Fleming's Steakhouse - Peoria

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.

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

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.