16 oz

14 oz

20 oz

35 oz

served with warm drawn butter

8 oz

BMS 8-9, served with black garlic sauce, grated horseradish | 14 oz

served rare with a sizzling hot stone experience, miso glaze, grated horseradish and artisanal salt | Kagoshima Prefecture | BMS 10-12 A5+ 4 oz

signature beef blend, Wisconsin cheddar cheese, bacon, red onion confit, campari tomato, iceberg, lettuce, house-made pickles, served with french fries

connecticut-style, warm butter poached, fresh chives, lemon, toasted brioche bun, served with french fries

thinly sliced filet mignon, caramelized onions, gruyère cheese on toasted potato baguette served with french onion jus

Starters: Caesar Salad, Fleming's Salad, or Mushroom Brie Soup. Mains: Signature Filet Medallions*, Double Breast of Chicken*, or Barbecue Salmon Fillet*

lightly steamed, served with ginger-soy sesame broth, carrot-leek-scallion sauté, fresno chili, cilantro

8 oz hand-cut Filet Mignon, 12 oz lobster tail (wild-caught, imported), warm drawn butter

scallops (wild-caught), truffle butter, shaved parmesan, scallion oil

pepper crusted, carrot-ginger purée, arugula, pickled onion, campari tomato

signature spices, roasted red pepper polenta, cilantro oil

flash-fried and tossed in lemon aioli

sweet corn custard, golden brown sugar crust

shiitake, portobello & button mushrooms