Fleming's Steakhouse - Peoria

Get out of the heat and join us at Fleming’s on July 26th at 6pm for our Bubble Bath Wine Dinner — a sparkling evening of fine wine, delicious food, and unforgettable vibes! FIRST COURSE ARUGALA FRISSEE SALAD nectarines, slivered almonds, goat cheese chevre crouton, champagne vinaigrette paired with a CHAMPAGNE APRICOT BELLINI SECOND COURSE SEARED DIVER SCALLOP leek fondue, crisped pork belly, champagne foam paired with CAMPO VIEJA, Brut Cava THIRD COURSE LOBSTER TEMPURA wasabi aioli, chopped chives paired with LUCIEN ALBRECHT, Cremant De Alsace Brut Rose FOURTH COURSE FILET MIGNON parmesan potato pave, shallot cream sauce paired with TATTINGER, Brut A La Francaise DESSERT COURSE CITRUS POT DE CREME sugar crusted, orange and lime segments paired with paired with MICHELLE CHAIRLO, Nivole Moscato De Asti

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.