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. - Thurs.: 5pm to 9pm
Fri. - Sun.: 5pm 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 du Saumon Fummé
Gerard & Dominique smoked salmon, baby greens and dressed in Dijon vinaigrette. 15

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 15 - One Dozen 21

Bucherondin Roti au Four
Oven roasted goat cheese, walnuts, honey, crostini. 12

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

Soupe à l'Oignon
French onion soup; 6

Salade verte au Roquefort
Butter Lettuce, red leaf watercress with Roquefort and Dijon vinaigrette. 10

Foie Gras Entier aux Herbes

Whole roasted duck Foie Gras with apples & fresh herbs.
Brioche basket, lavender honey, pear, bing cherry chutney; $225
recommended for party of 8-12 people or more - subject to availability

Entrees

Loup de Mer Sauce Homard et Foie Gras
Pan seared black cod, celeriac, rainbow chards and lobster and foie gras emulsion. 28

Coquilles Saint-Jacques Amandine
Pan seared diver scallops, sunchoke purée, green gem, sautéed chanterelles, lettuce and almond brown butter. 32

Flétan Sauvage aux Tomates Confites
Pan seared halibut, cherry tomatos confit, braised fennel, roasted garlic, artichokes purée and green olives. 30

Cassoulet
White bean stew with Toulouse sausage, pork, lamb, veal, duck confit and garlic sausage cooked in a rich broth. 28

Magret et Confit de Canard aux Figues
Hudson Valley duck leg confit, seared duck breast, gratin Dauphinois, broccolini, wild mushrooms, port and fig demi. 30
With seared foie gras. 38

Coq au Vin
Tender chicken braised in red wine with onions, bacon and mushroom. 25

Tournedos de Boeuf bordelaise
Pan seared Painted Hills natural beef tenderloin, roasted bone marrow, truffle fries, red wine demi-glace. 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
Baked escargot in a garlic and parsley butter

Second:
Flétan Sauvage aux Tomates Confites
Pan seared halibut, cherry tomatoes confit, braised fennel, roasted garlic, artichokes purée and green olives
or
Coq au Vin
Tender chicken braised in red wine with onions, bacon and mushroom.

Third:
Crème brûlée