Aura Restaurant 1 Seaport Lane Boston, MA 02210 • 617-385-4300

Cuisine
American
Seafood

Neighborhood
North End / Waterfront

Cross Street
Seaport Blvd

Ambiance
Casual

Dress Code
Business Casual

Features
Full Bar
Lounge
Wheelchair Access
Private Rooms Available
Vegetarian Menu

Reservations
Suggested

Parking
Valet (charge)

Payment Methods
AMEX
Dinners Club
Discover
Mastercard
Visa

Private Rooms
please call

Hours
Breakfast
Monday - Friday
6:30am - 11:30am

Saturday – Sunday
7:00am – 1:00pm

Lunch
Monday - Friday
11:30am - 2:30pm

Dinner
Monday - Saturday
6:00pm - 10:00pm

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 sweet corn hollandaise

~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

Executive Chef Frank Toohey
Sous Chef Eric Theriault

The vegetarian entrée changes with the availability of local products. *These products may contain raw or undercooked ingredients.
The FDA has advised that consuming these raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness. Lower carbohydrate substitutions are available for the starch portion of some of our dishes.
Please consult your server.

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