Cost: $35 - 75.00
Top of the Hub sets the table for Easter 52 floors above the city with two special prix-fixe menus designed by Executive Chef Michael F. Chandler. With panoramic views from every table, Top of the Hub is located at 800 Boylston Street high atop The Prudential Tower.
On Sunday, April 1, the restaurant will offer seatings for a four-course Easter Brunch from 11:00 A.M. to 2:45 P.M. followed by a four-course Easter Dinner served from 3:30 P.M. to 8:00 P.M. The restaurant's Lounge will provide live entertainment throughout the day.
Brunch seating is $65 per person, $35 for children under the age of 12. Dinner seating is $75 per person ($105 paired with wines), $35 for children under the age of 12. Pricing is exclusive of additional beverages, tax and gratuity. (Note that the Easter Brunch and Dinner menus will be the exclusive menus served on Easter Sunday.) Advance credit card reservations are available by calling 617 - 536 - 1775 or visiting www.opentable.com.
General Manager Michael Edwards commented, "Easter brings favorite family traditions. For Brunch and Dinner, Chef Michael and his staff have created special holiday menus that offer something for every taste. From Ricotta Beignets, Wild Mushroom Crepes, Lamb Ragu, Lobster Omelet and Crispy Pork Hash for Brunch to Yellowfin Tuna Crudo, Herb-Roasted Rack of Lamb, Braised Short Rib and Seared Scallops for Dinner, Top of the Hub will make your Easter gathering with family and friends a special one.”
Additionally, all Easter guests will be invited to enjoy a complimentary visit to the Skywalk Observatory on the 50th floor of The Prudential Tower.
• Top of the Hub’s Easter Brunch Menu •
Choice of:
Ricotta Beignets
Chestnut Honey, Confit Lemon
Vanilla Bean Yogurt
Sour Cherry & Pistachio Granola
Chilled Carrot Soup
Pickled Shrimp, Vadouvan Curry, Crispy Ginger, Coconut Créme Fraiche
Strawberry Salad
Watercress, Cucumber, Pickled Red Onion, Pistachio, Parmesan, Balsamic,
Lemon Vinaigrette
Choice of:
Wild Mushroom Crepes
Herbed Goat Cheese, Morel Ragu, Arugula, Truffle Vinaigrette
Shrimp Gnocchi “Carbonara”
English Peas, Chanterelle, Ramps, Lardo, Parmesan, Marjoram
Smoked Salmon Toast
Roe, Cucumber-Jalapeño Relish, Crushed Avocado, Vodka Créme Fraiche, Dill
Chicken Liver Mousse
Apricot, Marcona Almond, Honeycomb, Brioche, Frisee, Mustard Vinaigrette
Choice of:
Asparagus Omelet
Caramelized Spring Onions, Roasted Mushrooms, Goat’s Milk Feta, Herbs,
Frisee Salad
Lobster Omelet
Roasted Tomatoes, Fresh Farmers Cheese, Soft Herbs, Frisee Salad
Croque Madame
Sunny Side-Up Egg, Ham, Gruyere, Béchamel, Truffle Fries
Crispy Pork Hash
Poached Eggs, Braised Greens, Crispy Potatoes, Chili Vinaigrette
Roasted Chicken Breast
Confit Leg, Roasted Heirloom Carrots, English Peas, Carrot Jus
Seared Yellowfin Tuna Nicoise
Frisee, Heirloom Beans, Fennel, Blistered Tomatoes, Easter Egg Radish,
Pickled Onions, Soft-Boiled Egg, Nicoise Olives, Lemon Vinaigrette
Grilled Flat Iron Steak
Sunny-Side Up Egg, Red Wine Butter, Crispy Shallots,
Watercress Salad, Bordelaise, Herb & Parmesan Fries
Lamb Ragu
Romanesco, Pecorino, Garganelli, Mint-Pistachio Gremolata
Choice of:
Chocolate & Strawberry Mousse Cake
