Fleming's Steakhouse - Orlando

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

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.