Fleming's Prime Steakhouse & Wine Bar

lightly breaded, tossed with sweet chili sauce

avocado, cucumber, caviar, lavash crackers, soy ginger

panko-crusted, smoked jalapeño aioli

horseradish cocktail sauce

charred campari tomatoes, prosciutto, wild arugula, toasted garlic crostini

pan seared, creamy goat cheese grits, fig demi glace

toasted gruyere croutons, caper-creole mustard sauce, shredded egg & red onion

roasted red pepper & lime butter sauce

north atlantic lobster, colossal shrimp, alaskan golden king crab legs

freshly shucked and served with house-made mignonette, limited availability

4OZ Kagoshima Prefecture | BMS 100 10-12 A5+ served rare with a sizzling hot stone experience, miso glaze, grated horseradish and artisanal salt

bacon, campari tomatoes, red onion, danish blue cheese crumbles, blue cheese dressing, balsamic glaze

romaine, parmesan, fried capers, crispy prosciutto

candied walnuts, tomatoes, dried cranberries, red onion, lemon balsamic vinaigrette

north atlantic lobster, spiced sherry cream

baked with gruyère & parmesan cheeses

11 OZ

8 OZ

14 OZ

16 OZ

20 OZ

35 OZ

16 OZ

4 OZ Kagoshima Prefecture | BMS 100 10-12 A5+ served rare with a sizzling hot stone experience, miso glaze, grated horseradish and artisanal salt

14 OZ Australian Carrara Wagyu | MS 8-9

miso butter, shitake, scallions, ginger salsa verde

mushrooms, barbecue glaze

sautéed with sesame-orange spinach & arugula, pickled red onion

all-natural, roasted, white wine, mushroom, leek & thyme sauce

with drawn butter

20 OZ, sauteed apples and jicama, creole-mustard glaze

cavatappi, burrata, campari tomato, torn basil

classic preparation, strawberry red wine sauce & fresh mint

three-layer cake with cream cheese frosting, drizzle of caramel

creamy vanilla bean custard served with fresh seasonal berries

mixture of strawberries, blueberries, pineapple topped with house-made chantilly whipped cream & tuile

honeycomb brittle, chocolate sauce & caramel

rich chocolate cake with a molten center of callebaut belgian chocolate, served with premium vanilla ice cream & house-made tuille

baked fresh daily, served warm

charred campari tomato, prosciutto, wild arugula, toasted garlic crostini

lightly breaded, tossed with sweet chili sauce

golden potato pavé, black garlic truffle aioli, onion, capers, parmesan reggiano

garnished with roasted maitake, truffle oil

romaine, parmesan reggiano, fried capers, crispy prosciutto

shaved brussels sprouts, quinoa, roasted red beets, dried cranberries, grapefruit, crumbled goat cheese, sweet & spicy walnuts, julienned radish, apple cider vinaigrette

romaine, cucumber, campari tomato, red onion, danish blue cheese, focaccia, sweet herb vinaigrette

north atlantic lobster, colossal shrimp, king crab, celery, capers, pickled onion, campari tomato, baby iceberg, brandy mustard cream, agave lime vinaigrette

cavatappi, burrata, campari tomato, torn basil

signature beef blend, wisconsin cheddar cheese, bacon, red onion confit, campari tomato, iceberg lettuce & Fleming's butter pickles

arugula, caramelized onions, garlic-herb aioli, toasted focaccia

sun-dried tomato, caramelized onion pesto, arugula, focaccia

connecticut-style, warm butter poached, fresh chives, lemon, toasted brioche bun

6 oz hand-cut filet mignon topped with danish blue cheese butter over cabernet demi-glace, sautéed spinach, campari tomato

barbecue glaze, garlic sesame fried rice, shaved brussels sprout, fresh coriander

