Menu for Fleming's Prime Steakhouse & Wine Bar

5 for 6' Til 7
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Gluten Free
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Wine
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Menu
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Bar & Cocktails

5 for 6' Til 7

5 Cocktails‍

Manhattan Jim beam bourbon

Vintage Vodka Martini Svedka vodka

Ruby Slipper Mas fi‍ cava, cointreau

Clear Cosmo Smirnoff vodka

Stoli Bombshell Stoli vanil vodka

5 Wines by the Glass

Chardonnay Canyon road, california

Pinot Noir Angeline, california

Red Blend Colby red, california

Shiraz morse code,‍ Australia

Cabernet Paripaso, california

5 Appetizers‍

Jumbo Shrimp Cocktail

Sweet Chile Calamari

Roasted Mushroom Ravioli

Tenderloin Carpaccio

Wicked Cajun Barbecue Shrimp

The Prime Burger Cheese and bacon

6.00 Blue Moon Seasonal 2 for

Appetizers

French Onion Soup Baked with‍ gruyère and parmesan cheeses

Roasted Mushroom Ravioli Portobello and shiitake mushrooms, porcini butter sauce

Baked Brie In puff pastry dough, candied walnuts, sliced gala apples

Tenderloin Carpaccio Caper creole‍ mustard sauce and red onion

Sweet Chile Calamari Lightly breaded and tossed with sweet chile sauce

Wicked Cajun Barbecue Shrimp Marinated with a flair of garlic and spices

Shrimp Cocktail Jumbo shrimp, chipotle horseradish cocktail sauce

Braised Short Ribs of Beef Cabernet butter sauce, horseradish slaw

Jumbo Lump Crab Cakes Roasted red pepper and lime butter sauce

Chilled Seafood Tower For 2 or more, lobster, shrimp, crab and seasonal selections served with traditional accompaniments

Small Plates‍

Sliced Filet Mignon On shiitake risotto, chili oil, drizzled with porcini butter

Jumbo Shrimp Scampi Skewers Chimichurri dipping sauce, avocado citrus salad

New Zealand Petite Lamb Chops Pistachio-mint pesto, “f17” sauce, polenta fries

Seared Ahi Tuna On a fresh vegetable salad with spicy mustard sauce

New Bedford Scallops Meyer lemon-honey glaze, baby carrots, green beans, asparagus

Filet Mignon Skewers Gorgonzola-bacon fondue, mozzarella and sweet tomato salad

Fleming's Lobster Tempura Soy-ginger dipping sauce, arugula, jicama and apple salad

Salads

Fleming's Salad Candied walnuts, dried cranberries, tomatoes, onions and croutons

The Wedge Crisp iceberg lettuce, grape tomatoes, red onions and blue cheese

Fresh Mozzarella & Sweet Tomato Drizzled with balsamic vinegar, olive oil, fresh basil

Classic Caesar Hearts of romaine, parmesan, croutons baked with whole-grain mustard

Sides‍

Fleming's Potatoes Our house specialty with cream, jalapeños and cheddar cheese

Baked Potato Plain or loaded Options: Plain, Loaded

Mashed Potatoes Blue cheese, parmesan peppercorn or roasted garlic Options: Blue cheese, Parmesan peppercorn, Roasted garlic

Half and Half Double cut shoestring fries and our signature onion rings

Chipotle Macaroni & Cheese

Sautéed Mushrooms

Sautéed or Creamed Sweet Corn Options: Sautéed, Creamed sweet corn

Sautéed or Creamed Spinach Options: Sautéed, Creamed spinach

Sautéed French Green Beans

Grilled High Country Asparagus

Prime Steak

Main Filet Mignon

Petite Filet Mignon

Lite Filet Mignon Served with Fleming’s potatoes

Prime Ribeye

Prime Bone-in Ribeye

Prime New York Strip

Fleming's New Classics

Porcini Rubbed Filet Mignon Center cut, grilled asparagus spears, gorgonzola cream sauce Options: Peppercorn, Madeira, Béarnaise, Chimichurri

Peppercorn Steak Prime new York strip, cracked black and white peppercorns, proprietary “f17” steak sauce on the side Options: Peppercorn, Madeira, Béarnaise, Chimichurri

Double Thick Pork Rib Chop Julienne of apples and jicama, apple cider and creole mustard glaze Options: Peppercorn, Madeira, Béarnaise, Chimichurri

Double Breast of Chicken Baked in a white wine, mushroom, shallot and thyme sauce Options: Peppercorn, Madeira, Béarnaise, Chimichurri

Steakhouse Cobb Salad Filet mignon or north atlantic lobster blue cheese, bacon, avocado, egg and tomato, tarragon ranch or red onion balsamic vinaigrette dressing Options: Filet mignon, North atlantic lobster blue cheese, Bacon, Avocado, Egg and tomato, Tarragon ranch, Red onion balsamic vinaigrette, Peppercorn, Madeira, Béarnaise, Chimichurri

Seafood‍

Barbecue Scottish Salmon Fillet Slow roasted mushroom salad, barbecue glaze

Shrimp Scampi Summer squash vermicelli, lemon-garlic butter sauce

Alaskan King Crab Legs With drawn butter

North Atlantic Lobster Tails With drawn butter

Prime Rib Dinner Available on Sundays served with a trio of sauces, includes your choice of the wedge, fleming’s or caesar salad, one side dish & dessert

Desserts

Cheesecake Classic new York style cheesecake on a graham cracker crust, served with blueberry sauce and white chocolate shavings

Chocolate Lava Cake Rich chocolate cake with a molten chocolate center of Belgian chocolate, served with vanilla ice cream and chopped pistachios

Creme Brulee Creamy tahitian vanilla bean custard served with fresh seasonal berries

Walnut Turtle Pie Homemade caramel, walnuts and chocolate baked in a chocolate pie crust

Carrot Cake Three layer cake with cream cheese frosting topped with a drizzle of dark rum caramel

Fresh Berries & Chantilly Cream

Ice Cream & Sorbets

Children's‍

Starter

Fresh Carrot and Celery Sticks with Sliced Apples Ranch dressing for dipping

Entree

Steak and Fries Filet mignon and baked potato fries

Chicken Strips and Fries Crispy baked chicken breast strips with honey-mustard dipping sauce and baked potato fries

Spaghetti and Meatballs Spaghetti in red marinara sauce with prime steakhouse meatballs

Beverage

2% Milk, Soft Drink or Juice Options: Milk, Soft drink, Juice

Dessert

Hot Fudge Sundae or Fresh Fruit Sorbet Options: Hot fudge sundae, Fresh fruit sorbet, Choice of one (+1.00)

Gluten Free

Appetizers‍

Tenderloin Carpaccio Order without croutons

Wicked Cajun Barbecue Shrimp Order without croutons

Shrimp Cocktail

Braised Short Ribs of Beef

Chilled Seafood Tower

Small Plates

Sliced Filet Mignon

Jumbo Shrimp Scampi Skewers

Petite Lamb Chops Order without‍ polenta fries and f-17 sauce

Seared Ahi Tuna Order without spicy mustard sauce, request caper creole mustard sauce

New Bedford Scallops Order without flour

Filet Mignon Skewers Order without red onion balsamic vinaigrette and no marinade

Salads‍

Fleming's Salad

The Wedge

Fresh Mozzarella & Sweet Tomato

Classic Caesar

Steaks, Chops & Meat

Main Filet Mignon Options: Peppercorn, Horseradish cream, Madeira, Bearnaise, Porcini mushroom, Lemon butter, Smoked jalapeno aioli, Lobster sauce

Petite Filet Mignon Options: Peppercorn, Horseradish cream, Madeira, Bearnaise, Porcini mushroom, Lemon butter, Smoked jalapeno aioli, Lobster sauce

Lite Filet Mignon Served with Fleming’s potatoes Options: Peppercorn, Horseradish cream, Madeira, Bearnaise, Porcini mushroom, Lemon butter, Smoked jalapeno aioli, Lobster sauce

Prime Ribeye Options: Peppercorn, Horseradish cream, Madeira, Bearnaise, Porcini mushroom, Lemon butter, Smoked jalapeno aioli, Lobster sauce

Prime Bone-in Ribeye Options: Peppercorn, Horseradish cream, Madeira, Bearnaise, Porcini mushroom, Lemon butter, Smoked jalapeno aioli, Lobster sauce

Prime New York Strip Options: Peppercorn, Horseradish cream, Madeira, Bearnaise, Porcini mushroom, Lemon butter, Smoked jalapeno aioli, Lobster sauce

