Maximilien Restaurant Menu

Seared Hudson Valley foie gras. Apricot-pear chutney, balsamic reduction, on a butter brioche.

Baked escargot in a garlic and parsley butter.

Fresh Oysters on the Half Shell with Champagne Mignonette

FOR TWO Seafood platter: oysters, shrimps, lobster claws, chilled mussels salad.

Country style pâté with Dijon and house pickles.

Fries “cornet” served with dipping sauce.

Field greens with Roquefort and Dijon vinaigrette.

Siberian sturgeon caviar on ice, blinis and crème fraîche. 1oz

Served with sea salt butter from Brittany

Seared pork tomahawk, garlic butter, demi-glace, mash potatoes and Brussel sprouts.

Seared sea scallops, brown butter, pea puree, green beans and mushrooms.

Choice of red wine demi-glace. Hand cut fries and greens.

Grilled Ahi Tuna, baby greens, anchovies, olives, green beans, red bell peppers, hard boiled egg, 
heirloom tomatoes. Dijon vinaigrette.

Seared black cod, purple cauliflower, baby carrots, asparagus and Port wine cream sauce.

Roasted onions, bacon and cheese baked on a pastry shell. House greens.

Mussels steamed with butter, white wine, shallots, garlic, and parsley. (with hand cut frites or salad.)

Custard topped with caramelized brown sugar.

Olympic Mountain Vanilla Ice Cream-filled cream puffs, topped with chocolate sauce and sliced almonds.