Fleming’s Prime Steakhouse & Wine Bar

Prime Bone-In Ribeye

Thick, well-marbled USDA Prime cut with a deeply caramelized crust and clean, beefy finish that holds up through the last bite

Filet Mignon

The tender-first choice: butter-soft center, mild flavor, ideal paired with a béarnaise or peppercorn sauce add-on

New York Strip

Firmer chew and more pronounced beefy flavor than the filet, with a well-seared edge-to-edge crust

Fleming's Potatoes

The chain's signature au gratin side — layered, cream-soaked, with a crisp top that's become something of a cult item among regulars

Jumbo Lump Crab Cake

Dense with actual crab, minimal filler, with a lightly crisp exterior and a citrus-forward remoulade

Lobster Bisque

Rich, cream-heavy starter with a pronounced shellfish backbone and a sherry finish — a reliable way to open a steakhouse meal

Warm Chocolate Lava Cake

Classic execution — the center flows on cue, paired with vanilla ice cream; crowd-pleasing rather than revelatory but well-executed