I enjoyed this cocktail. I like a drink that contains champagne as this one did. It wasn’t too sweet and had just the right amount of pom to make it enjoyable.
While we were enjoying our first cocktail, the appetizers were brought out.
Cedar Roasted Mushroom & Artichoke Flatbread (monterey jack cheese, roasted red peppers and Christopher Ranch garlic)
Housemade Burrata (charred grape tomatoes, wild arugula, served with toasted garlic crostinis)
We both loved every single appetizer! I think my favorite was the mushroom flatbread. The mushrooms and the cheese blended so well together. The flatbread was perfectly crisp. I could have enjoyed that by itself as a meal. I also thought the Burrata was interesting. I’ve never had anything like it. The chef explained what it was and it is almost like a ball of mozzarella cheese stuffed with ricotta in the middle and it turns into a spread. When it is spread onto a crostini with roasted tomatoes and arugula, it makes for the perfect compliment to the beginning of a meal. The shrimp were huge! They were the biggest shrimp I’ve ever seen. They tasted very fresh and were a nice light start to a meal. I really enjoyed those appetizers. I thought they were extremely well done.
While we were enjoying the appetizers, we were brought out another cocktail to try.
Blood Orange Fizz (Solerno Blood Orange Liqueur, Stoli Vodka, Monin Blood Orange Syrup, fresh lemon sour, club soda)
I love drinks that have blood orange in them. This is the second time I’ve had a blood orange drink and I love it! I love the flavor the blood orange gives to a cocktail. It’s light and refreshing.
The main courses were brought out next for all of us to try. The manager of the restaurant did a wine pairing that would compliment the entrees. He did a fabulous job!
The 3 wines that we tried
My favorite of all three was the Hall Napa Cab which is one of their “signature” wines. I enjoyed both of the reds and I didn’t really care for the white.
Porcini Rubbed Filet Mignon (center cut, grilled high country asparagus
Peppercorn Steak (prime new york strip, cracked black and white peppercorns, proprietary “F17” steak sauce on the side)
Fleming’s Lobster Tempura (soy-ginger dipping sauce, arugula, jicama and apple salad)
Seared Ahi Tuna (on a fresh vegetable salad with spicy mustard sauce)
Fleming’s Potatoes (house specialty with cream, jalapeños and cheddar cheese)
I didn’t try the steaks but Mike did and he absolutely loved them! He said how tender and juicy they were. I loved the Ahi Tuna and the Lobster! The lobster was light and fresh despite the fact that it was fried. I really enjoyed the flavor. The spinach and the potatoes were excellent as well. I thoroughly enjoyed the food.
Next up was dessert! We were brought out a port wine to enjoy while eating dessert.
Chocolate Lava Cake (rich chocolate cake with a molten chocolate center of belgian chocolate, served with vanilla ice cream and chopped pistachios) & Ice cream
Cheesecake (classic New York style cheesecake on a graham cracker crust, served with blueberry sauce and white chocolate shavings)
Carrot Cake (three layer cake with cream cheese frosting topped with a drizzle of dark rum caramel)
Just when I thought the evening couldn’t get any better, I tried the desserts. Oh my gosh! I was in heaven. The chocolate lava cake brought Mike and I back to our honeymoon when we enjoyed chocolate lava cake on multiple occasions. That dessert is always a winner in my book. My favorite dessert of the evening though was the carrot cake. The interesting thing about this carrot cake is the fact that they add pineapple to it! The chef told us that and I thought it was so interesting. It made for a different flavor than the normal carrot cake we are all used to. The cheesecake was good too but I am not a huge cheesecake fan. My favorite was still the carrot cake. I probably could have eaten and entire cake myself!
Fleming’s really went out of their way to make us feel welcomed and gave us a sampling of everything this great restaurant has to offer. The chef and the manager are so passionate about what they do. It’s so refreshing to see people so passionate about making sure each guest has a great experience dining at Fleming’s. They are also very willing and able to accommodate any dining needs such as vegan, vegetarian or gluten-free. I thought that was wonderful. I would highly recommend giving Fleming’s a try if you have never been. Despite the fact that it is a chain, it definitely doesn’t feel like that when you walk through the doors! Thank you so much Corrie, and Ilana for allowing to us attend such a wonderful event!
Have you ever been to Fleming’s? Do you enjoy going to steakhouses? Which is your favorite?