Top of the Hub Dinner Menu
Menu and prices subject to change
FROM THE RAW BAR
Oysters on The Half Shell*
Champagne Mignonette, Horseradish co*cktail Sauce, Lemon, Tabasco
½ Dozen 20.00
Dozen 38.00
Chilled Seafood Platters*
Oysters On The Half Shell, Poached Shrimp, Alaskan Red King Crab Legs, Lobster Tail, Champagne Mignonette, Horseradish co*cktail Sauce, Lemon, Tabasco
Small 60.00
Large 115.00
ARTISANAL CHEESE BOARD
25. Pickled Strawberry, Strawberry Jam, Roasted Almonds, Cranberry-Nut Bread
Robinson Farm's Prescott
Cow's Milk, Hardwick, Massachusetts
Rogue River Blue
Raw Cow's Milk, Central Point, Oregon
Locarno
Cow's Milk, Marin, California
Invierno
Sheep & Cow's Milk, Westminster, Vermont
APPETIZERS
Tartare of Yellowfin Tuna* 18.00
Seaweed Salad, Sesame Cracker, Wasabi and Saffron Sauce
Traditional Lobster Bisque 12.00
Aleppo Chili and Chives
New England Clam Chowder 11.00
Classic French Onion Soup 12.00
Gruyère Gratin
Beef Carpaccio* 18.00
Fried Capers, Shaved Parmesan, Arugula, Lemon Peppercorn Dressing, Cheese Crostini
Parisian Gnocchi 16.00
Heirloom Squash, Basil Puree, Pistachio, Feta Cheese
Jumbo Shrimp co*cktail 21.00
Horseradish, co*cktail Sauce, Lemon
Grilled Octopus Salad 18.00
Corn, Tomatoes, Pickled Potatoes, Mole Vinaigrette, Aji Amarillo Aioli
SALADS
"Pom Pom" Beet Salad 14.00
Coraline, Frisee, Petite Russian Red Kale, Spiced Beets, Pomegranate Arils, Bacon Lardons, Orange Saffron Dressing
Simple Greens 11.00
Field Greens, Cherry Tomatoes, Radish, Cucumber, Feta Cheese and Citrus Vinaigrette
Vermont Meadowbrook Farms Burratini 19.00
Prosciutto di Toscana, Roasted Tomato Tapenade, Parmesan Crostini, Braised Cranberries, White Balsamic Dressing
Top of The Hub Caesar Salad 12.00
Crispy Romaine Lettuce, Parmesan Reggiano, Garlic Croutons, Caesar Dressing
Add White Anchovies3.25
PASTA AND VEGETARIAN
Lobster Ravioli 42.00
Seared Shrimp, Lobster Sauce, Fennel, Dill
Asian Marinated Tofu 28.00
Soba Noodles, Asian Vegetables, Chili, Cilantro
Vegetarian Wellington 30.00
Mushroom Duxelle, Spinach, Peppers, Carrot, Boursin, Red Pepper and Green Pea Coulis
NATIVE SEAFOOD AND SHELLFISH
Seared Bay of Fundy Salmon* 38.00
Lobster Mashed Potatoes, Haricot Verts, Jade Sea Foam
Grilled Swordfish a'la Niçoise 41.00
Thick Cut Swordfish, Grilled Romaine, French Beans, Potatoes, Tomatoes, Onions, Olives, Capers, Sauce Rouille
Seafood Cioppino 40.00
Local Catch, Jumbo Shrimp, Mussels, Clams, Chorizo, Potatoes, Garlic Crostini, Tomato Saffron Broth
Spiced Yellowfin Tuna Steak* 42.00
Furikake Dusted, Crispy Sushi Rice Cake, Sake and Miso Eggplant, Asian Knot Beans, Edamame, Spiced Yuzu, Tobiko Vinaigrette
Steamed Native 2 lb. Lobster MP
