

• 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
  

• 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 

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.