Harvest Seasonal Menu
Executive Chef Dale Ford has now released his all-new Harvest Seasonal Menu to a carry us through the cooler months.
View the Harvest Menu
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
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 Reserve Your Table Online
Introduced to cooking by his mother, Chef 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.
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.
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.