Old Mill Room Online Reservations | Sustainability in the Kitchen
Charlottesville Dining at Boar's Head Resort
Seasonal dining in a Four Diamond restaurant. A shared basket of fries after a Birdwood foursome. A Café salad and an afternoon at the spa. Evening cocktails with friends or colleagues.
Dressing up. Winding down. Whatever your mood, Boar's Head has a restaurant to delight you. Dining at Charlottesville restaurants has never been as effortless.Special Dining Events
Mother's Day Brunch - Old Mill Room
Date Night Package through November 2016
Prix Fixe Menu for UVA Graduation Weekend 2016
Old Mill Room Breakfast (PDF)
Old Mill Room Lunch (PDF)
Old Mill Room Dinner (PDF)
Bistro 1834 (PDF)
Please note, these are sample menus.
CHOCOLATE DECADENT PIE
Raspberry Ice Cream, Meringue
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.
Sustainability in the Kitchen
Boar's Head has been cultivating the sustainability initiative for years. We are committed to supporting local vendors. Click here to download a PDF of the Virginia based farms, vineyards and companies we are proud to work with on a daily basis. In autumn 2010 a partnership between Boar's Head Resort and Morven Kitchen Garden became a reality. Click here to learn more about how Boar's Head utilizes Morven Kitchen Garden into each meal served.
Iron Chef and Cooking Classes as Team Building
Culinary Team Bios
Boar's Head appreciates the importance of executing a flawless meal for your meeting or event. To this end, we great pride in introducing the culinary team for Charlottesville's only Four Diamond resort:
Executive Chef, Russell Bradshaw
Chef Russell started as a line cook at age 13 in his hometown of Stratford, Connecticut and soon realized his career path would be in the culinary arts. He graduated in the top ten percent of his class at the Culinary Institute of America. Chef Bradshaw has enjoyed cooking in D.C., California, New Orleans, New York, Wisconsin, Maryland, New Mexico and Florida. Prior to his move to Boar’s Head, Chef Bradshaw was the Executive Chef of Sun Mountain Lodge Resort and Spa in Winthrop, WA. Russell is a member of the James Beard Foundation and has earned the Certified Executive Chef and Certified Culinary Administrator designations from the American Culinary Federation, the nation’s largest organization for professional chefs. As Executive Chef at Boar's Head, Chef Bradshaw is at the center of our local farm-to-table food movement integrating various food cultures, flavors and experiences from his travels with Boar’s Head’s many popular culinary events and traditions, including our Spirit Dinners, Vintner and Culinary Weekends, and our holiday festivities.
Restaurant Chef, Francisco Ayala
Chef Francisco Ayala has a culinary career at Boar's Head stretching nearly across two decades. Inspired by his grandmother's kitchen in San Miguel de Allende, Mexico, Francisco has explored and enhanced his love of Southern influences and local ingredients as a way to express himself in food. Joining the Boar's Head kitchen in 1998, Francisco has cooked for almost every occasion: from being a line cook to baking in the pastry kitchen to leading our banquet team in creating memorable experiences for corporate, social events and weddings. Chef Ayala knows Charlottesville and understands what Boar's Head diners want. As Restaurant Chef, Francisco will lead the Old Mill Room to take the next step in our pursuit to provide cooking based on sound craftsmanship, honest flavors and integrity of ingredients thereby creating experiences that are seasonal, delectable and memorable.
Pastry Chef, Jeremy Moore
Jeremy studied pastry abroad at Le Cordon Bleu in Paris, France and comes to Boar's Head from the Jefferson Hotel in Richmond, Virginia. He brings a wealth of knowledge to our pastry team. Moore focuses on creating desserts and confections inspired by local and seasonal ingredients highlighting fresh flavors and vivid colors. Jeremy's naturally gluten-free recipes allow Boar's Head to provide guests and wedding couples with a broad range dessert options and wedding cakes without gluten which are both beautiful and delectable. His wedding cakes are a flawless complement to what the Boar's Head is known for, enhancing the tradition of extraordinary desserts.