Dinner Menu

The chefs at Maximilien cook local ingredients with French techniques.

The result is a seasonally changing menu highlighted by such signatures as the wonderful "Tournedos Rossini."

Dinner is 7 Days a Week:
Mon-Sun: 5:30pm to 10pm

Updates

We update our menu often, the PDF version below is updated daily at 5:30PM!

Dinner Menu (PDF)

Testimonials

     The food was excellent with balanced portions. Each course built on the former course and crescendoed with fantastics desserts.
OpenTable Review
     Fantastic service, incredible view, and great food. Not much more you can ask for!
Sam M.- Yelp Review
Chef de Cuisine

Executive Chef Christian Potvin began cooking at the age of 16 as an apprentice in Le Meaban in France. He later moved to New York City to work at Café des Artistes, and also worked at the acclaimed five-stars La Vieille Maison in Boca Raton, Florida. Chef Potvin moved to Seattle in 2000, first working as chef at Au Bouchon before joining Maximilien in 2004.

Appetizers

Assiette de Pâté Maison
House made pâté with Dijon, house pickles; 15

Soupe du Jour; 11

Escargots à la Bourguignonne
Six escargots baked in garlic and parsley butter; 12

Salade au Saumon Fumé
Shaved fennel and watercress salad, G&D smoke salmon, capers and tarragon vinaigrette; 16

Duo de Foie Gras
House cured and seared Hudson Valley foie gras with bing cherry, pear chutney, butter brioche and balsamic reduction; 23

Les Huitres Fraiche
Fresh Oysters on the Half Shell with Champagne Mignonette
Half Dozen 13 - One Dozen 19

Assiette De Fromages
Plate of three assorted Cheese served with fresh fruit and nuts; 14

Soupe à l'Oignon
French onion soup; 6

Salade Maximilien with Roquefort
Mixed greens and Roquefort dressed with our house vinaigrette; 9

Foie Gras Entier aux Herbes

Whole roasted duck Foie Gras with apples & fresh herbs.
Brioche basket, lavender honey, pear, bing cherry chutney; $300
recommended for party of 8-12 people or more - subject to availability

Entrees

Coquilles St. Jacques Sauce homard et foie gras
Pan seared diver scallops, blinis, herb salad, tobiko caviar, lobster and foie gras emulsion; 32

Morue Charbonnière â l’Estragon
Pan seared sablefish, polenta cake, turnips, leeks, shimeji mushrooms,tarragon infused cream sauce; 320

Côte de Chevreuil Sauce Grand Veneur
Roasted venison chop, gratin dauphinois, acorn squash, baby carrots, celeriac, wild mushrooms and a gooseberries red wine demi; 33

Duo de Canard aux Figues
Hudson Valley duck leg confit, seared duck breast, sautéed celeriac, wild northwest mushrooms, asparagus, port wine and fig demi; 30
With seared Foie Gras; 38

Joue de Boeuf Bourguignon
Beef cheeks, braised in red wine, onions, carrots, chanterelles, bacon and fingerling potatoes; 27

Tournedo de Bœuf Bordelaise
Pan seared Painted Hills natural beef tenderloin, roasted bone marrow. Truffle salted Frites and red wine reduction; 40
With seared Foie Gras; 48

Tasting Menu "Le Gourmand" $45
With Wine Pairing $60

First:
Les Huitres Fraiches

Five Fresh Oysters on the Half Shell
with Champagne Mignonette
or
Escargots à la Bourguignonne
Six escargots baked in garlic and parsley butter

Second:
Morue charbonnière â l’estragon
Pan seared sablefish, polenta cake, turnips, leeks, shimeji mushrooms, tarragon infused cream sauce
or
Joue de Boeuf Bourguignon
Beef cheeks, braised in red wine, onions, carrots, chanterelles, bacon and fingerling potatoes

Third:
Crème brûlée