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 Event Coordinator, Christina Altieri Hubbard, 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 changes 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: Christina Altieri Hubbard events@cinquecentoboston.com Phone: Fax:

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) SHE-CRAB BISQUE Blue Crab, Apple & Celery SOUPE A L OIGNON GRATINÉE Caramelized Onions, Amontillado Sherry & Gruyere SALADE MAISON Warm Bourcheron, Fines Herbs, Hazelnuts, French Vinaigrette ASSIETTE OF ROASTED BABY BEETS Boucheron, Candied Walnuts, Preserved Lemon Citronette Entrée (Select three choices for your menu) SALADE NIÇOISE Ventresca Tuna, Fennel, Olives, Egg, Haricots Verts, Herb Vinaigrette CONFIT CHICKEN SALADE Crispy Chicken Confit, Jardinière Vegetables, French Herb Vinaigrette CROQUE MONSIEUR Open Faced Smoked Ham & Gruyère, Béchamel & Petite Salade TRUFFLE BURGER Gruyere & American Cheese, Bacon Tomato Marmalade, Truffle Aioli, Hand Cut Pommes Frites* TUNA SANDWICH House Confit Tuna, Sourdough, Tomato & Arugula STEAK FRITES ($8 Sup) Truffle Vinaigrette, Natural Jus, Watercress Shallot Salade* COBB SALAD Confit Chicken, Bacon Lardons, Buttermilk Vinaigrette* Dessert ($8 Sup) CRÈME BRULEE with Lemon Thyme Madelines APPLE TARTE TATIN Caramel Sauce, Creme Fraiche *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 SHE-CRAB BISUQE Blue Crab, Apple, Celery ASSIETTE OF ROASTED BABY BEETS Boucheron, Candied Walnuts, Preserved Lemon Citronette SALADE MAISON Warm Boucheron, Fines Herbs, Hazelnuts, French Vinaigrette SOUPE À L OIGNON GRATINÉE Caramelized Onions, Amontillado Sherry, Gruyere FOIE GRAS TORCHON ($5 Sup) Strawberry Marmalade, Maple Hazelnut Crumble, Sauternes Reduction Dessert (Select two choices for your menu) PROFITEROLES Toasted Choux Puffs, Ice Cream, Vahlrona Chocolate Sauce APPLE TART TATIN ($2 sup) Caramel Sauce, Creme Fraiche CRISP CHOCOLATE BREAD PUDDING Vanilla Ice Cream, Salted Caramel TAHITIAN VANILLA BEAN CREME BRULEE with Lemon Thyme Madeline s Dessert accompanied with coffee or tea Additional charge for cappuccino and espresso Plats Principaux (Select three choices for your menu) STEAK FRITES* Perigord Truffle Vinaigrette, Watercress POULET RÔTI Vidalia Onion Mousseline, Leeks, Parcnips, Beech Mushrooms, Sauce Chasseur FILET AU POIVRE* ($8 Sup) Cognac Creme, Pommes Gratin, Charred Scallions PARISIAN GNOCCHI FRICASSÉE Braised Rabbit, Parsnips, Leeks, Mushrooms BURGUNDRY TRUFFLE TAGLIATELLE Confit Chantrelles, Black Truffle Parmesan Broth WILD-CAUGHT COD PERSILLADE ($3 Sup) Fingerling Potato, Shallot, Haricot Vert, Capers, Sauce Vin Blanc SAUMON RÔTI* Beluga Lentils, Baby Beets, Green Goddess PAN-ROASTED ROHEN DUCK BREAST* Salsify Puree, Swiss Chard, Pistachios, Sauce Bigarade SOLE MEUNIÈRE Julienned Snap Peas, Pommes Purée, Beurre Blanc *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 4 COURSE DINNER MENU Starting at $75 per person Includes COFFEE, TEA, AND SODA Amuse Bouche