Top of the Hub Celebrates Valentine's Weekend - February 13 & 14

Dubbed one of the most romantic dining destinations in the world by The Travel Channel, Top of the Hub will celebrate Valentine’s Day with a weekend-long celebration onSaturday and Sunday, February 13 and 14. From its location on the 52nd floor of thePrudential Tower, Top of the Hub offers sweeping views of the city from every table.

A special four course, prix-fixe Valentine’s menu will be served on both February 13 and 14 from 4 to 10 p.m. The price of $150 per person includes one glass of sparkling wine for each guest but is exclusive of tax, gratuity and other beverages. (A Vegetarian menu will be available upon request.) For entertainment and dancing, live music will be offered in the Lounge.

Advance credit card reservations -- required for Valentine’s seating -- are available by calling 617-536-1775.

NOTE: The restaurant’s traditional Lounge Menu will be served on Saturday, February 13 from 11:30 a.m. to 1:30 p.m. Sunday Brunch will be served on February 14 from 11 a.m. to 1 p.m.

General Manager Peter Papagelis commented, “Valentine’s Day is always very special at Top of the Hub. Marriage proposals can definitely be expected. In fact, many couples who’ve gotten engaged at Top of the Hub return year after year to mark the occasion. To accommodate all the couples who wish to join us this year, we’ll be celebrating with our Valentine’s Day menu on both Saturday and Sunday. When you combine an exceptional menu with an intimate ambiance, attentive service and panoramic views from every table, you’ve got a unforgettable setting for a romantic Valentine’s evening.

Top Of The Hub’s Valentine’s Day Dinner Menu
Saturday, February 13 & Sunday, February 14, 4 - 10 p.m.

• First Course •
(Choice of one)

Roasted Chicken Consommé
Shaved Truffle, Porcini, Root Vegetables, Lovage

Locally Grown Baby Lettuce and Arugula
Strawberries, Chioggia Beets, Ash Aged Camembert, Toasted Pepitas,
Pumpkin Seed Oil, Golden Balsamic

• Second Course •
(Choice of one)

Citrus and Garlic Roasted Jumbo Prawns
Firecracker Slaw, Romesco Sauce

Fricassee of Short Rib
Porcini and Forest Mushrooms, Stone Ground Grits, Fried Kale

Lobster Salad
Yuzu Aioli, Pineapple, Ginger, Fresno Chili

Poached Artichoke and Exotic Mushroom Dumpling
Truffle Scented Cauliflower Veloute, Toasted Nori Sesame Spice

• Third Course •
(Choice of one)

Crispy Skin Long Island Duck Breast
Kumquats, Honey Roasted Parsnips, Beluga Lentils, Duck Bacon, Citrus Gastrique

Madeira Soaked Filet Mignon and Seared Foie Gras
Asparagus, Charred Scallion, Crème Fraiche Potato Puree

Kurobuta Pork Tenderloin
Smoked Chile Coffee Rub, Roasted Brussels Sprouts
with House Cured Pork Belly, Winter Squash, Café au Lait Sauce

Honey-Miso Cured Chilean Sea Bass
Maine Lobster Risotto, Crunchy Sea Beans, Edamame, Passion Fruit Vinaigrette

• Dessert •

Sweet Symphony For Two -- to share!
Triple Chocolate Mousse, Passion Fruit Joconde, Chocolate Almond Clusters,
French Macaroons, Champagne Peach Coulis

A TRADITION OF EXCELLENCE
Celebrating 50 years of service to Boston’s discerning dining community, award-winning Top of the Hub welcomes residents and visitors alike with outstanding cuisine, impeccable service and sophisticated ambiance.

Open seven days a week, serving lunch, dinner and Sunday Brunch in addition to offering a late night dining menu and live entertainment nightly, Top of the Hub is proud to have 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
52nd floor of the Prudential Tower
800 Boylston Street
Boston, MA 02199

Valentine’s Day Celebration 2016
Saturday, February 13, 4 - 10 p.m.
Sunday, February 14, 4 - 10 p.m.
$150 per person, prix-fixe menu (includes one glass of sparkling wine per guest).

http://www.topofthehub.net

Credit card reservations are required for Valentine’s Day.
Please call 6 1 7 - 5 3 6 - 1 7 7 5.

Discounted parking is conveniently located in The Prudential Center Garage.

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