Sunday Brunch, Ribs Night and More at Maxwell’s at the Club

Home Chicago Sunday Brunch, Ribs Night and More at Maxwell’s at the Club

MaxwellsAtTheClubLogoMaxwell’s at the Club is the in-house eatery for Chicago’s East Bank Club, located at 500 N. Kingsbury St., Chicago, IL. Chef Mike Lodes has developed weekly specials to intrigue a variety of appetites. The menu offers a broad selection of delicious small plates, salads, entrées, desserts and wines. Maxwell’s is located just off of East Bank Club’s main lobby, and is open to the public.

Sunday BrunchMaxwellsAtTheClubSundayBrunch
Maxwell’s at the Club offers brunch every Sunday from 10am to 2pm. The menu includes a full omelet bar, a roast strip beef loin carving station, freshly made waffles, herb roasted salmon, salads, seasonal fruit and much more. This special brunch is priced at $28 for ages 11 years old and up, $12 for ages 7 -10, $6 for ages 4-6 and complimentary for ages 3 and under.

Baby Back Rib Night ThursdaysMaxwellsAtTheClubBabyBackRibsThursday
On Thursday nights, Maxwell’s at the Club offers a special barbeque dinner featuring a pound-and-a-half slab of mouthwatering baby back ribs, served with corn on the cob, smashed potatoes and coleslaw for just $18.

Italian Night Fridays
Every Friday enjoy an exceptional selection of Italian antipasto, pastas, entrees and desserts for $28 ages 11 and up, and $12 ages 10 and under. From an extensive buffet of Caprese Salad and Eggplant Caponata antipastos to the rich entrée items of Grilled Swordfish and Fire Roasted Chicken Breast, Maxwell’s at the Club’s Italian night will transform your evening into a flavorful culinary journey.

Tuesday Lobster TailsMaxwellsAtTheClubLobsterTailTuesday
Enjoy cold-water twin lobster tails served with seasonal vegetables for $38.50 on Tuesday evenings.

Wednesday Small Plates
On Wednesday evenings, choose any three picks off the special Small Plates menu for $24 and enjoy the flamenco guitar styling of Gypsy Influence. The menu features items like Seared Ahi Tuna, Oysters on the Half Shell and Pork Belly Sliders.

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