 A true feast for the senses, the very modern Sensi presents an imaginative menu featuring Asian, Italian, grilled and seafood specialties from chef Martin Heierling, complemented by a wine list that includes full or half pours of 19 by-the-glass selections led by master sommelier, Joe Phillips. Sensi's centerpiece is a glass-enclosed kitchen designed to be a culinary theater where you can witness the preparation of dishes like freshly shucked oysters, ahi tartare, Kobe beef carpaccio with roasted garlic and Parmesan croquettes and angry scallops (you'd be angry, too, if sizzling hot peanut oil was sprinkled all over you). Siam-style chicken and mushroom soup with shrimp dumplings and sesame tapioca and a tandoori mixed grill---marinated beef, shrimp, sea bass and chicken with green mango rice---are Asian favorites. Braised veal with fennel risotto, pizzas and Maine lobster with ricotta ravioli are among Italian winners; pepper-crusted bone-in New York steaks and 14-ounce Prime rib-eyes are prepared on the grill, along with chanterelle-crusted salmon. Sensi’s pastry kitchen turns out an array of petite desserts.
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Sensi Restaurant is one of our 2012
| Top 10 Las Vegas Seafood Restaurants
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