Porcini Rubbed Filet Mignon Options: Peppercorn, Horseradish cream, Madeira, Bearnaise, Porcini mushroom, Lemon butter, Smoked jalapeno aioli, Lobster sauce

Peppercorn Steak Order Without F-17 Sauce Options: Peppercorn, Horseradish cream, Madeira, Bearnaise, Porcini mushroom, Lemon butter, Smoked jalapeno aioli, Lobster sauce

Double Thick Pork Rib Chop Options: Peppercorn, Horseradish cream, Madeira, Bearnaise, Porcini mushroom, Lemon butter, Smoked jalapeno aioli, Lobster sauce

Double Breast of Chicken Options: Peppercorn, Horseradish cream, Madeira, Bearnaise, Porcini mushroom, Lemon butter, Smoked jalapeno aioli, Lobster sauce

Steakhouse Cobb Order without puff pastry twist, substitute another dressing for red onion balsamic vinaigrette Options: Peppercorn, Horseradish cream, Madeira, Bearnaise, Porcini mushroom, Lemon butter, Smoked jalapeno aioli, Lobster sauce

Sunday Prime Rib Dinner Order without‍ au jus and horseradish mustard sauce Options: Peppercorn, Horseradish cream, Madeira, Bearnaise, Porcini mushroom, Lemon butter, Smoked jalapeno aioli, Lobster sauce

Seafood‍

Shrimp Scampi Order without seasoned flour

Alaskan King Crab Legs

North Atlantic Lobster Tails

Sides

Fleming's Potatoes

Baked Potato All toppings are gluten-free

Mashed Potatoes All varieties are gluten-free

Sauteed Mushrooms

Sauteed Sweet Corn

Sauteed Spinach

Sauteed French Green Beans

Grilled Asparagus

Dessert‍

Creme Brulee

Mixed Berries Whipped cream‍ and or vanilla ice cream Options: Whipped cream, Vanilla ice cream

Vanilla Ice Cream Fudge sauce

Wine

The New Fleming's 100‍

Sparkling Listed from off-dry to dry and from light to moderate intensity

Sweet Wines Listed from lighter to fuller intensity and sweetness

White Wines & Blends Listed from‍ light intensity to moderate intensity

Chardonnay Listed from light to moderate to full intensity and oak

Pinot Noir Listed from fruity and light to moderate intensity and tannin

Red Wines & Blends Listed from light to moderate to full intensity

Sirah & Zinfandel Listed from light to moderate to full intensity

Merlot & Merlot Blends Listed from moderate to full intensity and tannin

Cabernet-Merlot Blends Listed from‍ moderate to full intensity and tannin

Cabernet Sauvignon Listed from moderate to full intensity and tannin

Dessert Wines / Ports Listed from moderate to full intensity and maturity

Sparkling

Mas Fi, Brut Cava Spain NV The romans began growing grapes in Spain over 2000 years ago. and the masachs family has been cultivating vineyards and producing fine spanish cava just 25 miles south of barcelona since the 1920s. from the heart of “el penedes,” the ancient wine region that breathes mediterranean air and spreads north to the montserrat mountain range, this straw-yellow sparkler displays scents of white flowers, ripe fruit and citrus. with fine, persistent bubbles, it offers fresh stone fruit, citrus and pleasant creamy flavors. caesar would be proud!

Mionetto, Extra Dry Prosecco Di Valdobbiadene NV Francesco mionetto‍ didn’t just leave his grandsons a winery. He also left them his longstanding relationships with the vineyard owners of the valdobbiadene area. These time-fused relationships are what assure that to this day mionetto gets the region’s top quality prosecco grapes. (Old man mionetto must have popped a lot of corks and poured plenty of bubbly for one and all. ) Straw colored with brilliant reflections, the wine overflows with classic charmat-method prosecco-ness — and fruit flavors of crisp apple and peach.

Schramsberg, Blanc De Blancs North Coast, 2007/08 Talk about a storied winery. It’s been declared a monument by the california historical society. Robert louis stevenson wrote about the place in his book silverado squatters. President ford and queen elizabeth ii once kicked off a state dinner with a toast over a bottle of this blanc de blancs (literally, “white from white”), and ronald reagan once served it to margaret thatcher. It’s been tickling the palates of celebrities, notables and dignitaries for decades. And for good reason: its dry crispness is a perfect counterpoint to its vibrant, fruity flavors.

Roederer, Brut Anderson Valley NV Roederer estate is owned by the 200-year-old French champagne house louis roederer, which also makes the sublime cristal. this elegant, chardonnay-dominated blend is made exclusively from the first pressing of grapes (known as the cuvée) from estate-owned vineyards. the wine is aged for up to three years in french oak casks before being bottled. the result is a rich and complex brut-style wine with concentrated flavors of pear, spice and hazelnut, and long, delicate streams of tiny bubbles. 91 points wine spectator and wine & spirits.

Sweet Wines‍

Robert Mondavi, Moscato D’Oro Napa Valley, 2010 Here is‍ the perfect wine for your “end-of-the-day-and-i-deserve-something-special” mood. Crafted exclusively from muscat canelli grapes from the stags leap district in napa valley, it’s intense, exotic and just a bit decadent. In the glass, exotic floral aromas of lemon blossoms and jasmine converge with notes of guava and lychee. Plush, abundant stone fruit flavors are complemented by shades of orange and spice and cleansed by a refreshing, citrusy finish. This wine is delightful on its own, or paired with any of our spicy entrées and appetizers.

Umberto Fiore, Moscato D’Asti Italy, 2010/11 Moscato has taken a revered place in the wine world as the hottest varietal on the market. It’s been a long time coming for luigi and aldo manfredi. For over 30 years, the two brothers have worked together to make the wines their grandfather guiseppe made with umberto fiore. Semi-sparkling with a famously complex bouquet, this wine is light and refreshing. Delivering seductive aromas of honeysuckle and orange blossoms, with sweet flavors of peaches and melons. It’s molto delizioso. Or as we like to say, yummy!

Beringer, White Zinfandel California NV You’ve got to love a great pink wine. It doesn’t apologize. It doesn’t make excuses for itself. It simply moves beyond any preconceived notions you may have of its kind, and lavishes you with brilliant flavors and aromas — fresh raspberry, citrus and melon. It pairs beautifully with all kinds of foods, and keeps its head held high.

Gunderloch, Riesling Spätlese Rheinhessen Diva Germany, 2010/11 Gunderloch estates was founded by carl gunderloch, a banker with a keen sense of observation and a nose for wine. On his daily trek to the bank, carl searched for vineyard properties dappled with sunlight. As a result of these shrewd acquisitions, his heirs own unquestionably the best vineyards in nackenheim. Wine spectator gives this wine 92 points and we couldn’t agree more. Close your eyes, inhale deep and you’re strolling through tangerine and lemon orchards. One sip and you’ll savor this wine’s delicious finish with suggestions of vanilla and marzipan. Now this is a glass you can invest in

Banfi, Sparkling Wine Rosa Regale Acqui Italy, 2011 We’re partial to this lovely, ruby-red wine for the cocktail hour. But then again, it would be excellent with a spicy appetizer or a main course...and yes, with dessert as well! On the nose, it’s vivacious yet playful, with aromas of rose petals and fresh berries. On the palate, it offers a soft, elegant entrance with flavors of sweet raspberries and strawberries. This fun, slightly sweet wine with its fine bubbles marries well with a wide range of flavors, including chocolate.

Loosen Bros., Riesling Mosel Dr. L Germany, 2011/12 “I want to taste the depth of the old vines. I want to experience the character of the vintage. I want authenticity; without it, a wine is simply another beverage.” these are the words of wine maker ernst loosen. He and his brother thomas created this elegant and vibrant riesling, evoking the steep, slate-soil vineyards of the mosel valley. Aromas of luscious pear, peach and apples burst forward in the nose, making way for refreshing and juicy flavors of pear, apricot, lime and mango.

White Wines & Blends

Kris, Pinot Grigio Delle Venezie Italy, 2010/11 A modern twist from a legendary family of wine makers. Award-winning wine maker franz haas, a seventh-generation vintner from alto adige, has used his formal oenological education in germany to modernize his family’s winery. The result is nothing short of spectacular. With a luminous yellow color and brilliant green reflections, this wine flirts with your eyes. Lovely floral aromas with notes of tangerine, honey and almonds draw you closer. Well-balanced with a smooth, crisp finish that surprises the palate with spicy notes. A remarkably seductive wine and a superb value.

