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