Filet & Lobster, all dressed up for the holidays. Join us for our three-course holiday menu now through January 6th. 🎄🎁Make your reservation here:https://www.flemingssteakhouse.com/promotions/holidaymenu
Posted by Fleming's Prime Steakhouse & Wine Bar on Friday, December 14, 2018
Fleming’s Prime Steakhouse & Wine Bar has specials on Sundays, Mondays and Tuesdays.
- On Sundays enjoy the Sunday Table special: Caesar or Chopped Salad, Slow-Roasted Beef Tenderloin atop Yukon gold mashed potatoes, and a choice of Crème Brûlée, Carrot Cake or Key Lime Pie for dessert. Priced at about $50. For the complete menu see Sunday Table at Flemings.
- On Mondays get a 3-course Filet & Lobster dinner for about $55 or Filet & Colossal King Crab Leg for $59. The filet is a petit filet mignon; upgrade to a main size for an additional $7 or bone-in filet mignon for an additional $17. Also comes with a salad and dessert. Good for a limited time at participating locations. For details or to reserve, see Mondays at Flemings.
- On Tuesdays get a Tomahawk for Two special starting at $120. Get two starters, two sides, two desserts, and share a 35 oz Prime Tomahawk Steak. To reserve or view more details, see: Tomahawk Steak Tuesdays at Fleming’s.
Price and availability vary by location.
About Fleming’s Prime Steakhouse (from Wikipedia and company website)
Fleming’s Steakhouse and Wine Bar is a restaurant chain owned by OSI Restaurant Partners headquartered in Tampa, Florida. It is a formal attire restaurant and serves mainly steaks and seafood. Founded in 1998 by Paul Fleming and Bill Allen. Paul Fleming was previously a founder of P. F. Chang’s China Bistro. Fleming’s first location was in Newport Beach, California and has grown to 64 locations.
Fleming’s offers the finest USDA Prime beef, available both wet- and dry-aged and broiled at 1,600 degrees or iron-crusted. You can elevate your selection even more with indulgent Steak Companions, including truffle-poached lobster, diablo shrimp and king crab topped with caviar. Each dish is crafted from scratch by Fleming’s culinary team and served by their skillful staff.