Fleming's Prime Steakhouse & Wine Bar

7321 Corporate Blvd, Baton Rouge, LA 70809

Hours of Service:

Monday: 11:00am - 9:00pm

Tuesday: 11:00am - 9:00pm

Wednesday: 11:00am - 9:00pm

Thursday: 11:00am - 9:00pm

Friday: 11:00am - 10:00pm

Saturday: 11:00am - 10:00pm

Sunday: 12:00pm - 9:00pm

(Hours of Service May Vary)
FRENCH ONION SOUP

baked with gruy??re and parmesan cheeses

ROASTED BUTTERNUT SQUASH RAVIOLI

parmesan, ricotta and mascarpone cheese, fennel cream sauce

HOUSEMADE BURRATA

charred grape tomatoes, wild arugula, toasted garlic crostinis

TENDERLOIN CARPACCIO*

caper-creole mustard sauce and red onion

PAN-CRISPED PORK BELLY

creamy goat cheese grits, dark cherry and sweet onion chutney

SWEET CHILE CALAMARI

lightly breaded and tossed with sweet chile sauce

PRINCE EDWARD ISLAND MUSSELS

saut??ed with fresh garlic and shallots, oven roasted tomatoes, white wine and italian sausage

SHRIMP COCKTAIL

colossal shrimp, horseradish cocktail sauce

JUMBO LUMP CRAB CAKES

roasted red pepper and lime butter sauce

CHILLED SEAFOOD TOWER* for two or more

Market lobster, shrimp and crab served with traditional accompaniments

FLEMING'S SALAD

candied walnuts, dried cranberries, tomatoes, onions, herbed crostini, lemon vinaigrette

THE NEW WEDGE

grape tomatoes, crispy onions, caramelized bacon, blue cheese

BLOOMSDALE SPINACH

tomato, red onion, spiced bacon, almonds, fresh blueberries, cauliflower couscous, chopped egg, chevre fritter, lemon-truffle dressing

MODERN CAESAR

hearts of romaine, parmesan, fried capers, crisp prosciutto chips

BRAISED SHORT RIBS OF BEEF

boneless, with savory arugula and spinach, natural au jus

SEARED AHI TUNA*

fresh vegetable salad, spicy mustard sauce

GULF SHRIMP AND SEA SCALLOPS

scampi style with squash vermicelli

CERTIFIED ANGUS BEEF HANGER STEAK

broiled, poblano cream sauce, chilaquiles casserole, crisp fennel slaw

FLEMING'S LOBSTER TEMPURA

soy-ginger dipping sauce, arugula, jicama salad

BARBECUE SCOTTISH SALMON FILLET*

slow roasted, mushroom salad, barbecue glaze

CHILEAN SEA BASS

sauteed and braised in a light, southwest style broth, wilted greens, crisp potatoes, chile-cilantro oil

ALASKAN KING CRAB LEGS

with drawn butter

NORTH ATLANTIC LOBSTER TAILS

with drawn butter

DOUBLE-THICK PORK RIB CHOP*

julienne of apples and jicama, apple cider and creole mustard glaze

FREE RANGE LEMON-ROSEMARY BRICK CHICKEN

oven roasted with olive oil, garlic, natural pan juices; accompanied by spinach gnocchi

MAIN FILET MIGNON*, 12 oz

PETITE FILET MIGNON*, 8 oz

NEWPORT FILET MIGNON*, 6 oz

with Fleming's potatoes

DRY-AGED PRIME RIBEYE*, 16 oz

PRIME BONE-IN RIBEYE*, 20 oz

CRAFTSMAN PRIME RIBEYE*, 12 oz

WAGYU NEW YORK STRIP* 14 oz

PRIME NEW YORK STRIP*, 16 oz

CERTIFIED ANGUS BEEF PORTERHOUSE FOR TWO*, 32 oz

TRUFFLE-POACHED LOBSTER

With b??arnaise sauce and caviar

DIABLO SHRIMP

Baked with a spiced barbecue butter sauce

JUMBO LUMP CRABMEAT

oscar style with bearnaise sauce

PRIME RIB DINNER*

* only available on Sunday served with a trio of sauces; includes your choice of The New Wedge, Modern Caesar or Fleming's Salad, one side dish and dessert

PORCINI MUSHROOM

black truffle butter with gorgonzola cream

BLACK & WHITE PEPPERCORNS

with F17 sauce

GENUINE KONA COFFEE

with orange-shoyu demi

COMPLIMENTARY SAUCES UPON REQUEST

peppercorn, b??arnaise, cabernet-mustard

FLEMING'S POTATOES

Our house specialty with cream, jalape?ños and cheddar cheese

BAKED POTATO

Plain or loaded

TRUFFLE-PARSLEY MASHED POTATOES

DOUBLE-CUT FRENCH FRIES

SIGNATURE ONION RINGS

CHIPOTLE CHEDDAR MACARONI & CHEESE

SAUTEED MUSHROOMS

CREAMED SPINACH

SPICY THAI GREEN BEANS

GRILLED HIGH COUNTRY ASPARAGUS

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