Pineapple Salsa & Coconut Cream
Peanut Butter Chocolate Layer Cake
Caramel Sauce & Peanut Brittle
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• Top of the Hub’s Easter Dinner Menu •
Choice of:
Chilled Carrot Soup
Pickled Shrimp, Vadouvan Curry, Crispy Ginger, Coconut Créme Fraiche
Strawberry Salad
Watercress, Cucumber, Pickled Onion, Pistachio, Parmesan, Balsamic, Lemon
Gloria Ferrer, Private Cuvée Brut, Sonoma California
Choice of:
Chicken Liver Mousse
Apricot, Marcona Almond, Honeycomb, Brioche, Frisee, Mustard Vinaigrette
Lobster Pappardelle
Butter Poached Lobster, Shellfish Créme Fraiche, Preserved Lemon, Herbs
Olive Oil-Poached Asparagus
Parmesan Flan, Wild Mushrooms, Watercress, White Truffle Vinaigrette
Yellowfin Tuna Crudo
Pickled Strawberry, Fennel, Chile, Hazelnut
Pinot Gris, King Estate, Oregon
Choice of:
Sauteed Spring Greens
Heirloom Spinach, Spigarello, Pea Greens, Ramp Pesto, Ancient Grain Risotto,
Shaved Ricotta Salata
Godello, Viña Reborada, Spain
Seared Scallops
English Peas, Heirloom Carrots, Pea Tendrils, Carrot Jus
Chardonnay, Ferrari-Carano, “Tre-Terre,” Sonoma
Roasted Halibut
Fava Beans, Charred Ramps, Meyer Lemon, Green Garlic Broth
Malbec Blend, Kaiken, “Corte,” Argentina
Herb-Roasted Rack of Lamb
Crispy Lamb Sweetbreads, Braised Lettuce, Morels, Buttermilk Vinaigrette, Lamb Jus
Malbec Blend, Kaiken, “Corte,” Argentina
Roasted Chicken Breast
Confit Leg, Roasted Asparagus, Smoked Potato Puree, Leek Puree, Truffle Leek Jus
Chardonnay, Ferrari-Carano, “Tre-Terre,” Sonoma
Braised Short Rib
Bone Marrow, King Trumpet, Roasted Spring Onion Gratin,
Glazed Carrots, Black Truffle Puree
Wine Pairing
Choice of:
Chocolate & Strawberry Mousse Cake
Pineapple Salsa & Coconut Cream
Peanut Butter Chocolate Layer Cake
Caramel Sauce & Peanut Brittle
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *
NOTE:
Children’s Menus will feature an age-friendly choice of offerings including
Fruit, Yogurt, Tiny Donuts, Pancakes, Cheesy Scrambled Eggs and
Hot Ham & Cheese for Brunch to Tomato Soup, Roasted Chicken Breast,
Braised Short Rib and Roasted Halibut for Dinner.
Chocolate Cake with Vanilla Ice Cream
tops both menus for the restaurant’s younger guests.
A Tradition of Excellence
Proud to be celebrating more than 50 years of service to Boston's discerning dining community, award-winning Top of the Hub is open seven days a week, serving lunch, dinner and Sunday Brunch in addition to offering a late night dining menu and live entertainment nightly.
Welcoming residents and visitors alike with outstanding cuisine, impeccable service and sophisticated ambiance, the restaurant has received continued industry recognition from Distinguished Restaurants of North America as well as multiple Awards of Excellence from Wine Spectator magazine.
Top Of The Hub
800 Boylston Street
52nd floor of The Prudential Tower
Boston, MA 02199
www.topofthehub.net
Easter Brunch
Served 11:00 A.M. to 2:45 P.M.
Easter Dinner
Served 3:30 P.M. to 8:00 P.M.
Advance credit card reservations are available for Easter
by calling 617 - 536 - 1775 or visiting www.opentable.com.
Discounted parking is available in The Prudential Center Garage.
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