Fleming's

French Onion Soup

Baked with gruyere, swiss and parmesan cheeses

Breaded Brie

Served with red jalapeno pepper jelly and sliced apples

Tenderloin Carpaccio

With caper creole mustard sauce and red onion

Stuffed Fiel Artichoke

With lemon aioli

Cheese Plate

An assortment of imported and domestic cheeses, fresh fruit chutney

Sweet Chile Calamari

With crispy rice noodles

Wicked Cajun Barbecue Shrimp

With dill cream cheese and sun-dried tomato relish

Smoke Norweigian Salmon Bruschetta

With dill cream cheese and sun-dried tomato relish

Bloody Mary Shrimp Cocktail

Jumbo shrimp over gazpacho vegetables, spicy cocktail sauce

Seared Ahi Tuna

On a fresh vegetable salad with spicy mustard sauce

Crispy Lump Crab Cakes

With roasted red pepper and lime butter

Lobster Tempura

Lemon-lime tartar sauce and jalapeno pepper sauce

The Wedge

Crisp iceberg lettuce with tomatoes, red onions and crumbled blue cheese

Sliced Vine Ripe Tomato & Fresh Mozzarella

Drizzled with olive oil and balsamic vinegar

Classic Caesar Salad

Chopped hearts of romaine with parmesan

Warm Spinach Mushroom Salad

Red onion balsamic, goat cheese and red pepper

Fleming's Salad

Seasonal greens, candied walnuts, dried cranberries, tomatoes and croutons

Seafood Stack

Lobster, shrimp, crab, scallop, mango, wasabi lemon vinaigrette

Baked Potato

With sour cream, butter, chives, bacon and cheddar cheese

Fleming's Potatoes

Our house specialty with cream, jalapenos and cheddar cheese

Mashed Potatoes

Parmesan, peppercorn, blue cheese or truffle compound butter

Shoestring Potatoes

Seasoned with salt and pepper

Stuffed Double Baked Potato

With pancetta, smoked cheddar, chives

Onion Rings

With chipotle chili mayonnaise

Chipotle Cheddar Macaroni and Cheese

Creamed Corn

gratinee with parmesan and gruyere cheeses

Sauteed or Creamed Spinach

Asparagus or Broccoli Hollandaise

Sauteed Mushrooms

Fresh button and porteballa sauteed in butter with whole garlic

Roasted Seasonal Vegetables

Artichoke, mushrooms, pepper, sweet potatoes, asparagus

Petite Filet Mignon 8oz

Filet Mignon 12oz

Prime Ribeye 16oz

Prime Bone-in Ribeye 22oz

Prime New York Strip 16oz

Prime Bone-in New York Strip

20 oz

Prime Bone-in New York Strip 20oz

Beef Flemington

Filet wrapped in puff pastry with a mushroom duxelle, madeira suace

Veal Chop 14 oz

Broiled to perfection with bearnaise sauce

Australian Lamb Chops 16oz

3 double thick chops broiled, champagne mint sauce

Double Thick Pork Rib Chop 14oz

Baked with apple cider, creole mustard, julienne of apples and celery root

Double Breast of Chicken 16oz

Baked in a white wine, mushroom, shallot and thyme sauce

Chef's Mixed Grill

Special selection prepared daily

Prime Rib Dinner Available On Sundays 12oz

"Prime" prime rib served with a trio of sauces. Includes your choice of The Wedge, Fleming's or Caesar salads, one side dish and dessert

Wild Alaskan Salmon Fillet

Cabernet butter sauce

Tuna Mignon

Seared rare with poppy and tomato sherry vinaigrette

Almond Cilantro Crusted Shrimp

Grilled pineapple, mango sauce

Seared Curry Scallops

Wrapped in bacon, citrus butter sauce

Lobster Sauce

With drawn butter

Steamed King Crab Legs

With drawn butter

Smoked Norweigian Salmon Bruschetta

Served with cream cheese and sun-dried tomato relish

Kim Crawford, Sauvignon Blanc Marlborough New Zealand, 2004

Fragrant, intense aromas of spice and herb are followed by beautifully balanced flavors of apple, pear, melon and mineral. Ample acidity makes the wine fresh and bright