Viñedos Terranoble, Sauvignon Blanc Central Valley Chile, 2012/13 Noble earth, indeed! with the atacoma desert to the north, patagonia to the south, the Andean range to the east, and the pacific ocean to the west, a mediterranean climate has blessed chile’s central valley with almost perfect conditions for growing grapes, particularly sauvignon blanc. pale lemon green in color, this sublime white shows intensely aromatic notes of lemon citrus, pineapple and fresh cut grass. on the palate, it is brimming with citrus green apple notes along with vibrant acidity and a long finish.

Cloudy Bay, Sauvignon Blanc Marlborough New Zealand, 2010/11 At the top of new zealand’s south island, mountains soar, and valleys lay in broad stripes at their feet, crisscrossed by idyllic waterways and dotted by vineyards. Here, the sauvignon blanc vines of cloudy bay channel the characteristics of their spectacular surroundings. This release earned kudos for its vibrant aromatics, fine structure and layers of pure fruit flavors. With its scents of grapefruit, orange zest, mango and a sweet green fruit character, the pleasures of cloudy bay are, well, clear.

Villa Wolf, Pinot Gris Pfalz Germany, 2011/12 Grown and harvested in the region known as the “tuscany of Germany,” this pinot gris is steeped in heritage. in the early 18th century, it was in the pfalz region that the variety was first vinified. in 1996, ernst loosen took over the j.l. wolf vineyards to make full-bodied, traditionally crafted pfalz wines, rich in flavors of ripe fruit and stone. danke, ernst. medium full-bodied, this pinot gris delivers tropical fruit aromas and flavors, yet its dry style makes it appealing to anyone looking for a food-friendly wine with serious depth.

Maso Canali, Pinot Grigio Trentino Italy, 2010/11 There’s a saying in trentino: “pane e vino fanno un bel bambino.” it means “bread and wine make a beautiful baby.” this gives you a sense of the importance of wine in this region, and the life-enhancing qualities of these grapes — a portion of which local winemakers dry on racks to concentrate the sugar and the flavors. With a brilliant, light gold color and flavors of nectarine and citrus, this wine is as charming as a round-cheeked italian child.

Kim Crawford, Sauvignon Blanc Marlborough New Zealand, 2010/11 Kim crawford thinks small. Grape-sized, to be precise. His goal is to be there at the moment when the grape is at its peak ripeness, preserve that moment in the bottle, and have it come alive in the glass. Derived from the french word sauvage (“wild”) and blanc (“white”), the sauvignon blanc grape comes alive here with a color of straw-green, and aromas of ripe citrus, tropical fruits and new zealand herbs. With its consistent palate of juicy tropical flavors, this wine has snagged a spot on wine spectator’s top 100 the past few years.

Vinum, White Elephant California, 2010/11 According to Thai legend, a monarch who possesses a white elephant reigns with justice and power and his people are blessed with peace and prosperity. aptly named, this wine will take you to faraway lands fragrant with exotic asian spice notes, from jasmine and clove to star anise enveloped in kefir lime. one sip and you’ll feel like royalty. long, supple and lush flavors of lemon curd, tropical guava and passion fruit promise to take you away.

Hanna, Sauvignon Blanc Russian River Valley, 2011/12 The russian river valley is a long way from syria, but dr. elias hanna had a dream when he was a little boy on his family’s farm to find a tranquil place with promise. And he did just that. After 25 years, this family-owned winery has created a legacy of exceptional wines. A glass of this delightful sauvignon blanc, a pale golden straw color reminiscent of the farm, displays delightful aromas of kumquat, kaffir lime and orange blossoms, laced with hints of vanilla bean. The palate of mango, peach and pomelo is complex, full and absolutely delicious.

Chardonnay‍

Canyon Road, California NV Inspired by the scenic roads that wander through california’s stunning wine country, this is the wine to take on a summer excursion with the convertible top down. This friendly chardonnay has wonderfully fresh aromas of ripe green apple and citrus. The mouthfeel is creamy and rich yet refreshing, giving way to notes of vanilla, meyer lemon, and tropical fruit flavors. Road trip!

Il Borro, Tuscany Lamelle Italy, 2010/11 Salvatore ferragamo, grandson of the legendary shoe designer, is the owner of this winery, and lamelle is the only white wine he makes. This is chardonnay at its most elegant and refined. Pared down, but perhaps even more luxurious than a fine white burgundy. Aged 6 months in the bottle, it is rich with flowers and fresh yellow fruit, notably peach. The finish brings hints of white pepper and vanilla.

Merryvale, Napa Valley Starmont, 2010/11 Made from the hand-selected jewels of vineyards throughout napa valley, including the oak knolls district and carneros, here’s a chardonnay that truly shines. It’s aged in oak for 9 months sur lie (on top of spent yeast…sometimes we wonder how these techniques were ever discovered) to round out the texture and enhance complexity — while still delivering a great big mouthful of lip-smacking fruit.

Women of the Vine Central Coast, 2010/11 The first wine makers were probably women (the men were off somewhere hunting woolly mammoths). Today, women are among the most creative and progressive forces in the world of wine. Women of the vine is a collaboration of sustainable growers and of winemakers like alison crowe, who makes this pure, oak-free chardonnay from santa barbara and monterey fruit. She packs it with aromas of lemongrass, pineapple and honeysuckle and flavors of passion fruit and honeydew.

Mer Soleil Silver, Monterey County Unoaked, 2011/12 For years, stainless steel has been the only alternative to oak barrels for aging chardonnay. Charlie wagner ii, the wine maker at mer soleil, is using the latest technology from france — small cement tanks with smooth, stone-like interiors. This semi-porous material “breathes” like oak, which concentrates and enriches the wine. Yet it adds no oak character. This chardonnay tastes amazingly pure and clean, and it comes in a very cool ceramic bottle. Heads will definitely turn if you order this wine tonight.

Sonoma-Cutrer, Sonoma Coast Russian River Ranches, 2010/11 The chardonnay grapes of the russian river ranches must have done something good in a past life to have been blessed with such perfect growing conditions now. The privileged soil, climate and vintage create a chardonnay that is a study in elegance and complexity: aromas of baked apple, jasmine and honey balanced with vibrant flavors of green apple, lemon cream, and pineapple. Straightforward at first, then, like an old soul, evolving, developing and finishing gracefully.

Kendall-Jackson, California Vintner's Reserve, 2010/11 There is a reason this is the leading selling chardonnay in America for the last 20 years running. beautifully integrated tropical flavors such as pineapple, mango and papaya with citrus notes explode in your mouth. these flavors delicately intertwine with aromas of vanilla and honey to create depth and balance throughout. a hint of toasted oak rounds out the long, lingering finish.

Indaba, Western Cape South Africa, 2011/12 This chardonnay makes it easy to love wines from south Africa. for one thing, it’s been a wine spectator “best buy” for four years in a row. (a california chard of comparable quality would be priced very differently.) for another, it’s downright yummy. bright tropical fruit aromas lead to a crisp, fresh palate with flavors of apple, pear, honey and pineapple. a gentle kiss of oak adds a creamy butterscotch nuance and wonderful depth. this wine is a terrific match for a wide range of dishes, and a soulmate for our sweet chile calamari.

Franciscan, Napa Valley, 2009/10 From famed oakville region in napa valley, this venerable winery reaches back over more than three decades of excellence. Committed from the beginning to the artisanal approach of small-lot wine making, franciscan estate vineyards are located in the sweet spots of southern napa valley. This rich and round chardonnay has vibrant aromas of fuji apple, ripe pear and nectarine with hints of vanilla and hazelnut. Bright pear-apple notes with citrus and honey flavors display rich, crème brûlée highlights that lead to a creamy, lingering finish.

Pinot Noir

A to Z Wine Works, Oregon, 2010/11 “Hello, my name is oregon pinot,” this wine screams. Blended from the fruits of at least sixteen different oregon pinot noir vineyards, a to z lets the personality of the region’s pinot grapes shape this wine in their own image. Deep, pure and overflowing with berries, it gives you the minerals, the spice and the red and blue berries of its home turf, while negotiating a truce between richness and power.

Angeline, California, 2011/12 Oh, angeline. Your enticing ruby red color conjures up images of full-figured muses of old and the artists they inspired. One could imagine picasso sipping a glass as the genius stroked his paintbrush against a willing canvas. Lush with aromas of vanilla and spice with bold fruit flavors of raspberries and ripe plums. One sip of this supple wine and you’re in love. From vineyards in santa barbara, sonoma and mendocino counties this pinot noir may be grown in regions with cool daytime temperatures, but make no mistake — it’s a hottie.

