Sensing

Three Battery Wharf
at The Fairmont Battery Wharf
Boston, MA 02109
617-994-9001

Boston's waterfront gets a tiny taste of France with the opening of Sensing at the Fairmont Battery Wharf. Michelin Chef Guy Martin brings the culinary spirit of the original Sensing in Paris to the harborside hotel with an internationally-inspired menu full of fresh New England ingredients and bright, distinct flavors.

The cool-toned and clean-lined dining room at Sensing takes its cues from its overseas sister restaurant - from the artwork to the Guy Degrenne china and glassware. The hand laid tiger eye marble bar also features a chef's table from which guests can observe the goings on in the open kitchen. If you'd prefer to relax looking out over the water, Sensing has plenty of window seats and seasonal outdoor dining on its harborside terrace.

Brunch with Dad at Sensing
This Father’s Day treat Dad to something a little special.

Taste of the Nation 2010
Tickets are still available for April 8th's Taste of the Nation, the annual hunger-fighting fundraiser for Share Our Strength.

Kick off 2010 with Sustainable Seafood
On Tuesday, January 26th chef Brendon Bashford takes a quick jaunt from his post at Sensing at the Fairmont Battery ...

tarte Tatin

at Sensing

Pumpkin apple tarte Tatin with pumpkin pie ice cream

Dinner
Lunch
Breakfast
Brunch

SENSING SNACKING PLATTER

$12 (One of each/6 of the same)

Local oyster with shallots and vinegar granite*

Kebab of cantaloupe & prosciutto, port jelly

Chilled tomato and vanilla water

Marinated spicy clam

Stilton croquette

Lobster roll

STARTER

Rutabaga and Tom Yum soup, fig jam, comté cheese, cocoa nibs 10

Fall baby leaf salad with umeboshi dressing, candied pumpkin seeds 10

Oxtail terrine served with ginger and quince purée, whole grain mustard 13

Mushroom and chestnut ravioli, green tea foam, passion fruit reduction 14

Tuna tartar seasoned with horseradish and pear, squash-black quinoa salad 16

Seared foie gras with banana bread, caramel sauce, horchata foam 16

FISH

Meunière crusted Lemon Sole, rice vermicelli tossed with shrimp paste, grapes and kimchee 24

Seared scallops, parsley root puree, walnut, cranberry and rye risotto Sam Adams ‘Octoberfest' emulsion 26

Cod steamed in lemongrass, seasonal vegetables, coconut and grapefruit sauce 26

Pan fried lobster, chocolate gnocchi, ‘Honey Pot Farms' pear essence 29

MEAT

Veal cheek braised in sassafras, black trumpet-lima bean cassoulet 28

Chicken breast "a la plancha" Japanese pot au feu, black currant juniper lassi 28

New England Family Farms beef ‘coulette', light béarnaise and autumn rösti 32

Roasted venison loin, kabocha orange cake, pine scented jus 34

CHEESE

Variety of New England and international artisan cheeses, toasted bread
Choice of 3 pieces 12
Choice of 5 pieces 17

PRIX FIXE MENU

$45

Six Island Creek oysters with shallot and vinegar granite

Spring carrot risotto, snow pea, roasted sesame

Cod steamed in lemongrass, vegetables of the season, Coconut and grapefruit sauce

Roast natural chicken breast, dijon mustard sabayon, potato, onion and parsley confit

Mango tarte tatin, apple, mango sorbet

Assortment of sorbets, financier

PLEASE NOTE: The items, ingredients and prices on all menus are subject to change. It is recommended that if you are interested in a particular dish you contact the restaurant directly to determine its availability.

Dictionary

Cassoulet: 1. noun A slow-cooked marriage of white beans and assorted meats such as pork, duck or goose.

Ceviche: 1. noun Raw fish and/or shellfish in a citrus marinade.

Confit: 1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.

Emulsion: 1. noun The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.

Foie gras: 1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.

Granité: 1. noun A flavored, often sweetened, frozen mixture of water, sugar and liquid flavoring.

Jus: 1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.

Lemongrass: 1. noun A lemon-scented herb used liberally in Thai cooking.

Osso bucco: 1. noun An Italian dish of braised veal shanks with white wine, onion, carrots, celery, and tomatoes.

Oxtail: 1. noun A very flavorful cut of meat usually from beef or veal tail. Can be very tough so, often requires long, slow braising.

Pancetta: 1. noun Cured Italian bacon.

Polenta: 1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.

Quinoa: 1. noun These small, round, pale-brown grains look similar to millet and have a mild taste and a firm texture. Quinoa is considered a complete protein because it contains all eight essential amino acids.

Risotto: 1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.

Terrine: 1. noun An earthenware container, or the dish cooked therein.

Timbale: 1. noun A savory pie traditionally made of meats or vegetables and cooked in a drum-shaped mold called a timbale.

Vermicelli: 1. noun Thin-stranded yellow (Italian) or clear (Asian) pasta.

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