Chef Jackie's Table
BAKED SHRIMP
white wine butter sauce
STUFFED MUSHROOMS
lobster, roasted red pepper sauce
ASPARAGUS & ARTICHOKE SALAD
brûléed lemon, parmesan vinaigrette
LEMON HALIBUT
cilantro rice, sautéed spinach, lemon gremolata
CHICKEN MARSALA
mushrooms, madeira wine sauce
BACON-WRAPPED FILET MIGNON
wasabi whipped potatoes
PUMPKIN CHEESECAKE
pumpkin spice, gingersnap crust
Starters
BURRATA WITH PROSCIUTTO
charred campari tomatoes, prosciutto, wild arugula, toasted garlic crostini
BEEF CARPACCIO
caper-creole mustard sauce & red onion
AHI TUNA POKE
wasabi cream aioli, crispy wonton chips
SHRIMP COCKTAIL
horseradish cocktail sauce
CHILLED SEAFOOD TOWER
colossal cold water king crab, ahi tuna poke, shrimp cocktail, north atlantic lobster tails
FRENCH ONION SOUP
baked with gruyère & parmesan cheeses
LOBSTER BISQUE
north atlantic lobster, spiced sherry cream
CRAB CAKES
roasted red pepper & lime butter sauce
SWEET CHILI CALAMARI
lightly breaded, tossed with sweet chili sauce
SEARED PORK BELLY
pan seared, creamy goat cheese grits, fig demi glace
Salads
FLEMING’S CHOPPED SALAD
walnuts, tomato, cucumber, root vegetables, parmesan, honey-lime vinaigrette
WEDGE SALAD
bacon, campari tomatoes, red onion, danish blue cheese crumbles & blue cheese dressing
CAESAR SALAD
hearts of romaine, parmesan, fried capers, crispy prosciutto
Signature Steaks
Served with a choice of our signature butters: béarnaise, smoked chile, herbed horseradish
MAIN FILET MIGNON
PETITE FILET MIGNON
BONE-IN FILET MIGNON
CERTIFIED ANGUS BEEF RIBEYE
PRIME BONE-IN RIBEYE
PRIME DRY-AGED RIBEYE
PRIME NEW YORK STRIP
PRIME TOMAHAWK
Over the Top
DIABLO SHRIMP
baked with a spicy barbeque butter sauce
JUMBO LUMP CRABMEAT
oscar style with béarnaise sauce
TRUFFLE-POACHED LOBSTER
with béarnaise sauce & caviar
Beyond Steak
DOUBLE BREAST OF CHICKEN
all-natural, roasted, white wine, mushroom, leek & thyme sauce
DOUBLE-THICK PORK RIB CHOP
julienne of apples & jicama, apple cider & creole-mustard glaze
BARBECUE SCOTTISH SALMON FILLET
mushrooms, barbecue glaze
MISO GLAZED CHILEAN SEA BASS
sautéed with sesame-orange spinach & arugula, pickled red onion
COLOSSAL COLD WATER KING CRAB LEGS
with crab nectar
SEASONAL FEATURED LOBSTER TAILS
with drawn butter
Sides
FLEMING'S POTATOES
BAKED POTATO PLAIN OR LOADED
YUKON GOLD MASHED POTATOES
SAUTÉED MUSHROOMS
CREAMED SPINACH
SIGNATURE ONION RINGS
CRISPY BRUSSELS SPROUTS & BACON
GRILLED HIGH COUNTRY ASPARAGUS
ROASTED CAULIFLOWER STEAK
ROASTED RAINBOW CARROTS
CHIPOTLE CHEDDAR MACARONI & CHEESE
NORTH ATLANTIC LOBSTER MACARONI & CHEESE
Desserts
CHEESE PLATE
a selection of herbed goat, vino rosso & manchego cheeses
CHOCOLATE LAVA CAKE
rich chocolate cake with a molten center of Callebaut Belgian chocolate, served with premium vanilla ice cream & chopped pistachios
NEW YORK CHEESECAKE
classic preparation, topped with caramel & fresh citrus
CRÈME BRÛLÉE
creamy tahitian vanilla bean custard served with fresh seasonal berries
TRIPLE-LAYER CHOCOLATE CARAMEL CAKE
caramel mousse, spiced candied walnuts
CARROT CAKE
three-layer cake with cream cheese frosting, caramel drizzle
KEY LIME PIE
fresh key lime, graham cracker crust, chantilly whipped cream
FRESH BERRIES & CHANTILLY CREAM
seasonal berries served with a side of chantilly whipped cream
ICE CREAM
premium chocolate or vanilla ice cream
SORBET
wildberry sorbet
