The next time you visit Fleming’s, there will be some new delicious items on the menu. They all have roots in culinary history as traditional dishes, but we’ve updated them in fresh new ways, giving them what we call the “Fleming’s flair.”
You’ll discover two new seafood entrées, an extremely tasty Tillamook Bay Petrale Sole and our new Salmon Nicoise Salad. This is our first entrée salad — a modern take with a “deconstructed” salad presented on a platter with refreshing salmon, rather than the traditional tuna. “Eating this salad reminds me of a sumptuous picnic in a Napa Valley vineyard,“ says our Executive Chef Russell Skall. “It’s that good!”
We’ve also added two great new appetizers: Roasted Mushroom Ravioli and Lump Crab Louis Wraps, perfect for sharing or for those times when you just want a lighter dinner. And let’s not forget our two new vegetable sides: Roasted Baby Carrots and Sautéed French Green Beans.
But the menu additions we’re most excited about are a pair of new steaks. Actually, the word "new" doesn't even begin to describe them. These are bold, contemporary interpretations of great classics, so we‘ve decided to call them “New Classics.” They may well reignite your original love affair with steak.
Porcini Rubbed Filet Mignon
For this dish, Executive Chef Russell Skall has reinvented the classic pairing of blue cheese and filet mignon. We dust a perfectly broiled filet mignon with finely ground porcini mushrooms, which lend a subtle smokiness to the meat. We finish this creation with a rich and silky Italian Gorgonzola cream sauce, and present the steak on asparagus spears.
Peppercorn Steak
Our new Peppercorn Steak is a classic prime New York "Steak au Poivre.” But instead of the traditional rich cognac or sherry cream sauce, we make it our own with our proprietary “F17” steak sauce, a bold and spicy blend of 17 ingredients, including molasses, honey, orange juice and chipotle peppers. The flavors are fantastic together and really complement the big flavors of seared prime beef and pepper.
Enjoy these new, lighter menu items at Fleming’s:
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Roasted Mushroom Ravioli
portobello and shiitake mushrooms,
porcini butter sauce
Lump Crab Louis Wraps
butter lettuce, avocado, bacon, egg,
tomato, chives
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Tillamook Bay Petrale Sole
crab beignets, lemon butter sauce
Salmon Nicoise Salad
broiled salmon fillet, roasted yukon potatoes, french green beans, truffled deviled eggs, roasted sweet baby peppers, lemon-balsamic vinaigrette
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