Celebrating more than five decades of service to Boston’s discerning dining community, Top of the Hub will celebrate Thanksgiving with a special four course prix-fixe menu featuring flavors of the Fall. Offering sweeping views of the city, Top of the Hub is located high above the Back Bay on the 52nd floor of The Prudential Tower.
Created by Corporate Executive Chef Anthony Rotello and served on Thursday, November 23, from 11 a.m. to 8 p.m., the holiday menu is priced at $75 per person ($25 for children 6-12; children under 5 dine as guests of the restaurant), exclusive of beverages, tax and gratuity. Reservations are required and may be made with a credit card by calling 617 - 536 - 1775 or visiting www.TopOfTheHub.net. or www.OpenTable.com.
The Thanksgiving menu will showcase traditional New England favorites including Roasted Vermont Turkey, Butternut Squash Soup, Pumpkin Gnocchi and Pecan & Cranberry Tart, along with classic selections including a 12 oz. Heritage Pork Chop, Slow Braised Lamb Shank, Georges Bank Swordfish and more.
The Marty Ballou Trio will offer live entertainment in the Lounge from 3:00 to 7:00 P.M.
All Thanksgiving dinner guests will be invited to enjoy a complimentary Thanksgiving Day visit to the Skywalk Observatory, New England's tallest observatory and Boston's ONLY sky-high vantage point.
Located on The Prudential Tower's 50th floor, the Skywalk experience includes an exclusive Audio Tour highlighting the skyline's many points of historic and cultural interest; Dreams of Freedom -- Boston's Immigrant Experience; plus admission to multiple video presentations screened in the Skywalk’s state-of-the-art video theater, including “Wings Over Boston,” a spectacular aerial video tour of Boston and Cambridge.
• Top of the Hub’s Thanksgiving Menu •
Choice of Appetizer
Blackened Tuna Crudo
Caramelized Pineapple, Seaweed Salad, Wontons, Sriracha Aioli
Roasted Butternut Squash Soup
Pumpkin Seed Sage Pesto
Roasted Corn Coulis, Spiced Pepitas, Fried Kale
Roasted Pears, Spiced Pecans, Gorgonzola, Balsamic Dressing
Choice of Entrée
Misty Knoll Farms Vermont Turkey
Ciabatta Bread Stuffing, Mashed Potatoes, Baked Yams, Harvest Vegetables, New England Cranberry Relish, Rosemary Gravy
12oz Heritage Pork Chop
Roasted Sweet Potatoes, Broccolini, Apples, Apple Cider Sauce
Georges Bank Swordfish
Butternut Squash Puree, Candy Striped Beets, Sauteed Kale, Yellow Pepper Saffron Coulis
Slow Braised Lamb Shank
Stone Ground Grits, Charred Brussels Sprouts, Smoked Tomato Sauce With Black Beans
Cranberry, Walnut and Goat Cheese Ravioli
Broccolini, Baby Carrots, Yellow Pepper Saffron Coulis
Choice of Dessert
Spiced Pumpkin Bread
Cinnamon Apple Cream, Maple Vanilla Sauce
Pecan and Cranberry Tart
Cranberry Mousse, White Chocolate Sauce