플레밍스 프라임 스테이크하우스&와인 바

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

roasted red pepper & lime butter sauce

our steakhouse burger, Wisconsin cheddar cheese, peppered bacon

our steakhouse burger, tomato, arugula, bacon, avocado, Wisconsin cheddar cheese, jalapeño aioli

housemade chickpea & roasted eggplant veggie patty, arugula, campari tomatoes & romesco sauce

thinly sliced, caramelized onions, gruyère cheese, fresh arugula & smoked jalapeño aioli on toasted sourdough

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

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

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

hearts of romaine, parmesan, fried capers, crispy prosciutto

11 OZ

8 OZ

14 OZ

20 OZ

16 OZ

35 OZ | removed from the bone and packaged separately

16 OZ

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

miso butter, shitake, scallions, ginger salsa verde

mushrooms, barbecue glaze

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

with drawn butter

8 oz, peppercorn sauce

farro, shiitake & button mushroom medley, roasted tomatoes, carrots, sautéed spinach, pickled onions, toasted pistachios, avocado

housemade chickpea & roasted eggplant veggie patty, roasted cauliflower steak, arugula, campari tomatoes & romesco sauce

julienne of apples, jicama, creole-mustard glaze

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

butter, kosher salt, cracked black pepper |add lobster +10

cavatappi, smoked cheddar, chipotle panko breadcrumbs | add lobster +10

flash-fried, bacon vinaigrette, diced bacon

herb butter

cilantro oil

button, shiitake & portobello mushrooms, fresh garlic

blended with parmesan, cream, spices

fresh sautéed corn, pecorino cream sauce, fresno chile jam

classic preparation, topped with caramel & fresh citrus

orange-infused with strawberry wine sauce, balsamic seasonal berries & fresh mint

honeycomb brittle, chocolate sauce & caramel

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

mixture of strawberries, blueberries, pineapple topped with housemade chantilly whipped cream & pistachio tuille

local selections available for carry out | ASK FOR DETAILS

Maker's Mark Bourbon, lemon, honey syrup, luxardo cherry

Gray Whale gin, Jack Rudy tonic, lime & cucumber ribbon

Sauza Silver tequila, Cointreau, grenadine, lemon & Rosé

Tito's vodka or Aviation gin with a splash of dry vermouth

Wisconsin cheddar cheese, red onion confit, campari tomato, black garlic aioli, Fleming's butter pickles

apricot horseradish & shaved green onion

Fresno chili jam

avocado, seaweed caviar

housemade cashew cheese, picked red onions, pea shoots

garlic toast, campari tomato, mint pesto

red pepper & lime butter sauce

miso, lemon, hot pepper aioli

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

roasted red pepper & lime butter sauce

our steakhouse burger, Wisconsin cheddar cheese, peppered bacon

our steakhouse burger, tomato, arugula, bacon, avocado, Wisconsin cheddar cheese, jalapeño aioli

housemade chickpea & roasted eggplant veggie patty, arugula, campari tomatoes & romesco sauce

thinly sliced, caramelized onions, gruyère cheese, fresh arugula & smoked jalapeño aioli on toasted sourdough

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

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

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

hearts of romaine, parmesan, fried capers, crispy prosciutto

11 OZ

8 OZ

14 OZ

20 OZ

16 OZ

35 OZ | removed from the bone and packaged separately

16 OZ

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

miso butter, shitake, scallions, ginger salsa verde

mushrooms, barbecue glaze

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

with drawn butter

8 oz, peppercorn sauce

farro, shiitake & button mushroom medley, roasted tomatoes, carrots, sautéed spinach, pickled onions, toasted pistachios, avocado

housemade chickpea & roasted eggplant veggie patty, roasted cauliflower steak, arugula, campari tomatoes & romesco sauce

