Fleming's Steakhouse - Woodland Hills

Join us in a journey through one of Napa Valley's infamous Duckhorn Vineyards as we explore the balance, elegance, and complexity of their wines including Sauvignon Blanc, Merlot, Cabernet Sauvignon and more. Their wines feature aromas of dark berries, spices, oak and are known for their long, luxurious finishes. Duckhorn Vineyards emphasizes quality and consistency, and their wines are often considered some of the best examples of their respective varietals. Each wine will be meticulously paired with a curated menu uniquely made by our executive chef. Seats are limited, so reserve your seat now for this uniquely elegant wine dinner experience.

Enjoy summer in style at our Sips of Summer cocktail event, where crisp cocktails & vibrant seasonal dishes set the scene for an unforgettable afternoon. This three-course experience is summer, served beautifully. FIRST COURSE GOAT CHEESE BITES lavender honey paired with STRAWBERRY FIELDS, Grey Goose vodka, fresh strawberries, Dolin Blanc vermouth, lemon & honey SECOND COURSE STEAK FRITES NY Strip chimichurri, golden potato pavé, tarragon aioli paired with LOUISVILLE LUXE, Elijah Craig Small Batch bourbon, lemon syrup, topped with sparkling wine THIRD COURSE STRAWBERRY BUTTER CAKE strawberry red wine sauce, fresh basil, vanilla ice cream paired with THE BUTTERFLY EFFECT, St-Germain Elderflower liqueur, prosecco, lime & transformative tea 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.