Fleming’s Prime Steakhouse & Wine Bar

Fresno chili jam

selection of meats & cheeses with traditional accompaniments

red pepper & lime butter sauce

Fresno chili aioli, pickled carrots and red onions, Fleming's butter pickles

crispy puff pastry, mushroom duxelle, parmesan, raspberry drizzle

lavender honey, fresh cracked black pepper

avocado, seaweed caviar

apricot horseradish & shaved green onion

house-made chickpea & roasted eggplant veggie patty, arugula, campari tomatoes & romesco sauce, served with french fries

mole sauce

bourbon-infused béchamel topped with north atlantic lobster

8 oz Prime New York Strip, poached Atlantic lobster tail, black truffle butter

carrots, cucumbers, cheese, lavash crackers, ranch dressing

crispy chicken breast tenders served with a side of french fries

served with a choice of steamed spinach or asparagus

served with a choice of steamed spinach or asparagus

6oz of our leanest, most tender cut of beef served with a side of french fries

Wisconsin cheddar cheese, red onion confit, campari tomato, black garlic aioli, Fleming's butter pickles served with a side of french fries

strawberries, blueberries and pineapple

vanilla ice cream, caramel, whipped cream, chocolate dipped tuile with sprinkles

a Fleming's favorite, topped with crisp bacon

lavender, espresso, steamed milk

house-made vanilla-sage syrup, espresso, steamed milk

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

honeycomb brittle, chocolate sauce & caramel

rich chocolate cake with a molten center of callebaut belgian chocolate, served with premium vanilla ice cream & house-made tuile

creamy vanilla bean custard served with fresh seasonal berries

mixture of strawberries, blueberries, pineapple topped with house-made chantilly whipped cream & tuile

classic preparation, strawberry red wine sauce & fresh mint

dark chocolate gelato, caramel sauce, vanilla ice cream, chocolate bourbon sauce, chantilly cream, chocolate chip cookie crumble

spicy barbecue butter sauce

shiitake, portobella & button mushrooms

drawn butter

black truffle, espresso, herbed horseradish

béarnaise sauce & Osetra Amber caviar

6 oz Filet Mignon paired with a 28 oz Prime Bone-In New York Strip

shaved brussels sprout, quinoa, roasted red beets, dried cranberries, grapefruit, crumbled goat cheese, sweet & spicy walnuts, julienned radish, apple cider vinaigrette

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

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

romaine, cucumber, campari tomato, red onion, danish blue cheese, focaccia, sweet herb vinaigrette

mushrooms, barbecue glaze

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

20 oz, sautéed apples and jicama, creole-mustard glaze

8 oz hand-cut Filet Mignon, 12 oz lobster tail, warm drawn butter. Upgrade to the Main Filet +$6 or the Prime Bone-In Ribeye +$17

with smoked jalapeño aioli. Upgrade to Main Filet Mignon +$6 or Prime Bone-In Ribeye +$17

Australian Wagyu Strip, black garlic sauce and freshly grated horseradish, 12 oz north atlantic lobster tail served with drawn butter

Prime Tomahawk & 12 oz north atlantic lobster tail served with drawn butter

truffle butter, shaved parmesan, scallion oil

cavatappi, burrata, campari tomato, torn basil. Add chicken +$4 or shrimp +$6

steamed, served with drawn butter

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

36 Guests

60 Guests

22 Guests

Sauvignon Blanc

Cabernet Sauvignon

Pinot Noir

Chardonnay

tuna, avocado, crispy wonton chips, soy ginger

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

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

Harvested by Caviar Star, warm blinis, house-made crème fraiche, chive, egg, red onion, Osetra Amber

north atlantic lobster, colossal shrimp, alaskan golden king crab legs, fresh oysters, served with house-made sauces

horseradish cocktail sauce

roasted red pepper & lime butter sauce

freshly shucked and served with house-made mignonette, limited availability

Kagoshima Prefecture | BMS 10-12 A5+ served rare with a sizzling hot stone experience, miso glaze, grated horseradish and artisanal salt

enhancement for shellfish tower

enhancement for shellfish tower

panko-crusted, smoked jalapeño aioli

lightly breaded, tossed with sweet chili sauce

ponzu sauce, gochugaru flakes, carrot-cucumber slaw

Tequila Ocho Plata, Cointreau, Tajín rim & dried lime

Tito's Handmade vodka, fresh blueberries, lush candied lemon, balanced with fragrant ripe blueberry