julienne of apples, jicama, creole-mustard glaze

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

butter, kosher salt, cracked black pepper |add lobster +10

cavatappi, smoked cheddar, chipotle panko breadcrumbs | add lobster +10

flash-fried, bacon vinaigrette, diced bacon

herb butter

cilantro oil

button, shiitake & portobello mushrooms, fresh garlic

blended with parmesan, cream, spices

fresh sautéed corn, pecorino cream sauce, fresno chile jam

classic preparation, topped with caramel & fresh citrus

orange-infused with strawberry wine sauce, balsamic seasonal berries & fresh mint

honeycomb brittle, chocolate sauce & caramel

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

mixture of strawberries, blueberries, pineapple topped with housemade chantilly whipped cream & pistachio tuille

local selections available for carry out | ASK FOR DETAILS

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

roasted red pepper & lime butter sauce

our steakhouse burger, Wisconsin cheddar cheese, peppered bacon

our steakhouse burger, tomato, arugula, bacon, avocado, Wisconsin cheddar cheese, jalapeño aioli

housemade chickpea & roasted eggplant veggie patty, arugula, campari tomatoes & romesco sauce

thinly sliced, caramelized onions, gruyère cheese, fresh arugula & smoked jalapeño aioli on toasted sourdough

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

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

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

hearts of romaine, parmesan, fried capers, crispy prosciutto

11 OZ

8 OZ

14 OZ

20 OZ

16 OZ

35 OZ | removed from the bone and packaged separately

16 OZ

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

miso butter, shitake, scallions, ginger salsa verde

mushrooms, barbecue glaze

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

with drawn butter

8 oz, peppercorn sauce

farro, shiitake & button mushroom medley, roasted tomatoes, carrots, sautéed spinach, pickled onions, toasted pistachios, avocado

housemade chickpea & roasted eggplant veggie patty, roasted cauliflower steak, arugula, campari tomatoes & romesco sauce

julienne of apples, jicama, creole-mustard glaze

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

butter, kosher salt, cracked black pepper |add lobster +10

cavatappi, smoked cheddar, chipotle panko breadcrumbs | add lobster +10

flash-fried, bacon vinaigrette, diced bacon

herb butter

cilantro oil

button, shiitake & portobello mushrooms, fresh garlic

blended with parmesan, cream, spices

fresh sautéed corn, pecorino cream sauce, fresno chile jam

classic preparation, topped with caramel & fresh citrus

orange-infused with strawberry wine sauce, balsamic seasonal berries & fresh mint

honeycomb brittle, chocolate sauce & caramel

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

mixture of strawberries, blueberries, pineapple topped with housemade chantilly whipped cream & pistachio tuille

local selections available for carry out | ASK FOR DETAILS

Maker's Mark Bourbon, lemon, honey syrup, luxardo cherry

Gray Whale gin, Jack Rudy tonic, lime & cucumber ribbon

Sauza Silver tequila, Cointreau, grenadine, lemon & Rosé

Tito's vodka or Aviation gin with a splash of dry vermouth

Wisconsin cheddar cheese, red onion confit, campari tomato, black garlic aioli, Fleming's butter pickles

apricot horseradish & shaved green onion

Fresno chili jam

avocado, seaweed caviar

housemade cashew cheese, picked red onions, pea shoots

garlic toast, campari tomato, mint pesto

red pepper & lime butter sauce

miso, lemon, hot pepper aioli

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

Maker's Mark Bourbon, lemon, honey syrup, luxardo cherry

Gray Whale gin, Jack Rudy tonic, lime & cucumber ribbon

Sauza Silver tequila, Cointreau, grenadine, lemon & Rosé

Tito's vodka or Aviation gin with a splash of dry vermouth

Wisconsin cheddar cheese, red onion confit, campari tomato, black garlic aioli, Fleming's butter pickles

apricot horseradish & shaved green onion

Fresno chili jam

avocado, seaweed caviar

housemade cashew cheese, picked red onions, pea shoots

garlic toast, campari tomato, mint pesto

red pepper & lime butter sauce

miso, lemon, hot pepper aioli

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, 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, 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