Fleming’s Prime Steakhouse and Wine Bar brings back an idea that’s so popular you’ll be surprised it isn’t available everywhere: small plates and big pours. The small plates cover seven of Fleming’s gourmet selections, and the big pours include seven premium wines paired perfectly by Fleming’s expert enologists, all for $24.95 at the bar.
These light, elegant meals can be enjoyed solo or mixed and matched to be shared among friends. If you’re craving heartier fare with the same economical outlook, look no further — Fleming’s also has a Spring Taste the Season two-course prix fixe menu.
For $40.95 per person, guests can feast on creative, seasonal dishes from the Fleming kitchen. The small plates/big pours offer is available until June 30, 2013, while the seasonal menu is on offer until May 31, 2013.
Small Plate are Back in a Big Way
Fleming’s small plates represent a range of cuisines, all of them delicious. Choose from the New Zealand petite lamb chops, Fleming’s lobster tempura, colossal shrimp skewers, New Bedford scallops, sliced filet mignon, braised short ribs, or ahi tuna. Fleming’s Director of Wine, Maeve Pesquera, takes care of the second half, providing big pours expressly matched to these specialty plates.
Much like the extraordinary small plates, the wines come from a curated collection known as the Fleming 100, which has garnered Fleming a number of noted awards, including Wine Enthusiast’s annual Award of Distinction and Wine Spectator’s annual Award of Excellence.
Traditional Dinner – Fleming’s Spring Taste the Season menu
If you prefer a more traditional repast, sit down with a two-course preparation from Fleming’s Spring Taste the Season menu. Living and dining in California, it’s easy to forget or take for granted the bounty we live in, but Fleming’s will help you remember how lucky we have it out here. The meal starts with oven-roasted baby beets and whipped chèvre salad, mingling with lemon-pistachio scented arugula and fresh orange sections, simultaneously refreshing and earthy. Follow up this tasty teaser with the entrée: a cedar, orange and tea-smoked filet mignon with lemon-garlic butter, spring mushroom and toasted pine nut ragout, accompanied by prosciutto-wrapped green beans. This hearty, substantial plate also manages to remain fresh and bright.
Bacon-wrapped filet mignon, scallops, jumbo shrimp, asparagus, and Fleming’s specialty, scalloped potato loaf.
Top off your meal with a couple of uniquely formulated options. Indulge in the chef’s blueberry almond cream tartlet for dessert ($7.95): a surprise orange and poppy seed shortcake cookie, topped with Bavarian cream, vanilla ice cream, and clover honey.
In keeping with the seasonal theme, Fleming’s beverage director has whipped up a signature cocktail, the Havana Spice Mojito ($9.95), mixing Sailor Jerry Spiced Rum and Fever-Tree Ginger Beer. Together, they add up to a well-balanced, invigorating meal to remind you of the cornucopia we live in. Best of all, at the prix fixe price, you can afford to drop in for this gourmet treat at almost any time you want.
Wine Pairings at Fleming-Tantara night
Recently, guests of the Fleming-Tantara night which recently took place, enjoyed wonderful Tantara wines paired with plates such as the following, which can serve as a guide:
* An appetizer of shrimp ceviche and a mango and endive salad, paired with a light, crisp Tantara Pinot Gris, Bien Nacido Vineyard, Central Coast, 2010.
* A Tantara Chardonnay, Bien Nacido Vineyard, Pinot Noir, Central Coast, 2010 accompanied the second course, a chicken crepe with a honey butter glaze.
* At the heart of the menu was pork medallion and cherry fig jelly, set off by Tantara Pinot Noir, Brassae Vineyard, Central Coast, 2010.
* Another course with Tantara Pinot Noir, Gary’s Vineyard, Central Coast 2010, complemented a butter-poached filet mignon and pomegranate glaze.
Located in gorgeous Sant Ynez, Tantara produces Pinot Noir, Chardonnay, and Syrah. Tantara’s wines originate from several Central Coast growers and vineyard designate from vineyards such as Bien Nacido, Dierberg, Solomon Hills, Sanford & Benedict, Rio Vista, Talley Rincon, La Colline (Laetitia), Silacci, Pisoni, Garys’, and Brosseau. The full five-course plan costs $125 per guest (not including tax and tips) and will surely sell out — make your reservations early.