Mark West, California, 2010/11 Pinot for the people! This is mark west’s rallying cry. This winery believes that great, affordable pinot, one that’s equally at home on a celebration table as it is on a picnic table, is not a luxury, but a right. And so their revolution has brought us this vintage, worthy of the name california, with its fruity-fruit-fruit aromas and flavor profile — rich cherry pie, raspberry preserves and ripe plum on the nose, and juicy dark red raspberry, fresh cherry pie and cola berry on the palate.

Three Saints, Santa Maria Valley, 2009/10 The “three saints” represents the three california central coast appellations where this family-owned boutique winery has vineyards: santa maria valley, santa rita hills, and the santa inez valley. This delicious pinot comes entirely from estate grown grapes in their santa maria valley vineyard, where the cool ocean breezes extend the growing season and allow for more complex flavors to develop while the grapes slowly ripen. Wild strawberry and delicate lilac aromas are framed by green tea leaf, echinacea and goldenseal nuances. Likewise on the palate, a striking savory character balances the fresh strawberry flavors for a more classical, old-world appeal.

Macmurray Ranch, Sonoma Coast/Russian River Valley, 2009/10 Remember fred macmurray? The single dad in the tv sitcom, my three sons? This ranch was once his property. Instead of grazing cattle, vines now grace the land, but the wrought iron gate macmurray made still greets his daughter kate every day when she comes to work at the winery — reminding us that raising good grapes is like raising good kids — it takes patience and a sense of humor. Aged in american and european oak barrels, bright ruby-colored and redolent with currant and berry flavors, this rich, beautifully finessed pinot was definitely raised right.

Garnet, Monterey County, 2010/11 This wine will take your palate by storm. Aromas of sun-drenched rose petals, vanilla bean and spiced cherries explode in your mouth, yet the finish is smooth and silky with fragrant tones of hazelnut and cedar wood. What makes this wine so wonderful is that it pairs well with everything from seafood to grilled meats. We’re confident pinot noir lovers will find this wine truly impressive.

Saint Clair, Marlborough New Zealand, 2010/11 “Winner of two gold medals: the mondial du pinot noir 2011 and the bragato wine awards 2011. there’s no doubt this ruby-colored wine was chosen best in show for its superb structure and elegant palate. Offering up aromas of red cherries with delicate violet notes and toasty oak, followed by a mouth feel rich with ripe red berries that coats the palate with well-balanced acidity and powdery tannins. Finally, a subtle vanilla on the finish makes this wine a champion. And who doesn’t love a winner?

Migration by Duckhorn, Anderson Valley, 2009/10 You just might find yourself migrating back to this wine again and again. Like all the specialty labels of duckhorn vineyards, migration has a specific focus and purpose — to explore pinot noir from the finest cool-climate winegrowing regions in napa. This delicious red has all the fruity, spicy goodness you expect from a top-notch pinot. The nose displays bright cherry, strawberry compote, violet and rhubarb layers, alongside more exotic elements of asian spice, hickory and earth. These aromatics are echoed on the palate, and further supported by juicy acidity and notes of strawberry, plum, toffee, pie crust and a hint of white pepper.

Belle Glos, Monterey-Santa Barbara- Sonoma Counties Meiomi, 2011/12 Not everyone can honor their grandmother by distilling the purest essence of a vineyard into an elegant expression of a california pinot noir. But wine maker joseph wagner is the grandson of lorna belle glos wagner, a winemaker herself, and co-founder of caymus vineyards. The name of the winery is a tribute to her. This pinot’s spicy aromas and bright berry flavors swirl together in a mix of tradition and innovation. The medium-long finish is an experience to be savored. Mr. wagner, you’ve done grandma proud.

Cambria, Santa Maria Valley Julia's Vineyard, 2009/10 A three-hour drive north of the glitter and bustle of los angeles lie the golden-hills and sun-drenched vineyards of the santa maria valley. Pinot noir grapes thrive in the unique soils and cool, maritime microclimate of this distinctive estate vineyard, named for owner barbara banke’s youngest daughter. This enticing red has aromas of ripe cherry, strawberry, cranberry and fresh blueberry fruit. On the palate, red fruit, vanilla, and cinnamon are balanced with subtle earthy flavors and a long, silky finish.

Red Wines & Blends‍

Rioja La Vendimia Spain, 2010/11 Spain’s rioja region has been producing wine since the 16th century, when Spain was the most powerful country in europe, experiencing its most artistically prolific period. made by Spain’s celebrated winemaker, alvaro palacios, this red wine layers plum and lavender aromas with flavors of fruit and a hint of wild fennel, allowing you to channel the nation’s aesthetic sensitivity, past and present.

Tiamo, Chianti Italy, 2010/11 Italians believe sangiovese’s name is derived from sanguis jovis meaning “the blood of jove (jupiter)” and its beginnings are thought to predate roman times. A wine must be at least 80% sangiovese to be classified as chianti. Intensely ruby-red in color with garnet tones around the edges, this tuscan beauty has aromas of red and black fruit with hints of cassis and spice. Lush and full in the mouth with good acidity and balanced tannins, this is a wine jupiter would gladly imbibe.

Morse Code, Shiraz Padthaway Australia, 2010/11 Named for Australia’s postal telegraphists, whose morse signals connected the remote continent with the rest of the world during the 1800s, this wine manages to connect all the dots. the grapes are grown in the very same limestone soil that once provided the potaruwutj tribe of aborigines with water, food, and the shade of big gum trees. the bouquet signals a flavorful blend of berries, cherries, licorice and spice. the mid-palate leads to a long finish that you could describe as simply dashing.

Oxford Landing, Gsm South Australia, 2011 From the banks of the murray river in south Australia, this classic southern rhône blend packs a punch. combining the ripe spicy fruit of grenache with the richness of shiraz and the tannin and color of mourvèdre, this wine is nothing short of irresistible. the nose shows bright forest berry fruit aromas, a hint of white pepper and a dash of allspice and nutmeg, along with a generous fruit-driven palate with layers of strawberries and spice. this medium-bodied wine shines with a tremendously rich and complex finish that lingers, but does not overwhelm. enjoy, mate.

Pascual Toso, Malbec Mendoza Argentina, 2010/11 In the 1880s, pascual toso left his home in Italy and put down his roots in argentina. now the oldest and most prestigious winery in the nation, toso works with famous sonoma wine maker paul hobbs, crafting premium and super-premium wines. this excellent malbec puts you on a breezy rooftop deck above a flat in buenos aires, enjoying its lush, ripe fruit flavors over a great conversation with good friends.

Conundrum, Red California, 2011 Finally there’s a red counterpart to conundrum white! Smooth and delightful, this is a delicious, non-traditional blend of california grapes brought together in harmony. It opens with aromas that are rich, velvety and wonderfully appealing, such as lavender, dark cherries and hints of bacon. The palate that follows is fruit-driven with soft tannins, delivering a long finish that beckons you back for more. Charlie wagner ii of mer soleil is the winemaker behind this little gem.

Ricardo Santos, Malbec Mendoza Argentina, 2010/11 From the land of beautiful women, tango and fine beef comes a wine that’s bold and brash. With its dazzling, deep purple color and aromas of cherries and chocolate with earthy undertones, this wine mesmerizes. In the mouth, it really comes alive with flavors of blackberry jam and warm currants. One sip and this wine will have you stomping your feet, clapping your hands, perhaps even with a rose clenched between your teeth.

Catena, Malbec Mendoza Argentina, 2010/11 Like the winery’s founder, nicolas catena, who sailed from Italy to argentina in 1898 to escape the famine in europe, this wine is a serious sort. driven, you might say, to make a place for itself in your wine consciousness, with its dark violet color and deep bluish-black tones. the nose offers ripe, concentrated dark fruit aromas with delicate floral notes and traces of vanilla and mocha. on the palate, it’s rich and lush, with spices, tobacco and a touch of leather.

