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

roasted red pepper & lime butter sauce

ahi tuna poke, shrimp cocktail, north atlantic lobster tails, claws, and knuckle

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

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

romaine, parmesan, fried capers, crispy prosciutto

north atlantic lobster, spiced sherry cream

baked with gruyère & parmesan cheeses

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

crispy potato marrow with chimichurri & farro, asparagus and pickled onions with mushroom demi-glace

julienne of apples, jicama, creole-mustard glaze

spicy barbecue butter sauce

oscar style with béarnaise sauce

béarnaise sauce & caviar

tarragon aioli

add a lobster tail to any of our signature steaks

flash-fried, bacon vinaigrette, diced bacon

herb butter

blended with parmesan, cream, spices

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

Cheddar, sour cream, bacon, butter, scallions. (500/910 cal)

butter, kosher salt, cracked black pepper

cavatappi, smoked cheddar, chipotle panko breadcrumbs

button, shiitake & portobello mushrooms, fresh garlic

fresh roasted corn, burrata, arugula, red onion, agave lime vinaigrette

fresh sautéed corn, pecorino cream sauce, fresno chile jam

baked fresh daily, served warm

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

lightly breaded, tossed with sweet chili sauce

ponzu sauce, gochugaru flakes, carrot-cucumber slaw

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

garnished with button mushoom chips, 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 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

served with tarragon aioli

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

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

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

shiitake, portobella & button mushrooms

black truffle, espresso, herbed horseradish

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

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

3 signature dishes created by your local chef

flash-fried, bacon vinaigrette, diced bacon

herb butter

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

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, 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

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

shiitake, portobella & button mushrooms

black truffle, espresso, herbed horseradish

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

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

3 signature dishes created by your local chef

flash-fried, bacon vinaigrette, diced bacon

herb butter

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

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, 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

ponzu sauce, gochugaru flakes, carrot-cucumber slaw

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

garnished with button mushoom chips, 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 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

served with tarragon aioli

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

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

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

shiitake, portobella & button mushrooms

black truffle, espresso, herbed horseradish

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

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

3 signature dishes created by your local chef

flash-fried, bacon vinaigrette, diced bacon

herb butter

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

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, 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

ponzu sauce, gochugaru flakes, carrot-cucumber slaw

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

garnished with button mushoom chips, 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 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

served with tarragon aioli

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

lightly breaded, tossed with sweet chili sauce

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

panko-crusted, smoked jalapeño aioli

Cold OR Hot, Chilled with house-made cocktail sauce, or sauteed in our spicy barbecue butter with focaccia toast

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 lo

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

20 OZ

8 OZ

16 OZ

14 OZ

35 OZ

8 OZ Australian Carrara Wagyu | MS 8-9

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

signature beef blend, Wisconsin cheddar cheese, bacon, red onion confit, campari tomato, iceberg lettuce, house-made pickles

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

thinly sliced filet mignon, caramelized onions, gruyere cheese on toasted potato baguette served with french onion jus

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

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

signature spices, roasted red pepper polenta, cilantro oil

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

7 OZ, premium filet medallions with cabernet demi-glace, sauteed spinach, campari tomato

mushrooms, barbecue glaze

flash-fried and tossed in lemon aioli

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

white truffle oil, roasted garlic, parmesan reggiano

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, pineapple topped with blood orange sorbet

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

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

shiitake, portobella & button mushrooms

black truffle, espresso, herbed horseradish

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

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

3 signature dishes created by your local chef

flash-fried, bacon vinaigrette, diced bacon

herb butter

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

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, 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

ponzu sauce, gochugaru flakes, carrot-cucumber slaw

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

garnished with button mushoom chips, 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 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

served with tarragon aioli

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

lightly breaded, tossed with sweet chili sauce

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

panko-crusted, smoked jalapeño aioli

Cold OR Hot, Chilled with house-made cocktail sauce, or sauteed in our spicy barbecue butter with focaccia toast

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 lo

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

20 OZ

8 OZ

16 OZ

14 OZ

35 OZ

8 OZ Australian Carrara Wagyu | MS 8-9

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

signature beef blend, Wisconsin cheddar cheese, bacon, red onion confit, campari tomato, iceberg lettuce, house-made pickles

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

thinly sliced filet mignon, caramelized onions, gruyere cheese on toasted potato baguette served with french onion jus

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

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

signature spices, roasted red pepper polenta, cilantro oil

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

7 OZ, premium filet medallions with cabernet demi-glace, sauteed spinach, campari tomato

mushrooms, barbecue glaze

flash-fried and tossed in lemon aioli

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

white truffle oil, roasted garlic, parmesan reggiano

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, pineapple topped with blood orange sorbet

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