CHEESE PLATE Chef s Choice with traditional accompaniments OYSTERS ROCKEFELLER Local Gratineed Oysters With Spinach, Buchamel and Parmesan HOUSE SMOKED SALMON BELLINI 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 SHE-CRAB BISUQE Blue Crab, Apple, Celery ASSIETTE OF ROASTED BABY BEETS Boucheron, Candied Walnuts, Preserved Lemon Citronette ESCARGOTS BOURGUIGNON Garlic-Parsley Butter, Sauce Bordelaise, Toasted Bread Crumbs BRUSSELS SPROUTS LYONNAISE Poached Egg*, Lacinato Kale, Warm Bacon Vinaigrette SALADE MAISON Warm Boucheron, Fines Herbs, Hazelnuts, French Vinaigrette SOUPE À L OIGNON GRATINÉE Caramelized Onions, Amontillado Sherry, Gruyere FOIE GRAS TORCHON ($5 Sup) Strawberry Marmalade, Maple Hazelnut Crumble, Sauternes Reduction Plats Principaux (Select three choices for your menu) STEAK FRITES* Perigord Truffle Vinaigrette, Watercress POULET RÔTI Vidalia Onion Mousseline, Leeks, Parcnips, Beech Mushrooms, Sauce Chasseur FILET AU POIVRE* ($5 Sup) Cognac Creme, Pommes Gratin, Charred Scallions PARISIAN GNOCCHI FRICASSÉE Braised Rabbit, Parsnips, Leeks, Mushrooms WILD-CAUGHT COD PERSILLADE ($3 Sup) Fingerling Potato, Shallot, Haricot Vert, Capers, Sauce Vin Blanc SAUMON RÔTI* Beluga Lentils, Baby Beets, Green Goddess PAN-ROASTED ROHEN DUCK BREAST* Salsify Puree, Swiss Chard, Pistachios, Sauce Bigarade SOLE MEUNIÈRE Julienned Snap Peas, Pommes Purée, Beurre Blanc Dessert (Select two choices for your menu) PROFITEROLES Toasted Choux Puffs, Ice Cream, Vahlrona Chocolate Sauce APPLE TART TATIN ($2 sup) Caramel Sauce, Creme Fraiche CHOCOLATE MOUSSE Creme Chantilly CRISP CHOCOLATE BREAD PUDDING Vanilla Ice Cream, Salted Caramel TAHITIAN VANILLA BEAN CREME BRULEE with Lemon Thyme Madeline s 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 STYLE DE FAMILLE $70 per person for first course, main course, and dessert Includes COFFEE, TEA, AND SODA First For the Table CHARCUTERIE BOARD Creamy Burrata, Basil-Walnut Pistou CHEESE PLATE Mussels Sautéed with Sancerre, Shallots, Crème Fraîche, Thyme Appetizer Choose 2 for the Table Entrée Choose 3 for the Table MUSSELS EN CASSOULETTE Sancerre, Shallots, Crème Fraiche & Thyme SALADE MAISON Warm Bourcheron, Fines Herbs, Hazelnuts, French Vinaigrette SALADE ENDIVE Roquefort, Toasted Walnuts, Tart Apple, Watercress MOULES EN CASSOULETTE Mussels Sautéed with Sancerre, Shallots, Crème Fraîche, Thyme STEAK FRITES Truffle Vinaigrette, Natural Jus, Watercress Shallot Salade* POULET RÔTI Vidalia Onion Mousseline, Leeks, Parcnips, Beech Mushrooms, Sauce Chasseur SAUMON RÔTI* Beluga Lentils, Baby Beets, Green Goddess PARISIAN GNOCCHI FRICASSE Braised Rabbit, Parsnips, Leek, Mushrooms WILD MUSHROOM TAGLETELLE with truffle Dessert Sampler MINI CRÈME BRULEE with Lemon Thyme Madelines CRISP CHOCOLATE BREAD PUDDING Vanilla Ice Cream, Salted Caramel PROFITEROLES Toasted Choux Puffs, Ice Cream, Vahlrona Chocolate Sauce APPLE TART TATIN Caramel Sauce, Creme Fraiche 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.