Sirah & Zinfandel

Predator, Zinfandel Lodi Old Vine, 2010/11 On the label of this formidable wine is an adorable little ladybug. But make no mistake, the ladybug is a predator that feeds on insects harmful to plants, making it the perfect symbol for a wine sourced from 50-plus-year-old vines. The hallmarks of “old vine” grapes is the velvety, bold texture, spice and concentrated, bright varietal flavors. On the nose are aromas of blackberry jam, french vanilla and white pepper. Wonderfully flavored with palate pleasers like cherry, mocha and spices that finish big. Thank you little ladybug for protecting this wonderfully flavored and rich wine

Yalumba, Gsm Barossa the Strapper Australia, 2010/12 Wine spectator‍ gives this strapping, high-spirited wine 91 points. And after your first sip, you’ll know why. Three varietals are picked and fermented in small batches. Grenache, shiraz and mataro from barosso vineyards are blended harmoniously, delivering a magical combination of grapes that exhibits fabulous complexity and depth. On the nose rhubarb, red cherries and peppers followed by orange peel and spice flavors, finishing with a definite intensity. This big, bad boy washes down nicely with a hearty meal.

Parducci, Petite Sirah Mendocino True Grit, 2008/09 Want a wine that is swaggering, brash, rugged and confident? True grit is something special: big and bold, but with plenty of heart. It’s dark, intense, peppery, and a little rough around the edges. Heady aromas of ripe fruit, white pepper and vanilla are followed by an intense rush of fresh blackberry, dark chocolate, pepper and caramel flavors. True grit is a natural for perfectly seared steak.

Seghesio, Zinfandel Sonoma County, 2010/11 When edoardo seghesio left his family’s vineyards in piemonte, Italy, for a better life in America, he found himself a modest property in the alexander valley, and planted the family’s first california zinfandel vines in 1895. generations of seghesios later, the vineyards have expanded to 400 acres and the family’s wines are world-renowned. and this northern sonoma zinfandel, with its outgoing fruitiness and notes of dry spices and briar, has made wine spectator’s “top 100 wines of the world” three times.

Merlot & Merlot Blends‍

The Dreaming Tree, Crush North Coast, 2010/11 This crush is a collaboration between singer dave Matthews and famous wine maker steve reeder, who share a passion for making wine equal to their love of drinking it. on their “wine quest,” they hand-selected a special blend of their favorite varietals to produce a wine with notes of smoky berry with a pop of raspberry jam. perfect for sharing with good friends over dinner, this wine has a fruity profile that reminds us of the perfect blackberry cobbler, complimented with a hint of a smoky, peppery flavor. this duo delivers a wine that will have you singing its praises.

Esk Valley, Merlot-Cab-Malbec Gimblett Gravels New Zealand, 2010/11 Hawkes bay, on new zealand’s north island, is the country’s premier growing region for warm-climate bordeaux varietals. (Marlborough, on the south island, is celebrated for cool-climate sauvignon blanc, chardonnay and pinot noir. ) Gimblett gravels is the ancient bed of a river that ran dry when it changed its course in 1876. the soil is stony and free-draining. Plant your vine stock here and it will put all its efforts into making ripe fruit instead of lush foliage. Water just enough to keep the vines alive, and you get wines of incredible intensity, like this outstanding merlot blend. Full bodied, rich and densely colored with a bouquet of plums, red fruits, dried herbs and hints of oak.

Markham, Napa Valley, 2009/10 Everyone needs a best friend. One you want to spend time with no matter what kind of mood you’re in. This merlot is that interesting and that easy to get along with. It’s a raspberry/cherry bomb layered with vanilla, dark chocolate and cream soda notes standing next to firm, lush tannins. It partners especially well with lamb and peppered steak — and seems even more appealing when you know that proceeds help fund grants to individuals or organizations committed to the betterment of their neighborhoods, cities or towns.

Red Diamond, Washington, 2010/11 We could spend a sentence or two comparing this merlot’s clarity and color to that of a sparkling gem, but let’s just cut to the chase here: wine & spirits calls this one of the “top ten merlots in America.” wine maker laura sorge has crafted a wine that celebrates this exquisite grape for the individual that it becomes in the pacific northwest — with tea, molasses and cassis on the nose, and figs, vanilla and a touch of caramel on the palate. silky, approachable and easy to drink. and easy to love.

Rodney Strong, Sonoma County, 2009/10 Rodney strong’s first love was dance. after years of performing in paris, his head filled with the flavors and aromas of so many French wines, he brought his grace and energy to wine making. in sonoma county, where growing conditions allow picky merlot grapes to relax and do their thing, winemaker rick sayre has created a soft, rich merlot with plenty of backbone. plum and blueberry flavors with a touch of dried herb predominate in this soft, rich, mouth-filling merlot, and are enhanced by aging in small oak barrels for a toasty, spicy vanilla character, and a lingering berry-cream finish.

Burgess, Napa Valley, 2008/09 Tom burgess has been making exceptional, handcrafted wines from estate-grown grapes since the early 70s. This award-winning merlot is entirely sourced from the triere estate vineyard in the oak knoll district, just south of yountville. This area of the napa valley is ideal for bringing merlot to full maturity, with vines that are oriented north to south to capture both the morning and afternoon sun, producing a full-bodied, rich and complex wine with a long lasting finish that has the complete effect of french oak barrel aging. This wine is characterized by luscious blueberry and black cherry flavors with a hint of mint. A napa valley classic.

Duckhorn, Napa Valley, 2009/10 Founded by dan and margaret duckhorn in 1976, this winery is one of the very top producers of bordeaux-style reds outside of france. Early on, the duckhorns saw the potential for merlot to “break out of the blend” and stand alone as a single varietal. This merlot is a testament to their success, with consistent 90-point ratings and a cultlike following among serious merlot drinkers. Gentle aromas promise red plum, licorice and hints of mint that lead to nuanced flavors of dark berries and tobacco. 11 straight years of 90-point ratings, and 91 points for this vintage from wine enthusiast.

Cabernet-Merlot Blends

Greg Norman, Limestone Coast Australia, 2010/11 With grapes from the wine region called the “bordeaux of Australia,” this wine impresses with deep ruby color and garnet hues. aromas of blackberry and red cherry are backed with spicy notes of cedar box and roasted coffee beans. this medium-bodied wine tastes of dark mulberry fruit and brown spice flavors with long velvety tannins. an elegant structure and texture add distinction and a finish as long as a greg norman tee shot.

Francis Coppola, Claret California Black Label, 2010/11 Open on a British drawing room. an elegant couple is sipping dark red glasses of claret beneath a portrait of their ancestors. cut to the home’s exterior. we see that we are actually in california wine country. and the wine, as it turns out, is a pure, ultra-premium california cabernet blend — modeled after the famous style of bordeaux. cherries, currants and anise aromas precede flavors of crushed blackberries, plums, dark chocolate and toasted oak. full-bodied and dry, it’s not just a drink, old chap. it’s a glass of nobility.

Chateau De Parenchere, Bordeaux France, 2009/10 Old world meets new. With mature vines and modern techniques, the gazaniol family has grown the reputation of parenchère and its bold bordeaux. Ruby red in color, this wine’s intense aromas of black cherry, eucalyptus and cassis lead to a full mouthfeel boasting flavors of mocha, blueberry and a touch of cinnamon. An elegant, smooth finish balances the ripeness of this vintage and its depth. To which we say, “merci, monsieur gazaniol. Merci beaucoup!”

Trefethen, Double T Napa Valley, 2009/10 “A lot of wine,” says wine & spirits magazine of this bordeaux blend, with its plummy, jammy nose, its cherry-berry flavor profile, and its smooth, chocolate-covered finish. Its name, double t, derives from the configuration of the vines on their trellises, but with a bit of imagination, one begins to envision it as the brand of an old-time california cattle ranch. “Order a glass at a steakhouse,” the magazine suggests. We couldn’t agree more.

Kendall-Jackson, Summation California Vintner's Reserve, 2009/10 With this wine, the whole is truly greater than the sum of its parts. Smoother than cabernet sauvignon, richer than merlot, more balanced than zinfandel, this red wine blend of grapes grown in california’s cool coastal climates, is a perfect synergy of classic red varietals. Beautifully layered with enticing aromas and flavors of roasted coffee, dark chocolate, black cherry and pomegranate. In sum, it’s delicious.

Montgras, Quatro Colchagua Valley Chile, 2011/12 True to its name, quatro is a unique blend of chile’s four noble grape varietals: cabernet sauvignon, merlot, carmenère and malbec. (Each is represented in a different color on the bottle’s label in proportion to its presence in the blend. ) Together they achieve a judicious balance between ripe fruit and velvety smooth tannins. The result is a wine with complexity and structure. On the nose are aromas of vanilla spice, cherries and leather notes, while it’s flavorful and full-bodied on the palate with black currants, plum and hints of coffee.

