Deuxave, conceived by Chef Chris Coombs and restaurateur Brian Piccini, serves Modern French cuisine using the finest American ingredients sourced from the best local farmers, fisherman and foragers.
Located at the prestigious corner of Commonwealth and Massachusetts Avenues, Deuxave offers a truly modern restaurant experience with impeccable service in an elegant dining room and a world-class wine program.
Duck Breast
Tart
Chef's Favorites
— Seared Hudson Valley Foie Gras—
Juniper Beignet, Pink Muscat Grape Jelly, Gin-Infused Dulce de Leche
Oroblanco Grapefruit, Pink Peppercorn Tuile
— Crispy Duck Confit —
Jicama Salad, Champagne Mango Coulis, Blood Orange Gel
Chili Lime Vinaigrette
— Papaya-Glazed Pork Belly —
Napa Cabbage Slaw, Fresh Maradol Papaya, Fennel Aleppo Vinaigrette
Amaro Chestnut Caramel
— Spiced Long Island Duck Breast* —
Spinach Gnocchi, Wild Mushrooms, Compressed Rhubarb
Black Trumpet Labneh, Sautéed Wild Rapini
— Crispy-Skinned Giannone Chicken —
Chickpea Panisse, Scotch Egg
Broccoli Pistou, Chicken Jus
— Chocolate Soufflé —
Graham Cracker Anglaise, Burnt Marshmallow Ice Cream