Dinner
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:
Sunday-Thursday: 5pm to 9pm
Friday-Saturday: 5:30pm to 10pm
See also Sunday Supper, available Sundays.

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-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
Search:
Check our hours for another day.
Join our email list and we will send you menu and special event updates.
Follow us on twitter to know about special events, and offers!
Become our Fan on Facebook! Check out pictures, wall updates and even make reservation.
See the last played songs in the restaurant and make your own radio!