Fleming's Steakhouse - Las Vegas

Make this Father's Day as legendary as he is by treating him to our 3-Course Steak & Surf Menu featuring the best in land & sea. Select from our Filet Mignon with your choice of Crab-Stuffed Shrimp or Butter-Poached Lobster starting at $89. Go big with our Prime Surf & Turf featuring our 20 OZ USDA Prime Bone-In Ribeye and Lobster Tail for $113. Or go even bigger with our Prime Event featuring a 35 OZ USDA Prime Tomahawk and Lobster Tail for $144. All entrees include salad and dessert. Menu available exclusively Saturday, June 14 - Sunday, June 15.

Come join us for a delightful tasting experience with Rombauer wines! Hawaiian Shrimp Ceviche Paired with: Rombauer Sauvignon Blanc A vibrant, tropical twist on classic ceviche, featuring shrimp marinated in a zesty blend of fresh lime and pineapple juices. Tossed with diced mango, red onion, jalapeño, cilantro, and served with crispy taro chips. Island Burrata Salad Paired with: Rombauer Chardonnay A vibrant summer salad featuring juicy, caramelized grilled mangos atop a bed of peppery arugula. Creamy burrata and toasted macadamias for crunch. Finished with a drizzle of balsamic glaze and a sprinkle of fresh basil, and mango vinaigrette. Kona Crusted Filet Paired with: Rombauer Cabernet A tender, juicy filet mignon, expertly grilled with Kona coffee-inspired seasoning for a subtle, smoky depth. Topped with a vibrant pineapple relish, blending sweet, tangy pineapple with hints of citrus and mild spice. Tropical Budini Paired with: Rombauer Red Zinfandel Indulge in our luscious Tropical Budini, a silky coconut milk pudding infused with the bright flavors of mango, and pineapple. Layered with a zesty lime curd and topped with toasted coconut flakes and a fresh tropical fruit medley. This experience is reserved for adults 21+. Price excludes tax and gratuity.

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.