Food Knowledge Flashcards
Describe our bread
Our fresh bread basket contains lavash, country French bread
and rustic Chardonnay-infused fig rolls, accompanied by
whipped butter, topped with merlot salt.
Burrata with Prosciutto
Creamy burrata served with herbed crostinis, lightly charred Campari
tomatoes, roasted garlic cloves, baby arugula and prosciutto.
Beef Carpaccio kär-ˈpä-ch(ē-)ō
Rare tenderloin sliced thin and topped with
caper-creole mustard, red onion, capers, spinach,
shredded egg and gruyére crostinis.
Ahi Tuna Poke
Decadent ahi tuna served on a bed of crisp iceberg lettuce with our
signature wasabi avocado cream and housemade wonton chips.
French Onion Soup
A classic French onion soup full of rich onion flavor,
topped with a crostini and browned parmesan and gruyére cheese. (grü-ˈyer)
Lobster Bisque
A creamy and decadent soup with a rich, buttery flavor topped
with tender lobster meat. (1oz claw meat, garnished with chopped parsley)
Seared Pork Belly & Grits
Savory sous vide (sue veed) pork belly, slow cooked, then seared
golden brown, served over creamy goat cheese grits
topped with a red wine fig demi glace. (microgreens garnish)
Crab Cakes
Two mouthwatering, jumbo lump crab cakes served
with our housemade Roasted Red Pepper Sauce. 2 each 3 oz. of jumbo lump crab garnish with chopped parsley.
Sweet Chili Calamari
Exquisite calamari, marinated in buttermilk, dusted with flour and flash fried. Tossed and sautéed with sweet chili sauce, banana peppers and red bell peppers. 8oz portion.
Shrimp cocktail
Five fresh and flavorful colossal shrimp over
crushed ice, served with Fleming’s housemade
horseradish cocktail sauce.
Chilled Seafood Tower
“A decadent celebration of seafood with lobster tails,
king crab legs, ahi tuna poke and shrimp
served with two housemade sauces:
Horseradish cocktail sauce and creamy mustard.
Single Tower:
2 ea. 4 – 5 oz. lobster tails, 4 ea. Shrimp Cocktail, 1 ea. King Crab leg
split, Tuna Poke
Double Tower:
4 ea. 4 – 5 oz. lobster tails, 8 ea. Shrimp Cocktail, 2 ea. King Crab
legs split, Tuna Poke
Fleming’s Chopped Salad
Our signature chopped salad is layered with fresh, bright
ingredients - mixed greens, diced jicama, radish, cucumber, tomato
and walnuts. Complimenting the fresh flavors of the salad, our
housemade honey-lime vinaigrette adds a light citrus note with a
touch of sweetness, finished with a touch of shaved parmesan.
Wedge Salad
A colossal wedge of crisp iceberg lettuce served with grape
tomatoes, red onion julienne, danish blue cheese crumbles and
bacon, topped with blue cheese dressing.
Caesar Salad
Fresh, crisp hearts of romaine combine with parmesan cheese shavings,
crisp prosciutto chips and fried capers, finished with our housemade
Caesar dressing and a fresh parmesan crostini.
Double Breast of Chicken
An extremely flavorful and tender marinated chicken breast.
An airline cut, the chicken is split and served with the wings
attached, cooked perfectly with just a slight crisp
for texture. Topped with our roasted white wine,
mushroom, leek and thyme sauce.
16oz breast marinated for 24 hrs.
Double-Thick Pork Rib Chop
A double thick, savory pork chop, baked and served
over an apple and jicama julienne. Topped with an
apple brown sugar glaze. 14 oz. double thick pork chop, brined for 48 hours
Barbecue Scottish Salmon Fillet
Premium Atlantic salmon that is sustainably raised off the coast of
Scotland and delivered fresh to our Chefs. It is lightly seasoned,
enhanced with a BBQ glaze and served over a medley of mushrooms
and roasted garlic cloves, then drizzled with cilantro oil. 8oz of salmon.
Miso Glazed Chilean Sea Bass
Flakey Chilean sea bass marinated in a miso glaze, seared then
oven baked, served on a bed of baby spinach, arugula and
orange segments, and topped with pickled red onions. 7oz bass.
Colossal Cold Water King Crab Legs
A generous offering of succulent cold-water King Crab legs, perfectly steamed,
served with melted butter and Crab Nectar. 20-22 oz crab legs, alaskan wild caught.
Seasonal Featured Lobster Tails
Two hand selected lobster tails fresh from the icy waters of the North
Atlantic. Boasting a succulent white meat and delicate flavor, this duo is
cooked to perfection, sprinkled with paprika and served with melted
butter, 8oz lobster tails.
What is the perfect steak?
feature USDA Prime,
Midwestern, corn-fed beef, wet or dry aged
3-4 weeks, cut and trimmed by hand.
All steaks are cooked in our boiler at 1600° with
a lightly charred crust to seal in the natural juices
and flavor. All of our steaks are seasoned with
salt and pepper, served on a 350° hot plate with
butter & parsley.
Steak temps.
Rare- cool red center Med rare- warm red center Medium- warm pink center med well- hot, pink center well- cook throughout
Main Filet Mignon
The main filet is our leanest and most succulent beef, aged to perfection
for a buttery texture and mouth-watering flavor. 11oz, wet aged 21 days.
Petite Filet Mignon
A petite cut of our leanest and most succulent beef, aged to
perfection for a buttery texture and mouth-watering flavor. 8oz wet aged 21 days.
Bone-In Filet Mignon
Our delicate, bone-in filet is the quintessential cut for those who
prefer the tenderness of a filet mignon, but yearn for the added
flavor imparted by cooking with the bone-in. 14oz wet aged 21 days.
Certified Angus Beef Ribeye
An exceptionally juicy and flavorful CAB ribeye with abundant
marbling. Perfectly aged a for rich and savory flavor. 14oz wet aged 21 days.
