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-star 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 Charcuterie
Plate of assorted French Charcuterie served with cornichons and Dijon mustard
15

Soupe du Jour
11

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

Hervé Mons’s Camembert en Croute
Camembert wrapped in puff pastry, baked and served with walnuts,
dried bing cherries and frisee green
13

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 12 - One Dozen 18

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

Seabass aux Champignons
Pan seared Chilean Sea-bass with a white wine, fennel and tomato julienned and butter sauce. Chanterelles, peavines and “pommes fondante”
-MSC certified as sustainable-
28

Black Cod Basquaise
Black cod in a saffron broth, roasted red peppers, fennel, celery, poached potatoes and a goat cheese and Kalamata olives pastry
27

Coquille St. Jacques a l’huile de truffe blanche
Wild caught Sea Scallops, roasted spaghetti squash, carrots, sauteed leeks and “Nueskies” bacon. Lobster and brandy sauce with a white truffle oil drizzle
30

Cassoulet
White bean stew with Toulouse Sausage, Pork, Lamb,
Veal, Duck confit and garlic sausage cooked in a rich broth
26

Duo de Canard aux Poivre Vert
Duo of duck magret and leg confit served over wild mushrooms, asparagus, baby carrots, gratin Dauphinois. Green peppercorn and cream sauce
28
With seared Foie Gras - 34

Tournedos de Bœuf Rossini
Pan seared Oregon natural beef tenderloin served with potatoes fondante, green beans and Armagnac, Truffle, Foie Gras emulsion
40
With seared Foie Gras - 47

Classique Blanquette de Veau
Veal shoulder braised in a creamy velouté. Rice pilaf, wild mushrooms, carrots, celery and pearl onions
25

 

Tasting Menu "Le Gourmand" $45

First:

Les Huitres Fraiche
Half Dozen Fresh Oysters on the Half Shell with Champagne Mignonette
or
Hervé Mons’s Camembert en Croute
Camembert wrapped in puff pastry, baked and served with walnuts,
dried bing cherries and frisee green

Second:

Seabass aux Champignons
Pan seared Chilean Sea-bass with a white wine, fennel and tomato julienned and butter sauce. Chanterelles, peavines and “pommes fondante”
or
Duo de Canard aux Poivre Vert
Duo of duck magret and leg confit served over wild mushrooms, asparagus, baby carrots, gratin Dauphinois. Green peppercorn and cream sauce

 

Third:

Crème brûlée
Vanilla custard topped with caramelized brown sugar