Aura

Name: Aura
Address: 1 Seaport Ln., 02210, MA, 02210
Telephone: 617-385-4300

1 Seaport Ln., Boston, MA 02210, US

• Monday: 6:30AM-10:00PM •Tuesday: 6:30AM-10:00PM •Wednesday: 6:30AM-10:00PM •Thursday: 6:30AM-10:00PM •Friday: 6:30AM-10:00PM •Saturday: 7:00AM-10:00PM •Sunday: 7:00AM-1:00PM •

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Details

Cuisine: American (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

BREAKFAST MENU

BREAKFAST

BUTTERMILK PANCAKES

House-made buttermilk, blueberry, or banana pancakes

PANCAKE TRILOGY

Short stacks of banana, blueberry and strawberry silver dollar pancakes

BRIOCHE FRENCH TOAST

BELGIAN WAFFLES

Topped with fresh strawberries and whipped cream

STEAK AND EGGS

Two eggs any style served over grilled prime rib, shredded potato hash and harissa butter

EGG WHITE SOUFFLÉ

Lightly seasoned egg whites, choice of toast and fruit salad

QUESADILLA

Spicy andouille sausage, tomato, cheddar and scrambled eggs in a crisp tortilla

THE WATERFRONT

Choice of juice and two eggs any style; choice of meat, breakfast potatoes with breakfast bread

THE SEAPORT CLUB

Grilled brioche layered with house smoked salmon, scrambled eggs, grilled tomato and chive hollandaise sauce

EGGS FLORENTINE

Three egg frittata with fontina, baby spinach, scallion and potato

TRADITIONAL EGGS BENEDICT

Poached eggs on grilled English muffin with Canadian bacon and hollandaise sauce

CRABCAKE BENEDICT

Crispy Jonah crab and local cod cakes are topped with grilled Canadian bacon, poached eggs and chive hollandaise sauce served with asparagus and home fries

POACHED EGGS WITH CORNED BEEF HASH

Mosey corned beef, pan fried with peppers, onions and potatoes served with two poached eggs topped with spiced tomato hollandaise sauce

FRUITS AND JUICES

HOUSE SMOKED SALMON AND BAGEL

A toasted bagel served with house smoked salmon, cream cheese and classic accompaniments

BUFFETS

| HOT BREAKFAST BUFFET | CONTINENTAL BREAKFAST BUFFET

CEREAL

| Rice Krispies, Frosted Flakes, Raisin Bran, Frosted Mini-Wheats, All Bran, Special K, Corn Flakes, and granola | Irish oatmeal | Cereal with berries or Irish oatmeal with fruit

LUNCH MENU

APPETIZERS

New England clam chowder

with Irish soda cracker

Soup du jour

Tuna carpaccio

with chilled new potato salad, arugula, lemon oil and sea salt

Buffalo chicken tenders

with a cucumber ranch dipping sauce and Great Hill Blue cheese

English cucumber, Bermuda onion and citrus salad tossed

with crème fraiche over Bibb lettuce

Baby spinach

with plum tomatoes, shaved fennel, St. Andre cheese and a warm balsamic smoked bacon vinaigrette

SANDWICHES AND ENTREES

Chef salad

with roasted turkey, ham, grilled chicken, Swiss and cheddar, tossed with romaine, cherry tomatoes, cucumbers, julienne carrots, scallions and Russian dressing

Caesar salad

with herb grilled chicken or shrimp

Traditional Cobb salad

with grilled chicken, romaine lettuce, bacon, tomato, hard boiled eggs and Great Hill Blue cheese tossed with avocado vinaigrette

Fresh roasted turkey club

with cranberry-orange chutney, smoked bacon and fries

Lobster salad club on grilled brioche

with housemade potato chips

The District burger

with cheddar, Swiss or American cheese and fries

Fresh Tuscan ravioli, sautéed spinach

with a garden basil cream sauce and Parmesan Reggiano

Maine crab and cod cakes

with grilled corn relish, red pepper tartar sauce and a salad of baby lettuce with herb vinaigrette

Marinated flank steak wrap

with iceberg, charred red onion, tomatoes, Great Hill Blue cheese and a red wine vinaigrette.

Herb grilled salmon

with garlic sautéed yellow, green and Romano beans over fondant potatoes

BBQ pulled chicken and smoked cheddar over griddled corn bread

with frizzled onions and cole slaw

LUNCHEON COMBINATION PLATES

Cup of New England clam chowder and ½ lobster salad club

with chips

Cup of our soup du jour and ½ turkey club

with fries

Cup of our soup du jour and chicken or shrimp Caesar salad

DESSERT

Tahitian vanilla bean crème brulee

Milk chocolate caramel mousse parfait

Blueberry financier

Strawberry rhubarb crisp

DINNER MENU

Appetizers

New England clam chowder

with an Irish soda biscuit

Caesar salad

with Italian white anchovies, grilled sourdough crouton, aged balsamic nectar and Parmesan Reggiano

Tenderloin carpaccio

with crisp lardons, roasted cipollini onions, salsa verde and white asparagus spuma

Day boat scallop ceviche, organic cherry tomatoes, marinated Bermuda onion

Verrill Farm potato and leek soup

with white truffle oil, and chive biscuits

Nesankeag Farm heirloom tomato salad

with wild arugula herbed garlic croustade, drizzled with extra virgin olive oil, eight year aged balsamic

Salt roasted beet ravioli

filled with tuna tartare and Jonah crab salad with sambal aioli, cucumber and wonton crisps

Aura baked oysters

with a creamy andouille sausage, garlic, shallot, leek stuffing, and Chardonnay butter broth

Fresh angel hair pasta, seared black cod, and lemon caper cream

Entrees

Pan seared halibut

with applewood smoked bacon, fingerling potatoes and early harvest baby turnips and a cauliflower velouté

Blackened tuna and grilled langoustines

with Creole rice and sautéed plum tomato concassée

Butter poached Maine lobster stew

with littlenecks, mussels, baby fennel, new potatoes and saffron roe broth

Tuscan roasted Bronzini

with golden potatoes, roasted summer carrots and a tomato basil pan reduction

Oven roasted breast of chicken

with maple braised delicata squash, French beans, braised greens and rosemary chicken jus

Grilled tenderloin of beef, baby carrots, Yukon gold potato stack, and swee

Braised American Kurobuta pork osso buco

with scallion mashed potatoes and garlic roasted heirloom squash

Grilled 12oz. sirloin

with butter roasted king oyster mushrooms, Taleggio and Cabernet Demi-glaze

Vegetarian risotto of the day

DESSERTS

Blueberry Financier

Warm almond cake served with blueberry compote and vanilla ice cream

Whipped Mascarpone Cheesecake

Served with a rum roasted pineapple salsa

Bittersweet Chocolate Tart Warm chocolate sable crust filled

with chocolate ganache, topped with jasmine tea oranges and served with caramel ice cream

Ginger Strawberry Shortcake

Moist ginger biscuit filled with strawberries and strawberry sorbet, served on a crème fraiche sauce

Trio of Seasonal Sorbets

Served with biscotti