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

8 oz Prime New York strip, chipotle-marinated jumbo shrimp, flaky smoked sea salt

poached 12 oz North Atlantic lobster tail, velvety béchamel, sautéed mushrooms, gratinéed parmesan & gruyère

oven-roasted rack of lamb, finished with a rich balsamic reduction

fresh cauliflower, carrots, cucumbers, cheese, lavash crackers, ranch dressing

mushrooms, caramelized onions, Wisconsin cheddar cheese, potato bread served with a side of french fries

crispy chicken breast tenders served with a side of french fries

iceberg lettuce, tomatoes, cucumbers, shredded cheese, olive oil and vinegar dressing

served with a choice of steamed spinach or asparagus

served with a choice of steamed spinach or asparagus

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

14 oz

11 oz

8 oz

Hanson of Sonoma Original vodka, Tres Agaves Organic Bloody Mary mix with colossal shrimp, crispy prosciutto, olive & crisp celery, finished with a Tajín rim

Prosecco & tropical flavors of pineapple and passion fruit

citrus-forward Gray Whale gin, rich ube syrup, lemon, served over clear ice, edible flower garnish

lavender, espresso, steamed milk

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

strawberry red wine sauce with house-made chantilly cream

chocolate covered strawberries, carrot cake, dark chocolate truffles

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

spicy barbecue butter sauce

shiitake, portobella & button mushrooms

drawn butter

black truffle, espresso, herbed horseradish

béarnaise sauce & osetra amber caviar

8 oz hand-cut filet mignon and shrimp with sautéed spinach, parmesan-crusted Campari tomato & port wine demi-glace

6 oz filet mignon with tomato hollandaise over roasted asparagus with fresh chives. Upgrade to Petite Filet +$4 or Main Filet +$10

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

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

truffle butter, shaved parmesan, scallion oil

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

cavatappi, burrata, campari tomato, torn basil

steamed, served with drawn butter

Sauvignon Blanc

Cabernet Sauvignon

Pinot Noir

Chardonnay

avocado, cucumber, lavash crackers, soy ginger, osetra amber caviar

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

served with house-made mignonette, cocktail sauce, creamy mustard, and a brandy cream sauce, limited availability north atlantic lobster, colossal shrimp, alaskan golden king crab legs, fresh oysters

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

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

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

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

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, parmesan, fried capers, crispy prosciutto

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

baked with gruyère & parmesan cheeses

north atlantic lobster, sherry cream, chives

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

ripe blackberries, lemon, Monin Lavender syrup & sparkling water

aromatic mint, freshly brewed tea, tropical juice blend

sparkling white tea with notes of cranberry and ginger

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

Glass or Bottle

Glass or Bottle

Glass or Bottle

Glass or Bottle

Glass or Bottle

Glass or Bottle

Glass or Bottle

Glass or Bottle

Glass or Bottle

Glass or Bottle

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

served with tarragon aioli

served with tarragon aioli

gochugaru flakes, red onion, thai oil

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

16 oz

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

Glass or Bottle

Glass or Bottle

Glass or Bottle

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

baked fresh daily, served warm

garnished with button mushroom chips, truffle oil

20 oz

14 oz

16 oz

16 oz

35 oz

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

Glass or Bottle

Glass or Bottle

Glass or Bottle

Glass or Bottle

Glass or Bottle

Glass or Bottle

Glass or Bottle

Glass or Bottle

Glass or Bottle

Sparkling white tea with notes of cranberry and ginger

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

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

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