Boiled Potatoes, Asparagus, Drawn Butter
Georges Bank Seared Scallops* 45.00
Sweet Corn, Fava Beans, Heirloom Tomatoes, Squash, Green Garlic Jus
POULTRY
Portuguese Style Chicken 32.00
Thighs, Roasted Peppers, Caramelized Onions, Small Potatoes, Chorizo, Kale
Breast of Muscovy Duck 39.00
Juniper and Smoked Black Pepper Rub, Grilled Baby Sweet Fingerling Potatoes, Black Tuscan Kale, Maple Grilled Onions, Sour Cherry Demi-Glace
STEAKS AND CHOPS
All Cuts are Served with Your Choice of Béarnaise or Madeira Sauce
7 oz. Filet Mignon* Oscar Style 55.00
Alaskan Red King Crab, Asparagus Tips, Béarnaise, Madeira Sauce
10 oz. Filet Mignon* 51.00
14 oz. "USDA Prime" Center Cut NY Strip Steak* 55.00
16 oz. 28-Day Dry Aged "USDA Prime" Bone-In Ribeye* 65.00
18 oz. Australian Lamb Chops* 45.00
ACCOMPANIMENTS
Sized for Sharing
Truffled au Gratin Potatoes 14.00
Cream, Parmesan, Fontina
Grilled Asparagus 12.00
Lemon Oil
Rosemary Potato Steak Wedges 10.00
Smoked Paprika Aioli
Sautéed Green Beans 10.00
Herb Butter
Sautéed Wild Mushrooms 12.00
Fresh Herbs
Brussel Sprouts 12.00
Caramelized Onion, Bacon
Lobster Mac and Cheese 26.00
Maine Lobster, Cavatappi Pasta
Top of the Prix-Fixe Dinner Menu
Menu and prices subject to change
Chef's Five Course Prix-Fixe. Per Person $80, Paired with Wines $115, Per Table Only
FIRST COURSE
Jumbo Lump Crab and Scallop Mouselline Cake
Roasted Red Pepper Coulis. Wine Pairing: Albariño, Martin Códax, Rias Baixas, Spain
SECOND COURSE
Parisian Gnocchi
Heirloom Squash, Basil Puree, Pistachio, Feta Cheese. Wine Pairing: Côtes-Du-Rhône, La Jassine, Bieler Père & Fils, France
THIRD COURSE
"Pom Pom" Beet Salad
Coraline, Frisee, Petite Russian Red Kale, Spiced Beets, Pomegranate Arils, Bacon Lardons, Orange Saffron Dressing. Wine Pairing: Rosé, Fleur de Mer, Provence, France
FOURTH COURSE
Choice of:
Grilled 7oz. Filet Mignon*
Potato Wedges, Grilled Asparagus. Wine Pairing: Cabernet Sauvignon, Treana, Paso Robles
Seared Bay of Fundy Salmon
Lobster Mashed Potatoes, Haricot Verts, Jade Sea Foam. Wine Pairing: Chardonnay, Butter, California
FIFTH COURSE
Crème Brûlée
Seasonal Berries, Whipped Cream. Wine Pairing: Moscato D'Asti, "Nivole", Michele Chiarlo, Italy
Top of the Hub Lounge Dinner Menu
Menu and prices subject to change
Dinner in the Lounge
SMALL PLATES
Charcuterie Board 14.00
Prosciutto Di Parma, Soppressata, Porcini Salami, Arugula, Whole Grain Mustard, Grilled Ciabatta
Artisanal Cheese Plate 15.00
Chef's Selection of Three Cheese's, Apricot, Fresh Grapes, Parmesan Bread Sticks
Mediterranean Spreads 10.00
Roasted Garlic Hummus, Baba Gannoush, Marinated Olives Warm Pita Points
Tuna Poke Stack 15.00
