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

Assiette de Saumon Fumé
Gerard & Dominique smoked salmon served with capers, dill and lemon;
14

Soupe de Poisson
Traditional fish soup with aioli, croutons and cheese
11

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

Gâteau de Crabe
Dungeness crab cake, arugula salad and lemon grass beurre blanc
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 10 - One Dozen 17

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

Coulibiac de Saumon Sauce Dijonaise
Baked natural salmon, stuffed with goat cheese, spinach and wrapped in puff pastry with Tian Provençal, gratin Dauphinois and served with a mustard cream sauce
27

Crevettes Provençales
Sauteed whole New Caledonia prawns served over sauteed green asparagus, shallot
confit, polenta and served with pesto and romesco sauce
28

Homard à l'armoricaine
Roasted Gulf of Mexico Lobster tail with a lobster, tomato, Cognac sauce, and parsnip-chives whipped potatoes, broccolini and baby carrots
33 - with 5oz beef tenderloin: 46

Filet de Halibut en Salade
Roasted Alaskan halibut on lightly wilted baby lettuce, red onions, cherry tomatoes, fingerling potatoes, walnuts and Dijon vinaigrette
-MSC certified as sustainable-
27

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

 

Duo de Canard au Poivre Vert
Duo of duck magret and leg confit served with gratin Dauphinois, asparagus and a green peppercorn demi-glace
27

Tournedos de Bœuf
Pan seared Yakima Valley natural Beef tenderloin, served with green beans, whipped potatoes, mushrooms and a truffle and Armagnac sauce
40 - With seared Foie Gras: 47

Carré D'agneau au Romarin
Roasted Oregon rack of lamb served with ratatouille, and sauteed
pommes château and a rosemary red wine reduction
-16oz - grass fed-
36