Pairing Comments

The smoky flavor of the salmon is enticingly enhanced by the lovely fruit flavors of the wine. The acidity cuts into the richness of the Bruschetta, which makes for a light, but satisfying combination

Wedge Salad

Iceberg Lettuce with tomatoes, red onions and crumbled blue cheese

Geroges Duboeuf, Pouilly-Fuisse Frence, 2003

A highly refined version of Chardonnay with minimal oak! Light to medium bodied with well-focused flavors of apple, pear, honeysuckle and lime. This satin-textured wine lingers with almond and mineral notes on the long finish

Pairing Comments

The intense citrus flavors in the wine complement the fresh greens and tomato. The satiny texture echoes the creaminess of the cheese, while the pungent flavors are enhanced by the mineral notes of the wine

Petite Filet Oscar Style

Served with mashed potatoes with celery root and a hint of horseradish, and broccoli with a side of hollandaise

Alexander Valley Vineyards, Merlot Alexander Valley Wetzel Family

This wine displays the velvety texture that's the signature of a fine Merlot. Aromas of blackberry and cassis fill the glass with nuances of vanilla and cedar. On the palate this wine is deeply flavored with a hefty core of fruit.

Pairing Comments

The texture of both Filet and Bearnaise sauce are echoed by the silky texture of the wine. The acidity in the wine complements the richness of this dish, while spicy notes in the wine play off the green flavors of the asparagus

Braised Halibut

With leeks and lemon broth, served over a bed of pureed cauliflower, and broccoli with a side of hollandaise

Pairing Comments

This red wine's ripe flavors are smooth and light enough to complement this white fish. The acidity of the wine echoes the citrus flavors of the lemon broth while the spicy notes of the wine enhance the leek and mild cauliflower flavors

Creme Brulee

Creamy Tahitian vanilla bean custard served with fresh seasonal berries

Fonseca, Vintage Character Port NV

This dessert wine is opulent, with intense berry flavors and spicy notes of chocolate and cinnamon

Pairing Comments

The spicy chocolate overtones of this sweet wine make it the ideal accompaniment to the creamy, luscious creme brulee

Gloria Ferrer, Blanc De Noirs Sonoma County NV

This delicious sparkling wine makes a great aperitif - it's light, lively and festive, and sets the tone for the meal to come.

Bbq Shrimp

Saint M, Riesling Pfalz Germany, 2003

Wonderful ripe flavors of peach and apricot wrapped in a slightly sweet wine with low alcohol and crisp acidity. It finishes with a nice touch of minerality typical of the Pfalz region of Germany

Pairing Comments

A surprise combination, the sweetness of the Riesling contrasts well with the spicy cocktail sauce, and the soft peach notes of the wine bring out the sweetness in the shrimp

Classic Caesar Salad

The creamy Ceasar dressing with a hint of anchovies and the crunch of freshly bakes croutons define the perennial favorite

Veranda Chardonnay Casablanca Valley, 2003

Aromas of citrus, vanilla and oak are followed by flavors of balanced tropical fruit and a creamy, long finish

Pairing Comments

The weight of this wine is just right for an early course in the meal. It's refreshing crispness contrasts beautifully with the creamy Caesar dressing.

