Old Mill Room Winter Dinner Menu
Soups/Salads
Lobster Bisque
Torn Lobster Salad / Puffed Corn / Lobster Oil
Mushroom Velouté
Mascarpone Cheese / Balsamic Roasted Asparagus
Baby Spinach
Cipollini / Candied Pecans / Blue Cheese "Cheescake"/
Balsamic
Dressed Garden Greens
Marinated Tomatoes / Shaved Asiago / Roasted Shallot-Sherry Vinaigrette
Appetizers
White Bean Cassoulet
Duck Confit / Duck Sausage / Aromatic Herb Crust
Blue Crab-n-Piquillo Fritters
Sweet Corn Fondue
Smoked Salmon -n- Trout Terrine
Red Ale Mustard / Spicy Pickled Vegetables / Lamb's Lettuce
Seared Scallops
Crumbled Chorizo / Peppered-Tomato Confit / White Cheddar Grits
Entrees
Soy Lacquered Sea Bass
Edamame / Pork Dumplings /Crispy Soba Noodle
Olive Oil Seared Salmon
Sweet Potato and Corn Risotto / Mizuna Salad / Lemon Verjus
Roasted Duck
Sweet and Sour Cabbage / Baby Potatoes / Lingonberry Jus
Chili-Almond-Date Rubbed Lamb Loin
Moroccan Spiced Couscous / Oil-Cured Olive Emulsion
"Small Eye" Rib Eye
New Age au Gratin Potato / Charred Onions / Mustard Butter
Grilled Filet Mignon
Potato Purée / Roasted Vegetable Bundle / Cognac-Cream Sauce
Baked Penne Pasta
Boursin Pesto / Tomatoes / Artichokes / Fresh Cut Herbs
Spice of the Month
Mark Gallaudet, Executive Chef of the Boar's Head Inn believes that great food is very much a part of the ‘Spice of Life'. To pay homage to all the different cultures, most of which are represented in our country and are enriching the way we eat and experience food, Mark created a ‘Spice of the Month' feature for the Old Mill Room, the signature restaurant of the Boar's Head Inn.
April - Herbs de Provence
May - Thai Curry
June - Tandoori
July - BBQ Spice
August - Tellicherrry Peppercorn
September - Creole Blackening Spice
“Spice of Life” Special will change weekly, your server will be pleased
to describe tonight's feature!
Please call 434-972-2230 if you have any questions about upcoming "Spice of Life" dishes.
A 9% sales and meals tax is included. For parties of six or more an 18% service charge will be added. Please refrain from cell phone use while in the restaurant.
Chef - Francisco Ayala
Manager - Edmund Mielck