Craggy Range, Te Kahu Gimblett Gravels New Zealand, 2009/10 Craggy range’s motto is “expect an experience.” and with te kahu the experience is that of a classic right bank bordeaux. A surprisingly opulent and structured merlot is the base of this traditional meritage blend. Deeply garnet colored, its blackberry and briar notes are combined with cedar and tobacco to form a classic aromatic profile. Fine, dusty tannins are supported by luscious layers of elegant, ripe dark fruits. The incredibly long finish continuously builds in intensity. This wine is perfect with rich, red meats.

Colby Red, California, 2010/11 A wine with a lot of heart, colby is named after the son of wine makers daryl and lisa groom, who was born with an atrial septal defect, or “hole,” in his heart. Today, colby is living a healthy, happy life, and this crimson-colored wine, which celebrates his recovery, is dedicated to raising funds for cardiac research. So raise a glass in support and you’ll be handsomely rewarded with the aromas of star anise, ripe red cherries and raspberries. Delivering a generous palate with hints of clove spice and a finish that’s slightly toasty.

Cabernet Sauvignon‍

Raymond, California Sommelier Selection, 2010/11 A blend of cabernet grapes from wine country’s finest valleys of napa, sonoma and lake county, this wine was blended by a group of influential sommeliers to be especially food-friendly. Black fruits and integrated tannins come by way of napa. The structure, balance and acidity is influenced by sonoma county’s fog, while lake county’s influence makes for a jammy wine that keeps you coming back for more. This full-bodied, elegant wine is overflowing with aromas of cherry, cassis and rich blackberry. You’ll want to dive right in and experience the flavors of espresso beans, cedar and mulling spices in this big and chewy cab.

14 Hands, Washington, 2010/11 Named after the height measurement of the wild horses that once made their home on what are now their vineyards, 14 hands produces truly spirited wines, of which this cabernet is a stellar example. Grapes from the horse heaven hills and other areas of the columbia valley give this wine its lush quality. Aromas of raspberries and red currants with subtle hints of spice. Fresh flavors of spiced cherry and plum accompany a touch of cocoa galloping through to a finish marked with fine, velvety tannins.

Rutherford Ranch, Napa Valley, 2010/11 Often referred to as the best value in napa valley, rutherford ranch is located along the scenic silverado trail in one of napa’s most renowned sub-appellations, rutherford district. The district is known for producing unsurpassed cabernet sauvignon and other premium varietals. This cab entices with aromas of ripe boysenberry and currant with vanilla spice and hints of forest floor. They open to big and delicious flavors of boysenberry, toasty caramel and cranberry. A delightful young cabernet.

Valentin Bianchi, Mendoza Sensual Argentina, 2010/11 If you’re new to the world of Argentine wine, then take the bull by the horns and order this one with your favorite steak. French oak barrel aging brings to life the flavors of the finest mendoza cabernet grapes. it’s a medium to full-bodied wine with aromas of black pepper, cedar and berry notes. delivering a mouth feel and flavors that complement these aromas and a berry vanilla finish, it’s the perfect pairing for steak. try a glass and you’ll be smitten with this aptly named sensual wine from south america.

Katherine Goldschmidt, Alexander Valley Crazy Creek Vineyard, 2010/11 If you think that crazy creek is an odd name for a vineyard, then you obviously don’t know young katherine goldschmidt. This single-estate cabernet from the renowned alexander valley is as unique as owner nick’s vivacious daughter kate, who is known to challenge the status quo and go off in her own direction. This powerful, inky-red charmer tastes of blackberry, black pepper and plum flavors enveloped in nicely sweet oak. The medium finish is silky smooth with just a bare hint of spice. Crazy good.

Silver Palm, North Coast, 2011/12 “The beauty is in the details.” that’s the mantra at silver palm, and it’s evident from the moment you sip this wine. After harvesting from the finest wine valleys in napa, sonoma and mendocino, silver palm winemakers craft a sumptuous wine that enhances food beautifully. Dark ruby in color, this cab exudes aromas of cassis and bing cherries. In the mouth you’ll experience flavors of spice and oak, with firm tannins that lead to a silky finish.

Avalon, California, 2010/11 The iconic symbol on every avalon label is from the small town of glastonbury, england where, according to legend, the city of Avalon once stood. a place where mind, body and spirit were regenerated and rejuvenated. well, for the winemakers of avalon it’s no legend — it’s a way of life. they’ve crafted nectar with fragrances of allspice, plums and dried ginger, and flavors of boysenberry pie, black cherry preserves and currants. if a glass of this cab doesn’t restore your mind and body, we don’t know what will.

Paripaso, Paso Robles, 2011/12 This is‍ one of the best-kept secrets from northern california’s wine country, a little gem from paso robles. The town may not be as famous as napa or sonoma, but cabs like this one are quickly putting it on the map. Aromas burst from the glass with notes of cherry candy, mint and stewed fruits. Slightly chameleon-like, its nose changes with each inhale. And the flavors? Gingersnaps, dried plums and allspice flood the palate. So amazingly delicious, you may just want to keep the secret of paso robles to yourself.

Ladera, Napa Valley, 2008/09 A tale of two vineyards — it is the best of vines and the very best of vines. With grapes from two mountain estate vineyards separated by the floor of the magical napa valley, ladera has created an exquisite cabernet that is truly the best of both. This bordeaux-style beauty has aromas of blackberry, cocoa, anise, red licorice and vanilla. The wine bursts with bold dark fruit flavors of plum and brambleberry leading to a full, yet soft and lush finish. So, are two vineyards really better than one? A single taste of this gorgeous cabernet and you’ll be shouting from the mountaintops, yes!

B.R. Cohn, North Coast Silver Label, 2009/10 This cab is the wine equivalent of a rock ’n roll power ballad: melodic and smooth with a soaring finish. And why not? It comes from the sonoma valley winery of bruce cohn, longtime manager of 70s rock icons, the doobie brothers. A blend of grapes from B.R. Cohn’s award-winning olive hill estate vineyards, as well as select north coast cabernet vineyards, this silver label cabernet produces full, rich flavors of berry, cassis and black cherry with hints of vanilla in the background. It hits all the right notes.

Hess, Napa Valley Allomi Vineyard, 2009/10 Swiss entrepreneur donald hess likes fine wine and fine art. Both meet at his napa valley winery, which houses an impressive museum of contemporary art. A fourth generation wine family, hess is all about wine expressing the uniqueness of its terroir. That’s exactly what this extraordinary single-vineyard cabernet delivers. It begins with aromas of boysenberries, black cherries, vanilla and sage. Ripe flavors of blackberry mix with hints of cedar and graphite. The wine is lush in the mouth with a pleasant, lingering finish.

Oberon, Napa Valley, 2009/10 Winemaker tony‍ coltrin has married multiple cabernet expressions into one outstanding wine that boasts a gorgeous, rounded mouthfeel and rich, complex flavors. How you ask? By layering fruits from napa’s volcanic hillside soils with the deeper alluvial soils of the valley floors, producing an oak and bordeaux-styled cab. The wine’s candied blackberry, licorice and spice flavors complement a lingering toffee note on the finish. On the palate, a dash of black pepper and hints of cranberry that will rock your taste buds. This is one cab that will keep you coming back for more.

Primus, Colchagua Valley Chile, 2010/11 This is a wine from the chilean wine legend Agustin huneeus, who also owns quintessa in napa valley. chile is fast becoming the go-to place for cabernet sauvignon and other deep red varietals. take a sip and see for yourself. aged in the finest french and american oak, this wine is the embodiment of cabernet sauvignon with bold and deep aromas of plum and cassis that lead to rich, ripe red berry fruit flavors. it does not disappoint. showing blood orange citrus elements and deep blue fruits with soft pepper spices that lead to a bright blackberry finish.

Educated Guess, Napa Valley, 2010/11 You don’t need to make an educated guess when it comes to enjoying this wine — it pairs perfectly well with a prime steak. The juiciness of this rich and ripe napa cab mixes perfectly with the bold flavors of beef. It’s a food-friendly, fun wine with aromas of cherry fruit, cocoa and hints of mint. In the mouth, it’s jammy with a creamy french vanilla middle and a finish that lingers. Serious cab lovers will enjoy this wine whether there’s a steak on the plate or not — it stands alone admirably.

Hall, Napa Valley, 2009/10 Kathryn hall has been an ambassador, a corporate attorney and an activist. Craig hall is an entrepreneur, an art collector and author. Together they are creating an unrivalled destination in the napa valley on 500 acres of estate-grown bordeaux varietals. Not surprisingly, their stunning cabernet sauvignon expresses the unique and diverse characters of napa’s soils and climate. This deep purple wine beguiles with rich, intense aromas and flavors of crème de cassis, blackberry puree, licorice, dark chocolate and briar fruit.

