Four new menu creations, unveiled. And unrivaled.
Fleming's has set the bar high for modern steakhouse dining. But we aren't resting on our laurels. Our culinary team has created several exciting new items for our menu that feature innovative ingredients prepared in Fleming's signature contemporary style.
We've added a Pan Crisped Pork Belly appetizer, savory and satisfying served over glorious goat cheese grits. There's a delicious Heirloom Tomato and Housemade Burrata Salad. A brand new Small Plate of absolutely melt-in-your-mouth Braised Short Ribs of Beef. And an entrée of fresh, line-caught Broiled Pacific Swordfish, truly the "prime steak" of the sea.
All are wonderful, interesting additions to our Fleming's menu. The peak-of-the-season, vine-ripened heirloom tomatoes are the highlight of our new salad complemented by creamy burrata cheese.
We go the extra step and make our own burrata in-house. We start with a lovely mozzarella, shred it, add cream and culture it overnight where almost magically it becomes a rich, velvety smooth burrata. Then we whip it into a soft, creamy texture adding a little truffle oil and oregano.
Our Pan Crisped Pork Belly appetizer is simply amazing. It has a tender, buttery texture and is served over grits, a southern-style tradition. But these are anything but traditional. Our creamy grits are ladled with tangy goat cheese and served with savory cherry-caramelized onion chutney for that perfect balance of flavor and texture.
All of our new menu items have been created with the idea of elevating the steakhouse dining experience for our guests. We feel we've done just that. Please join us soon and let us know what you think.
NEW ON FLEMING'S MENU
NEW APPETIZER
Pan Crisped Pork Belly
creamy goat cheese grits, sweet onion chutney
NEW SALAD
Heirloom Tomato & Housemade Burrata
baby red and golden beets, arugula, lemon-pistachio vinaigrette
NEW SMALL PLATE
Braised Short Ribs of Beef
boneless, savory arugula and spinach, natural au jus
NEW ENTRÉE
Pacific Broiled Swordfish
line-caught, center cut, israeli couscous with pine nuts, fennel cream