6 oz prime new york strip, red chimichurri, golden potato pavé, tarragon aioli

16 OZ

20 OZ

11 OZ

8 OZ

4 OZ Kagoshima Prefecture | BMS 100 10-12 A5+ served rare with a sizzling hot stone experience, miso glaze, grated horseradish and artisanal salt

served with tarragon aioli

herb butter

served with tarragon aioli

agave, lemon aioli, parmesan

classic preparation, strawberry red wine sauce & fresh mint

chocolate cookie crumbs, salted caramel, orange chocolate truffle with chantilly cream, black Hawaiian lava salt & fresh mint

freshly baked & served warm

lightly breaded, tossed with sweet chili sauce

avocado, cucumber, caviar, lavash crackers, soy ginger

panko-crusted, smoked jalapeño aioli

horseradish cocktail sauce

charred campari tomatoes, prosciutto, wild arugula, toasted garlic crostini

pan seared, creamy goat cheese grits, fig demi glace

toasted gruyere croutons, caper-creole mustard sauce, shredded egg & red onion

roasted red pepper & lime butter sauce

north atlantic lobster, colossal shrimp, alaskan golden king crab legs

freshly shucked and served with house-made mignonette, limited availability

4OZ Kagoshima Prefecture | BMS 100 10-12 A5+ served rare with a sizzling hot stone experience, miso glaze, grated horseradish and artisanal salt

bacon, campari tomatoes, red onion, danish blue cheese crumbles, blue cheese dressing, balsamic glaze

romaine, parmesan, fried capers, crispy prosciutto

candied walnuts, tomatoes, dried cranberries, red onion, lemon balsamic vinaigrette

north atlantic lobster, spiced sherry cream

baked with gruyère & parmesan cheeses

11 OZ

8 OZ

14 OZ

16 OZ

20 OZ

35 OZ

16 OZ

4 OZ Kagoshima Prefecture | BMS 100 10-12 A5+ served rare with a sizzling hot stone experience, miso glaze, grated horseradish and artisanal salt

14 OZ Australian Carrara Wagyu | MS 8-9

miso butter, shitake, scallions, ginger salsa verde

mushrooms, barbecue glaze

sautéed with sesame-orange spinach & arugula, pickled red onion

all-natural, roasted, white wine, mushroom, leek & thyme sauce

with drawn butter

20 OZ, sauteed apples and jicama, creole-mustard glaze

cavatappi, burrata, campari tomato, torn basil

classic preparation, strawberry red wine sauce & fresh mint

three-layer cake with cream cheese frosting, drizzle of caramel

creamy vanilla bean custard served with fresh seasonal berries

mixture of strawberries, blueberries, pineapple topped with house-made chantilly whipped cream & tuile

honeycomb brittle, chocolate sauce & caramel

rich chocolate cake with a molten center of callebaut belgian chocolate, served with premium vanilla ice cream & house-made tuille

baked fresh daily, served warm

charred campari tomato, prosciutto, wild arugula, toasted garlic crostini

lightly breaded, tossed with sweet chili sauce

golden potato pavé, black garlic truffle aioli, onion, capers, parmesan reggiano

garnished with roasted maitake, truffle oil

romaine, parmesan reggiano, fried capers, crispy prosciutto

shaved brussels sprouts, quinoa, roasted red beets, dried cranberries, grapefruit, crumbled goat cheese, sweet & spicy walnuts, julienned radish, apple cider vinaigrette

romaine, cucumber, campari tomato, red onion, danish blue cheese, focaccia, sweet herb vinaigrette

north atlantic lobster, colossal shrimp, king crab, celery, capers, pickled onion, campari tomato, baby iceberg, brandy mustard cream, agave lime vinaigrette

cavatappi, burrata, campari tomato, torn basil

signature beef blend, wisconsin cheddar cheese, bacon, red onion confit, campari tomato, iceberg lettuce & Fleming's butter pickles

arugula, caramelized onions, garlic-herb aioli, toasted focaccia

sun-dried tomato, caramelized onion pesto, arugula, focaccia

connecticut-style, warm butter poached, fresh chives, lemon, toasted brioche bun

6 oz hand-cut filet mignon topped with danish blue cheese butter over cabernet demi-glace, sautéed spinach, campari tomato

barbecue glaze, garlic sesame fried rice, shaved brussels sprout, fresh coriander