Chateau Ste. Michelle, Columbia Valley Indian Wells, 2010/11 Washington state’s oldest and most acclaimed winery, chateau ste. Michelle is the northwest’s king of cab. Like rudolf valentino in the sheik, this ripe, jammy new world cab emerges from the desert full of sweetness and star quality. Far from seattle’s rainy climate, the dry columbia valley nurtures the chateau’s mature vineyards with warm, sunny days and cool nights. Winemaker bob berthau elicits from them this lovable hunk of wine — fruit-forward blackberry and cherry flavors layered with fascinating complexity and dark fruit aromas.

Justin, Paso Robles, 2009/10 Like the climate of paso robles, justin wines are all about balance. A perfect equilibrium of fog and sun, softness and acidity, forward flavor and lingering finish. In short, they’re everything a great first-growth bordeaux would be...if it were made in california. This cab is a perfect example. As you study its opaque core, you’ll experience notes of sweet vanilla and cassis that take you back to the delightful smells of fresh baked pastries. Aromas that are overwhelming in the best possible way. Your mouth readies for a burst of flavor that is lush and round and dwells somewhere between blackberry and raspberry happiness.

Dessert Wines / Ports

Inniskillin, Vidal Pearl Icewine Canada, 2007/08 Karl kaiser, the studious, Austrian-born chemist, and donald ziraldo, the Italian-canadian agriculturalist teamed up to become the founding fathers of canadian wine. and in that climate, it was only natural that they would try their hands at creating icewine. the fruit hangs on the vines until winter and freezes. the frozen berries are crushed, yielding a syrupy juice. this concentrated, super sweet syrup gets fermented, and the result shines with flavors of nectarine, papaya, lychee, tangerine and orange blossoms as delicious and rich as the desserts they complement so well.

Quinta Do Noval, Black Port Portugal NV Many great ports are content to sleep in the cellar, tucked in behind their classic white labels. This one wants to party all night. From its sleek black bottle to its bright aromatics, noval black is a resolutely modern drink with a contemporary style. It’s incredibly fresh, with notes of ripe blackberries and orange liqueur on the nose. The palate is medium-bodied and sleek, with flavors of black fruit, spice and a hint of white pepper. Light enough to enjoy as an apéritif, big enough to satisfy an after-dinner craving, noval black is your invitation to see port in a whole new light. 91 points wine & spirits, 90 points wine advocate.

Quady, Black Muscat California Elysium, 2010/11 Elysium means “paradise” in greek mythology. And that’s exactly what you’ll think when you sip this brilliant crimson purple wine. With aromas of roses, hibiscus, and strawberries; flavors of bing cherries and red berries, elysium is a perfect accompaniment to desserts. It’s great with vanilla ice cream, new york cheesecake, and especially dark chocolate delights.

Taylor Fladgate, Tawny Port 20 Year Old Portugal NV While a vintage port matures almost entirely in the bottle, an aged tawny evolves entirely in the cask—in contact with oxygen. A tawny port is blended from many harvests, and sits in large casks for many years before being bottled. The average age of the wines blended in this tawny is 20 years. Taylor fladgate cellars its tawnies in portugal’s cool vila novo de gaia area rather than the hot douro valley, and the difference in climate creates a lush, rich, silky wine that pairs with coffee and chocolate desserts in ways your palate has never experienced before.

Taylor Fladgate, Lbv Port Portugal, 2005 Unlike vintage port, which spends only a couple of years in the cask and then continues to age in the bottle, late bottled vintage port develops its flavor during four to six years of cask aging. It is fully mature when bottled and ready to enjoy. This wine exemplifies the lbv style with a powerful, aromatic nose of black fruit, plum and dark cherry. Floral and herbal notes add lovely nuances to the bouquet. The palate is round, smooth and balanced. Flavors of blueberry and raspberry abound, with a delicious touch of black licorice. In true taylor style, the wine is well structured, with generous, firm tannins. The finish is wonderfully long. 92 points wine spectator, 90 points wine enthusiast.

Fonseca, Reserve Porto Bin 27 Portugal NV Bin 27 is the kind of port that elicits knowing smiles from port lovers at the mere glimpse of its black label. The winery’s family has been enjoying this special port for more than a century, but the public has only had the opportunity to partake since 1972. blended from a selection of the finest wines from a single year, its fine structure, full, velvety body and lush black currant and cherry notes add a grand finale to any evening.

Appetizers‍

9.95 French Onion Soup Baked with gruyere and parmesan cheeses

12.50 Roasted Mushroom Ravioli Portobello and shiitake mushrooms, porcini butter sauce

11.50 Baked Brie In puff‍ pastry, candied walnuts and sliced gala apples

14.50 Tenderloin Carpaccio Caper creole mustard sauce and red onion

14.50 Sweet Chile Calamari Lightly breaded and tossed with sweet chile sauce

15.50 Wicked Cajun Barbecue Shrimp Marinated with a flair of garlic and spices

15.95 Shrimp Cocktail Jumbo shrimp, chipotle horseradish cocktail sauce

14.95 Braised Short Ribs of Beef Cabernet butter sauce, fresh horseradish slaw

16.95 Jumbo Lump Crab Cakes Roasted red‍ pepper and lime butter sauce

Market Chilled Seafood Tower For 2 or more. Lobster, shrimp, crab and seasonal selections with traditional accompaniments

Small Plates

19.95 Sliced Filet Mignon On shiitake risotto, chili oil, drizzled with porcini butter

17.50 Jumbo Shrimp Scampi Skewers Chimichurri dipping sauce, avocado citrus salad

20.95 New Zealand Petite Lamb Chops Pistachio-mint pesto,‍ “f17” sauce, polenta fries

16.95 Seared Ahi Tuna On a fresh vegetable salad with spicy mustard sauce

20.50 New Bedford Scallops Meyer lemon-honey glaze, carrots, green beans, asparagus

19.50 Filet Mignon Skewers Gorgonzola-bacon fondue,‍ mozzarella and sweet tomato salad

23.95 Fleming's Lobster Tempura Soy-ginger dipping sauce, arugula, jicama and apple salad

Salads‍

8.95 Fleming's Salad Candied walnuts, dried cranberries, tomatoes, onions and croutons

9.50 The Wedge Crisp iceberg lettuce, grape tomatoes, red onions and blue cheese

9.95 Fresh Mozzarella & Sweet Tomato Drizzled with balsamic vinegar, olive oil, fresh basil

8.95 Classic Caesar Hearts of romaine, parmesan, croutons baked with whole grain mustard

Prime Rib Dinner

37.95 Prime Rib Dinner Available on Sundays served with a trio of sauces, includes your choice of the wedge, fleming’s or caesar salad, one side dish & dessert Options: Wedge, Fleming’s, Caesar salad

42.95 Main Filet Mignon

39.95 Petite Filet Mignon

36.95 Lite Filet Mignon Served with fleming’s potatoes

45.95 Prime Ribeye

49.50 Prime Bone-in Ribeye

44.95 Prime New York Strip

Fleming's New Classics

41.95 Porcini Rubbed Filet Mignon Center cut, grilled asparagus spears, gorgonzola cream sauce Options: Peppercorn, Madeira, Bearnaise, Chimichurri

43.95 Peppercorn Steak Prime new York strip, cracked black and white peppercorns, proprietary “f17” steak sauce on the side Options: Peppercorn, Madeira, Bearnaise, Chimichurri

33.95 Double Thick Pork Rib Chop Julienne of apples and jicama, apple cider and creole mustard glaze Options: Peppercorn, Madeira, Bearnaise, Chimichurri

30.50 Double Breast of Chicken Baked with white wine, mushroom, leek and thyme sauce Options: Peppercorn, Madeira, Bearnaise, Chimichurri

28.95 Steakhouse Cobb Salad Filet mignon or north atlantic lobster blue cheese, bacon, avocado, egg and tomato, tarragon ranch or red onion balsamic vinaigrette dressing Options: Filet mignon, North atlantic lobster, Tarragon ranch, Red onion balsamic vinaigrette, Peppercorn, Madeira, Bearnaise, Chimichurri

