569 TREMONT STREET AQUITAINEBOSTON.COM

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2 Aquitaine Bar a Vin Bistro is a vibrant restaurant institution located in Boston's historic South End. Aquitaine completed an extensive renovation, and are now able to offer a beautiful, intimate private room for all occasions. Family celebrations, luncheons, and business dinner will truly be made special in our Champange Salon. Aquitaine has the ability to accommodate the most sophisticated of occasions or informal gatherings in a brunch, lunch, or dinner setting. We are also available for complete buyouts for larger events such as receptions, holiday parties, or corporate events. The Private Dining room, with its view of Tremont street and our energetic Parisian bar scene, can accommodate 18 people for a formal sit-down dinner. Additionally, a semi-private area in the back of the restaurant can accommodate up to 20 people as part of the lively bistro atmosphere. The entire restaurant is available for full buyouts, accommodating up to 80 people for a sit-down dinner or 110 for a cocktail party. During the summer months there is a cozy 12 seat patio in front of the restaurant.

3 General Manager, Samantha Roach, will guide you through all aspects of your event and insure the occasion exceeds your expectations. We are happy to organize all of your floral and decor requests, transportation arrangements, custom printed menus, place cards, and any additional needs. (Additional charges will be quoted for your approval). Private Dining Room Amenities Include: Audio visual capabilities Curtains are available upon request for groups requiring or would like a more private experience Valet parking can be arranged Handicap accessible Event Hours: Event hours are customizable but standard meal periods are Lunch Monday-Friday 11:30am-3pm Brunch is Saturday & Sunday 9am-3pm Dinner is served every night starting at 5pm Contact: Samantha Roach Manager@Aquitaineboston.com Phone:

4 LUNCH Monday through Friday $29 per person for first course, main course Includes COFFEE, TEA, AND SODA *CAPPUCCINO AND ESPRESSO ARE ADDITIONAL Appetizer (Select two choices for your menu) LOBSTER BISQUE Lobster, Celery Root and Pear Choucroute, Black Truffle Vinegar and Chervil SOUPE A L OIGNON GRATINÉE Caramelized Onions, Amontillado Sherry & Gruyere SALADE BOÜCHERON Warm Ripened Chévre, Hand Picked Greens, Fines Herbs, Hazelnuts and Vinaigrette Entrée (Select three choices for your menu) NIÇOISE SALADE REDUX* Oil Cured Tuna, Tomatoes, Fingerling Potatoes, Haricots Verts, White Anchovies & Olive Vinaigrette CONFIT DUCK SALADE Bibb Lettuce, Peppercress, Frisee, Crisp Duck Confit, Pickled Vegetables, Herb Vinaigrette CROQUE MONSIEUR Open Faced Smoked Ham & Gruyère, Béchamel & Petite Salade AQUITAINE BURGER* Dry Aged Burger, Sharp Cheddar, Caramlized Onions, Truffle Aioli, Onion Roll & Hand Cut Pommes Frites STEAK FRITES* ($8 Sup) Perigord Truffle Vinaigrette, Watercress BAJA CHICKEN SALAD Watercress, Confit Tomatoes, Black Beans, Red Onion, Buttermilk Avocado Dressing, Tortilla Strips Dessert ($8 Sup) TANGERINE CRÈME BRULEE White Chocolate, Tangerine Pearls, Shiso, Crunchy Honey CORTLAND APPLE TARTE TATIN Passion-Fruit Maple Creme Fraiche, Salted Caramel, Crispy Maple *Suppliment charges are per order. Certain items may be served raw, undercooked or may be cooked to your specifications. Please advise your Event Planner of any allergies. Please note, our menu is based on product availability and may be subject to change.

