Restaurant Week Menu
$45 Per Diner
// Available July 21 - 25
Price excludes tax, gratuity, and beverages. For dine-in only. Ask your server about gluten free options.
First Course
Select One
Crispy Brussels Sprouts
the Hubbard classic - crispy sprouts, red wine reduction
½ Truffle Ricotta Flatbread
herb whipped ricotta, prosciutto, cherry tomatoes, arugula, balsamic drizzle, truffe oil
Short Ribs & Shrimp
braised beef short rib, sautéed shrimp, white cheddar grits, tomato jus
Summer Salad
mixed greens, avocado, local sweet corn, cherry tomatoes, red onion, creamy chili honey dressing
Second Course
Select One
Spicy Chorizo Penne
sautéed jalapenõs, peppers, onions & corn, creamy roasted red pepper sauce
Pan-Seared Summer Salmon*
basmati rice, sautéed zucchini & yellow squash, sweet & sour aioli drizzle
Honey Garlic Pork Tenderloin
with whipped Yukon potatoes, sautéed green beans, caramelized onions, garlic honey glaze
Petit Filet*
with whipped Yukon potatoes, green beans, bourbon demi glaze
Third Course
Select One
Sweet Fig Upside Down Cake
served with vanilla ice cream
Chocolate & Berry Mousse
layers of whipped chocolate and berry preserves with fresh whipped cream
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs, may increase your risk of foodborne illness, especially if you have certain medical conditions.
Let your server know of any allergies or dietary restrictions when ordering. Note: While we offer gluten free items, our kitchen is not gluten free. The following major food allergens are used as ingredients in our kitchen: Milk, Egg, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soy, and Sesame. Please ask your server for more information about these ingredients.
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