Offering an ideal vantage point from which to enjoy the holiday fireworks spectacular over The Charles River, award-winning Top of the Hub will once again present its annual Fourth of July celebration high above the Back Bay. Top of the Hub is located at 800 Boylston Street on the 52nd floor of The Prudential Tower.
Standing as one of the most popular events on the restaurant’s yearly calendar, the evening-long party begins at 6:00 p.m. on Tuesday, July 4, with a complimentary Chef's Welcome Reception featuring an array of passed hors d’oeuvres, food display stations, an open bar and cocktails. (Guests may begin check-in at 5:30 p.m.)
The Liz Tobias Trio will provide live entertainment in The Lounge beginning at 6:00 p.m.
At 7:30 p.m. guests will be seated for a sumptuous five course dinner designed by Executive Chef Stefan Jarausch. A simulcast of the Boston Pops concert, live from the Hatch Shell, begins at 8:30 p.m. A cash bar will be available throughout the evening. The evening will be completed with a sky-high viewing of the fireworks spectacular over The Charles River at 10:30 p.m. (weather permitting).
The evening is priced at $250.00 per person (exclusive of gratuity and alcoholic beverages with dinner). Seating is limited and advance credit card reservations are required; the 21+ evening is ticketed, prepaid and nonrefundable. For information and reservations, please call 617 - 536 - 1775. The established tone for the event is dressy-casual attire, with collared shirts required for the gentlemen.
Assistant General Manager Michael J. Edwards commented, "Top of the Hub is the only restaurant in the city with this unique vantage point for the Fourth of July. Many of our guests join us with friends and family on the Fourth as an annual tradition. What better way to celebrate than with cocktails high above the city, a wonderful meal, patriotic music from the Pops, panoramic views, and a dazzling, birds-eye view of the fireworks over the Charles."
Top of the Hub's Fourth of July Celebration Menu
Designed by Executive Chef Stefan Jarausch
• Welcome Reception •
Open Bar with Chef's Selection of Passed Hors d’Oeuvres
Crab Meat Cucumber Cup with Citrus Aioli;
Beef Carpaccio Crostini with Lemon Peppercorn Sauce;
Honeydew & Mint Gazpacho;
Smoked Salmon Canape with Caviar & Chive Crème Fraiche
Plus Display Stations
Jumbo Cocktail Shrimp; Crab Claws; Cape Cod Oysters
New England Cheese Board; Nuts & Fruit Preparations;
Grilled, Roasted & Raw Summer Vegetables; Assorted Dips;
House Made Hummus & Baba Gannoush; Grilled Pita Bread;
• Seated Five Course Dinner •
Alaskan King Crab Legs with Sriracha Aioli
Seared Tuna Crudo with Pineapple Chili Salsa
House Made Bread Stick with Truffle Butter, Prosciutto di Parma
Chicken Liver Pate with Grilled Peach Relish
Lobster, Grilled Corn, Tomato & Watermelon Salad
Thai Chili Vinaigrette
Lemon Ricotta Caramelle Pasta
English Pea Puree, Summer Tomatoes, Corn Shoots
Slow Roasted Sliced Beef Tenderloin
Grilled Miso Rubbed Jumbo Shrimp
Boursin and Scallion Potato Cake, Summer Vegetables,
Blueberry Cheesecake, Red Currant Mousse
White Godiva Chocolate Sauce
• Fireworks Over The Charles River •