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 aux Cèpes
Pan seared and shaved Porcini, frisée, endives, watercress, pear tomatoes, fennel in a light herb vinaigrette; 14

Duo de Foie Gras
House cured and seared Hudson Valley Foie Gras with apple marmalade, butter brioche and balsamic reduction; 20

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

Assiette De Fromages
Plate of Five 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

Entrees

Alaskan Halibut aux Basilique et Cèpes Salad
Basil glazed halibut, with a salad of pan seared porcini, frisée, watercress, endives, white beans and asparagus tips; 28

Homard en “Croute”
Maine lobster tail sautéed in olive oil, shiitake mushrooms, asparagus and topped with puff pastry. Star anise and lobster velouté; 32

Coquilles Saint Jacques et Beurre Blanc à la Bergamotte
Sea scallops, orzo, baby carrots, sugar snaps and pickled shemeiji mushrooms. Infused Bergamotte beurre blanc; 30

Duo de Canard aux Poivre Vert
Hudson Valley duo of duck magret and leg confit served over wild mushrooms, broccolini and gratin Dauphinois. Green peppercorn sauce; 28
With seared Foie Gras; 34

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; 46

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:
Alaskan Halibut aux Basilique et Cèpes Salad
Basil glazed halibut, with a salad of pan seared porcini, frisée, watercress, endives, white beans and asparagus tips
or
Duo de Canard aux Poivre Vert
Hudson Valley duo of duck magret and leg confit served over wild mushrooms, broccolini and gratin Dauphinois. Green peppercorn sauce

Third:
Bread Pudding