We had the 5 course tasting menu ($75 per person):
We started with a tasting plate of 6 small bites:
Island Creek oyster with shallot and vinegar granite – Just an oyster, nothing special
Fried quail egg, chive cream cheese, bacon – Weird texture on the quail egg.
Beef empanada with spicy cranberry dip – I liked the surprising combination of beef and cranberry.
Parsnip tonka bean shooter – Flat and flavorless; it desperately needed salt.
Mushroom crème brûlée – Easily the best thing on the plate. I could have eaten a large serving of the perfectly smooth, creamy and earthy custard, but I’m a sucker for a savory flan.
Cipollini onion soup – It was not a soup, but a stewed baby onion with a slice of cheese on top - fun concept, poor execution.
Asparagus soup, almond and polenta – The soup itself was good, I liked the unusual pairing of almonds and asparagus, but the shriveled, dry and chewy polenta croutons were a grave misstep. It was like corn jerky. I would not have sent that out of my kitchen.
Gulf of Maine hake filet, passion fruit and carrot purée and Chinese black rice – the fish was cooked well, and the black rice was unique, but I did not like passion fruit in the carrot puree. R likes to make a carrot puree for Thanksgiving and I think his version is better – take that Guy Martin!
Beef strip loin served with chives pancakes,
Yuza Crystalline – I love citrus desserts, so this was right up my alley. The presentation was striking; a small fishbowl with a lime jello on one side, a yuzu curd on the other, topped with lime sorbet and a sugar top to cover the opening of the bowl. R was left unsatisfied and if it wasn’t for the sudden downpour, I’m sure we would have walked over to the North End for a cannoli.
Service was excellent, but I found the décor strangely sparse. I was not a fan of the bare tables; if I’m paying that much for a meal I want a linen tablecloth. My sense is that I will not be returning to Sensing.