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New Take-Out Options View All Carryout Menus
Family Grab & Go Only $45 for 4 - View Menu!
Main Dining is Closed

Take-Out Dining

With the Mill Room’s main dining room closed, our culinary team is still working diligently on a take-out menu featuring lots of options for breakfast, lunch and dinner as well as a full kids’ menu. Call to place your order: (434) 972-2230

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Grab & Go Family Special

Starting at only $45 for four people this family grab-and-go special comes straight from the Mill Room kitchen and can serve up to 6 people. Order by 2:00 p.m. daily for pickup after 5:00 p.m.: (434) 972-2230

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Beverages & Growlers

Whether it's time to unwind or you're just looking for something with a little more kick to your carryout, we now offer beer and wine take-out as well as delivery to our local neighborhoods.

Beverages & Growlers


The Mill Room

Charlottesville, VA USA

The Mill Room is temporarily closed, but take-out options are still available. Please refer to the menus at the top of this page.

After a multi-million dollar renovation in 2018, the legendary Mill Room Restaurant is back open and has reestablished itself as the highlight of Boar's Head Resort and the go-to destination in Charlottesville, Virginia.

Breakfast: 7am to 10:30am | Lunch: 11am to 2pm | Bar Bites: 2pm to 11pm
Dinner: 5pm to 10pm (Friday & Saturday) | 5pm to 9pm (Sunday - Thursday)

Woven into the fabric of a 600-acre resort, this AAA 4-diamond treasure offers an open door and smile upon arrival with service that staunchly surpasses expectations. Likewise, the interiors convey a sense of optimism and warmth that will keep guests returning time after time. Our ingredient-driven menus produce succulent fare in a setting that feels intimate and warm. Always elegant yet never pretentious, The Mill Room is the perfect atmosphere for any occasion, whether a special celebration or "just because."

Phone: (434) 972-2230  or  book online with Resy.

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Executive Chef D'Amelio

Introduced to cooking by his mother, Executive Chef Paul D’Amelio started assisting her in the kitchen from the very young age of 4.  His family focused on hospitality and entertaining throughout his life encouraging and teaching him throughout his childhood and teenage years.  As a teen, he worked in his family’s restaurant discovering his love for the restaurant industry as a whole. 

Chef Paul eventually entered into the culinary and hospitality programs at Johnson and Wales in Miami honing his skills in the kitchen and in operations.  Throughout his completion of his degrees, he worked in a variety of settings including country clubs, resorts and steakhouses throughout Florida. 

While living in Central Florida, Chef D’Amelio operated his own French continental restaurant, and the restaurant was recognized in top ten lists in various local publications. He has also donated his time frequently to local churches for various events and teaching opportunities and is a standing member of the American Culinary Federation.

Skip the Farm - Go Straight to Table

Our expert culinary staff recently partnered with Babylon Micro-Farms, an organization comprised of student entrepreneurs from the nearby University of Virginia, to transform our historic Trout House into a state-of-the-art hydroponic garden that provides fresh produce for our on-property restaurants, including the iconic Mill Room.

This unique system will supply our menu with its own homegrown lettuce, among other vegetables, making The Mill Room completely self-sufficient in salad, which is a first in North America. Now, when eating a salad from The Mill Room, you’ll literally be skipping the farm and eating from our very own backyard indoor garden.

Sustainable Oyster Shells

Oyster shells are becoming increasingly scarce. Through a unique recycling program hosted by the Chesapeake Bay Foundation (CBF), shells used here at Boar’s Head that would typically be thrown away are saved and used in a variety of oyster restoration projects.

These recycled shells are used as homes for baby oysters (spat). The CBF places our recycled shells in tanks of water with millions of microscopic oyster larvae swimming and attaching to the shells. After a few days the spat-on-shell will be used to restore oyster reefs.