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Fleming's Prime Steakhouse
Fleming's Prime Steakhouse
2525 Ponce de Leon Blvd, at Andalusia AvenueCoral Gables, FL 33134
305 569-7995
| Appetizers | |
| French Onion Soup baked with gruyère, swiss and parmesan cheeses | |
| Breaded Brie almond crusted with jalapeño pepper sauce and sliced apples | |
| Tenderloin Carpaccio caper creole mustard sauce and red onion | |
| Baked Stuffed Field Artichokes garlic, parmesan cheese, onion, chives | |
| Sweet Chile Calamari lightly breaded and tossed with sweet chili sauce | |
| Pacific Oysters breaded in spicy panko crumbs with lemon spinach aioli | |
| Wicked Cajun Barbecue Shrimp marinated with a flair of garlic and spices | |
| Smoked Norwegian Salmon Bruschetta dill cream cheese and sun-dried tomato relish | |
| Shrimp Cocktail jumbo shrimp served with chipotle horseradish cocktail sauce | |
| Seared Ahi Tuna on a fresh vegetable salad with spicy mustard sauce | |
| Jumbo Lump Crab Cakes roasted red pepper and lime butter sauce | |
| Lobster Tempura red jalapeño pepper and soy-ginger sauces, served with tempura vegetables | |
| Chilled Seafood Tower lobster, shrimp, crab and oysters served with traditional accompaniments | |
| Salads | |
| The Wedge crisp iceberg lettuce with grape tomatoes, red onions and crumbled blue cheese | |
| Fresh Mozzarella & Sweet Tomato drizzled with balsamic vinegar, olive oil, fresh basil | |
| Classic Caesar chopped hearts of romaine with fresh parmesan | |
| Spinach & Portobello red onion balsamic, pancetta, baked goat cheese crouton | |
| Fleming's Salad seasonal greens, candied walnuts, dried cranberries, tomatoes and croutons | |
| Seafood or Chicken Chopped Salad pancetta, olives, artichoke, asparagus, blue cheese, vinaigrette | |
| Sides | |
| Baked Potato with sour cream, butter, chives, bacon and cheddar cheese | |
| Fleming's Potatoes our house specialty with cream, jalapeños and cheddar cheese | |
| Mashed Potatoes blue cheese, truffle or parmesan peppercorn compound butter | |
| Shoestring Potatoes seasoned with salt and pepper | |
| Stuffed Double Baked Potato pancetta, smoked cheddar, chives | |
| Onion Rings chipotle chili mayonnaise | |
| Chipotle Cheddar Macaroni & Cheese | |
| Creamed Corn gratinée with parmesan and gruyère cheeses | |
| Sautéed or Creamed Spinach | |
| Asparagus or Broccoli Hollandaise | |
| Sautéed Mushrooms fresh button and portabella sautéed in butter with whole garlic | |
| Season's Best Vegetables steamed or sautéed in a potato basket | |
| Meats | |
| FlemingÍs Serves The Finest In Usda Prime Beef: Corn-fed, Aged Up to Four Weeks for Flavor and Texture, Then Hand-cut Daily and Broiled At 1600 Degrees to Seal In all The Juices and Flavor. | |
| Petite Filet Mignon 8 Oz. | |
| Filet Mignon 12 Oz. | |
| Prime Ribeye 16 Oz. | |
| Prime Bone-in Ribeye 22 Oz. | |
| Prime New York Strip 16 Oz. | |
| Prime Bone-in New York Strip 20 Oz. peppercorn, madeira and béarnaise sauces are served with all steaks upon request | |
| Beef Flemington filet wrapped in puff pastry with a mushroom duxelle, madeira sauce | |
| Veal Chop 14 Oz. broiled to perfection with béarnaise sauce | |
| Australian Lamb Chops 16 Oz. 3 double thick chops broiled, champagne mint sauce | |
| Double Thick Pork Rib Chop 14 Oz. baked with apple cider, creole mustard, julienne of apples and celery root | |
| Double Breast of Chicken 16 Oz. baked in a white wine, mushroom, shallot and thyme sauce | |
| Chef's mixed Grill special selection prepared daily | |
| Prime Rib Dinner available on Sundays 12 oz. "prime" prime rib served with a trio of sauces. Includes your choice of The Wedge, Fleming's or Caesar salads, one side dish and dessert. | |
| * Rare red, cool center | |
