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 more often!

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

A 4% service charge will be added to your check. It replaces the older system of servers “tipping out” support staff. 100% of this charge is going to the restaurant and is used to provide a better living wage to non tipped employees. More Info.

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.10

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

Gravlax de Saumon Maison en Salade
Vodka and dill house cured salmon, chive creme fraiche, shaved fennel, dill and salmon roe. 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. 8

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

For the table

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

Caviar Frais
1oz Siberian Sturgeon caviar on ice, blinis and crème fraîche. 140
sustainable and Florida sourced - subject to availability

Entrees

Coquilles Saint-Jacques au Beurre Noisette
Pan seared diver scallops, artichoke purée, little gem lettuce and heirloom tomato salad, brown butter. 34

Halibut, Petit Pois à la Française
Pan seared Alaskan halibut, pearl onions, bacon, fingerling potatoes, romaine lettuce and beurre blanc. 32

Saumon Sauvage en Salade
Pacific Troll King Salmon pan seared & served over baby greens, anchovies, olives, green beans, fingerling potatoes, Bell peppers and marinated artichoke hearts. Dijon vinaigrette. 30

Steak Tartare
Chopped raw Painted Hill tenderloin, cornichons, capers, shallots, and Dijon. Truffle Frites. 28

Magret et Confit de Canard aux Poivre Vert
Hudson Valley duck leg confit, seared duck breast, gratin Dauphinois, broccolini, wild mushrooms, green peppercorn sauce. 30
With seared foie gras. 38

Tournedos de Boeuf bordelaise
Pan seared Painted Hills natural beef tenderloin, roasted bone marrow, potato purée, green beans and mushrooms poêlée, 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:
Halibut, Petit Pois à la Française
Pan seared Alaskan halibut, fresh peas, pearl onions, bacon, fingerling potatoes, romaine lettuce and beurre blanc.
or
Magret et Confit de Canard aux Poivre Vert
Hudson Valley duck leg confit, seared duck breast, gratin Dauphinois, broccolini, wild mushrooms, green peppercorn sauce.

Third:
Crème brûlée