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Fall Means the Return of Lunch, Sunday Brunch, and a New Menu at Maxwell's at the Club
Maxwell's celebrates autumn with a variety of new dishes prepared from the bounty of the season including Sunday brunch and Prime Rib Thursdays
By: Maxwell's at the Club
“We’re located in the heart of River North, perfectly situated in a community loaded with businesses,”
Fall Items for Lunch and Dinner.
Maxwell’s celebrates autumn with a variety of dishes prepared from the bounty of the season. Perfect fall starters include the Roasted Beets, Beets and Beets Salad,fresh red, golden and striped beets, red onion, balsamic glaze ($8), the new Watercress Salad with avocado, apple, tamari and rice wine vinegar ($8); and the Brussels Sprouts Salad, with toasted walnuts, shaved Parmesan cheese, lemon, and olive oil ($8).
Soups are a Maxwell’s specialty and, in addition to the ever-changing seasonal soup creation ($5), the Wild Mushroom Soup, withmixed wild mushrooms and finished with chives, a touch of cream and sherry ($5), and the new Roasted Butternut Squash Soup with onion, carrots, red bell pepper, corn, zucchini, and kale ($5) are on the menu for both lunch and dinner.
Also new on both the fall lunch and dinner menus is the Rotisserie Chicken Breast entrée with roasted oyster mushrooms in a Madeira reduction ($14) and the Kale Pizza, with charred kale, garlic, club-made ricotta cheese ($12). The Kale and Quinoa Bowl is the new lunch and dinnertime salad, with shredded kale, quinoa, cranberry beans, carrots, radishes, toasted almonds and roasted tomato salsa ($14). Baby Kale, sautéed with garlic and olive oil is a new side dish ($4).
New items on the lunch menu include a Pot Roast entrée, braised beef chuck roast with Yukon Gold mashed potatoes and baby carrots ($15) and the Shredded Beef Tacos, three tacos with tender shredded beef, lime cilantro slaw, queso fresco, house-made salsa and corn tortillas ($12).
The new fall dinner menu brings some heartier fare to warm the soul. New hot small plates for dinner include Polenta Fries with club-made tomato-basil ketchup ($8); Gnocchi in sage brown butter, shallots, butternut squash and Brussels sprouts ($9); and club-made Lobster Ravioli in a Sherry cream sauce ($11). Another new dinnertime entrée is the Chilean Sea Bass, in your choice of preparation: in ginger-oyster mushroom-seaweed broth or Back Bay baked with oiled oil and seasoned bread crumbs ($27).
Enjoy Prime Rib Thursdays.
Maxwell’s at the Club will be offering a delicious dry-aged Prime Rib special every Thursday. Prime Rib Thursdays feature Angus prime rib with your choice of potato or vegetables. The prime rib is available in regular cut ($26) or king cut ($30).
During and after your meal, you can enjoy Maxwell’s Thursday night live music in the bar area from 5:30 p.m. to 9:30 p.m., featuring Chicago favorite vocalist/pianist Robert Solone. He performs an eclectic set of show tunes, pop songs, original compositions, jazz, blues, and classical works.
Sunday Brunch returns October 11.
Beginning Sunday, Oct. 11 warm up your crisp fall Sundays with Maxwell’s long time club tradition: Sunday Brunch. This extensive brunch, one of Chicago’s finest, is available every Sunday from 10 a.m. to 2 p.m. The brunch features an extensive omelet bar, freshly made waffles, lox, salmon, chilled shrimp, salads and much more. It’s perfect for entertaining family and friends is priced at only $24 for adults, $12 for children ages 7-10, $6 for children ages 4-6, and complimentary for children age 3 and under.
About Maxwell’s at the Club
Maxwell's at the Club is located in Chicago's East Bank Club (500 N. Kingsbury St., 312-527-5800, Ext. 301). The main dining room is open for lunch from 11:30 a.m. to 2:30 p.m. and for dinner from 5:30 p.m. to 9:30 p.m., Monday through Friday. The bar/lounge area also is open Monday through Friday. From 3 p.m. to 5:30 p.m., the bar features a limited bar menu, and from 5:30 p.m. to 9:30 p.m. the full dinner menu is available. Live music is featured in the bar Tuesday through Friday from 5:30 p.m. to 9:30 p.m. Brunch is served on Sundays from 10 a.m. to 2 p.m. Maxwell's is closed on Saturdays. Valet parking is available across the street on Kingsbury.
Cindy Kurman or Lee Barrie