Seafood‍

33.95 Barbecue Scottish Salmon Fillet Slow roasted mushroom salad, barbecue glaze

29.50 Shrimp Scampi Summer squash vermicelli, lemon-garlic butter sauce

Market Alaskan King Crab Legs With drawn butter

Market North Atlantic Lobster Tails With drawn butter

Sides

9.50 Fleming's Potatoes Our house specialty with cream, jalapeños and cheddar cheese

8.50 Baked Potato Plain or loaded Options: Plain, Loaded

7.95 Mashed Potatoes Blue cheese, parmesan peppercorn or roasted garlic Options: Blue cheese, Parmesan peppercorn, Roasted garlic

9.50 Half and Half Double cut shoestring fries and our signature onion rings

8.95 Chipotle Cheddar Macaroni & Cheese

9.50 Sautéed Mushrooms

8.50 Sauteed or Creamed Sweet Corn Options: Sautéed, Creamed

8.50 Sauteed or Creamed Spinach Options: Sautéed, Creamed

8.95 Sauteed French Green Beans

9.95 Grilled High Country Asparagus

Bar & Cocktails

Dining Th the Bar‍

5 Cocktails

6.00 Manhattan Jim beam bourbon

6.00 Vintage Vodka Martini Svedka vodka

6.00 Ruby Slipper Mas fi‍ cava, cointreau

6.00 Clear Cosmo Smirnoff vodka

6.00 Stoli Bombshell Stoli vanil vodka

5 Wines by the Glass

6.00 Chardonnay Canyon road, california

6.00 Pinot Noir Angeline, california

6.00 Red Blend Colby red, california

6.00 Shiraz Morse code,‍ Australia

6.00 Cabernet Paripaso, california

5 Appetizers

6.00 Jumbo Shrimp Cocktail

6.00 Sweet Chile Calamari

6.00 Roasted Mushroom Ravioli

6.00 Tenderloin Carpaccio

6.00 Wicked Cajun Barbecue Shrimp

The Prime Burger Cheese and bacon

6.00 Blue Moon Seasonal 2 for

5for 6' Til 7

5 Cocktails

Manhattan Jim beam‍ bourbon

Vintage Vodka Martini Svedka vodka

Ruby Slipper Mas fi cava, cointreau

Clear Cosmo Smirnoff vodka‍

Stoli Bombshell Stoli vanil vodka

5 Wines by the Glass

Chardonnay Canyon road, california

Pinot Noir Angeline, california

Red Blend Colby red, california

Shiraz Morse code, Australia

Cabernet Paripaso, california

5 Appetizers

Jumbo Shrimp Cocktail

Sweet Chile Calamari

Roasted Mushroom Ravioli

Tenderloin Carpaccio

Wicked Cajun Barbecue Shrimp

The Prime Burger Cheese and bacon

6.00 Blue Moon Seasonal 2 for

Bar La Carte‍

Housemade Burrata Charred grape tomatoes, wild arugula, served with toasted garlic crostinis

Salt & Pepper Shrimp Crispy French green beans, caper-mustard sauce

Prime Steakhouse Meatballs Peppercorn sauce, shiitake mushrooms

Filet Mignon Flatbread Danish blue and monterey jack cheeses, red onion confit

Cedar Roasted Mushroom & Artichoke Flatbread Monterey jack cheese, roasted red peppers and christopher ranch garlic

Fleming's Original Prime Rib Melt Swiss cheese, sautéed mushrooms and whole-grain mustard, horseradish slaw

The Prime Burger Wisconsin cheddar cheese, peppered bacon and our signature onion rings

Fleming's Skinnier Cocktails

Tickled Pink Belvedere vodka, mionetto prosecco, orange juice and raspberry

Bikinitini Grey goose l'orange vodka, lemon juice, orange juice, monin sugar-free syrup and soda water

Stoli Bombshell Stoli vanil vodka, fresh raspberries, raspberry preserves and freshly squeezed lime juice

Farmer's Skinny Daughter Ketel one vodka, fresh basil leaves, strawberries, freshly squeezed lemon and cranberry juices

Russian Prom Queen Stoli blueberi vodka, fresh lime juice, cucumber, blueberries, monin sugar-free syrup and soda water

Stiletto Hendrick's gin, fresh blackberries, lime and ginger

Retro Chic Cocktails‍

Venetian Fizz Aperitif Mionetto prosecco sparkling wine with aperol — an Italian bitter, and a sugar cube

Remy Sidecar Remy martin VSOP, sweet earl grey tea, st-germain liqueur and fresh lemon juice

Sailor Daiquiri Sailor jerry rum, pineapple juice, fresh lime juice, served up in vintage daiquiri style (the classic daiquiri was jfk’s favorite cocktail)

Manhattan Four roses small batch bourbon, vya sweet vermouth and a luxardo gourmet marasca cherry

Whiskey Rebellion Gentleman jack, fresh lime juice, muddled mango and mint, served on the rocks

Old-Fashioned Maker’s mark, muddled fresh oranges and a luxardo gourmet marasca cherry

Purely Fresh Margarita Patrón silver tequila, cointreau and fresh lime juice, served on the rocks

Mango Mojito Bacardi limón rum, fresh mint and mango, topped with club soda

Blood Orange Fizz Exotic solerno blood orange liqueur, stoli vodka, fresh lemon juice and a splash of club soda

Modern Martinis

Limoncello Martini Hangar one citron “buddha’s hand” vodka, luxardo limoncello and housemade lemon-thyme simple syrup

Ginger Teqini Gran centenario anejo tequila, domaine de canton ginger liqueur, agave nectar and fresh lime juice

Pomegranate Martini Belvedere vodka, pom wonderful pomegranate juice and fresh orange juice

Tropical Martini Malibu coconut rum, cranberry and pineapple juices, topped with a splash of meyers dark rum

Appletini Svedka vodka, dekuyper sour apple pucker and fresh lime juice

Pineapple Spice Martini Prairie organic vodka, domaine de canton ginger liquer, pineapple juice and fresh mint

Sparkling Peach Martini Svedka vodka, dekuyper peachtree schnapps, cranberry and lime juices, topped with mas fi cava sparkling wine

Vintage Vodka Martini Ketel one vodka, martini & rossi dry vermouth, garnished with blue cheese stuffed olives

Coture Cocktails‍

The Brazilian A smooth new take on the national cocktail of brazil: cabana cachaça, muddled strawberries and fresh lime juice

Mad Milagro Margarita Milagro silver tequila, muddled cucumber and fresh lime juice, balanced with a touch of jalapeño and fresh cilantro

Blueberi Lemon Drop Stoli blueberi vodka, fresh blueberries and fresh lemon juice

Farmer's Daughter Tito’s handmade‍ vodka, muddled strawberries and fresh basil leaves, fresh lemon and cranberry juices

Ruby Slipper Mas fi cava sparkling wine, pom wonderful pomegranate juice and cointreau

White Cosmo Ketel one citroen vodka and white cranberry juice with a squeeze of fresh lime

L'Orange Sparkler Grey goose l’orange vodka, grand marnier, chambord, muddled fresh raspberries and pineapple juice, topped with mas fi cava sparkling wine

French Tart Square one organic cucumber vodka with an exotic combo of ruby red grapefruit juice, st-germain liqueur and a touch of agave nectar

Moulin Rouge Absolut citron vodka, cointreau, pom wonderful pomegranate juice, muddled fresh basil and a squeeze of fresh lemon

Menu for Fleming's Prime Steakhouse & Wine Bar

5 for 6' Til 7

5 Cocktails‍

5 Wines by the Glass

5 Appetizers‍

Appetizers

Small Plates‍

Salads

Sides‍

Prime Steak

Fleming's New Classics

Seafood‍

Desserts

Children's‍

Starter

Entree

Beverage

Dessert

Gluten Free

Appetizers‍

Small Plates

Salads‍

Steaks, Chops & Meat

Seafood‍

Sides

Dessert‍

Wine

The New Fleming's 100‍

Sparkling

Sweet Wines‍

White Wines & Blends

Chardonnay‍

Pinot Noir

Red Wines & Blends‍

Sirah & Zinfandel

Merlot & Merlot Blends‍

Cabernet-Merlot Blends

Cabernet Sauvignon‍

Dessert Wines / Ports

Menu

Appetizers‍

Small Plates

Salads‍

Prime Rib Dinner

Fleming's New Classics

Seafood‍

Sides

Bar & Cocktails

Dining Th the Bar‍

5 Cocktails

5 Wines by the Glass

5 Appetizers

5for 6' Til 7

5 Cocktails

5 Wines by the Glass

5 Appetizers

Bar La Carte‍

Fleming's Skinnier Cocktails

Retro Chic Cocktails‍

Modern Martinis

Coture Cocktails‍

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