Maximilien

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Continental Restaurants, Banquet Halls & Reception Facilities, Caterers

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Today: 11:30 am - 10:00 pm

13 Years

in Business

(206) 682-7270Call Visit WebsiteVisit Website Map & DirectionsDirections81A Pike StSeattle, WA 98101 Write a ReviewWrite Review

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Hours

Regular Hours

Mon - Thu:	11:30 am - 9:00 pm
Fri - Sat:	11:30 am - 10:00 pm
Sun:	10:00 am - 9:00 pm

Places Near Seattle with Continental Restaurants

Medina (9 miles)
Mercer Island (10 miles)
White Center (10 miles)
Bellevue (10 miles)
Kirkland (13 miles)
Rollingbay (14 miles)

Menu

Endive et Canard Fumé Salad
Endives, fennel, apple, smoked duck breast and tarragon vinaigrette
$10.00
Escargots à la Bourguignonne
Six escargots baked in garlic and parsley butter
$12.00
Les Huitres Fraiches*
Fresh oysters on the half shell with Granité
$15.00

Le Gourmand Menu

Les Huitres Fraiches*
Five Fresh Oysters on the Half Shell, Bordeaux and Lemon Granité. Lemon zest. Wine pairing: NV Jaillance Brut Rosé, Cuvée de l'Abbaye (Crémant de Bordeaux)
Escargots à la Bourguignonne^
Baked escargot in a garlic and parsley butter. Wine pairing: Rosé, Domaine Saint Aix Coteaux d'Aix-en-Provence , 2014

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Details

Phone: (206) 682-7270

Address: 81A Pike St, Seattle, WA 98101

Website: http://www.maximilienrestaurant.com

More Info

General Info

French restaurant.

Payment method

amex, discover, master card, visa

Price Range

$$$$

Neighborhoods

Pike-Market, Downtown Seattle

AKA

Maximilien-In-The-Market

Maximilien Restaurant

Other Links

http://www.maximilienrestaurant.com

https://www.maximilienrestaurant.com/contact

Categories

Continental Restaurants, Banquet Halls & Reception Facilities, Caterers, French Restaurants, Restaurants, Seafood Restaurants

Other Information

Price Range : Above Average

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Menu

Endive et Canard Fumé Salad
Endives, fennel, apple, smoked duck breast and tarragon vinaigrette
$10.00
Escargots à la Bourguignonne
Six escargots baked in garlic and parsley butter
$12.00
Les Huitres Fraiches*
Fresh oysters on the half shell with Granité
$15.00
Duo de Foie Gras^
House cured and seared Hudson Valley foie gras with bing cherry, pear chutney, balsamic reduction, on a butter brioche
$23.00
Mousse de Pâté de Foie de Volailles et Foie Gras
House made chicken liver and Foie Gras mousse. Pickles, Dijon mustard
$15.00
Bucherondin Roti au Four^
Oven roasted goat cheese, walnuts, honey, crostini
$12.00
Soupe du Jour
Soup of the day
$10.00
Soupe à l'Oignon
French onion soup
$8.00
Assiette De Fromages
Plate of three assorted cheeses served with fresh fruits and nuts
$14.00
Salade Verte
Butter Lettuce, red leaf watercress with Roquefort and Dijon vinaigrette
$10.00
Foie Gras Entier aux Herbes^
Whole roasted duck Foie Gras with apples & fresh herbs. Brioche basket, honey, pear, bing cherry chutney. recommended for party of 6 people or more - subject to availability
$225.00
Caviar d'Esturgeon* ^
White sturgeon caviar on ice, blinis and crème fraîche.
$140.00
Coquilles Saint-Jacques, Beurre Noisette
Pan seared diver scallops, pea purée, roasted cauliflower, baby carrots, brown butter
$34.00
Legine Austral, Petit Pois à la Française
Pan seared Chilean sea bass, fresh peas, pearl onions, bacon, fingerling potatoes, romaine lettuce and beurre blanc
$36.00
Espadon a la Provençal
Swordfish "à la Provençal," black olives and fava beans ragout, fingerling potatoes, Chanterelles
$31.00
Jarret de Porc braisé à la Bière
Pork shank braised in Pike Brewery's Pumpkin ale beer, sautéed cabbage, carrots, potatoes and chanterelles
$26.00
Magret et Confit de Canard au Poivre Vert*
Duet of Hudson Valley duck leg confit and seared duck breast, gratin Dauphinois, broccolini, wild mushrooms, green peppercorn sauce
$30.00
Tournedos de Boeuf Bordelaise*
Pan seared Painted Hills natural beef tenderloin, potato purée, chanterelles, baby squash, green beans, red wine demi-glace
$38.00

Le Gourmand Menu

Les Huitres Fraiches*
Five Fresh Oysters on the Half Shell, Bordeaux and Lemon Granité. Lemon zest. Wine pairing: NV Jaillance Brut Rosé, Cuvée de l'Abbaye (Crémant de Bordeaux)
Escargots à la Bourguignonne^
Baked escargot in a garlic and parsley butter. Wine pairing: Rosé, Domaine Saint Aix Coteaux d'Aix-en-Provence , 2014

Espadon à la Provençal
Swordfish "à la Provençal," black olives and fava beans ragout, fingerling potatoes, Chanterelles. WIne pairing: Entre-Deux-Mers, Château Moulin de Ferrand, 2011
Magret et Confit de Canard au Poivre Vert
Hudson Valley duck leg confit, seared duck breast, gratin Dauphinois, broccolini, wild mushrooms, green peppercorn sauce. Wine pairing: Cuvée Maximilien, Domaine Les Grands Bois Cairanne, 2011

Crème brûlée au Café
Espresso flavored custard topped with caramelized brown sugar

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