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“Make Sense of Monday”
This fall at Sensing take a culinary journey with Sensing’s half price fall entrees.
Autumn is here in Boston, and with the new season comes the new fall menu at Sensing. This fall Sensing will introduce its new menu by inviting people to ‘Make Sense of Monday’s' every Monday night, from September 28 – November 30, entrees on Sensing’s dinner menu will be offered at half-price.
Taking inspiration from seasonal New England ingredients, Chef Gerard Barbin’s new fall menu combines modern French flair with his love of eclectic flavor combinations. Half-price menu highlights include the lobster panfry with chocolate gnocchi and cod steamed in lemongrass.
Enter a raffle and win a dinner for 6 cooked by Guy Martin’s team served in the Fairmont Battery Wharf Harbor Suite this November.
Please click here to make reservations online.
Boston Magazine's 36th Annual Best of Boston Edition, August 2009
Congratulations to Sensing's Chef Gerard Barbin, for achieving Best of Boston's Up-and-Coming Chef.
"With Barbin folding more local seafood and cheeses into his repertoire, he's becoming our favorite French connection."
Sensing is also proud to be named Best of Boston Restaurant Debut Runner-Up and Best French Restaurant Runner-up.
Developed by Michelin Chef Guy Martin, and meticulously executed by Boston-based Chef de Cuisine,Gerard Barbin, AAA Four Diamond rated Sensing offers guests a menu of inspired contemporary “world cuisine” featuring simple ingredients prepared in creative ways that artfully blend a variety of flavors, colors and textures on the plate for an unforgettable gastronomic experience.
Sensing brings the culinary spirit of Guy Martin’s restaurant in Paris to the Boston Waterfront. The signature Sensing Snacking Platter is a sampling of six regularly changing small bites for a sophisticated bar snack or an intriguing first course.
Starters range from spring pea and lemongrass soup with a parmesan foam; chilled salad of parsnips and galangal with spring vegetable and rice vinegar; green risotto with fava, asparagus and spinach (also available as a dinner portion); to seared tuna with sweet potato and asparagus tartar and sweet chili dressing, among others.
Entrées feature Arctic char panfry with artichoke puree and lemon confit; ocean perch a la plancha with carrot and ginger puree; monkfish tandoori with broccolini, udon noodles and capers; strip steak with chick pea fries and mizuna and liquorice jus; lamb loin in a tomato crust with cippolini onions stuffed with dates, amaranth and mint with Harissa sauce; and “rib on” caramelized pork belly with soy sauce and honey.
Dessert highlights include orange blossom panna cotta with cilantro and coconut sorbet; whimsical chocolate and raspberry finger with Champagne sorbet; and strawberry and basil cheesecake with balsamic syrup. Sensing also offers guests a five course Degustation Menu – simply share your allergies and preferences and the kitchen will develop a menu especially for you.
The wine list at Sensing has been created to be approachable to guests and to encourage the discovery of new wines. The wine list includes selections from France, the United States and other varietals from around the globe. Offering 60 to 70 bottles, the restaurant staff is well-trained to assist diners in their discovery of wines. And, the lounge features a wide array of signature cocktails, each featuring perfectly balanced creations of our trained mixologists.
For more information about Sensing, please visit www.sensingrestaurant.com.
Please click on the links below for our menus:
Breakfast Menu
Weekend Brunch Menu
Lunch Menu
Dinner Menu
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