Full Restaurant Buyout | Group Private Dining

Hathorne is the perfect event space for your large group gathering. Our staff of service professionals excel in hospitality and professional courtesy while our bar mixologists serve your favorite signature and classic cocktails, fine wine, and craft beer.

• Hathorne Restaurant seats up to 76 guests at tables in the main dining room.

• We perform a fellowship style of service for events of this size.

• Once seated, guests enjoy 1-3 dishes per course, shared around each table.

• We can also do passed appetizers, or a buffet style set up for dinner or snacks as well. 

• Our large open-air patio seats up to 40 guests, with the space working as a reception area for dinners in the restaurant or a cocktail lounge terrace with bar services available, weather permitting. You may choose to utilize the space by having passed appetizers and cocktails/wine service for your guests’ enjoyment.

• We have multiple walkthroughs available to solidify event details, we encourage visits at the beginning of the planning period and another close to the day of the event to finalize any last-minute details with our event planner. 

Restaurant Buyout | Event Space Pricing:

• Sunday-Thursday FOOD AND BEVERAGE Minimum, Exclusive of tax, gratuity, & fees: $9000

• Friday-Saturday FOOD AND BEVERAGE Minimum, Exclusive of tax, gratuity, & fees: $12,000

• $25 per person non-refundable deposit due upon booking. Remaining total due at the conclusion of the event.

• Any cancellation within 4 weeks of event will incur a 50% charge of food and beverage minimums. Any cancellation within 2 weeks will incur 100% charge of food and beverage minimum.

• 22% Gratuity on Food and Beverage

• $35 Corkage fee per outside bottle of wine

• $5 per Guest charge for outside dessert storage and serving.

SAMPLE BUYOUT MENU (Subject to Change)

WELCOME SNACKS

WARM MARINATED OLIVES

SORGHUM FRIED CHICKEN House Ranch, House Pickles

SMALLER PLATES

HOUSE FOCACCIA Butter (V) House Ricotta  (V)

 SEASONAL SALAD Red Gem, Radicchio, Cucumber, Sungold Tomatoes, Green Goddess, Ricotta Salata* Herbs (GF/VG*)

CRISPY GOAT CHEESE Fennel & Radish Relish, Fermented Honey, Herbs (V)

 GOLDEN BEETS Tahini & Green Onion Puree, Parmesan*, Olive Oil (VG*, GF)

FRITES Herb Salt, Ramp Aioli (GF, V)

LARGER PLATES

CHICKEN A LA SCHNITZEL Sweet Potato, Lemon Vinaigrette, Mixed Greens

AMERICAN WAGYU STEAK * Grilled Blackhawk Bavette, Garlic Puree, Black Garlic Tahini, Urfa Chile, Braised Turnips, Lime Labneh, Dill (GF)

DESSERT

BRIOCHE DOUGHNUTS Blueberry Glaze, Sassafras Whipped Cream, Salted Blueberry Syrup (V)

*Consuming Raw or Undercooked Meat, Poultry, Seafood,

Shellfish, Or Eggs May Increase Your Risk for Foodborne Illness.

V=Vegetarian, VG=Vegan, GF=Gluten Free, DF=Dairy Free, N=Nuts

COST BREAKDOWN FRIDAY and SATURDAY

FOOD- $3770.00

DRINKS $3800

ROOM FEE ($12000 - FOOD & DRINKS) $4430.00

FOOD & BEVERAGE & ROOM FEE SUBTOTAL $12,000.00

SALES TAX $1110.00

LIQUOR TAX $570.00

GRATUITY (22%) $2400

GRAND TOTAL= $16,080.00

PER PERSON TOTAL $211.58

COST BREAKDOWN Sunday through Thursday

FOOD- $3770.00

DRINKS $3800

ROOM FEE ($9000 - FOOD & DRINKS) $1430.00

FOOD & BEVERAGE & ROOM FEE SUBTOTAL $9000.00

SALES TAX $832.50

LIQUOR TAX $570.00

GRATUITY (22%) $1800

GRAND TOTAL= $12,202.50

PER PERSON TOTAL $160.56