Flemings WinePad – use technology to guide your Wining and Dining Choices
Apart from these specially designated nights, Fleming’s has one more new tool for guests to take advantage of the extensive and celebrated wine list. Fleming has launched WinePad, a custom iPad app that helps diners navigate the wine list tableside or at the bar. Developed by National Wine Director Maeve Pesquera and the brand’s National IT Training Coordinator Craig Sheppard, the easy-to-use and aesthetically pleasing WinePad takes the guesswork and intimidation out of ordering wine, with the goal of creating the best pairing for your meal, while at the same time pushing the boundaries of technology.
WinePad not only includes label-specific tasting notes, it also provides the story behind some of the wines. WinePad also offers a “What’s Your Mood” function, which allows guests to match their mood with specific varietal categories and tastes for a truly customized experience. Fleming’s WinePad accounts for more than 10 moods with an array of wine selections. For example, white wine moods range from Fragrant & Fruity to Rich & Elegant, red wine moods include Big & Intense and Rich & Voluptuous, and sweet wine moods feature Sweet & Mouthwatering and Sweet & Powerful. Guests are nearly guaranteed to find exactly what they need from Fleming’s vast wine cellar, with the help of WinePad.
In addition, the standard features on Fleming’s WinePad include the following:
- Wine List Tab – Sorts wines in progressive order from lightest to fullest by region, varietal, Fleming’s 100® selections, wines rated at 90+ by Robert Parker Wine, Wine Spectator and Wine Enthusiast and local selections chosen by the location’s Wine Manager;
- Maeve’s Raves – Presents wines selections recommended by the National Director of Wine Maeve Pesquera;
- Perfect Pairings – Showcases wine and food pairings based on the Guests’ menu selection by providing three perfectly paired wine options that deliciously accentuates complementary flavors. This takes the guesswork out of selecting the perfect glass of wine for each course;
- Spin the Bottle – Provides a fun and adventurous take on ordering wine for the indecisive. The bottle icon spins and lands on a different selection each time;
- Share This Wine – Gives Fleming’s Guests the ability to email themselves any wine on the wine list. The email comes to the Guest’s inbox complete with their new favorite wine, tasting notes and an image of the label;
- Register for ‘Friend of Fleming’s’ – Encourages Guests to sign up directly from the Fleming’s WiNEPAD™ to receive exclusive offers from Fleming’s and the opportunity to be the first to know about seasonal menus, exclusive wine tasting events and other extended offers;
- Tonight’s Features – Gives the inside scoop on everything happening at your Fleming’s tonight.
As Pesquera notes, “Fleming’s has a 15-year history of innovation. It’s in our heritage to adapt to our guests’ changing tastes and needs as their daily lives seamlessly integrate technology. The Fleming’s WinePad™ is the next natural step to giving guests what they want: an exciting and educational interactive dining experience.”
For more information, including restaurant locations and online reservations, visit www.FlemingsSteakhouse.com. Alternatively, call 310-643-6911 for reservations at Fleming’s El Segundo on 2301 Rosecrans Avenue.
Fleming’s Prime Steakhouse & Wine Bar www.FlemingsSteakhouse.com
More Info on Flemings:
Nationally acclaimed Fleming’s Prime Steakhouse & Wine Bar offers the best in steakhouse dining – Prime meats and chops, fresh fish and poultry, generous salads and side orders — with a unique wine list known as the Fleming’s 100®, which features over 100 wines served by the glass.
Fleming’s was launched in Newport Beach, California, in 1998 by successful restaurant industry veterans Paul Fleming and Bill Allen. Today there are 65 restaurants nationwide, including the latest Fleming’s debuted in Beverly Hills.
Fleming’s is the recipient of numerous prestigious awards, including Wine Enthusiast’s annual Award of Distinction and Wine Spectator’s annual Award of Excellence. For more information about Fleming’s Prime Steakhouse & Wine Bar and the Fleming’s 100®, please visit FlemingsSteakhouse.com
Fleming’s Prime Steakhouse & Wine Bar
Fleming’s L.A. LIVE, 800 West Olympic Blvd., (213) 745-9911;
Fleming’s El Segundo, 2301 Rosecrans Ave., (310)-643-6911;
Fleming’s Woodland Hills, 6373 Topanga Canyon Blvd., (818)-346-1005;
Fleming’s Beverly Hills, 252 N. Beverly Dr., (310) 278-8710.
Only available at the bar – May 15-June 30, 2013
