Fleming's Steakhouse - Santa Clara

Join us for an enchanting evening celebrating the exceptional craftsmanship of Ridge Vineyards, a winery renowned for its dedication to sustainability, single-vineyard expression, and age-worthy California wines. Indulge in a carefully curated multi-course dinner prepared by our culinary team, designed to pair beautifully with a selection of Ridge’s most iconic and limited-production wines. AMUSE-BOUCHE MINI LOBSTER TOAST butter-toasted brioche | citrus aioli | chives paired with APERITIF COCKTAIL, Cocchi Americano, lime, & rosemary FIRST COURSE HAMACHI CRUDO citrus ponzu | passion fruit gel | cucumber | puffed rice | shiso paired with RIDGE Grenache Blanc SECOND COURSE ROASTED DELICATA SQUASH SALAD goat cheese | red wine gastrique | toasted pumpkin seeds | baby arugula paired with RIDGE Three Valleys Red Blend THIRD COURSE BRAISED BEEF SHORT RIB whipped yukon gold potatoes | roasted king trumpet mushrooms | red wine demi paired with RIDGE Monte Bello FOURTH COURSE KEY LIME PIE cookie crumbs | vanilla bean mascarpone paired with COFFEE & TEA 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.