5 3 COURSE DINNER MENU Starting at $65 per person Includes COFFEE, TEA, AND SODA Hors d OEuvres (Select three choices for your menu) MOULES EN CASSOULETTE Mussels Sautéed with Sancerre, Shallots, Crème Fraîche, Thyme SALADE ENDIVE Roquefort, Toasted Walnuts, Tart Apple, Watercress LOBSTER BISQUE Lobster, Celery Root and Pear Choucroute, Black Truffle Vinegar and Chervil SALADE BÜCHERON Warm Ripened Chévre, Hand Picked Greens, Fines Herbs, Hazelnuts and Vinaigrette SOUPE À L OIGNON GRATINÉE Caramelized Onions, Amontillado Sherry, Gruyere PATE DE CANARD House Mde Pickled Vegetables, Cornichons, Grain Mustard and Toasted Levain Dessert (Select two choices for your menu) PISTACHIO PROFITEROLES Toasted Choux Puffs, Vanilla Ice Cream, Valrhona Chocolate Sauce, Pistachio Croquant CORTLAND APPLE TARTE TATIN ($2 sup) Passion-Fruit Maple Creme Fraiche, Salted Caramel, Crispy Maple CHOCOLATE MOUSSE Quince Preserve, Creme Chantilly, Marbled Chocolate, Lemon-Thyme Madeleines CHOCOLATE BREAD PUDDING Vanilla Bean Ice Cream, Banana Coulis, Salted Caramel Sauce TANGERINE CREME BRULEE White Chocolate, Tangerine Pearls, Shiso, Crunchy Honey Plats Principaux (Select three choices for your menu) STEAK FRITES* Perigord Truffle Vinaigrette, Watercress HAY SMOKED CHICKEN Honeynut Squash, Onion Brulee, Yukon Potato, and Roasted Garlic Jus FILET AU POIVRE* ($8 Sup) Cognac Creme, Pommes Gratin, Charred Scallions PAN SEARED GNOCCHI PARISIENNE Roasted Mushrooms, Parsnip Fondue, Eggplant, Truffle Butter and Parmesan Cheese SEASONAL VEGETABLE TAGLIATELLE Hand Made Tagliatelle, Farm Fresh Vegetables & Guanciale ROAST LOCH DUART SALMON* Roasted Brussels Sprouts, Rye Spaetzle, Green Onion Nage PAN-ROASTED ROHAN DUCK BREAST* Cumin Scented Medjool Date Puree, Grilled Baby Leek, Cannelini Beans and Sauce L'Orange SOLE MEUNIÈRE Pommes Robuchon, Braised Leeks, Beurre Blanc Dessert accompanied with coffee or tea Additional charge for cappuccino and espresso *Suppliment charges are per order. Certain items may be served raw, undercooked or may be cooked to your specifications. Please advise your Event Planner of any allergies. Please note, our menu is based on product availability and may be subject to change.

6 ni 4 COURSE DINNER MENU Starting at $75 per person Includes COFFEE, TEA, AND SODA Amuse Bouche ASSIETTE DE FROMAGES Chef s Choice with traditional accompaniments OYSTERS ROCKEFELLER Local Gratineed Oysters With Spinach, Bechamel and Parmesan HOUSE SMOKED SALMON BLINI Creme Fraiche & Caviar CEPE AND TRUFFLE TARTLET Puff Pastry Filled With Cepe, Caramelized Onions and Truffle Hors d OEuvres (Select three choices for your menu) MOULES EN CASSOULETTE Mussels Sautéed with Sancerre, Shallots, Crème Fraîche, Thyme SALADE ENDIVE Roquefort, Toasted Walnuts, Tart Apple, Watercress LOBSTER BISQUE Lobster, Celery Root and Pear Choucroute, Black Truffle Vinegar and Chervil ESCARGOTS BOURGUIGNON Garlic-Parsley Butter, Sauce Bordelaise, Toasted Bread Crumbs SWEET POTATO TOURNEDOS "ROSSINI" Brioche, Burgundy Truffle, and Bone Marrow Butter SALADE BOÜCHERON Warm Ripened Chévre, Hand Picked Greens, Fines Herbs, Hazelnuts and Vinaigrette SOUPE À L OIGNON GRATINÉE Caramelized Onions, Amontillado Sherry, Gruyere PATE DE CANARD House Mde Pickled Vegetables, Cornichons, Grain Mustard and Toasted Levain Plats Principaux (Select three choices for your menu) STEAK FRITES* Perigord Truffle Vinaigrette, Watercress HAY SMOKED CHICKEN Honeynut Squash, Onion Brulee, Yukon Potato, and Roasted Garlic Jus FILET AU POIVRE* ($5 Sup) Cognac Creme, Pommes Gratin, Charred Scallions PAN SEARED GNOCCHI PARISIENNE Roasted Mushrooms, Parsnip Fondue, Eggplant, Truffle Butter and Parmesan Cheese ROAST LOCH DUART SALMON* Roasted Brussels Sprouts, Rye Spaetzle, Green Onion Nage PAN-ROASTED ROHAN DUCK BREAST* Cumin Scented Medjool Date Puree, Grilled Baby Leek, Cannelini Beans and Sauce L'Orange SEARED SCALLOPS* ($5 Sup) Fall Vegetables, Aji Amarillo Soubise, and Walnut Oil SOLE MEUNIÈRE Pommes Robuchon, Braised Leeks, Beurre Blanc Dessert (Select two choices for your menu) PISTACHIO PROFITEROLES Toasted Choux Puffs, Vanilla Ice Cream, Valrhona Chocolate Sauce, Pistachio Croquant CORTLAND APPLE TARTE TATIN ($2 sup) Passion-Fruit Maple Creme Fraiche, Salted Caramel, Crispy Maple CHOCOLATE MOUSSE Quince Preserve, Creme Chantilly, Marbled Chocolate, Lemon-Thyme Madeleines CHOCOLATE BREAD PUDDING Vanilla Bean Ice Cream, Banana Coulis, Salted Caramel Sauce TANGERINE CREME BRULEE White Chocolate, Tangerine Pearls, Shiso, Crunchy Honey Dessert accompanied with coffee or tea Additional charge for cappuccino and espresso *Suppliment charges are per order. Certain items may be served raw, undercooked or may be cooked to your specifications. Please advise your Event Planner of any allergies. Please note, our menu is based on product availability and may be subject to change.

