Appetizers

Les Huitres Fraiche
Fresh Oysters on the Half Shell with Champagne Mignonette
Half Dozen 10 - One Dozen 17

Escargots à la Bourguignonne
Baked escargot in a garlic and parsley butter;
12

Assiette De Fromages
Plate of Five assorted Cheese served with fresh fruit;
14

Assiette de Charcuterie
Plate of assorted French Charcuterie served with cornichons and Dijon mustard
15

Salade Maximilien
Mixed greens dressed with our house vinaigrette
7

Salade Maximilien with Roquefort
Mixed greens and Roquefort dressed with our house vinaigrette
9

Soupe du Pécheur
Traditional Fish soup served with croutons, cheese and aioli
Cup 8 - Bowl 11

Saumon Grillé sur Salade Tiède
Grilled Natural Salmon on lightly wilted Baby Lettuce, red onions, cherry tomatoes, fingerling potatoes, walnuts and Dijon vinaigrette
15

Salade d’Epinard
Baby Spinach salad with bacon, roasted pumpkin seeds, cucumbers, white mushrooms
goat cheese, Roquefort, croutons and dressed in a house vinaigrette
12

French onion soup
Cup 6
Bowl 8

Entrees

Les moules Marinière
Mussels steamed with butter, white wine, shallots, garlic, and parsley
15

Les moules Maximilien
Mussels steamed with caramelized onions, parsley, white wine, and cream
16

Les moules Provençal
Mussels steamed with butter, tomato, basil, bacon, garlic and white wine
16

Les moules Roquefort
Steamed with cream, blue cheese, beer and bacon
16

Salade Norvégienne
Smoked Salmon, Dungeness Crab, Avocado, tomatoes and toast
over mixed greens, dressed in Balsamic vinaigrette
18

Quiche de la Mer
Smoked Salmon and Goat Cheese Quiche, Served with Salad;
14

Croque-Monsieur
Black forest ham, béchamel, and cheese baked between two slices of pain de mie
12
Add two eggs sunny side up
13

Wild Salmon Sandwich on Rustic Bread
Chilled Baked Wild Salmon dressed with our tarragon mayonnaise, tomatoes, cucumbers, celery and romaine
14

Lemon Chicken Croissant
Grilled Marinated Chicken breast served on toasted Croissant with Swiss cheese, fresh basil, tomatoes and tarragon mayonnaise.
Mixed greens or Fries;
12

Tarte Flambée -Alsatian thin-crust with toppings:
Traditional: topped with créme fraîche, sautéed onions, bacon and cheese
14

Paysanne: With créme fraîche, ham, potatoes
goat cheese and herbs
15

Vegetarian: topped with créme fraîche, goat cheese, spinach, tomatoes, and cheese
14

Bavette Sauce au Poivre au Vert
Grilled skirt steak served with a green peppercorn and cream sauce
16

Crab Cake aux Champagne
Dungeness Crab Cake over leeks and zucchini julienne, served with a Champagne and Orange Cream Sauce
16

Canard Confit
Duck Leg Confit with French Lentils and sautéed potatoes
15

Les Pâtes Fraîche de la Mer
Fresh Egg Fettuccini with Salmon, Cod, Mussels and a tomato basil cream sauce
17

L’Omelette au Crabe
Dungeness Crab Omelet with mushrooms and cheese. Served with Fries or Salad
16

Fresh Catch of the Day
The Chef’s inspiration using the freshest available seafood
Market Price

3-Course Menu Express
Prix Fix $22

Onion Soup
or
Salad Maximilien

Steak Frites
Grilled skirt steak served with a green peppercorn and cream sauce
or
Les Moules Au Choix
Your choice of steamed Mussels

Crème Brûlée