8 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

9 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 TAR TARE (2 SUP) OYSTERS ROCKAFELLER BLACK TRUFFLE DEVELED EGG COUNTRY PATE ON BRIOCHE CRAB SALAD ON ENDIVE SPEAR GOUGERES WITH HAM AND GRUYERE DUCK RILLET WITH PICKLED SHALLOTS CHICKEN LIVER MOUSE ON BRIOCHE TUNA TARTARE ON A GAUFRETTE (2 SUP) HOUSE SMOKED SALMON WITH CRÈME FRAÎCHE AND CAVIAR ON BELINE SLICED HANGER STEAK ON GAUFRETTE POTATO WITH BLACK TRUFFLE AIOLI (2 SUP) MINI PRESSED DUCK CONFIT AND GRUYERE PRESSED SANDWICHES ASPARAGUS AND BRIE QUICHE WITH TRUFFLE HERB LEMON POACHED BABY ARTICHOKES PROVENÇALE VEGETABLE TARTELETS CÈPE MUSHROOM TARTELETS MINI CROQUE MONSEURS BRIE AND PEAR CROSTINI FRENCH ONION TARTLET Stationary Displays RAW BAR A seasonal assortment of oysters, littleneck clams, shrimp and crab cocktail Price Per Piece PATE & CHARCUTERIE An assortment of Cured Italian meats and baked breads $10 Per Person FROMAGE PLATTER Chef s assortment of imported cheeses and baked breads $12 Per person FROMAGE & CHARCUTERIE BOARDS An assortment of Cured Italian meats, imported cheeses and baked breads $15 Per Person

10 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 AQUITAINE BENEDICT Poached Eggs, Country Ham, Hollandaise * OMLETTE BASQUE Aged Gruyere and Parsley DUCK HASH & EGGS Confit Duck, Fried Eggs, Cajun Hot Sauce TRUFFLE ASPARAGUS OMLETTE French Goat Cheese, Shaved Asparagus, Fines Herbs PROVENÇALE BENEDICT Poached Eggs, Avocado, Tomato, Hollandaise* BRIOCHE FRENCH TOAST Strawberry Coulis, Whipped Cream, Pure Maple Syrup NIÇOISE SALADE Ventresca Tuna, Shaved Fennel, Olives, Golden Egg, Haricots Verts, Green Herb Vinaigrette CONFIT CHICKEN SALADE Bibb Lettuce and Peppercress Crispy Chicken Confit, French Herb Vinaigrette COBB SALADE Confit Chicken, Bacon Lardons, Buttermilk Vinaigrette CROQUE MADAME Smoked Ham & Gruyère Open Faced Sandwich, Fried Egg, With Petite Salade & Red Wine Vinaigrette* TRUFFLE BURGER Gruyere & American Cheese, Bacon Tomato Marmalade, Truffle Aioli, Hand Cut Pommes Frites Dessert (optional) Add up to 2 choices for your menu $7.95 Per Person PROFITEROLES Toasted Choux Puffs, Ice Cream, Vahlrona Chocolate Sauce APPLE TART TATIN ($2 sup) Caramel Sauce, Creme Fraiche CHOCOLATE MOUSSE Creme Chantilly *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.

11 Additional Sides and Starters FRESH FRUIT PLATTER ($15 Platter) Chef s selection of seasonal fruits (serves 8) PASTRY BASKET ($15 Per Basket) A selection of Cornetti, Ricotta Fritter, Stone Fruit Focaccia, Sugar Doughnuts and Gianduja Brioche Buns (serves 8) FRUIT & YOGURT ($9 Per Person) Sheep s milk yogurt with berries and granola Additional Brunch Beverages CAFFÉ ($4 Per Person) Choice of an Espresso, Cappucino or Caffé Latte BOTTLED WATER ($6.95 Per Bottle) Tableside San Pelligrino or Aqua Panna SAINT C. Brockman s Gin, Rosemary, Grapefruit & Lemon BLOODY MARY House Mary Mix, TomOlive, Lemon FRAISES DES BOIS Strawberry Gin, Meyer Lemonade & Basil MIMOSA Fresh Orange Juice and Sparkling Wine BELLINI White Peach Purée and Sparkling Wine Cocktails charged on consumption at regular menu pricing. *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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