| * Med Rare red, warm center | |
| * Med pink center | |
| * Med-well slightly pink center | |
| * Well cooked throughout | |
| Seafood | |
| New Zealand Salmon Fillet cabernet butter sauce | |
| Tuna Mignon seared rare with poppy seed au poivre and tomato sherry vinaigrette | |
| Almond Cilantro Crusted Shrimp grilled pineapple, mango sauce | |
| Seared Scallops lobster cream sauce with a puff pastry of sautéed fresh vegetables | |
| Australian Lobster Tails with drawn butter | |
| Alaskan King Crab Legs with drawn butter | |
| Desserts | |
| Blueberry Cheese Cake creamy cheese cake filling, graham cracker crust, topped with white chocolate shavings blueberry sauce | |
| Chocolate Lava Cake rich chocolate cake with a molten chocolate center, served with vanilla ice cream and chopped pistachios | |
| Baked Peach Cobbler sliced peaches marinated with peach schnapps, cinnamon and nutmeg, with a brown sugar | |
| Creme Brulee creamy tahitian vanilla bean custard served with fresh seasonal berries | |
| Key Lime Torte freshly made with florida key limes, sweetened condensed milk whipped cream and a ginger snap crust | |
| Dark Chocolate Mousse Cake creamy mascarpone cheese and semi- sweet chocolate, chocolate walnut shortbread crust, fudge sauce with fresh whipped cream | |
| Fleming's Assorted Cheese Plate an assortment of domestic and imported cheeses, fresh fruit chutney | |
| $75 Menu | |
| 1st Course | |
| Smoked Norwegian Salmon Bruschetta Served with cream cheese and sun-dried tomato relish. | |
| Kim Crawford, Sauvignon Blanc Marlborough New Zealand, 2004 Fragrant, intense aromas of spice and herb are followed by beautifully balanced flavors of apple, pear, melon and mineral. Ample acidity makes the wine fresh and bright. | |
| Pairing Comments: The smoky flavor of the salmon is enticingly enhanced by the lovely fruit flavors of the wine. The acidity cuts into the richness of the Bruschetta, which makes for a light, but satisfying combination. | |
| 2nd Course | |
| Wedge Salad Iceberg lettuce with tomatoes, red onions and crumbled blue cheese | |
| Luna, Pinot Grigio Napa County, 2004 this pinot grigio exhibits aromas and flavors of fig, peach, rose petal and ripe melon with accents of toasted bread, cinnamon and nutmeg. the finish folds into persistent fig and wet stone | |
| Pairing Comments: The intense citrus flavors in the wine complement the fresh greens and tomato. The satiny texture echoes the creaminess of the cheese, while the pungent flavors are enhanced by the mineral notes of the wine. | |
| 3rd Course | |
| Beef Medallions with Mushroom Bordelaise Sauce two six- ounce tenderloins broiled and served with caramelized pearl onions | |
| Yalumba, Grenache Barossa Bush Vine Australia, 2004 this grenache has aromas of ripe plums, cloves and spices interwoven with fragrant chocolate and truffle notes. the generous palate exhibits layers of ripe black cherry, mulberries, apple, blueberry and a nise a round a core of superfine seamless, ripe tannins | |
| Pairing Comments: The texture of both Filet and Bearnaise sauce are echoed by the silky texture of the wine. The acidity in the wine complements the richness of this dish, while spicy notes in the wine play off the green flavors of the asparagus. | |
| Braised Halibut with Leeks and Lemon Broth Served over a bed of pureed cauliflower, and broccoli with a side of hollandaise. | |
| Pairing Comments This red wine's ripe flavors are smooth and light enough to complement this white fish. The acidity of the wine echoes the citrus flavors of the lemon broth, while the spicy notes of the wine enhance the leek and mild cauliflower flavors. | |
| 4th Course | |
| Crème Brþlée Creamy Tahitian vanilla bean custard served with fresh seasonal berries. | |
