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

Gerard & Dominique Saumon Fumé Carpaccio
Smoked salmon, baby greens, capers, crème fraîche. 14

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

Saumon Sauvage et Petits Pois à la Française. *✧ Columbia River King salmon, fingerling potatoes, bacon, French green peas and pearl onions Beurre Blanc; 32

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

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

Filet de Porc Harissa
Pan seared pork tenderloin, pomme fondant, roasted cauliflower, broccolini, spicy tarragon harissa jus. 28

Magret et Confit de Canard à l’Orange
Hudson Valley duck leg confit, seared duck breast, mashed potatoes, asparagus, wild mushrooms and orange gastric. 30
With seared foie gras. 38

Côtelette d’agneau à l’ail rôti
Anderson ranch lamb chop, goat cheese Gratin Dauphinois, tomato and zucchini Tian, roasted garlic demi-glace. 28

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
Foie Gras Crème Brûlée
Brioche, apricot, almonds, port wine reduction

Second:
Flétan Sauvage aux Tomates Confites
Pan seared halibut, cherry tomatoes confit, braised fennel, roasted garlic, artichokes purée and green olives
or
Filet de Porc Harissa
Pan seared pork tenderloin, pomme fondant, roasted cauliflower, broccolini, spicy tarragon harissa jus

Third:
Crème brûlée