Maximilien Restaurant

Moules Frites

Classic Penn Cove mussels in a white wine and shallot broth with a side of crisp fries for dunking

French Onion Soup

Deep, beefy broth under a thick crust of broiled gruyere — a textbook rendition

Escargots de Bourgogne

Snails baked in garlic-parsley butter, served with toast points

Steak Frites

Hangar or flat-iron steak with herbed butter and a heap of thin fries

Croque Madame

Brunch favorite — ham and gruyere under bechamel, topped with a fried egg

Seared Scallops With Caramelized Endive

Seared Scallops