Fleming’s Steakhouse Fall Menu Media Dinner

Fleming's Prime Steakhouse & Wine Bar

Last week I had the opportunity to attend a media dinner at my local Fleming’s Prime Steakhouse & Wine Bar.  I’d never been to Fleming’s, though I’d always heard good things about it, and so I jumped at the chance to sample their food and wine selection.  It was amazing.  A seven course meal with wine pairings left me impressed to say the least.  So, since I had such a great time, I figured I’d share my thoughts on the meal and of course the wine that I got to sample.

Stoli Bombshell

We started off the dinner with Fleming’s Stoli Bombshell.  This is essentially a raspberry cosmo, though really so much more.  I don’t usually go for variations on a martini, but I do have to admit this was tasty, and 100% of the sales of the cocktail go to the Avon Breast Cancer Crusade.  It’s a good cause and one worth supporting while having a drink.

Lump Crab Louis Wraps

On to the food and wine.  Our first plate was the Lump Crab Louis Wraps paired with a 2007 Sanford Chardonnay from Santa Barbara County.  The lettuce wraps were incredibly tasty, and the wine was a perfect pairing.  Light in the glass with just a touch of oak on the finish, this is definitely a great pick at Chardonnay for those that don’t typically like oaked Chardonnay but are with friends that do.

Salmon Nicoise Salad

Next was the Salmon Nicoise Salad paired with the 2008 Conundrum.  The food was amazing, the salmon perfectly cooked, and the truffled deviled eggs on the plate were life-altering.  I could seriously eat them by the handful.  I’d never had Conundrum before, though I hear people rave about it.  I can see why.  I know they don’t reveal what the blend is each year, but the floral notes and citrus notes I got reminded me of Viognier, Vidal Blanc, and Seyval.  A great wine pairing for just about any seafood dish.

Roasted Mushroom Ravioli

Our next appetizer was the Roasted Mushroom Ravioli paired with the 2007 Shug Pinot Noir from the Sonoma Coast.  What a heady mixture of earthy flavors, both from the ravioli, and from the Pinot.  The mix of portobello and shiitake mushrooms were amazing when paired with the dark fruit and earth notes of the Shug Pinot Noir.  This may have been one of my favorite pairings of the evening.

Fleming's Peppercorn Steak 2010

Next up was a Peppercorn steak with Fleming’s proprietary F17 steak sauce on the side, paired with the 2006 Faust Cabernet Sauvignon from Napa Valley.  Bold meets bold.  The peppercorn crusting on the steak made me envious and jealous of my inability to do the same thing at home, and the Faust held it’s own against the steak.  Big flavors of fruit with notes of vanilla and cedar worked with the steak without being overwhelmed by it.

Veal Osso Bucco

Oysters Rockefeller

The rest of our meal was enjoyed with the Faust, but I would be remiss if I didn’t share some details of those dishes.  After the peppercorn steak we got to try some items off of Fleming’s Fall Prix Fixe menu.  The Veal Ossu Bucco and Oysters Rockefeller were spectacular.  The Osso Bucco just fell off the bone, and the sambucca-laced spinach (something I didn’t think I would like) and shaved parmesan on the oysters made them a great appetizer.

Fleming's Creme Brulee Trio

Finally we got to dessert, a trio of Creme Brulees, featuring Vanilla, Banana, and Chocolate.  I don’t usually go for chocolate anything, but the chocolate creme brulee was amazing, especially with some of the Faust I still had in my glass.  The banana was easily my favorite of the trio, and one I would happily order by itself.

I can’t thank Fleming’s enough for inviting me to this dinner, and I do recommend going and checking out their new fall menu items if you have a Fleming’s Steakhouse & Wine Bar near you.  Thanks to the staff for an amazing dinner and I look forward to returning soon for dinner with my wife.

About George Perry 890 Articles
A wine lover for as long as I can remember, I hope that my thoughts on wine can help others to make decisions on what they should drink as well.

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