Our Dining Menu

a Chef driven seasonal menu tailored to our clients' preferences

*able to accommodate dietary restrictions*

Hachland Hill strives for culinary excellence, and in its venture, serves only the finest and freshest food items made from scratch by our Executive Chef Carter Hach. All of our food offerings are seasonal, and exhibit a uniquely southern culinary experience started by our founder, Phila Hach.

Popular Course Offerings

While our menu rotates with the seasons, we’ve listed some of our most popular and commonly served courses


  • Country Ham Hash
  • Scrambled Eggs
  • Assorted Pastries
  • Tennessee Lox Bagel
  • Sausage, Biscuits & Preserves
  • Fresh Cut Fruit
  • Granola
  • Fried Apples


  • Tennessee Caprese
  • Leg of Lamb
  • Beef Tenderloin
  • Biscuits & Sausage
  • Fudge Pie
  • Kale Caesar
  • Smoked Brisket
  • Seasonal Sweet Scones

If you are looking for a specific food item to be served, please inquire during your booking experience



vegan / vegetarian

Dining for groups or individuals is by appointment only. Whether an intimate dinner for two, a rehearsal dinner for the Main Inn, large event at the Tobacco Barn, or catered fare to the location of your choice, we’ve got you covered.

Carter Hach

About our Chef

Carter Hach grew up cooking with his grandmother, the legendary Chef Phila Hach. He wrote his first recipe for chocolate nut drop cookies before he could actually spell the word, “recipe”.

After graduating from Montgomery Bell Academy in Nashville, he went on to study journalism and public relations at the University of Mississippi, which is nationally recognized in those departments with notable alumnae like Larry Speakes, Shepard Smith and Harold Burson. He also minored in English and Spanish as he always had a love of creative writing and the art of story-telling that transcends cultures and language barriers. In 2015, through the University of Virginia, he studied creative writing and traveling-writing while on a Semester at Sea. He visited over 15 countries throughout Asia, South Asia and Africa.

Both this trip of a lifetime and his four years at Ole Miss played significant roles in developing his worldly pallet. The Southern Foodways Alliance is headquartered on campus in Oxford, which inspired Hach to research the history of food and its deeper works more than he had in the past. Throughout his writing career during college, he had articles published in the Daily Mississippian, the Oxford Eagle, SFA’s Magazine Gravy, the Jackson Sun, Take Em’ Magazine and many more related to food and land conservation.

He was introduced to many different dishes during his time abroad, more often than not taking notes so that he could develop his own recipes back home marrying southern comfort food with other cultural influences. Now as the executive chef at Hachland Hill, he brings that same approach to his farm-to-table dining experience.

Hach completed his intensive studies of bread and pastry under Chef Christopher Ciresi at the French Culinary Institute or ICC in New York City, where he also worked on cakes under the tutorage of chefs Jürgen David and Kierin Baldwin. Ciresi had been the executive pastry chef at Manhattan’s legendary Plaza Hotel before joining the faculty at the ICC. This caliber of instructor shines through in Hach’s innovative breakfast pastries and desserts.

He continued to learn the staples of southern cooking from longtime employee at Hachland Hill, Ruth Williams. She started cooking with Phila Hach at the age of sixteen years old and retired in March of 2017 at 80. She amazingly continues to pop in for the occasional prep as she likes to stay busy and check in on things at the iconic dining inn that she helped to build.

In Nashville, he has staged at restaurants including Sean Brock’s Husk and Old School Farm-to-Table with Chef Kirstie Bidwell. He admired their philosophy of cooking and was eager to learn from them so that he could continue to grow his own techniques and unique dining experience at Hachland Hill. All of Hach’s food is made from scratch and he uses only the best local ingredients from nearby farms, all within 30 miles.

In his free time, he continues to work on his novel/cookbook that has been in the works since Spring of 2015. His journalism background is present in the literature with a number of wonderful interviews including the last recorded testament to food and her career from Phila Hach.

Carter has an allegiance to Hachland Hill’s past with a respect for the land and food that will continue to be a backbone of the business as its dining experience matures in this new exciting time for the hospitality industry.

Schedule a visit

(615) 876-1500

Address 5396 Rawlings Road, Joelton, TN, 37080