Fleming’s Prime Steakhouse & Wine Bar

Lightly breaded calamari tossed in a vibrant sweet chili sauce.

Layers of fresh ahi tuna, avocado, cucumber, and Osetra amber caviar, served with soy-ginger dressing and crisp lavash crackers.

Crisp panko-crusted onion rings served with a smoky jalapeño aioli dipping sauce.

Chilled jumbo shrimp served with house-made cocktail sauce or sautéed hot in a spicy barbecue butter with warm focaccia toast.

Crispy warm goat cheese croquettes drizzled with honey and served over field greens.

Thinly sliced raw beef topped with toasted Gruyère croutons, caper-Creole mustard sauce, shredded egg, and red onion.

Jumbo lump crab cakes seared to a golden finish and paired with a tangy roasted red pepper-lime aioli.

Slices of yellowtail sashimi in citrusy ponzu sauce, finished with gochugaru chili flakes and carrot-cucumber slaw.

An extravagant assortment of North Atlantic lobster tails, king crab legs, colossal shrimp, and fresh oysters over crushed ice.

4 oz Kagoshima Prefecture BMS 10-12 A5+ Wagyu served rare with a sizzling hot stone, miso glaze, grated horseradish, and artisanal sea salts.

Crisp iceberg lettuce wedge accompanied by bacon, Campari tomatoes, red onion, Danish blue cheese crumbles, creamy blue cheese dressing, and a balsamic glaze.

Classic crisp romaine lettuce tossed with shredded Parmesan cheese, fried capers, and crisp prosciutto bits in a rich Caesar dressing.

Fresh greens tossed with candied walnuts, juicy tomatoes, dried cranberries, red onion, and a light lemon balsamic vinaigrette.

Velvety smooth soup crafted from North Atlantic lobster broth, finished with sherry cream and fresh chives.

Rich caramelized onion broth topped with crusty bread and baked under a bubbling mantle of Gruyère and Parmesan cheeses.

20 oz Prime bone-in ribeye cut, perfectly seasoned and broiled to intense tenderness and rich beef flavor.

8 oz tender, center-cut Filet Mignon broiled precisely to your desired doneness.

16 oz Prime New York Strip cut, boasting bold, full-bodied beef flavor and fine marbling.

14 oz Prime boneless ribeye featuring deep marbling for exceptional tenderness and juiciness.

35 oz Prime Tomahawk ribeye with an elongated bone, carved tableside for an unforgettable dining experience.

8 oz Australian Carrara Wagyu Filet Mignon with an extraordinary Marble Score of 8-9 for buttery texture.

4 oz Kagoshima Prefecture BMS 10-12 A5+ Wagyu, served rare with an interactive sizzling hot stone, miso glaze, and sea salts.

14 oz Australian Carrara Wagyu Strip featuring a Marble Score of 8-9 for intense savory depth and velvet mouthfeel.

Custom prime beef blend topped with Wisconsin cheddar cheese, thick bacon, red onion confit, Campari tomato, iceberg lettuce, and house pickles.

Connecticut-style lobster roll featuring warm, butter-poached fresh lobster stuffed into a toasted brioche bun with chives and lemon.

Thinly sliced tender filet mignon, caramelized onions, and melted Gruyère cheese on a toasted potato baguette with rich French onion jus.

8 oz hand-cut tender Filet Mignon paired with a succulent 12 oz poached North Atlantic lobster tail and warm drawn butter.

Chilean sea bass steamed in a ginger-soy sesame broth and served over a sauté of carrots, leeks, scallions, Fresno chili, and fresh cilantro.

Slow-roasted tender pork shank encrusted with spiced pecans, served over creamy roasted red pepper polenta and finished with cilantro oil.

All-natural roasted double chicken breast finished with a fragrant white wine, mushroom, leek, and thyme sauce.

7 oz premium filet mignon medallions smothered in a rich Cabernet demi-glace, paired with sautéed spinach and Campari tomatoes.

Pan-seared salmon fillet glazed in a house barbecue sauce, served alongside sautéed mushrooms.

Flash-fried Brussels sprouts tossed with savory pancetta bacon and served with tangy lemon aioli.

Signature potatoes au gratin baked in a creamy cheddar and Monterey Jack cheese sauce with subtle leeks and diced jalapeños.

Tender green beans sautéed with red onion, aromatic Thai chili oil, and spicy gochugaru flakes.

Fluffy jumbo baked potato served plain or loaded with sweet cream butter, sour cream, shredded cheese, crispy bacon, and fresh chives.

Creamy whipped potatoes infused with white truffle oil, roasted garlic cloves, and aged Parmesan Reggiano.

Cavatappi pasta folded into a creamy smoked cheddar sauce, baked under a crunchy chipotle panko breadcrumb crust.

Rich and creamy sweet corn custard topped with a caramelized, golden brown sugar crust.

Classic dense New York style cheesecake served over sweet strawberry red wine sauce and fresh mint leaves.

Three-layer spiced carrot cake layered with velvety cream cheese frosting and finished with warm caramel drizzle.

Silky vanilla bean custard baked under a crackling burnt sugar crust, served with fresh seasonal berries.

Refreshing blend of fresh strawberries, blueberries, and pineapple topped with a scoop of vibrant blood orange sorbet.

Warm, fudgy chocolate brownie topped with crunchy honeycomb brittle, dark chocolate drizzle, and caramel sauce.

Decadent dark chocolate cake with a warm molten center of Callebaut Belgian chocolate, paired with vanilla bean ice cream and crispy tuille.