What to Eat at Deuxave, Bringing Lobster Gnocchi to Back Bay

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Photo: Deuxave

It's Fall Preview day here at Grub Street Boston and we'll be bringing you mouthwatering news and photos of the season's biggest openings all day long.

Deuxave, Chris Coombs' upscale Back Bay spot will open next month, and we've got your first look at the full menu. The focus here is on luxe seasonal flavors: think lobster gnocchi with citrus and seared diver scallops with potato rösti, dill creme, leek and parsley fondue, lardons, roasted tomato confit, shaved black truffles, and lemon/vodka syrup. It's the polar opposite of the ultra-simple fare that's dominated many recent openings, but Coombs has a good track record of making it work.

Appetizers
Ceviche of Hawaiian Big Eye Tuna*
A Ceviche of 1+ Tuna, Crouton of Baguette with Avocado, Cilantro, Radish, Carrot, & Sesame, Ginger Roasted Pineapple ~15
Salad of Heirloom Beets, Goats Cheese, & Walnuts
Roasted Baby Heirloom Beets, Laura Chenel’s Chèvre 8 Brix Verjus, Spiced Walnuts, Pear & Mâche ~11
Crispy Crescent Farms Duck Confit
Confit of Peking Duck Leg, Petit Heirloom Tomato & Frisee Salad with Bacon Sherry Vinaigrette, Bing Cherry Sauce ~14
A Duet of Prime Beef Tartare and Wagyū Carpaccio*
Herb & Horseradish Encrusted Wagyū Beef Thinly Sliced with Hanley Style Prime Tartare, Quail Egg Yolk, Petite Arugula, Escabèche of Chanterelle Mushrooms, Potato Gaufrettes, Cornichons, Rosemary-Mustard Aioli ~14
“Night Moves” Lobster Gnocchi with Citrus
Adam & Larry’s Scituate Lobster with Wild Mushrooms, Corn, Green Grapes, Potato Gnocchi, Curried Walnuts, & Pearl Onions with Fresh Herbs in a Citrus Fricassee ~18
Five Vegetables of Summer Salad
A Potato Basket with a Cornucopia of Equinox Farms Baby Greens, Heirloom Peppers, Cucumber, Corn, English Peas, Petit Tomato, Burrata & Villa Mandori Balsamic ~13
9 Hour French Onion Soup
Slow Caramelized Onion Soup, Beef Bone Marrow Crouton & Comté Cheese ~10
Seared Hudson Valley Foie Gras*
Grade A Duck Liver, Toasted Brioche, Glazed Peach, Fig, Marcona Almonds, Brandied “Compressed” Rainer Cherry Glaze ~17

Entrées
Seared Hawaiian Ahi Tuna*
Rare Sashimi Grade Big Eye Tuna Crusted with Pink Peppercorns, Crispy Skinned Pork Belly Pinnapple “Aigre-Doux”, Sea Beans, Summer Radish, Cucumber, Asian Flavors, Lobster Red Curry Emulsion, Petit Flowers~29
Pan Roasted Atlantic Halibut
Line Caught Halibut with Sweet Corn Succotash, Chanterelles, Peppers, Herbs, Okinawa Yams, Laughing Bird Shrimp in Ginger, Espelette & Tomato with a Burgundy Butter Sauce ~ 27
Seared Divers Scallops*
Scituate Divers Scallops, Potato Rösti, Dill Crème, Leek & Parsley Fondue, Lardons, Roasted Tomato Confit, Shaved Black Truffles, Gingered Cumin Carrot Emulsion, Lemon-Vodka Syrup ~ 28
Pappardelle “Bolognaise”
Homemade Pasta, Veal, Beef, Pancetta, & Foie Gras, Creamy Tomato Sauce, Aromatic Vegetables, Buffalo Mozzarella, Basil~ 21
A Vegetarian Celebration of Summer
Ragoût of Wards Farm Corn & Hand Made Gnocchi with Porcini Mushrooms, Tempura Celeries, Fried Blue Aracuna Egg, Pousse Pied & Tomato Salad, Radish, Saffron- Heirloom Tomato Coulis, & Aged Balsamic~ 23
12 oz Prime New York Strip of Beef*
4 Weeks Aged Prime Black Angus, Cast Iron Roasted with Herbs, Goat Cheese and Potato Croquette, Baby Carrots & Crispy Wild Mushrooms, Garlic Soubise, Sauce Bordelaise With Bone Marrow ~39
Kurabuta Pork Chop “Milanese”*
Pan Fried Black Pig, Herb Brined & Breaded, Ginger-Tomato Stew, “Italian” Pork Fennel Sausage, Garlic Wilted Arugula, Mandara Buffalo Mozzarella, & LaQuercia Prosciutto Americano, Homemade Tagliatelle with Butter and Basil ~26
Moroccan Spiced Colorado Lamb Saddle*
Free Range Lamb S.V. and Seared Capped with a Breadcrumb of Pistachio, Persian Style Tabbouleh, a Baby Carrots, Beets and Turnips “En Cocotte” Minted Cucumber Raita & Roasted Red Pepper Vinaigrette, Natural Jus ~30
A Duet of Giannone Farms Organic Chicken
Crispy Skinned Breast, & A Crépenette of Thigh Meat with Sautéed Chanterelle Mushrooms and Ward’s Farm Silver Queen Corn, Soft Polenta, Fresh Herbs and Sauce Périgeux aux Poulard~22
Persian Spiced Long Island Duck Breast*
Cast Iron Roasted Duck, French Lentils du Puy, Ginger Sautéed Spinach, Wild Mushrooms in Essence of Foie Gras, Honey Glazed Turnips, Poached Peach, Frisée, & Sherry-Pommery Mustard Sauce Natural Jus~28

Sides
Potatoes Robouchon ~8
French Fries “Au Canard” with herbs and Parmesan ~10
Crispy Wild Mushrooms ~13

5 Course Chefs Tasting Menu $61*
A Seasonal Journey Through The Mind and Culinary Fantasies of Chef Christopher Coombs/ Only Available for Entire Table / Vegetable Tasting Also Available / Exquisitely Paired with Wine for $99-


Deuxave will open at 371 Commonwealth Ave later this month.