Aquitaine 569 Tremont Street Boston, MA 02118 • 617-424-8577

Cuisine
French

Neighborhood:
Boston - South End

Takeout Available

Features
• Weekend Brunch
• Full Bar

Reservations
Suggested

Parking
Valet

Children’s Menu
N/A

Payment Methods
Visa, Mastercard,
Amex, DC

Private Rooms
Restaurant is available for semi-private dining, or private dining for groups of 50 to 75 people.

Hours
Brunch
Saturday - Sunday: 10:00am - 3:00pm

Dinner
Sunday - Wednesday
5:30pm - 10:00pm

Thursday - Saturday
5:30pm - 11:00pm

Appetizer

Pâté de Campagne, Heirloom Cranberry Confiture, Traditional Accompaniments 10

Soupe à L’Oignon with Classic Gruyère Crouton 8

Salade Dauphinoise, Butter Lettuce, Dry- Cured Ham, Shaved Red Onion,
Comte Cheese & Shallot Vinaigrette 9

Mussels with Sancerre, Shallots & Fresh Thyme 9

Frisée and Lardons Salade with Aged Chevre, Sherry Vinaigrette,
Poached Egg and Croutons “Grandmère” 8

Salade of Belgian Endive, Watercress, Apple, Toasted Walnuts & Roquefort 9

Escargots de Bourgogne with Garlic, Parsley Butter & Chapelure Blanche 11

Plateau de Fromages – A Selection of Artisan Cheeses from Formaggio Kitchen
with Fig Torte, Apple, Pear, & Raisin Nut Toast 12

Salade du Marché with Fines Herbes, Vinaigrette & Cracked Hazelnuts 7

Entrée

Duck Ravioli with Foraged Mushrooms, Sauce Foie Gras & White Truffle Oil 20

Salmon Bordelaise, Ragout of De Puy Lentils, Shallots & Wild Mushrooms, Bordeaux Reduction* 23

Roasted Natural Chicken Breast with Pommes Purée, Haricot Verts & Sauce Robert 22

Cherry Wood Smoked Pork Loin Chop, Bacon Braised Cabbage, Cranberry Compote, Port Glace* 25

Hudson Valley Duck Breast, Duck Confit & Root Vegetable Fricassée, Michigan Cherry Gastrique* 24

Lemon Sole Meunière with Pommes Purée, Slivered Snap Peas and Tomato Concassé 22

Steak Frites with Meat Juices, Périgord Black Truffle Vinaigrette & Watercress Shallot Salade* 26

Filet au Poivre with Cognac Cream, Grilled Scallions, Green Peppercorns & Pommes Gratin* 29

Vegetarian Frites with Seasonal Vegetables, Watercress Shallot Salade
& Périgord Black Truffle Vinaigrette 18

Plat du jour

Monday
Hand Cut Tagliatelle with Wild Mushrooms, Peas, Swiss Chard & Truffle Oil 17

Tuesday
Coq au Vin with Bandol Wine, Sautéed Mustard Greens,
Roasted Fingerling Potatoes & Natural Jus 23

Wednesday
Duck Cassoulet with Traditional White Bean Ragout,
Boudin Blanc Sausage & Pearl Onions 25

Thursday
Saddle of Vermont Rabbit, Truffle Infused Polenta,
Fricassée of Rabbit Leg, Peas & Baby Carrots 27

Friday
Sautéed Sea Bass with Braised Escarole, Pommes Purée & Lobster Beurre Blanc 28

Saturday
Pan Seared Scallops & Foie Gras, Celeriac Purée, Roasted Root Vegetables
White Truffle Oil & Crisp Leeks* 29

Sunday
Hand Cut Fettuccine with Braised Beef, Roasted Garlic, Lardons,
Wild Mushrooms & Parmesan 18

Sides

Pommes Frites 6
Roasted Root Vegetables 7
Pommes Gratin 6
Pommes Purée 6
Haricot Verts 7