Chubby's Steakhouse

House-cut and seasoned.

House cut fries topped with slow-roasted BBQ pulled pork.

House cut fries topped with chopped beef short ribs in gravy cheddar jack cheese.

White truffle oil, parsley, and Parmesan cheese.

Brown gravy demi-glace and shredded Swiss cheese.

Melted cheddar jack cheese.

Romaine hearts tossed in house-made Caesar dressing. Topped with shaved Parmesan and garlic croutons.

Iceberg lettuce with blue cheese dressing. Topped with red onion, cherry tomatoes, bacon bits, and blue cheese crumble.

Lettuce, tomato, and onion on a toasted brioche bun. Cheeses American, Colby jack, Jarlsberg, Provolone, smoked gouda, or blue cheese. Served with our signature steak fries.

Sunny-side up egg and applewood bacon. Topped with choice of cheese American, Colby jack, Jarlsberg, Provolone, smoked gouda, or blue cheese. Served with our signature steak fries.

Topped with cheddar jack cheese, applewood bacon, BBQ pulled pork, and a fried onion ring. Served with our signature steak fries.

Seasoned with blackening spice and topped with melted blue cheese, lettuce, tomato, and red onion. Served with our signature steak fries.

Pretzel bun with Jarlsberg cheese, mustard aioli, caramelized onion, lettuce, and tomato. Served with our signature steak fries.

Thin-sliced rib eye, hot cherry peppers, onions, and American cheese on a seeded torpedo roll. Served with our signature steak fries.

Thin-sliced roast beef simmered in au jus sauce. Topped with provolone cheese, sour cream, and horseradish on a torpedo roll. Served with a side of au jus. Served with our signature steak fries.

White Texas toast, crab meat, and mustard aioli with brie cheese and arugula. Served with our signature steak fries.

Lump crab cake with lettuce, tomato, and remoulade spread on a brioche bun. Served with our signature steak fries.

Lettuce, red onion, tomato, and honey mustard on a toasted brioche bun. Cheese American and Provolone. Served with our signature steak fries.

Grilled filet medallions with blue cheese butter spread arugula and cherry tomatoes with a balsamic drizzle.

Thin-sliced prime rib, caramelized onions, truffle mushrooms, cooper sharp American cheese, and spicy cherry pepper ketchup.

Bluepoint oysters with spinach, parsley, tarragon, green onions, cream applewood smoked bacon, and absinth.

Fresh squid, red onions, and hot cherry peppers breaded and fried. Sauces marinara or white wine lemon butter, capers, and black olives.

Served with house-made cocktail sauce and a lemon wheel.

Marinated colossal grilled shrimp basted with sweet chili sauce.

Served in a white wine and herbed cream sauce over a puff pastry.

Soft Bavarian pretzels served with chorizo beer dip.

Dill pickles battered and fried. Served with a three mustard aioli.

Slow-roasted, deep-fried, and fire-grilled. Served with blue cheese, carrots, and celery. Sauces buffalo hot, garlic Parmesan, sweet chili, or honey sriracha.

Romaine lettuce with a hard-boiled egg, avocado, cherry tomatoes, king crab meat, red onions, bacon, and blue cheese crumbles tossed in dressing. Choice white balsamic vinaigrette, ranch, blue cheese, or thousand islands.

Red and white quinoa. Served warm with brussel sprout leaves, roasted sweet potatoes, and roasted candy cane beets.

Sourdough croutons, topped with gruyere, provolone, and Jarlsberg cheese.

Iceberg lettuce with blue cheese dressing. Topped with red onion, cherry tomatoes, bacon bits, and blue cheese crumble.

Romaine hearts tossed in house-made Caesar dressing. Topped with shaved Parmesan and garlic croutons.

Field greens with shaved carrots, tomatoes, dried cranberries, and toasted almonds with a white balsamic vinaigrette.

Slow-roasted short rib with black truffle mashed potatoes and orange honey glazed baby carrots.

Slow-roasted short rib with black truffle mashed potatoes and orange honey glazed baby carrots.

Filet tips sautéed with onions, mushrooms, and cherry tomatoes in a blue cheese sauce with Campanelle pasta.

Fresh linguine pasta.

Grilled striploin and colossal shrimp basted with herb butter. Served with black truffle mashed potatoes and grilled asparagus.

Frenched chicken breast stuffed with Boursin cheese. Served with an herb demi-glace sauce, black truffle mashed potatoes, and grilled asparagus.

Mustard basted and crusted with parsley, rosemary, and thyme. Served with quinoa and grilled asparagus.

A single jumbo lump crab cake bound with a shrimp mousse. Served with cornichon, caper remoulade, black truffle mashed potatoes, and wilted spinach.

Colossal shrimp and jumbo sea scallops pan-seared. Served with jasmine rice, creamy edamame, and corn succotash.

Sautéed lobster tail in a tarragon Dijon cream sauce with asparagus and cherry tomatoes. Tossed with fresh black squid ink over pappardelle pasta.

Served with black truffle mashed potatoes.

Served with black truffle mashed potatoes.

Served with black truffle mashed potatoes.

Served with black truffle mashed potatoes.

Served with black truffle mashed potatoes.

Served with black truffle mashed potatoes.