Sensing Boston, a French touch in USA

Developed by Chef Guy Martin, and meticulously executed by Boston-based Chef de Cuisine, Gerard Barbin, 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 steamed lobster with cauliflower and coconut, Granny Smith apple, and coral mayonnaise to spring pea and lemongrass soup with parmesan foam. Entrees feature monkfish tandoori with brocolini, udon noodles and caper stir fry, top sirloin of veal, pea and garlic purée with ramp and black trumpet mushroom, mustard sabayon or “rib on” pork belly caramelized with soy sauce and honey, celery and pickled pearl onions.

The menu features a rotating regional and international selection of cheese from local purveyor Formaggio. The sweet finish to the Sensing menu includes whimsical chocolate and raspberry finger with raspberry champagne sorbet, orange blossom panna cotta with fruits tartar in green anise and coconut sorbet, among other choices.

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.


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