The other night, I had the wonderful opportunity to experience Fleming’s Prime Steakhouse & Wine Bar's new steak and wine menu. I am a huge fan of Fleming's and have featured quite a few of their seasonal menu offerings on this blog....but nothing could have prepared me for this night out.
|Flemings Chilled Seafood Tower|
|Flemings Dry Aged Steak, Truffle Poached Lobster, Caviar|
Cooking Methods and Steak Cuts
Dry Aged – Cuts aged a minimum of 21 days allowing a richer, bolder flavor with a distinctive nutty note (available for the Prime New York Strip and the Prime Dry Aged Ribeye)
Wet Aged - Cuts aged a minimum of 21 days providing a juicy, flavorful and savory bite (available for Prime Bone-In, New York Strip, Prime Bone-In Ribeye and Filet Mignon)
Truffled Poached Lobster with bernaise sauce and caviar
Diablo Shrimp baked with a spiced barbeque butter sauce
King Crab with Herb Butter simmered with fresh herbs and garlic and topped with caviar
Flavor Trio with three steak spreads -gorgonzola and mascarpone brulee´, sweet onion bacon jam and cabernet mustard.
All steak cuts are classically and expertly seasoned with kosher salt and black pepper then broiled at 1600 degrees or iron-crusted and finished with butter and fresh parsley. I chose to have my dry aged rib eye broiled at 1600 degrees, medium rare. It was phenomenal and I suggest this cooking method to anyone.
To perfectly pair with its new menu, Fleming's also released the 2014 edition of its award-winning wine list, the Fleming’s 100®, featuring 100 wines by the glass. This industry recognized wine program offers guests a choice of a variety of wines, personally chosen by Fleming’s National Director of Wine, Maeve Pesquera who I will be interviewing early next week about the new menu. Pesquera curates the lists over nine months, selecting an extensive list of varietals from both popular and up-and-coming wine regions. The list includes 30 wines of exceptional value priced at $10 dollars or less, featuring classics and not-to-miss boutique selections.