Fleming's Steakhouse - Orlando

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.

Join us as we tour around Europe with spectacular wine pairings with a Chef curated menu. As we embark on this journey, you will indulge in cuisine from Spain, Italy and France. AMUSE BOUCHE: Seafood Ceviche, shrimp and sea bass, avocado, red onion, jalapeno, tomatoes. Paired With Spanish-Style Sangria FIRST COURSE: Deconstructed Caprese Salad, locally sourced tomatoes, belgioioso burrata, arugula, basil oil, aged balsamic glaze. Paired With PIEROPAN, Soave, Veneto, Italy SECOND COURSE: Beef Wellington, mushroom medley, fresh spinach, prosciutto, red wine demi, glazed baby carrots & truffle mashed potatoes. Paired With BANFI, Brunello Di Montalcino, DOCG, Italy THIRD COURSE: Tiramisu, dark rum, espresso, mascarpone. Paired With TAYLOR FLADGATE 20 Year Old Tawny Porto, Vila Nova De Gaia, Portugal

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.