Dinner Menu

CHILLED SHELLFISH TOWER*

north atlantic lobster, colossal shrimp, alaskan golden king crab legs, fresh oysters | Serves 1-2 1100 cal | 102 / Serves 4-6 2410 cal | 189

CAVIAR SERVICE*

harvested by Caviar Star, warm blinis, creme fraiche, chive, egg, red onion, Amber Osetra 390 cal | 120

FRESH OYSTERS*

freshly shucked and served with house-made mignonette, limited availability | Half 180 cal | 27 / Dozen 340 cal | 51

SWEET CHILI CALAMARI

lightly breaded, tossed with sweet chili sauce 870 cal | 25

CRAB CAKES

roasted red pepper-lime aioli 440 cal | 31

AHI TUNA POKE*

avocado, cucumber, crispy wonton chips, soy ginger 540 cal | 28

YELLOWTAIL CRUDO*

ponzu, gochugaru flakes, carrot-cucumber slaw 160 cal | 27

SIGNATURE ONION RINGS

panko-crusted, smoked jalapeno aioli 1320 cal | 19

BURRATA WITH PROSCIUTTO

charred campari tomato, prosciutto, wild arugula, toasted garlic crostini 650 cal | 22

COLOSSAL SHRIMP COCKTAIL

horseradish cocktail sauce 300 cal | 27

BEEF CARPACCIO*

toasted gruyere croutons, caper-creole mustard sauce, shredded egg & red onion 650 cal | 28

JAPANESE A5 WAGYU STRIP*

Kagoshima Prefecture BMS 10-12 A5+ served rare with a sizzling hot stone experience accompanied by miso glaze, grated horseradish and artisanal salt Discover the ultimate in beef mastery with our A5 Wagyu Beef. Carefully selected for its abundant marbling, unmatched tenderness, and exceptional flavor, this beef is celebrated for its buttery texture and intense, mouthwatering taste. Indulge in a culinary treasure that redefines perfection, showcasing the pinnacle of premium, luxurious Japanese beef. 640 cal | 4oz | 140

CHOPPED WEDGE SALAD

bacon, campari tomato, red onion, danish blue cheese, balsamic glaze 550 cal | 19

FLEMING'S SALAD**

candied walnuts, dried cranberries, red onion, campari tomato, lemon balsamic vinaigrette 400 cal | 18

CAESAR SALAD

romaine, fresh grated parmesan reggiano, fried capers, crispy prosciutto 310 cal | 18

LOBSTER BISQUE

north atlantic lobster claw & knuckle, sherry cream 440 cal | 22

FRENCH ONION SOUP

baked with gruyere & parmesan cheeses 510 cal | 20

PRIME BONE-IN RIBEYE*

1470 cal | 20 OZ | 76

PRIME DRY-AGED RIBEYE*

1130 cal | 16 OZ | 77

PRIME COWGIRL BONE-IN RIBEYE*

1020 cal | 14 OZ | 70

PRIME TOMAHAWK*

1870 cal | 35 OZ | 119

PRIME NEW YORK STRIP*

1000 cal | 16 OZ | 70

MAIN FILET MIGNON*

590 cal | 11 OZ | 67

PETITE FILET MIGNON*

440 cal | 8 OZ | 61

BONE-IN FILET MIGNON*

550 cal | 14 OZ | 76

JAPANESE A5 WAGYU STRIP*

Kagoshima Prefecture | BMS 10-12 A5+ served rare with a sizzling hot stone experience accompanied by miso glaze, grated horseradish and artisanal salt 640 cal | 4 OZ | 140

AUSTRALIAN WAGYU STRIP*

Australian Carrara Wagyu | MS 8-9 1510 cal | 14 OZ | 106

STEAMED LOBSTER TAIL

drawn butter 490 cal | 30

COLOSSAL DIABLO SHRIMP

spicy barbecue butter sauce 520 cal | 22

TRUFFLE-POACHED LOBSTER & CAVIAR*

bearnaise sauce & Osetra Amber caviar 560 cal | 26

GARLIC BUTTER MUSHROOM MEDLEY

shiitake, portobella & button mushrooms 240 cal | 18

SHAVED BLACK TRUFFLE

tableside service 1 oz 10 cal | 12

ARTISANAL BUTTER TRIO

black truffle, espresso, herbed horseradish 430 cal | 8

FILET MIGNON* & NORTH ATLANTIC LOBSTER TAIL

hand cut Filet Mignon, 12 oz lobster tal, warm drawn butter 1160 cal | 8 OZ | 98 / Upgrade to Main Filet* (cal 1310) +6 | Prime Bone-in Rbeye (cal 2450) + 17