Cucumber, Mango, Tomato, Avocado, Seasame Wonton Crisp, Sticky Rice, Cilantro, Soy Glaze, Togarashi Sauce
Spiced Pickled Vegetables 9.00
Cauliflower, Carrots, Sweet Peppers, Red Onions
Housemade Chips & Dip 8.00
Barbequed Seasoned Chips, Bacon, Blue Cheese, Scallions
Lobster Pot Pie 24.00
Asparagus, Oyster Mushrooms, Potatoes, Peas, Leeks, Tarragon, Flaky Crust
Beef Carpaccio* 12.00
Crispy Capers, Shaved Parmesan, Lemon Peppercorn Dressing, Arugula, Crostini
Citrus Marinated Chicken Skewers 12.00
Farro Tabbouleh Salad, Cucumbers, Mint, Warm Pita Points, Pesto Aioli
Boqueróne's 11.00
White Spanish Anchovies, Extra Virgin Olive Oil, Grilled Ciabatta
Fried "Point Judith" Calamari 10.00
Cherry Pepper Rings, Marinara, Lemon Aioli
Kobe Beef Slider 8.00
Smoked Bacon Tomato Jam, Boursin Cheese, Argula, Pickle Slice
Crab Cake Slider 9.00
Jumbo Lump Crab, Lemon Aioli, Shredded Romaine, Pickled Red Onion, Toasted Brioche
Prosciutto di Parma Flatbread 11.00
Fire Roasted Tomatoes, Fresh Mozzarella, Arugula, Parmesan
Wild Mushroom Flatbread 12.00
Spinach, Fontina, Boursin Cheese, Truffle Oil
CHILLED SHELLFISH
Shrimp co*cktail 21.00
Horseradish co*cktail Sauce, Lemon
Local Oysters*
Champagne Mignonette, Horseradish co*cktail Sauce, Lemon, Tabasco
½ Dozen 20.00
Dozen 38.00
Shellfish Platters*
Fresh Oysters, Poached Shrimp, Alaskan Red King Crab Legs, Lobster, Champagne Mignonette, Horseradish co*cktail Sauce, Lemon, Tabasco
Small 60.00
Large 115.00
SOUP & SALADS
Add to Any Salad: Chicken, Shrimp, Salmon* 10
New England Clam Chowder 11.00
Lobster Bisque 12.00
Aleppo Chili, Chives
Kale Caesar 12.00
Marinated Kale, Romaine, Caesar Dressing, Rustic Croutons, Parmesan Reggiano
Add White Anchovies3.25
Simple Greens 11.00
Fresh Greens, Cherry Tomatoes, Radishes,Cucumber, Feta Cheese
Seafood Cobb 26.00
Poached Shrimp & Lobster, Romaine, Tomato, Red Onion, Hard Cooked Egg, Bacon, Avocado, Blue Cheese, Lemon Peppercorn Dressing
SANDWICHES & ENTRÉE'S
Top of the Hub Burger* 20.00
Short Rib, Brisket & Chuck Blend, Smoked Cheddar, Grain Mustard, Lettuce, Tomato, Fries, Brioche Bun
New England Lobster Roll 29.00
Poached Maine Lobster, Grillo's Pickle, House Chips
Vegetarian Burger 18.00
Brown Rice, Portobello, Oats, Walnuts, Beets, Pepper Jack Cheese, Chipotle Aioli, Lettuce, Tomato, Fries, Brioche Bun
Traditional Club 18.00
Roasted Turkey, Smoked Thick Cut Bacon, Mayonnaise, Lettuce, Tomato, House Chips, Toasted Bread
New England Fish & Chips 24.00
Boston Cod, French Fries, Cole Slaw, Tartar Sauce, Lemon
Jumbo Lump Crab Linguine 29.00
Cream, Lemon, Mint, Jalepeno, Parmesan Crumbs
SIDES OF FRIES
Truffle Parmesan 8.00
Rosemary & Garlic 7.00
Traditional 6.00