| Fonseca, Vintage Character Port NV This dessert wine is opulent, with intense berry flavors and spicy notes of chocolate and cinnamon. | |
| Pairing Comments The spicy chocolate overtones of this sweet wine make it the ideal accompaniment to the creamy, luscious crème brþlée. | |
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| $100 Menu | |
| Aperitif | |
| Gloria Ferrer, Blanc De Noirs Sonoma County NV This delicious sparkling wine makes a great apéritifit's light, lively and festive, and sets the tone for the meal to come. | |
| 1st Course | |
| BBQ Shrimp | |
| Zilliken, Riesling Mosel- Saar- Ruwer Butterfly Germany, 2004 this is an aromatic riesling with fine minerality and a firm acid structure that displays pear and stone fruit flavors and fine delicate finish | |
| Pairing Comments Spicy dishes can be hard to match with wine, but this wine has just the right ingredients of sweetness and low alcohol„sweetness soothes the spiciness, whereas lower alcohol doesn't intensify the spice. The ripe peach and apricot flavors bring out the sweetness in the shrimp. | |
| 2nd Course | |
| Classic Caesar Salad The creamy Caesar dressing with a hint of anchovies and the crunch of freshly baked croutons define this perennial favorite. | |
| Au Bon Climat, Chardonnay Santa Barbara County, 2004 Aromas of citrus, fennel, custard, apple and pistachio combine with flavors of apricot and apple, with traces of mint and lemon. This Chardonnay has a creamy mouthfeel and a persistent finish with minerailty. | |
| Pairing Comments: The creamy Caesar dressing echoes the creaminess of this rich Chardonnay, while the crisp green Romaine leaves are enhanced by the citrus notes in the wine. The wine's tropical fruit flavors keep the anchovy flavors of the dressing in check. The creamy Caesar dressing with a hint of anchovies and the crunch of freshly baked croutons define this perennial favorite. | |
| 3rd Course | |
| Marinated Lamb Chops Served with white beans and rosemary sauce. | |
| Simi, Merlot Sonoma County, 2003 This dark garnet Merlot has aromas of cranberries, cherries and blackberries accented with notes of cloves, cocoa and violets. The rich, red berry fruit notes on the midpalate lead to an elegant, balanced wine. | |
| Pairing Comments: This is a match made in Valhalla-succulent red meat with a ripe, big Dry Creek Valley Cabernet! The rich meat flavors bring the dark fruit flavors to the foreground and the mint accents of the wine have a cooling effect on the pungent peppercorn flavors. | |
| Orange Sesame Tuna with Ponzu Sauce Seared rare with an orangesesame crust and a green onion garnish. Entrees are served with sautéed mushrooms and shoestring potatoes. | |
| Pairing Comments: The rich texture of the tuna is echoed by the luscious texture of the wine, while the tropical fruit and soy flavors of the Ponzu sauce enhance the rich raspberry and black cherry fruit flavors. The light oak makes sure that the wine doesn't overwhelm the tuna. | |
| 4th Course | |
| Chocolate Mouse Cake Creamy semi-sweet chocolate mousse on a chocolate shortbread crust with fudge sauce. | |
| Fonseca, Reserve Porto Portugal NV This dessert wine is opulent, with intense berry flavors and spicy notes of chocolate and cinnamon. | |
| Pairing Comments: The powerful flavor of chocolate is enhanced by the rich fortified flavors of a Port. In addition, chocolate flavors in both wine and dessert enhance each other while the berry flavors come to the foreground. | |
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| $150 Menu | |
| Aperitif | |
