Maximilien Restaurant Menu
Welcome to Maximilien Restaurant, an exquisite French dining experience nestled in the vibrant Pike Place Market, Seattle. With stunning views of the waterfront, the restaurant radiates an intimate, upscale ambiance, perfect for romantic dinners or special gatherings.
The menu showcases a tempting array of French classics, such as the indulgent Coquilles Saint-Jacques with pan-seared diver scallops, alongside comforting choices like the boeuf bourguignon. For seafood lovers, the Fletan sauvage velouté au safran and Brandade de Morue highlight the essence of fresh, flavorful ingredients, crafted with precision.
While vegetarian options are limited, the overall culinary journey is elevated by attentive service and a welcoming atmosphere. Whether indulging in a prix fixe menu during Seattle Restaurant Week or savoring a hand-crafted cocktail during happy hour, Maximilien promises a memorable dining experience that captivates the taste buds and delights the senses.
Apps
Salade de Canard Confit aux poires
Duck leg confit, baby greens, poached pears and croutons
Escargots a La Bourguignonne
Six escargot baked in garlic and parsley butter
Les Huitres Fraiches
Fresh oysters on the half shell with bordeaux and lemon granite. Lemon zest;
Duo De Foie Gras
House cured and seared Hudson Valley foie gras with bing cherry, pear chutney, butter brioche and balsamic reduction
Assiette De Pate
French country pate served with cornichons and dijon mustard
Soupe Du Jour
Soup of the day
Soupe a L Oignon
French onion soup cup
Assiette De Fromages
Plate of three assorted cheese served with fresh fruit and nuts
Salade Verte
Butter lettuce with roquefort, pumpkins seeds and dijon vinaigrette
Whole roasted duck Foie Gras with apples & fresh herbs. Brioche basket, lavender honey, pear, bing cherry chutney
Recommended for party of 8-12 people or more - subject to availability
Brandade de Morue
Whipped salt cod gratin, pan seared black cod, herb salad
Coquilles Saint-Jacques au Beurre de Noisette
Pan seared diver scallops, carrot orange purée, braised endives, beurre de noisette
Fletan sauvage velouté au safran
Pan seared halibut, cherry tomatoes, sweet peas, potatoes, artichokes, saffron fennel velouté
Lapin Confit à l Armagnac
Rabbit confit, soft polenta, broccolini, prunes and Armagnac jus Magret et Confit de Canard aux Figue
Rack of Lamb
Roasted rack of lamb, goat cheese Gratin Dauphinois, tomato and zucchini Tian, roasted garlic demi-glace
Magret et Confit de Canard aux Figue
Hudson Valley duck leg confit, seared duck breast, sautéed celeriac, mushrooms, asparagus, port wine and fig demi-glace
Tournedo De Bœuf Bordelaise
Pan seared painted hills natural beef tenderloin, roasted bone marrow. Truffle salted frites and red wine reduction