6 oz prime new york strip, red chimichurri, golden potato pavé, tarragon aioli

16 OZ

20 OZ

11 OZ

8 OZ

4 OZ Kagoshima Prefecture | BMS 100 10-12 A5+ served rare with a sizzling hot stone experience, miso glaze, grated horseradish and artisanal salt

served with tarragon aioli

herb butter

served with tarragon aioli

agave, lemon aioli, parmesan

classic preparation, strawberry red wine sauce & fresh mint

chocolate cookie crumbs, salted caramel, orange chocolate truffle with chantilly cream, black Hawaiian lava salt & fresh mint

freshly baked & served warm

lightly breaded, tossed with sweet chili sauce

avocado, cucumber, caviar, lavash crackers, soy ginger

panko-crusted, smoked jalapeño aioli

horseradish cocktail sauce

charred campari tomatoes, prosciutto, wild arugula, toasted garlic crostini

pan seared, creamy goat cheese grits, fig demi glace

toasted gruyere croutons, caper-creole mustard sauce, shredded egg & red onion

roasted red pepper & lime butter sauce

north atlantic lobster, colossal shrimp, alaskan golden king crab legs

freshly shucked and served with house-made mignonette, limited availability

4OZ Kagoshima Prefecture | BMS 100 10-12 A5+ served rare with a sizzling hot stone experience, miso glaze, grated horseradish and artisanal salt

bacon, campari tomatoes, red onion, danish blue cheese crumbles, blue cheese dressing, balsamic glaze

romaine, parmesan, fried capers, crispy prosciutto

candied walnuts, tomatoes, dried cranberries, red onion, lemon balsamic vinaigrette

north atlantic lobster, spiced sherry cream

baked with gruyère & parmesan cheeses

11 OZ

8 OZ

14 OZ

16 OZ

20 OZ

35 OZ

16 OZ

4 OZ Kagoshima Prefecture | BMS 100 10-12 A5+ served rare with a sizzling hot stone experience, miso glaze, grated horseradish and artisanal salt

14 OZ Australian Carrara Wagyu | MS 8-9

miso butter, shitake, scallions, ginger salsa verde

mushrooms, barbecue glaze

sautéed with sesame-orange spinach & arugula, pickled red onion

all-natural, roasted, white wine, mushroom, leek & thyme sauce

with drawn butter

20 OZ, sauteed apples and jicama, creole-mustard glaze

cavatappi, burrata, campari tomato, torn basil

classic preparation, strawberry red wine sauce & fresh mint

three-layer cake with cream cheese frosting, drizzle of caramel

creamy vanilla bean custard served with fresh seasonal berries

mixture of strawberries, blueberries, pineapple topped with house-made chantilly whipped cream & tuile

honeycomb brittle, chocolate sauce & caramel

rich chocolate cake with a molten center of callebaut belgian chocolate, served with premium vanilla ice cream & house-made tuille

lightly breaded, tossed with sweet chili sauce

avocado, cucumber, lavash crackers, soy ginger, osetra amber caviar

panko-crusted, smoked jalapeño aioli

horseradish cocktail sauce

charred campari tomatoes, prosciutto, wild arugula, toasted garlic crostini

toasted gruyere croutons, caper-creole mustard sauce, shredded egg & red onion

roasted red pepper-lime aioli

ponzu sauce, gochugaru flakes, carrot-cucumber slaw

north atlantic lobster, colossal shrimp, alaskan golden king crab legs, fresh oysters

