Breakfast | Lunch | Dinner | Reservations & Info | Special Events
About the Old Mill Room
The epicurean heart of 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 with Buffet PDF
Breakfast Menu without Buffet PDF
- Freshly Baked Pastries, Assorted Cereals, Array of Southern Breakfast Selections, Assorted Yogurts, Sliced Seasonal Fruits, Beverage
- 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
- 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
- Poached Shrimp Cocktail
- Pulled Pork Sliders
- Blue Crab Bites
- Cheese Tasting Plate
- Signature Peanut Soup
- Bistro Caesar
- Citrus Herb Chicken Salad
- Boar's Head Classic Burger
- Signature Turkey Club
- Sweet Potato Pave
- Grilled Salmon
- Grilled Rib Eye Steak
Dinner Menu | PDF Download
JUMBO LUMP CRAB AND AVOCADO SALAD
Tangerine Vinaigrette, Roasted Onion Cracker
BURGUNDY BRAISED VEAL CHEEK, SEARED FOIE GRAS
Apple Celery Purée
COCOA ANCHO CRUSTED SCALLOP
Parsnip Silk, Shaved Fennel, Bosch Pear Salad, Lobster Oil
WILD MUSHROOM CHICKEN TERRINE
Dried Cherry Chutney, Waldorf Salad
WASABI CRUSTED AHI TUNA
a.m.FOG Tempura Maitake Mushroom, Seaweed Salad, Blood Orange Miso Aioli
Lobster, Leek Garnish
MILL ROOM SALAD
Organic Field Greens, Sliced Strawberries, Candied Walnuts, Herbed Goat Cheese Toast, Sherry Vinaigrette
BUTTERNUT SQUASH, APPLE BISQUE
Caramelized Apple, Maple Gastrique
PETIT ROMAINE LEAF BUNDLES
Housemade Caesar Dressing, Confit Tomatoes, Parmesan Panna Cotta, White Anchovies
SPICE POACHED PEAR
Buttermilk Blue Cheese Cake, Frisée, Radicchio, Port Vinaigrette
SWEET POTATO PAVÉ, PEAR FENNEL SALAD
Brussels Sprout Leaves, Toasted Pecans, Dijon, Maple Reduction
PROSCIUTTO WRAPPED HALIBUT
New England-Style Clam Chowder, Saffron Potato
PAN SEARED SALMON FILLET
Truffled Polenta, Forest Mushrooms, Carrot Emulsion
CRAB CRUSTED SUNBURST TROUT
Roasted Tomato, Caper Compote, Arugula, Roasted Pepper Salad, Confit Fingerling Potatoes
ROAST BREAST OF ASHLEY FARMS CHICKEN, RIPE OLIVE TAPENADE FILLING
Charred Vegetables, Peach, Persimmon Chutney
ROSEMARY SCENTED BRAISED LAMB SHANK
Porcini Risotto, Glazed Root Vegetables, Balsamic Cipollini, Natural Jus
GRILLED TENDERLOIN OF BEEF
Potato Purée, Glazed Root Vegetables, Madeira Foie Gras Jus
CARAWAY DUSTED PORK TENDERLOIN
Creamy Orzo, Mustard Greens, Apple Cider Jus
JUNIPER, THYME MARINATED PAN ROASTED VENISON LOIN
Sweet Potato Gnocchi, Creamed Savoy Cabbage, Port Sauce
WHITE CHOCOLATE CRÈME BRÛLÉE
Almond Lace Tuille
BROWN BUTTER PEAR CRISP
Bourbon Maple Ice Cream
CARAMEL APPLE BRANDY CHEESECAKE
Cinnamon Crunch Crust, Tangerine Brandy Sauce
A portion of the proceeds benefit the University of Virginia's Rotunda restoration project.
SPICED GINGERBREAD CAKE
Orange Cream Cheese Icing
BLACKBERRY BRIOCHE BREAD PUDDING
Sweet and Sour Ice Cream
CHOCOLATE DECADENCE TORTE
Bittersweet Dark Chocolate, Goldschlager Cinnamon Schnapps, Candied Pecans
HOUSEMADE ICE CREAM OR SORBET
Ask Your Server for Today's Selections
CHEESE TASTING PLATE
Everona Dairy Sheep's Milk Cheese Selection: Skyline, Shenandoah,
Smoked Piedmont, Herb deProvence, Buttermilk Bleu Cheese
Meadowcreek Farms Dairy Cow's Milk Cheese: Mountaineer
Almonds, Grapes, Berries and Crackers, Choose Three Cheeses, Choose Four Cheeses
Old Mill Room Reservations are suggested, please call 434.972.2230 or reserve online through OpenTable.
9.3% 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
Date Night Package Menu - available through March 31
Click here for a PDF download
Available throughout March
Love by the Glass: Virginia Wine and Dine Month Prix Fixe Menu with Wine Pairings (PDF)
Old Mill Room or Pavilion
11:00 a.m. - 1:30 p.m.
Join us for our annual Easter brunch buffet. Be on the lookout for the Easter Bunny, who will be on hand for the festivities.
Old Mill Room Menu PDF
Pavilion Menu PDF
Old Mill Room
6:00 - 8:30 p.m.
Gather the family and join us in the Old Mill Room for a prix fixe Easter Dinner. Click here to download the menu (PDF).
Caramel Apple Brandy Cheesecake
The University of Virginia is the only U.S. University with a World Heritage designation; its conservation is of the utmost importance and is currently undergoing the largest restoration campaign in decades. A portion of the proceeds from this dessert will be specifically donated for Rotunda renovations including infrastructure upgrades and exterior repairs.
Click here to watch a YouTube video about the Rotunda's restoration process.
Click here to read about the Rotunda's restoration on the UVA website.
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.