Chubby's Steakhouse

Toasted Italian bread spread with garlic herb butter; topped with filet medallions, gorgonzola cheese & balsamic drizzle

Thin sliced prime rib, caramelized onions, truffle mushrooms, Cooper Sharp American cheese with spicy cherry pepper ketchup

Slow roasted & deep fried; served with blue cheese & celery. Choice of sauce.

Fresh squid, red onions, hot cherry peppers; breaded & fried. Choice of sauce.

Marinated jumbo grilled shrimp basted with sweet chili sauce

Chunks of lobster in a gruyere & brie cheese sauce tossed with cavatappi pasta & julienne spinach; served in a sourdough bread bowl

Sourdough croutons, topped with Gruyere, Provolone & Jarlsberg cheese

Iceberg lettuce with blue cheese dressing; topped with red onions, cherry tomatoes, bacon bits & blue cheese crumble

Romaine hearts tossed in house-made Caesar dressing; topped with shaved parmesan & garlic croutons

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

Lettuce, tomato & red onion. Choice of cheese.

Cheddar jack cheese, applewood bacon, BBQ pulled pork & a fried onion ring

Seasoned with Cajun spice; topped with melted blue cheese, lettuce, tomato & red onion

Thin sliced Ribeye, hot cherry peppers, onions & white American cheese on a long roll. Choice of roll.

Thin sliced roast beef simmered in au jus; topped with provolone cheese, sour cream, horseradish on a long roll; served with a side of au jus.

Lettuce, tomato, red onion & honey mustard on a toasted brioche bun. Choice of cheese.

Lump crab cake with lettuce, tomato & remoulade on a brioche bun

Slow cooked boneless black angus short ribs in natural juices; served with garlic mashed potatoes & honey glazed carrots.

9 oz filet mignon topped with a 5 oz butter poached lobster tail; served with roasted garlic mashed potatoes & grilled asparagus.

Partially-boned & brined; served with herb butter, roasted garlic mashed potatoes & grilled asparagus.

Filet tips & chunks of lobster with asparagus & cherry tomatoes in a dijon tarragon cream sauce; tossed with campanelle pasta.

Scottish salmon grilled on a cedar plank with a maple & lemon glaze; served with black bean & corn succotash, roasted sweet

Lump crab meat binded in a shrimp mousse with cornichon & caper remoulade; served roasted garlic mashed potatoes & wilted spinach.

Five 2 oz New Zealand lamb chops with a port wine drizzle.

Chocolate devil’s food cake with dark chocolate mousse filling & chocolate buttercream icing