Maximilien Restaurant

Slow-caramelized onions simmered in rich beef broth, oven-baked in a traditional crock with toasted artisan croutons and a heavy blanket of bubbling, golden Comté cheese.

Plump, tender escargots baked to perfection in a decadent, bubbling garlic and fresh parsley herb butter sauce.

A heartwarming, rotating soup creation crafted fresh daily inspired by the Chef's seasonal imagination and market finds.

Crisp red leaf lettuce, delicate frisée, and snappy watercress tossed with punchy Roquefort cheese and a tangy house Dijon vinaigrette.

Pristine fresh oysters served raw on the half shell accompanied by a light, refreshing house-made citrus granité.

A lavish sharing board featuring an artisan selection of cured meats, house-made country-style paté, fine cheeses, pickled accompaniments, and a half baguette.

A whole round of creamy Camembert cheese baked until molten and gooey, drizzled with wildflower honey and sprinkled with toasted walnuts, served with crostinis for sharing.

An opulent chilled seafood tower featuring half a dozen local oysters, six succulent shrimp, two sweet snow crab legs, and fresh mussels.

A generous paper cone of crispy, golden French fries served piping hot alongside our signature creamy house dipping sauce.

Freshly baked traditional French baguette served with rich, flavorful sea salt butter imported straight from Brittany.

Luxuriously rich, perfectly seared Hudson Valley foie gras served over toasted brioche with sweet apricot-pear chutney and a fine balsamic reduction.

Tender, slow-cooked duck leg confit with crisp skin, served over savory French green lentils, smoked bacon, and golden skillet potatoes.

Juicy, perfectly grilled steak topped with a glossy shallots reduction demi-glace, accompanied by hand-cut golden fries and a vibrant tomato provençale.

Crisp romaine lettuce tossed in creamy house-made Caesar dressing with shaved Parmesan and crunchy croutons, topped with grilled chicken or shrimp.

Fresh black mussels steamed in a fragrant, aromatic broth of butter, white wine, shallots, garlic, and fresh parsley. Optional French fries add-on available.

Expertly roasted rack of lamb served with a delightful summer ratatouille, tender potato confit, and a drizzle of garlic-herb olive oil.

Tender steak crowned with pungent melted Roquefort cheese and savory demi-glace, paired with crispy hand-cut fries and fresh salad greens.

Exquisite wild King salmon resting on potato confit and sautéed rainbow chard, finished with a luxurious Port wine cream sauce.

Sliced grilled hanger steak, sautéed wild mushrooms, sweet grilled onions, and melted Emmental cheese on a warm French baguette with a side of rich au jus.

Marinated grilled chicken breast layered with caramelized onions and melting Brie cheese, served inside a buttery, freshly baked croissant.

Fresh Dungeness crab seasoned with celery and red pepper, delicately breaded, pan-fried, and served on a soft brioche bun with tomatoes and tangy rémoulade.

A gorgeous basket of three warm, authentic French croissants made with real butter and baked fresh in limited quantities every Sunday morning.

Thick slices of rich brioche French toast crowned with a luscious wild berry compote and smooth Chantilly whipped cream.

A classic three-egg French omelet prepared with the Chef's daily selection of fine ingredients, served with hand-cut fries and a crisp house salad.

Traditional savory buckwheat galette filled with savory ham, melted Emmental cheese, and a fresh egg, crowned with a crisp green salad.

Premium Osetra sturgeon caviar served chilled on ice, accompanied by traditional warm blinis and velvety crème fraîche.

A delightful blend of Mischief Vodka, Finn River Framboise, cranberry, pineapple, and a splash of bright lime juice.

Chamomile and lemongrass infused Constant Reader Gin mixed with fresh lemon, orange liqueur, and effervescent Crémant Rosé.

House-made red vermouth paired with crisp tonic water and garnished with fresh green olives.

A refreshing and aromatic mix of passion fruit liqueur, muddled fresh basil, lime bitters, Crémant Rosé, and club soda.

Denizen White Rum, Appleton Jamaican Rum, apricot liqueur, orgeat, allspice dram, lime juice, freshly grated nutmeg, and bitters.

Old Overholt Bonded Rye, Cynar Amaro, sweet vermouth, lemon liqueur, and aromatic bitters blended into a sophisticated sip.

Mischief Vodka, Ancho Reyes Poblano Liqueur, luscious guava puree, fresh lime, and spicy ginger beer.

Copperworks Plum Gin, Mischief Vodka, Lillet Blanc, Crème de Violette, and black lemon bitters shaken into a pale violet masterpiece.

Alto Plata Tequila Blanco, fresh lime, elderflower liqueur, Grand Marnier, firewater bitters, and a delicate absinthe rinse.