Fleming's Steakhouse - Bradenton/UTC

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.

Join us for an unforgettable evening of exceptional wines and gourmet cuisine at our Chappellet Napa Valley Wine Dinner. Immerse yourself in the rich legacy of one of Napa Valley's most celebrated wineries, renowned for its commitment to organic farming and producing wines of unparalleled quality. Each course of this carefully curated dinner will be expertly paired with Chappellet's signature wines, including their Chenin Blanc, Mountain Cuvee red blend, Signature Cabernet, and Pritchard Hill Cabernet. As you savor each dish, you'll learn about the artistry behind the wines from a knowledgeable sommelier, who will guide you through the tasting experience. From the first sip to the final bite, discover the perfect balance of flavors that Chappellet has perfected over decades. Whether you're a seasoned wine enthusiast or new to Napa wines, this evening promises to delight your senses and deepen your appreciation for world-class wines.

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.