Absolut Vanilia, Kahlúa, Baileys Irish Cream, chilled espresso, house-made salted caramel syrup

Garrison Brothers HoneyDew bourbon, Angostura Bitters & house-made honey syrup

WhistlePig PiggyBack 100% Rye, Averna Amaro, Angostura & Fee Brothers West Indian Orange bitters

Diplomático Planas rum, fresh mint, tropical pineapple & Fever-Tree Sparkling Lime & Yuzu

Basil Hayden Toast bourbon, Angostura bitters & house-made five-spice syrup. Or make it our classic old fashioned

1792 Small Batch bourbon, softly muddled mint, maple syrup & lemon

Grey Goose vodka, fresh strawberries, Dolin Blanc vermouth, lemon & honey

Gray Whale Gin, Carpano Antica Vermouth, bold Campari & muddled ripe blackberries

St-Germain Elderflower liqueur, prosecco, lime & transformative tea

Corazón Reposado tequila, passion fruit, chipotle syrup, lime & silky foam bitters

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

Hanson of Sonoma vodka or Aviation gin with a splash of dry vermouth

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

6 oz hand-cut filet mignon topped with danish blue cheese butter over cabernet demi-glace, sautéed spinach, campari tomato

6 oz USDA Prime New York Strip, chimichurri, golden potato pavé, tarragon aioli

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

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

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

baked with Grand Cru alpine cheese & parmesan, sourdough croutons

north atlantic lobster, sherry cream, chives

ripe blackberries, lemon, Monin Lavender syrup & sparkling water

750ml sparkling white tea with notes of cranberry and ginger

aromatic mint, freshly brewed tea, tropical juice blend

served plain or loaded with butter, sour cream, cheese, bacon & scallions

cavatappi, smoked cheddar, chipotle panko breadcrumbs

flash-fried, bacon vinaigrette, diced bacon

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

butter, kosher salt, cracked black pepper

herb butter

sweet corn custard, golden brown sugar crust

gochugaru flakes, red onion, thai sesame oil

served with tarragon aioli

served with tarragon aioli

black truffle butter, roasted garlic, parmesan Reggiano

signature beef blend, Wisconsin cheddar cheese, bacon, red onion confit, campari tomato, iceberg lettuce, Fleming's butter pickles, served with french fries

sun-dried tomato, caramelized onion pesto, arugula, focaccia, served with french fries

connecticut-style, warm butter poached, fresh chives, lemon, toasted brioche bun, served with french fries

arugula, caramelized onions, garlic-herb aioli, toasted focaccia, served with french fries

spring mix, caesar croutons, shaved vino rosso cheese, pickled cucumbers, campari tomato

Spicy Diablo Shrimp with focaccia garlic toast or classic Colossal Shrimp Cocktail

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

baked fresh daily, served warm

garnished with button mushroom chips, truffle oil

Australian Carrara | MS 8-9 served with black garlic sauce and grated horseradish

USDA Prime beef

USDA Prime beef

USDA Prime beef

USDA Prime beef

USDA Prime beef

USDA Prime beef

USDA Prime beef

"the greatest steak you never ate." yellow onion jam, mustard butter, limited availability

USDA Prime beef

Knights Valley, Sonoma County

Sonoma County

explore three 2 oz expressions of rosé: Lucien Albrecht, Château d'Estoublon, Banfi

Seedlip Notas de Agave, house-made vanilla-sage syrup, freshly brewed espresso; make it a cocktail with Don Julio Blanco tequila +$4

Seedlip Grove 42, pineapple, Monin Golden Turmeric syrup & Fever-Tree Ginger Beer; make it a cocktail with Ketel One vodka +$4

Lyre's Dry London Spirit, fresh herbs, muddled cucumber & Fever-Tree Sparkling Lime & Yuzu; make it a cocktail with Hendrick's gin +$4

sparkling white tea with notes of cranberry and ginger