Fleming’s Prime Steakhouse & Wine Bar

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

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

tamanishiki rice, avocado, carrots, cucumber, pickled red onion, spicy aioli, crispy rice pearls

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

pappardelle, burrata, campari tomato, torn basil

shaved filet mignon, pickled onions, shredded carrots, sliced red bell pepper, green onion

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

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

6 oz hand-cut filet mignon topped with danish blue cheese butter over cabernet demi-glace, sautéed spinach, campari tomato served with your choice of mushroom brie soup or Fleming’s salad

pepper crusted, carrot-ginger puree, arugula, pickled onion, campari tomato

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

6 oz hand-cut filet mignon, chimichurri, golden potato pavé, tarragon aioli

14 OZ

16 OZ

10 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

flash fried and tossed in lemon aioli

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

baked fresh daily, served warm

lightly breaded, tossed with sweet chili sauce

avocado, cucumber, crispy wonton chips, soy ginger

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, caper-creole sauce

ponzu sauce, gochugaru flakes, carrot-cucumber slaw

north atlantic lobster, colossal shrimp, fresh oysters, claw crabs, served with a trio

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

crispy potato pave, australian carrara wagyu filet mignon, whole grain mustard, capers, red onion, parmesan, shaved black truffle, osetra amber caviar, truffle creme fraiche

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

romaine, fresh grated parmesan reggiano, fried capers, crispy prosciutto

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

north atlantic lobster, sherry cream, chives

garnished with button mushroom chips, truffle oil

baked with gruyère & parmesan cheeses

10 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

tableside service 1 oz

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

truffle butter, shaved parmesan, scallion oil

mushrooms, barbecue glaze

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

pepper crusted, carrot-ginger purée, arugula, pickled onion, campari tomato

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

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

12 oz, steamed tails served with drawn butter

steamed, served with drawn butter

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

pappardelle, burrata, campari tomato, torn basil

3 signature dishes created by your local chef

Japanese A5 Wagyu Strip, Australian Carrara Wagyu Strip, Australian Carrara Wagyu Filet Mignon; served with miso glaze, grated horseradish, artisanal salt

flash-fried, bacon vinaigrette, diced bacon

herb butter

gochugaru flakes, red onion, thai oil

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

butter, kosher salt, cracked black pepper

cavatappi, smoked cheddar, chipotle panko breadcrumbs

sweet corn custard, golden brown sugar crust

panko-crusted, smoked jalapeno aioli

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

caramel drizzle, chocolate sauce, vanilla bean ice cream