Maximilien

Fresh oysters on the half shell and Granité

Baked escargot in a garlic and parsley butter

Plate of three assorted cheeses served with fresh fruits, Spanish almonds, fig jam

Country pâté with Dijon, house pickles

House Cured Hudson Valley Foie Gras with bing cherry, pear chutney, butter brioche and balsamic reduction

Fries "cornet" served with dipping sauce

Caramelized onion soup gratinée with croutons and Comté cheese.

Red leaf, frisée, Watercress, with Roquefort, Dijon vinaigrette.

Anchovies, olives, baby greens, green beans, fingerling potatoes, Bell peppers and hard boiled Egg. Dijon vinaigrette

Ground Anderson Ranch lamb, on brioche bread, baby arugula, Vermont Raclette, and Romesco sauce

Truffle ham, béchamel, and cheese sandwich, topped with two sunny side up cage-free eggs

Duck confit, sage, dijon mustard, greens, tomato on Pike Place Market's Le Panier campagne bread

Grilled Open Prairie flat iron steak, Frites, sauce aux Roquefort Papillon

Hudson Valley duck leg confit, french green lentils & skillet potatoes

Pan seared wild salmon, pearl onions, bacon, fingerling potatoes, fresh peas, romaine lettuce and beurre blanc

Braised chicken leg, red wine, bacon, mushrooms and onions.

Couscous, wild mushrooms, sun dried tomatoes, cream and herb salad.

The Chef's inspiration using the freshest seafood.

Butter, white wine, shallots, garlic, and parsley.

Pike Brewery IPA, leeks, Roquefort Papillon, sun dried tomatoes and cream.

Butter, white wine, tomatoes and bacon.

Served with sea salt butter from Brittany.

House smoked Atlantic salmon patty, greens, aioli on Le Panier Campagne bread. House greens.

Duck confit, sage, dijon mustard, greens, tomato on Pike Place Market's Le Panier campagne bread. House greens.

Braised beef tongue with tomato, chanterelles, Chimichurri sauce on baguette bread.

Seattle's Counter Gin, Triple sec, Lillet blanc, lemon.

Bourbon, Calvados, all spice liqueur.

Our own secret recipe, Batch 206 Vodka.

Espresso and steamed milk in a large "bowl," perfect for Croissant dipping.

Mixed seasonal fruits and local granola.

Fresh oysters on the half shell and lemon granité. Lemon zest.

Baked escargot in a garlic and parsley butter.

Plate of three assorted cheeses served with fresh fruits, Spanish almonds, fig jam.

Country pâté with Dijon, house pickles.

Caramelized onion soup with croutons, gratinée with Comté cheese.

Red leaf, frisée, Watercress, with Roquefort, Dijon vinaigrette.

Smoked pork belly, cheesy & smooth polenta, sautéed chard, topped with a poached egg.

Pork belly, merguez sausage, "chicken fried" pork steak, two sunny side up eggs, breakfast potatoes.

House made crêpes filled with fresh cut strawberries & bananas, topped with berry compote, Nutella & whipped cream.

Brioche French toast, berry compote, maple butter syrup.

House smoked Atlantic salmon, grilled English muffin, chard, two poached eggs, topped with hollandaise, breakfast potatoes.

Seasonal vegetables, grilled English muffin, two poached eggs topped with hollandaise, breakfast potatoes.

Truffle ham, sautéed leeks and Comté cheese three eggs omelet, breakfast potatoes.

"Chicken fried" pork steak, creamy pork sausage sauce, two sunny side up eggs, breakfast potatoes.

Penn Cove mussels, steamed with butter, white wine, shallots, garlic, and parsley. House greens.

served with sea salt butter from Brittany