| Veuve Clicquot, Brut Rosé Champagne France NV Nothing says luxury like Champagne. This is the first release of a NV Rosé by Veuve Clicquot. It's made from 50 to 60 different crus using Brut Yellow Label's traditional blend of approximately half Pinot Noir, one-third Chardonnay and the remaining part Pinot Meunier. The delightful result is a fresh, fruit-based and quite luscious bubbly. | |
| 1st Course | |
| Lump Crab Cakes Crab cakes served with a roasted red pepper and lime butter sauce. | |
| Sonoma-cutrer, Chardonnay Sonoma Coast Les Pierres, 2001 Green pear and wet stone aromas and flavors with a rich, buttery texture that is clean at the same time. This lush, ripe wine is firm and mouthwatering with mineral notes on the long finish. | |
| Pairing Comments: The richness of this Chardonnay pairs well with the buttery flavors of the roasted red pepper and lime butter sauce. The subtlety and minerality of the wine let the delicate crab flavors shine through. | |
| 2nd Course | |
| Spinach and Portobello Salad Red onion balsamic vinaigrette, pancetta and crispy goat-cheese croutons. | |
| Etude, Pinot Noir Carneros, 2002 Bright red and dark cherry fruit aromas and flavors woven together with notes of cinnamon and sandalwood with a supple and silky texture. | |
| Pairing Comments: This Pinot Noir complements the salad perfectly. Its smooth, moderate intensity harmonizes with the salad dressing, and the red fruit flavors of the wine echo the flavors of the cranberries and spicy notes accent the variety of greens. | |
| 3rd Course | |
| Petite Filet Oscar Petite filet topped with jumbo lump crab and béarnaise sauce served over asparagus spears. | |
| Clos Du Bois, Marlstone Alexander Valley, 2003 There are layers upon layers of aromas and flavors in this Bordeaux-style blend of Cabernet Sauvignon, Merlot, Malbec and Cabernet Franc. This meritage (which rhymes with "heritage") exhibits wild blackberry and plum fruit flavors accented by clove, violet, cigar box and coffee notes. The finish is long, sweet and juicy. | |
| Pairing Comments: There's no better combination than a powerful, elegant red wine paired with perfectly prepared beef. The richness of the beef makes the wine's ripe fruit flavors sing. The asparagus with béarnaise sauce harmonizes with the toasted spice and cigar box notes of the wine. | |
| Crab Stuffed Shrimp with a Lobster Sauce Marinated shrimp stuffed with jumbo lump crab with a lobster cream sauce. | |
| Mer Soleil, Chardonnay Central Coast, 2003 This wine exhibits the tropical fruit flavors that are typical of Chardonnays from the Central Coast area of California. In addition to luscious mango and pineapple flavors, it exhibits notes of toasted spice and citrus. The finish is long, polished and powerful. Entrees are served with grilled asparagus with Hollandaise and Fleming's potatoes. | |
| Pairing Comments: The tropical flavors of the wine harmonize with the sweet seafood flavors while the lobster sauce accentuates the wine's richness. The citrus flavors are the perfect foil to both the crab and the shrimp. | |
| 4th Course | |
| Lava Cake Rich chocolate cake with a molten chocolate center, served with vanilla ice cream and chopped pistachios | |
| Taylor Fladgate, Vintage Porto Quinta De Vargellas Portugal, 1988 After almost two decades of aging, this vintage Porto exhibits lovely aromas of ripe fruits and violets, which follow through to a rich and powerful finish. | |
| Pairing Comments: The powerful flavors of dark chocolate require a powerful wine and this sweet, fortified wine fits the bill. The ripe fruit flavors and floral accents perfectly complement the dark cocoa flavors. | |
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Cross Streets:
(Andalusia Ave.)Neighborhood:
Coral GablesPhone:
305-569-7995Location(s)
- Fleming's Prime Steakhouse
- 2525 Ponce de Leon Blvd.
- Coral Gables, FL, 33134
- United States
