Deuxave (pronounced DOO-auve), 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.
— “Night Moves” Scituate Lobster with Gnocchi —
Potato Gnocchi, Mushrooms, Green Grapes, Curried Walnuts & Pearl Onions, Citrus Fricassee
— Crispy Duck Confit —
Champagne Mango, Jicama, Gremolata Purée, Mango and Coriander Purèe
— Pan Seared Chilean Sea Bass and Crispy Rock Shrimp —
Fregola, Kimbe Carrots, Basil, Meyer Lemon Emulsion, Salad of Spring Onions, Cara Cara Oranges, Toasted Hazelnuts
— Mangalitsa Pork Loin and Smoked Linguica —
Green Romesco, Roasted Purple and Romanesco Cauliflower, Confit Potato, Piquillo Pepper Potage, Almonds, Micro Parsley
— Crispy-Skinned Giannone Organic Chicken —
Pithivier of Chicken Confit, First of Season Nettles, Foie Gras, Parsnip Puree, Sunny Side Heirloom Egg, Frisée and Tarragon Salad
— Passionfruit Tart —
Cashew Cake, Dark Chocolate Creméux, Passionfruit Ice Cream