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Our Restaurant In Charlottesville, VA - The Mill Room

Indoor & Outdoor Dining Available

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The Mill Room, our restaurant in Charlottesville, VA, is now open for dinner with indoor and outdoor dining available. 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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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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Mill Room Executive Chef Anile

Leading Charlottesville, Virginia’s marquee dining destination, Chef Anile is an experienced chef having spent over 30 years immersed in the food and beverage industry. Most recently, Anile served as the executive chef at Seminole Casino Hotel Immokalee in Naples, Florida. He has worked to transform many other resort and hotel food and beverage operations, including the Crescent Club in Dallas, Bacara Resort & Spa in Santa Barbara, California, and the Siena Hotel in Chapel Hill, North Carolina. Anile began serving as the executive chef at Boars Head Resort in the summer of 2021.

Chef Jim Anile oversees menu operations related to in-room dining, the banquet kitchen, the pastry department and The Mill Room Restaurant. Demonstrated through his mastery in the food and beverage industry, his unique skill sets and creativity fit superbly into the Boars Head Resort dining culture featuring regional, southern fare at its finest.

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.