Fleming's Steakhouse - West Hartford

Join us at Fleming’s West Hartford on Friday, July 11th at 6:30 PM for the 2nd Annual Caribbean Dinner – A Bacardi Affair — an unforgettable evening inspired by the flavors, spirit, and soul of the islands. This five-course dinner, created by Chef Headley Wilson, brings the rhythm of the Caribbean to the table with bold, authentic dishes paired perfectly with craft Bacardi cocktails. Each course is thoughtfully designed to highlight the depth and versatility of premium rums — from fresh tropical notes to deep, aged character. We’re thrilled to welcome Christen Larochelle, Bacardi State Manager, as our special guest and host for the evening. Her expertise and storytelling will guide guests through the pairings and bring the Bacardi legacy to life in every sip. Amuse Bouche SALTED COD CHURROS fried dumplings, ackee aioli, roasted tomato relish Cocktail: Greeting Shooter First Course MOFONGO TERRIN chicharŕon, garlic shrimp, braised chicken breast Cocktail: Martini Floreale Island Spritz (NA) Second Course SMOKED MACKEREL & DUMPLING RUNDOWN scotch bonnet oil Cocktail: Fire & Ice – Bacardi Ocho Riserva Rye Cask Finish Mid-Course PIMENTO SPICED PORK BELLY YAKITORI roasted yucca, tamarind chutney Cocktail: East Meets West – Fat Washed Bacardi Ocho Riserva Seville Orange Cask Finish Main Course JERK NEW YORK STRIP Jamaican peppered prawns, Real McCoy & citrus demi-glace, sweet potato pave, grilled sweet corn Spirit: Bacardi Rum Gran Riserva Grand Finale CHEF ELLIE’S HOUSE MADE POACHED GUAVA & STAR ANISE SORBET fresh mango, coconut cream Cocktail: “Pear-adise” – Bacardi Tropical This is more than a dinner — it’s a celebration of craft, culture, and connection. Seating is limited, and early reservations are strongly recommended. $135 per guest (plus tax & gratuity) Friday, July 11 | 6:30 PM Start Time We look forward to welcoming you to the table.

Join us for an evening showcasing Paul Hobbs’ pioneering work that spans across two hemispheres – Napa Valley, California and Mendoza, Argentina. AMUSE-BOUCHE: BEEF EMPANADA caramelized onion, green olive, apricot, cilantro lime aioli Paired with CROSSBARN by PAUL HOBBS, Chardonnay, Sonoma Coast FIRST COURSE: WHITE FRENCH SALAD spring mix, caesar croutons, shaved vino rosso cheese, pickled cucumbers, campari tomato Paired with VIÑA COBOS, Felino, Cabernet Sauvignon, Mendoza, Argentina SECOND COURSE: GRILLED LAMB CHOPS with roasted plum & mint salsa, whipped goat cheese, cilantro oil Paired with BRAMARE, Malbec, Luján de Cuyo, Mendoza, Argentina THIRD COURSE: ROASTED BEEF TENDERLOIN* cheesy polenta corn cake with charred scallion, roasted vegetable medley, red and green chimichurri, merlot salt Paired with PAUL HOBBS, Cabernet Sauvignon, Coombsville, Napa Valley FOURTH COURSE: PAVLOVA CLOUD WITH MIXED BERRIES strawberry red wine sauce, chantilly cream Paired with coffee or tea This experience is reserved for adults 21+. Price excludes tax and gratuity.

Join us for an evening of wine exploration. Our comparative wine tasting will showcase the refined elegance of Old World, alongside the bold, innovative flavors of New World. Our Team is perfecting the pairings, and a full menu will be announced closer to the event date. Amuse-Bouche: SAUVIGNON BLANC, Loire Valley vs. New Zealand Course 1: CHARDONNAY, Burgundy vs. Carneros Course 2: RED BLEND, Rhone Valley vs. Australia Course 3: PINOT NOIR, Burgundy vs. Carneros Course 4: Coffee & Tea This experience is reserved for adults 21+. Price excludes tax and gratuity