Fleming's Prime Steakhouse Menu

Chilled Seafood Tower* for Two or More

Lobster, shrimp and crab served with traditional accompaniments

French Onion Soup

Baked with gruyere and parmesan cheeses

Housemade Burrata

Charred grape tomatoes, wild arugula, toasted garlic crostinis

Roasted Portobello Mushroom Ravioli

Parmesan, ricotta and mascarpone cheese, fennel cream sauce

Sweet Chile Calamari

Lightly breaded and tossed with sweet chile sauce

Tenderloin Carpaccio*

Caper-creole mustard sauce and red onion

Pan-Crisped Pork Belly

Creamy goat cheese grits, dark cherry and sweet onion chutney

Prince Edward Island Mussels

Sauteed with fresh garlic and shallots, oven roasted tomatoes, white wine and italian sausage

Shrimp Cocktail

Colossal shrimp, horseradish cocktail sauce

Jumbo Lump Crab Cakes

Roasted red pepper and lime butter sauce

Complimentary Sauces Upon Request

Peppercorn, bearnaise, cabernet-mustard

Porcini Mushroom

Black truffle butter with gorgonzola cream

Black & White Peppercorns

With f17 sauce

Genuine Kona Coffee

With orange-shoyu demi

Blackened Redfish

Available June 21 — July 5. Tropical mango salsa, sautéed spinach, honey chile glaze,garnished with a colossal shrimp

Georges Bank Colossal Sea Scallops

Available July 6 — July 19. Sun-dried tomato and shiitake mushroom risotto, lemon truffle scented arugula, tomato jam

Wild Alaskan Line Caught Halibut

Available July 20 — August 2. Braised in parchment paper and served tableside, grape tomatoes, black olives, capers, zucchini, basil, thyme

Ahi Tuna Mignon

Available August 3 — August 20. Chile rubbed, grape tomato vinaigrette, garnished with jumbo lump crabmeat

First Course - Your Choice of Salad

Fleming's Salad, The New Wedge or Modern Caesar

Third Course - Your Choice of Dessert

Chocolate Lava Cake - Cheese Cake, Crème brûlée, Walnut Turtle Pie

Second Course - Fleming's Prime Rib Dinner

Au jus, creamy horseradish & dijon sauces, served with your choice of side

Starter

SUMMER PEACH SPINACH SALAD- fresh ripe peaches, sliced red onion, bacon vinaigrett

Side

CRISPY HASSELBACK POTATO-sour cream, chives

Dessert

SALTED CARAMEL GELATO SANDWICH- housemade dark chocolate cookies

Cocktail

A NOBLE ROSÉ- Casa Noble tequila, Sophora rosé sparkling wine, fresh strawberry

Entree

Blistered tomatoes, fresh burrata. Paired with:

Starter

Choice of, Fleming's Salad, Bloomsdale Spinach Salad, French Onion Soup

Entree

Choice of Certified Angus Beef Block-Cut Craftsman Ribeye**, Double-Thick Rib Chop or Chilean Sea Bass

Sides

Choice of two: Truffle-Parsley Mashed Potatoes, Spicy Thai Green Beans, Fleming's Potatoes, Creamed Spinach

Dessert

Choice of Walnut Turtle Pie, Carrot Cake, Cheesecake

Double-Cut French Fries

Signature Onion Rings

Truffle-Parsley Mashed Potatoes

Creamed Spinach

Baked Potato

Plain or loaded

Chipotle Cheddar Macaroni & Cheese

Spicy Thai Green Beans

Sautéed Mushrooms

Fleming's Potatoes

Our house specialty with cream, jalapeños and cheddar cheese

Grilled High Country Asparagus

Fleming's Salad

Candied walnuts, dried cranberries, tomatoes, onions, herbed crostini, lemon vinaigrette

Modern Caesar

Hearts of romaine, parmesan, fried capers, crisp prosciutto chips

The New Wedge

Grape tomatoes, crispy onions, caramelized bacon, blue cheese

Bloomsdale Spinach

Tomatoes, red onion, spiced bacon, almonds, fresh blueberries, cauliflower couscous, chopped egg, chevre fritter, lemon-truffle dressing

Diablo Shrimp

Baked with a spicy barbecue butter sauce

Jumbo Lump Crabmeat

Oscar style with bearnaise sauce

Truffle-Poached Lobster

With béarnaise sauce and caviar

Prime Rib Dinner*

Only available on Sunday. Served with a trio of sauces; includes your choice of the new wedge, modern caesar or fleming's salad, one side dish and dessert

Seared Ahi Tuna*

Fresh vegetable salad, spicy mustard sauce

Braised Short Ribs of Beef

Boneless, with savory arugula and spinach, natural au jus

Certified Angus Beef Hanger Steak*

Broiled, poblano cream sauce, chilaquiles casserole, crisp fennel slaw

Gulf Shrimp and Sea Scallops*

Scampi style with squash vermicelli

Fleming's Lobster Tempura

Soy-ginger dipping sauce, arugula, jicama salad

White Blend

THE WHIP, White Blend Livermore Valley

Pinot Noir

WINE by JOE, Willamette Valley

Merlot

FIDELITY, Alexander Valley Crazy Creek Estate

Cabernet Sauvignon

RUTHERFORD RANCH, Napa Valley

Rosé

JOLIE-PITT & PERRIN, Côtes de Provence Miraval France

Pinot Nior

PONZI, Willamette Valley La Tavola

Merlot

DUCKHORN, Napa Valley

Cabernet Sauvignon

JUSTIN, Paso Robles

Double Breast of Chicken

All-natural, roasted, white wine, mushroom, leek and thyme sauce

Barbecue Scottish Salmon Fillet*

Slow roasted, mushroom salad, barbecue glaze

Double-Thick Pork Rib Chop*

Julienne of apples and jicama, apple cider and creole mustard glaze

Chilean Sea Bass

Sautéed and braised in a light, southwest-style broth, wilted greens, crisp potatoes, chile-cilantro oil

Alaskan King Crab Legs

With drawn butter

North Atlantic Lobster Tails

With drawn butter

Newport Filet Mignon*, 6 Oz

With fleming's potatoes

Petite Filet Mignon*, 8 Oz

Certified Angus Beef Block-Cut Craftsman Ribeye*, 11 Oz

Main Filet Mignon*, 12 Oz

Prime New York Strip*, 16 Oz

Prime Bone-In Ribeye*, 20 Oz

Dry-Aged Prime Ribeye*, 16 Oz

Wagyu New York Strip* 14 Oz