N.Y. Strip Au Poivre

Served with shoestring potatoes and mushrooms

Fritz, Cabernet Sauvignon Dry Creek Valley 2002

An elegant Cabernet showing concentrated cassis, blackberry bramble, black currant and mint flavors, typical of the Dry Creek Valley with hints of chocolate, tobacco and cedar finishing with strong but ripe tannins

Pairing Comments

This is a match made in Valhalla succulent red meat with a ripe, big Dry Creek Valley Cabernet! The rich meat flavors bring the dark fruit flavors to the foreground and the mint accents of the wine have a cooling effect on the pungent peppercorn

Orange Sesame Tuna

With Ponzu Sauce

MacMurray Ranch Pinot Noir Sonoma Coast, 2003

Aromas and flavors of raspberry, currents and black cherry are accented by herb and earth notes typical to the Pinot Noir grape. This lusciously textured wine balances red and black fruit flavors with a light touch of oak

Pairing Comments

The rich texture of the tuna is echoes by the luscious texture of the wine, while the tropical fruit and soy flavors of the Ponzu sauce enhance the rich raspberry and black cherry fruit flavors.

Baked Alaska

Nittnaus Sauvignon Blanc Beerenauslese Burgaland Austria, 2001

An opulent, rich wine with dried apricot and honeyed flavors. This is liquid gold!

Pairing Comments

This classic dessert is wonderfully paired with an unusual dessert wine from Austria. Made from Sauvignon Blanc grapes the berries are picked individually of the grape bunches at the perfect time (which is what Beerenauslese means).

Perrier-jouet

Nothing says luxury more than a glass of Champagne! This is a masterfully blended Champagne made from grapes grown in over 35 crus. The mousse are persistent and fine - hallmarks of an excellent Champagne! It's dry, elegant, complex and crisp

Lump Crab Cakes

Crab cakes served with a roasted red pepper and lime butter sauce

Sonoma-cutrer, Chardonnay Sonoma Coast Les Pierres, 2001

Green pear and wet stone aromas and flavors with a rich, buttery texture that is clean at the same time. This lush, ripe wine is firm and mouthwatering with mineral notes on the long finish

Pairing Comments

The richness of this Chardonnay pairs well with the buttery flavors of the roasted red pepper and lime butter sauce. The subtlety and minerality of the wine let the delicate crab flavors shine through

Fleming's Salad

Seasonal greens with candied walnuts, dried cranberries, tomatoes and croutons

Etude, Pinot Noir Carneros, 2002

Bright red and dark cherry fruit aromas and flavors woven together with notes of cinnamon and sandalwood with a supple and silky texture

Pairing Comments

This Pinot Noir complements the salad perfectly. Its smooth, moderate intensity harmonizes with the salad dressing, and the red fruit flavors of the wine echo the flavors of the cranberries and spicy notes accent the variety of greens

Prosciutto Wrapped

Filet Mignon with green peppercorn sauce. Served with stuffed potato and asparagus

Franciscan Magnificat Napa Valley 2001

Rich and complex aromas of mixed dark cherry, cassis and plum with hints of chocolate, toast and tobacco with deep, ripe fruit flavors accented with hints of vanilla and spice. Finishes with rich, soft tannins and sweet oak notes

Pairing Comments

This wine has a refreshing tartness that complements the oiliness of tuna. And the spiciness of the wine pairs well with the seasonings

Shrimp and Scallops

Served in parmesan mashed potato crust, topped with a Sherry mushroom wine sauce

Louis Bernard, Chateauneuf-du-pap Reserve, 2001

This wine is packed with black fruits and spice but has soft tannins on the finish. Layers of licorice, smoke, chocolate and coffee give complexity to the ripe fruits

Pairing Comments

The bold flavors of this dish harmonize with the concentrated fruit flavors. The tarragon pesto echoes the spicy notes in the wine and the soft tannins make this red wine work with shellfish

Lava Cake

Rich chocolate cake with a molten chocolate center, served with vanilla ice cream and chopped pistachios

Taylor Fladgate, Tawny 20 year Old Port NV

Lush, rich and silky this wine has raisin fruit, nut, and caramel flavors with a honeyed, powerful finish

Pairing Comments

The sweetness and intensity of this fortified wine are just what this rich chocolate dessert needs both wine and dessert have bold flavors. The nutty, honeyed flavors of the wine complement the creamy dark chocolate flavors of the Lava Cake