7 5 COURSE CHEF TASTING MENU $95 per person Our Chef de Cuisine, will create a tasting menu tailored specifically for your group and location. Allow us to deliver a truly unique......and memorable experience using only the best seasonal ingredients and exciting new twists on classic French cuisine. *Wine pairing $45 additional per person

8 COCKTAIL RECEPTION Passed Hors D oeuvres Choose 4 for $15 per person for ½ hour or $25 per person/per hour Choose 8 for $25 per person for ½ hour or $35 per person/ per hour (**$3 sup per person) STEAK TARTARE (2 SUP) OYSTERS ROCKAFELLER BLACK TRUFFLE DEVILED EGGS COUNTRY PATE ON BRIOCHE CRAB SALAD ON ENDIVE SPEAR GOUGERES WITH HAM AND GRUYERE SALMON RILLETTE WITH PICKLED SHALLOTS CHICKEN LIVER MOUSE ON BRIOCHE TUNA TARTARE ON A GAUFRETTE (2 SUP) HOUSE SMOKED SALMON WITH CRÈME FRAÎCHE AND CAVIAR ON BLINI SLICED HANGER STEAK ON GAUFRETTE POTATO WITH BLACK TRUFFLE AIOLI (2 SUP) MINI PRESSED DUCK CONFIT AND GRUYERE SANDWICHES ASPARAGUS AND BRIE QUICHE WITH TRUFFLE HERB LEMON POACHED BABY ARTICHOKES PROVENÇALE VEGETABLE TARTLETS CÈPE MUSHROOM TARTELETS MINI CROQUE MONSIEURS BRIE AND PEAR CROSTINI FRENCH ONION TARTLET

9 First Course Includes WARM, GLAZED CINNAMON BUN, GLASS OF FRESH SQUEEZED JUICE & FRENCH ROAST COFFEE Amuse Bouche (optional) Add family-style platters to be served when your party is seated and before the order is taken. SEASONAL FRUIT PLATTER Selection typically includes fresh berries and sliced assorted melons $4 sup PASTRY BASKET An assortment of fresh pastries including croissants and Danishes $3 sup ARTISANAL CHEESE BOARD Three cheese selections served with toast and seasonal accompaniments $5 sup LES FRUITS DE MER Assorted Oysters on the half shell, local clams, crab and shrimp cocktail Served over crushed ice with cocktail sauce, horseradish, and mustard $15 sup CHEF SIGNATURE CHARCUTERIE BOARD As assortment of traditional pates, hams, and other cured meats $7 sup BRUNCH Saturday & Sunday $25 per person for first course, main course Plats Principaux Select up to 4 items A&M BENEDICT* Stone & Skillet Muffin, Asparagus and Foraged Mushrooms, Hollandaise DUCK HASH & EGGS Confit Duck Hash, Fried Eggs, Sriracha TRUFFLE ASPARAGUS OMELETTE Shaved Asparagus, Chèvre, Périgord Truffle, Fines Herbs BRIOCHE FRENCH TOAST Strawberry Coulis, Whipped Cream, Pure Maple Syrup NIÇOISE SALADE REDUX Oil Cured Tuna, Confit Tomatoes, Marble Potatoes, Haricot Verts, Olive Vinaigrette CONFIT DUCK SALADE Bibb Lettuce, Peppercress, Frisee, Crisp Duck Confit, Pickled Vegetables, Herb Vinaigrette BAJA CHICKEN SALAD Watercress, Confit Tomatoes, Black Beans, Red Onion, Buttermilk Avocado Dressing, Tortilla Strips CROQUE MADAME* Smoked Ham & Gruyère Open Faced Sandwich, Fried Egg, With Petite Salade & Red Wine Vinaigrette AQUITAINE BURGER Dry-aged Burger, Sharp Cheddar, Caramelized Onions, Truffle Aioli, Onion Roll, Hand Cut Pommes Frites Dessert (optional) Add up to 2 choices for your menu $7.95 Per Person PISTACHIO PROFITEROLES Toasted Choux Puffs, Vanilla Ice Cream, Valrhona Chocolate Sauce, Pistachio Croquant CORTLAND APPLE TARTE TATIN ($2 sup) Passion-Fruit Maple Creme Fraiche, Salted Caramel, Crispy Maple CHOCOLATE MOUSSE Quince Preserve, Creme Chantilly, Marbled Chocolate, Lemon-Thyme Madeleines *Suppliment charges are per order. Certain items may be served raw, undercooked or may be cooked to your specifications. Please advise your Event Planner of any allergies. Please note, our menu is based on product availability and may be subject to change.

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