Harvested by Caviar Star, warm blinis, house-made crème fraiche, chive, egg, red onion Osetra Amber 1 oz

freshly shucked and served with house-made mignonette, limited availability

4OZ Kagoshima Prefecture | BMS 100 10-12 A5+ served rare with a sizzling hot stone experience, miso glaze, grated horseradish and artisanal salt

bacon, campari tomatoes, red onion, danish blue cheese crumbles, blue cheese dressing, balsamic glaze

romaine, parmesan, fried capers, crispy prosciutto

candied walnuts, tomatoes, dried cranberries, red onion, lemon balsamic vinaigrette

north atlantic lobster, sherry cream, chives

baked with gruyère & parmesan cheeses

11 OZ

8 OZ

14 OZ

16 OZ

20 OZ

14 OZ

35 OZ

16 OZ

9 OZ "the greatest steak you never ate" yellow onion jam, mustard butter jam limited availablity

4 OZ Kagoshima Prefecture | BMS 100 10-12 A5+ served rare with a sizzling hot stone experience, miso glaze, grated horseradish and artisanal salt

14 OZ Australian Carrara Wagyu | MS 8-9

spicy barbecue butter sauce

shiitake, portobella & button mushrooms

bearnaise sauce & Osetra Amber caviar

black truffle, espresso, herbed horseradish

drawn butter

served over warm cashew romesco, finished with vine-ripened tomato, olive, and basil tapenade

brandy peppercorn sauce, potato pave

chicken stuffed with gruyere and prosciutto, bed of sautéed spinach and mushrooms, lemon caper butter sauce

8 oz hand-cut Filet Mignon, 12 oz lobster tail, warm drawn butter

mushrooms, barbecue glaze

ginger-soy sesame broth, carrot-leek-scallion sauté, fresno chili, cilantro

all-natural, roasted, white wine, mushroom, leek & thyme sauce

with drawn butter

20 OZ, sauteed apples and jicama, creole-mustard glaze

cavatappi, burrata, campari tomato, torn basil

3 signature dishes created by your local chef

flash-fried, crispy pancetta, lemon aioli

herb butter

potatoes au gratin, creamy cheddar & monterey jack cheese blend, leeks, jalapeño

gochugaru flakes, red onion, thai oil

served plain or loaded with butter, sour cream, cheese, bacon & chives

butter, kosher salt, cracked black pepper

cavatappi, smoked cheddar, chipotle panko breadcrumbs

sweet corn custard, golden brown sugar crust

classic preparation, strawberry red wine sauce & fresh mint

three-layer cake with cream cheese frosting, drizzle of caramel

creamy vanilla bean custard served with fresh seasonal berries

Mixture of strawberries, blueberries, raspberries, blackberries

honeycomb brittle, chocolate sauce & caramel

rich chocolate cake with a molten center of callebaut belgian chocolate, served with premium vanilla ice cream & house-made tuille

garnished with button mushoom chips, truffle oil

romaine, parmesan reggiano, fried capers, crispy prosciutto

romaine, cucumber, campari tomato, red onion, danish blue cheese, focaccia, sweet herb vinaigrette

north atlantic lobster, colossal shrimp, celery, capers, pickled onion, campari tomato, baby iceberg, brandy mustard cream, agave lime vinaigrette

cavatappi, burrata, campari tomato, torn basil

signature beef blend, wisconsin cheddar cheese, bacon, red onion confit, campari tomato, iceberg lettuce & Fleming's butter pickles

sun-dried tomato pesto, caramelized onion, arugula, focaccia

connecticut-style, warm butter poached, fresh chives, lemon, toasted brioche bun

6 oz hand-cut filet mignon topped with danish blue cheese butter over cabernet demi-glace, sautéed spinach, campari tomato

barbecue glaze, garlic sesame fried rice, shaved brussels sprout, fresh coriander

6 oz USDA Prime New York Strip, chimichurri, golden potato pavé, tarragon aioli

14 OZ

16 OZ

11 OZ

8 OZ

4 OZ Kagoshima Prefecture | BMS 100 10-12 A5+ served rare with a sizzling hot stone experience, miso glaze, grated horseradish and artisanal salt

served with tarragon aioli

herb butter

flash-fried, bacon vinaigrette, diced bacon

classic preparation, strawberry red wine sauce & fresh mint

chocolate cookie crumbs, salted caramel, orange chocolate truffle with chantilly cream, black Hawaiian lava salt & fresh mint

freshly baked & served warm