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New Menu

Hubbard Inn has debuted a new winter menu incorporating modernized, European-inspired small
plates. Executive Chef Matthew Wilde's new menu features seasonal ingredients, sourced locally whenever possible and savory shareable dishes.

Menu highlights include small plates like Duck Bocadillo "Sloppy Joe" with lavash, Grilled Grass Fed Bison Burger with tomato jam, Roasted Spaghetti Squash & Shrimp Meatballs with pearl onion confit, cherry tomato and parmesan broth, Jambon & Manchego Flatbread, Salt Cod Brandade, Escargot & French Pastry and more.

As a kickoff to the holidays, Hubbard Inn now offers "Live at the Lounge", a free weekly music series that will run all winter. Held in the first floor Sun Parlor, patrons will be transported back in time every Thursday from 9 p.m. to 11 p.m. through the vocals and soulful sounds of Kelsey Quinn Mark.

Hubbard Inn Escargot French Pastry 1
Escargot French Pastry

New Menu Sample:

Salt Cod Brandade
Fresh baked French bread, piquillo pepper, olive oil, fine herbs

Escargot & French Pastry
Overnight baked white beans, local apple, black pepper molasses, sorel

Jambon and Manchego Flatbread
Serrano ham, grated tomato, Manchego cheese, garlic, olive oil, fresh parsley

Grilled Grass Fed Bison Burger
Tomato jam, Taleggio cheese, caramelized onion, malted vinegar pickle, cracked pepper aioli

Roasted Spaghetti Squash & Shrimp Meatballs
Shrimp and pork meatball, pearl onion confit, cherry tomato, Parmesan broth


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