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The Mill Room

Indoor & Outdoor Dining Available

The Mill Room is now open for indoor and outdoor dining with limited capacity and hours. View our menus, and make plans to enjoy an evening in the historic Mill Room or enjoy the views from our spacious outdoor terrace. Social distancing guidelines will be enforced and we ask all guests to wear a face covering until they reach their table. 

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 rolling landscape and outdoor seating options convey a sense of optimism and warmth in a truly natural setting 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 spot for any occasion, whether a special celebration or "just because."

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

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Prime Rib Special

The Mill Room is now featuring a prime rib special every Sunday for just $29. Enjoy this special deal inside next to the fireplace or take advantage of our outdoor eating spaces surrounded by heaters.

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Dining Limitations

The Mill Room is currently open for indoor and outdoor seating. Due to Covid-19, we are operating under limited capacity and hours. Please call to reserve your table: (434) 972-2230

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Live Music

The Mill Room is Charlottesville's marquee dinner location, and the ambience of your elegant meal will now be joined by live acoustical music every Wednesday and Friday evening.

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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.