Mother's Day 2008 at Top of the Hub
Sunday, May 11
Brunch: 10AM to 2:30PM
Dinner: 3:30PM to 9PM
Top of the Hub
Prudential Center, Boston
$67 for adults
$29 for children
617-536-1775
(photo courtesy of Top of the Hub) |
Mother’s Day is probably the one annual
celebration which is universally recognized as “justified.” Which is why
Mother’s Day is maybe the one day where most families dine out.
Top of the Hub, the Boston restaurant with
the biggest “altitude”, will be offering two special Mother’s Day menus
for both brunch and dinner on Sunday, May 11. The four course
menus for both brunch and dinner, selected by Executive Chef Mark
Porcaro, are each priced at $67 for adults and $29 for
children. Live entertainment will provided by The Lee Childs Group
from 11AM to 3PM, and by The Marty Ballou Trio from 5PM to 9PM.
Brunch is available from 10AM to 2:30PM; dinner is
available from 3:30PM to 9PM. Advance reservations with a credit card
can be made by phone at 617-536-1775.
Below are the Mother’s Day menus for both brunch
and dinner:
TOP OF THE HUB'S MOTHER'S DAY BRUNCH MENU
(Served 10:00 A.M. to 2:30 P.M.)
• APPETIZER •
(choice of one)
Assortment of Seasonal Fruit
Top of the Hub's Shrimp Cocktail
Sorrel Scented Chilled Vichyssoise Soup
• ENTREES •
(choice of one)
New England Breakfast
Poached Eggs, Herbs Sabayon, Cornbeef Hash
Chocolate Ganash Filled Brioche French Toast
Strawberry & Mint Salad
Crabmeat & Rock Shrimp Omelette
Brie, Avocado & Cherry Tomato Salsa
Roasted Organic Chicken Breast
Sunchoke Risotto, Asparagus, Spring Truffle Jus
Pan Seared Yellowtail Sole
Lemon Beurre Blanc, Saffron Gnocchi, Oven Roasted Tomato
Grilled Beef Tenderloin
Morel Sauce, Purple Mash Potato, Fava Beans
• SALAD •
Baby Arugula Salad
Banyuls Vinaigrette, Crispy Vidalia Onion, Beet Chips
• DESSERT •
Strawberry & Kiwi Pineapple Pavlova
Passionfruit Sauce, Strawberry Coulis
TOP OF THE HUB'S MOTHER'S DAY DINNER MENU
(Served 3:30 to 9:00 P.M.)
• APPETIZER •
(choice of one)
Top of the Hub's Shrimp Cocktail
Sorrel Scented Chilled Vichyssoise Soup
• ENTREES •
(choice of one)
Roasted Organic Chicken Breast
Sunchoke Risotto, Asparagus, Spring Truffle Jus
Pan Seared Yellowtail Sole
Lemon Beurre Blanc, Saffron Gnocchi, Oven Roasted Tomato
Grilled Beef Tenderloin
Morel Sauce, Purple Mash Potato, Fava Beans
• SALAD •
Baby Arugula Salad
Banyuls Vinaigrette, Crispy Vidalia Onion, Beet Chips
• DESSERT •
Strawberry & Kiwi Pineapple Pavlova
Passionfruit Sauce, Strawberry Coulis
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