JUMBO SCALLOPS WITH WILD MUSHROOM RISOTTO*

truffle butter, shaved parmesan, scallion oil 930 cal | 68

BARBECUE KING SALMON FILLET*

mushrooms, barbecue glaze 520 cal | 54

MISO-GLAZED CHILEAN SEA BASS*

sauteed with sesame-orange spinach & arugula, pickled red onion 690 cal | 60

SEARED YELLOWFIN TUNA*

pepper crusted, carrot-ginger puree, arugula, pickled onion, campari tomato 600 cal | 52

NORTH ATLANTIC LOBSTER TAILS

steamed, served with drawn butter 1050 cal | 66

MUSHROOM & TOMATO RAGOUT PASTA

cavatappi, burrata, campari tomato, torn basil 1030 cal | 38 / Add Chicken (cal 150) +4 | Add Shrimp (110 cal) +6

DOUBLE BREAST OF CHICKEN

all-natural, roasted, white wine, mushroom, leek & thyme sauce 670 cal | 44

DOUBLE-THICK PORK RIB CHOP*

sauteed apples and jicama, creole-mustard glaze 1050 cal | 20 OZ | 51

CHIPOTLE GARLIC ROASTED LOBSTER TAIL

cilantro cream, escabeche slaw 560 cal | 69

USDA PRIME BONE-IN NEW YORK STRIP*

bacon jam, corn cobb ribs, cipollini onion & potato puree, whiskey butter 1940 cal | 28 OZ | 98

LAMB WELLINGTON*

mint chimichurri, miso glazed carrots, lamb jus 1970 cal | 59

FLASH FRIED BRUSSELS SPROUTS

730 cal | 19

ROASTED ASPARAGUS

150 cal | 20

THAI GREEN BEANS

430 cal | 18

SWEET CORN BRULEE

680 cal | 18

FLEMING'S POTATOES

930 cal | 19

MASHED POTATOES

620 cal | 19

GORGONZOLA DOLCE GNOCCHI

850 cal | 19

CHIPOTLE CHEDDAR MAC & CHEESE

1260 cal | 20

NEW YORK CHEESECAKE

classic preparation, strawberry red wine sauce & fresh mint 1000 cal | 17

CREME BRULEE

creamy vanilla bean custard served with fresh seasonal berries 720 cal | 17

FRESH FRUIT & CHANTILLY CREAM

mixture of strawberries, blueberries, pineapple topped with house-made chantilly whipped cream & tuile 180 cal | 16

CHOCOLATE GOOEY BROWNIE

honeycomb brittle, chocolate sauce & caramel 760 cal | 18

CARROT CAKE

three-layer cake with cream cheese frosting, drizzle of caramel 1240 cal | 17

CHOCOLATE LAVA CAKE

rich chocolate cake with a molten center of callebaut belgian chocolate, served with premium vanilla ice cream & house-made tuile 1230 cal | 18

SAGE ADVICE LATTE

house-made vanilla-sage syrup, espresso, steamed milk 200 cal | 10

LAVENDER HAZE LATTE

lavender, espresso, steamed milk 150 cal | 10

FRESHLY BREWED COFFEE

0-140 cal | 7

HOT TEA

0-50 cal | 7

ESPRESSO

15 cal | 8

LATTE

80 cal | 8

CAPPUCCINO

50 cal | 8

DON'T BE SALTY

Absolute Vanilia, Kahlua, Baileys Irish Cream, chilled espresso, house-made salted caramel syrup 290 cal | 18

NUTTY BUT NICE**

Sky Infusions Espresso vodka, Frangelico, Mozart Chocolate Creme, chilled espresso, vanilla ice cream 310 cal | 18