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

Bisque de Homard
Traditional Lobster Bisque
11

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

Les Moules Maximilien
Penn Cove mussels steamed with caramelized onions, parsley, pastis and cream
12

Duo de Foie Gras
House Cured and seared Foie Gras with onion 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

Pavé de Saumon Sauce Bordelaise
Black Pepper crusted Natural Salmon with Tian Provençal, shallot confit, gratin Dauphinois and served with a red wine demi-glace
26

Loup de Mer Sauce Homard
Sauteed Chilean Sea-bass served over sauteed French green beans,
golden beets,polenta and a Lobster Sauce
-MSC certified as sustainable-
27

Filet de Sole aux Champignons Sauvages
Pan seared Dover Sole filet with parsnip-chives whipped potatoes, asparagus, wild seasonal mushrooms and a sherry wine, bacon cream sauce
20

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

 

Duo de Canard
Duo of Duck Magret and leg confit served with
gratin Dauphinois, asparagus and a green-pepper corn sauce
27

Cassoulet
White bean stew with Toulouse Sausage, Pork, Lamb, Veal, Duck confit and garlic sausage cooked in a rich broth
19

Tournedos de Bœuf
Pan seared beef tenderloin, served with green beans, whipped potatoes, mushrooms and a truffle and Armagnac sauce
39 - With seared Foie Gras: 46

Jarret d’Agneau Braisé au Vin rouge
Oregon Lamb Shank braised in red wine, demi glace with bacon, carrot, onions, wild mushrooms and sauteed polenta
25

Médaillon de Porc aux Griottines
Sautéed Washington Pork medallion wrapped with prosciutto served with spaghetti squash, green beans and a brandied wild cherry sauce
22