• Hatchet can accommodate 64 guests seated with differing table styles and up to 100 people standing.

• Access to the space is for a four-hour block beginning at 5 o’clock. Additional time is $100/hour or part of an hour.

• The cost to rent the venue ranges between $250 and $400 depending on group size and arrangement needs. The venue fee includes use of the space, desired floor plan, water, and drip coffee.

FOOD AND DRINK

• This menu is for catered events of 35-100 people with staff in attendance only.

• Food and beverage stations are presented buffet style, offering the same options to all guests.

• Disposable cups, plates, eating utensils, and napkins are provided to complement the food and beverage purchased through Stick Boy Kitchen.

• All event details are confirmed at least two weeks prior to the event. Changes cannot be guaranteed within 14 days.

• Food and beverage orders will also include pricing for labor and administration fee.

• Dates are secured with a deposit.

NON-ALCOHOLIC BEVERAGES

• sweet tea, unsweetened tea, lemonade, infused water

• specialty sparkling lemonade, fruit juice (orange, apple, white grape), canned Mountain Hippie sodas

• hot coffee or tea service including cups, stirrers, sweetener, and cream

BAR PACKAGES

• All bar packages are pre-selected and served with non-alcoholic options for the duration of your event.

• Our bartender must provide and serve all alcohol. “Bring your own” and “self-serve” are not permitted.

Canned beer

AMB Boone Creek Blonde, Down South Lager, Low & Hazy IPA, Long Leaf IPA

Founders All Day IPA, All Day Haze, two seasonally rotating All Day releases

Wine

Bogle Chardonnay, Sauvignon Blanc, Pinot Gris, Cabernet Sauvignon, Pinot Noir

STARTERS

SMALL PLATES

These plates range from $14-$22pp and are served with bread.

DINNER OPTIONS

Dinners start at $28pp and all meals include one protein, two sides, salad, and bread.

PROTEINS

Apricot Mustard Chicken

Red Wine and Garlic Braised Boneless Beef Short Ribs

Pork Loin with Chimichurri

Beef Tenderloin Tips in Savory Gravy

Mediterranean Spiced Chicken

BBQ Spiced Pulled Pork and/or Grilled Chicken with Carolina and Memphis Sauces

Jerk Chicken with Mango or Fresh Garden Salsa

Citrus Marinated Pulled Pork with Mango Salsa

Southwestern Spiced Pulled Pork with Salsa Verde

Spiced Chickpeas

SIDES

Rustic Mashed Potatoes

Bourbon and Maple Glazed Carrots or Sweet Potato Wedges

Three Cheese Baked Macaroni

Green Bean Almondine

Candied Bacon Brussel Sprouts

Basil Lemon Orzo Pasta

Caribbean Spiced Black Beans

Poblano Peppered Pinto Beans

Collard Greens

Butternut Basmati

Spiced Couscous with Dried Fruit and Almonds

Quinoa Bowl with Garbanzo Beans and Kale

Cucumber, Cherry Tomato, Chickpea, and Feta Salad

Pineapple Jalapeno Tri-Colored Slaw

Traditional Apple Cider Slaw

GREEN LEAF SALADS

House Salad of Organic Baby Spinach, Fresh Strawberries, Almond Slices, and Goat Cheese Crumbles tossed in a Lemon Poppy Seed Vinaigrette

Winter House Salad of Organic Baby Spinach, Dried Cranberries, Walnuts, and Feta Cheese

“The Bomb” Salad of Leafy Greens, Bleu Cheese Crumbles, Grape Tomatoes, Red Onion, and Sunflower Seeds with a Mustard Vinaigrette

Mediterranean Salad of Leafy Greens, Fresh Cucumber, Cherry Tomatoes, Pickled Red Onion, Feta Cheese, and Roasted Chickpeas with Lime Vinaigrette

Marinated Kale Salad with Roasted Beets, Walnuts, and Pickled Red Onion

BREAD

Soft Yeast Rolls, French Dinner Rolls, Cornbread Squares

DESSERT

Assortment of cookies

Mixed Bite Tray of small bites of Flourless Chocolate Torte, Cheesecake, Lemon Bars, Brownie Bites, and Mini Cookies