Fleming's Steakhouse - Las Vegas

Come join us for a delightful tasting experience with Rombauer wines! Hawaiian Shrimp Ceviche Paired with: Rombauer Sauvignon Blanc A vibrant, tropical twist on classic ceviche, featuring shrimp marinated in a zesty blend of fresh lime and pineapple juices. Tossed with diced mango, red onion, jalapeño, cilantro, and served with crispy taro chips. Island Burrata Salad Paired with: Rombauer Chardonnay A vibrant summer salad featuring juicy, caramelized grilled mangos atop a bed of peppery arugula. Creamy burrata and toasted macadamias for crunch. Finished with a drizzle of balsamic glaze and a sprinkle of fresh basil, and mango vinaigrette. Kona Crusted Filet Paired with: Rombauer Cabernet A tender, juicy filet mignon, expertly grilled with Kona coffee-inspired seasoning for a subtle, smoky depth. Topped with a vibrant pineapple relish, blending sweet, tangy pineapple with hints of citrus and mild spice. Tropical Budini Paired with: Rombauer Red Zinfandel Indulge in our luscious Tropical Budini, a silky coconut milk pudding infused with the bright flavors of mango, and pineapple. Layered with a zesty lime curd and topped with toasted coconut flakes and a fresh tropical fruit medley. This experience is reserved for adults 21+. Price excludes tax and gratuity.

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.