Boar's Head Inn and the Old Mill Room - Scenes of Virginia Hospitality

By Kevin Gaydosh; Photos By Kevin Gaydosh


Ed Note:  On our trip to Charlottesville, we stayed at The Boar’s Head Inn and ate in The Boar’s Head Inn’s Old Mill Room.  The following is a restaurant review, with photos down below. 


CHARLOTTESVILLE, VA -- After a round of golf at Birdwood’s rolling Virginia countryside and history steeped atmosphere, what could be more enjoyable than a fine dinner at the Boar’s Head Inn’s noteworthy Old Mill Room


For 17 consecutive years, the Old Mill Room has earned AAA’s “Four Diamond” designation, hallmarks of superior service, ambiance and culinary artistry.


Our hosts Kevin Kelley and Crissa Neumann of the resort’s marketing office, recommended The Old Mill Room, which kept their batting average at an even 1000 percent for the weekend. 


Even though our group included two normally rambunctious little girls, the restaurant’s warm yet rustic Colonial atmosphere and decor – and the graciously good-natured company of several nearby diners – brought out the best in our two young ladies. 


Our waiter, Steven, gracefully transitioned from taking two orders of chicken fingers into a helpful explanation of Executive Chef Chris Ferrier’s creations for the evening and his fine wine pairings proved to be spot-on complements for our adult entrees.  Meanwhile, Steven and his assistant servers attended to our younger diners with little details like child-friendly milk cups, which helped contribute to more relaxed dining experience for the adults.


We shared several good suggestions for appetizers that evening, including the Open Seafood Ravioli (Maryland crab, shrimp, and Scallops Tarragon lobster jus), Sweet Potato Crepe with Crabmeat (sage cream and crispy pancetta), along with a chilled Cream of Apple and Celeriac Soup (foie gras and apple chips).  Presentation was handsome and the seafood and crab items were tasty and well prepared; the apple and celeriac soup was not quite what our diner expected but one empty bowl later, we were definitely not complaining. 


Our entrees arrived, along with Steven’s suggested wine pairings by the glass. 


Our lady guest enjoyed the Pan Seared Maine Scallops (sautéed bok Choy and bean sprouts Tamarind Beurre blanc).  Each large scallop was excellent in taste, consistent in color and firmness of meat.  She was pleased with the dish, knowing that although widely offered by many restaurants, rarely are scallops prepared as well as were these.  A glass of Prince Michel Chardonnay (Virginia 2002) helped balance the meal.


Next came the Filet Mignon (garlic whipped potatoes with wild mushroom ragout) for our heartiest diner.  After a long day out on the course, someone’s eyes were bigger than his stomach as the only regret proved to be less soup for appetizer to accommodate more succulent filet cooked exactly to our order.  A Danzante Vineyards Pinot Grigio (Italy 2002) surprised the most skeptical among us and well accompanied the meat with the earlier apple and celery blend.


Finally, a Spy Valley Sauvignon Blanc (Marlborough, New Zealand 2003) prepared the way for a tender and nicely spiced Saffron Marinated Red Snapper (with red bean chipotle and garlic mashed potatoes).  For this reviewer who lives at the beach, it’s refreshing to order fish in a Blue Ridge mountain restaurant and not be disappointed.


After a round of vanilla ice cream with chocolate sauce and cherries for the youngsters and coffee for the adults, it was time to go turn in.  A relaxing and enjoyable dining experience proves once again that a truly a fine dinner can make up for a multitude of poor golf shots. 


Four diamonds well-deserved.




In addition to chicken fingers, the “Four Little Diamonds” children’s menu at the Old Mill Room includes: Cavatappi pasta with Marinara Sauce & Parmesan cheese (and meatballs); Boar’s Head Inn Burger, hot dog and French Fries.


Serves breakfast, lunch and dinner, Monday to Sunday.


Scenes from The Boar’s Head Inn and Birdwood:

Visiting the Boar's Head Inn is like visiting a fine historic country estate.

The best of Virginia, the best of America.

You won't see a lot of orange flags on golf courses, but you will when it's a university golf course, and the school's colors are orange and blue.

The landscaping at the Boar's Head Inn is well tailored, and the same is true next door at Birdwood.

The Boar's Head Inn's rooms are not what you see in a typical hotel... and that's a good thing.

The Old Mill Room -- 4 Diamond dining for all members of the family.

You can't see it from this photo, but exellent service is waiting just inside the doorway.

Birdwood Golf Course epitomizes the rolling nature of this beautiful part of the country.

You might lose a few golf balls at Birdwood, but if you're honest, you'll be able to replace them in kind.


The Boar’s Head Inn is quite busy during the UVA school year, but spacious enough to accommodate visitors from just about anywhere.  Needless to say, it’s highly recommended, and we’re looking forward to going back.


Check the website: for further information, or call (800) 476-1988, or local (434) 296-2181.

Click the links below for other stories on nearby golf attractions.

Related Links   Comments on this article?
Maryland National Golf Club
Hollow Creek Golf Club
Rocky Gap Resort
PB Dye Golf Club in Ijamsville
Whiskey Creek Golf Club
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