Fleming’s Prime Steakhouse & Wine Bar Offers Spring Break Celebration



Fleming’s Prime Steakhouse & Wine Bar is pleased to celebrate Spring Break with a fantastic “break” for its guests: the iconic combination of a tender Filet Mignon and a sweet North Atlantic Lobster Tail, plus a starter course and a side, all for only $34.95* for a limited time.

“Spring break is a time for celebration, when family and friends gather to take a well deserved respite from routine,” said Russell Skall, Fleming’s Executive Chef.  “We’re welcoming the warmer weather with a classic favorite that can be paired with one of our seasonal cocktails or the perfect wine from our extensive wine collection.”

Now through April 7 at all Fleming’s locations, guests can start the Spring Break Celebration with their choice of the Wedge Salad with crisp iceberg lettuce with grape tomatoes, red onions and crumbled blue cheese or French Onion Soup baked with gruyere and parmesan cheeses.  The generous filet mignon—Fleming’s leanest meat—and broiled lobster tail with drawn butter are accompanied by a choice of French Green Beans with shiitake mushrooms and porcini essence or Fleming’s Mashed Potatoes topped with blue cheese, parmesan-peppercorn or roasted garlic.

The Spring Break Celebration is not on the regular menu and is available only upon request. To find the Fleming’s location nearest you or to make reservations, please visit www.flemingssteakhouse.com.

*Excludes tax and gratuity.

The nationally acclaimed Fleming’s Prime Steakhouse & Wine Bar offers the best in steakhouse dining – Prime meats and chops, fresh fish and poultry, generous salads and side orders—with a unique wine list known as the Fleming’s 100, which features over 100 wines served by the glass.  Fleming’s was launched in Newport Beach, California in 1998 by successful restaurant industry veterans Paul Fleming and Bill Allen.  Today there are 64 restaurants nationwide. Fleming’s is the recipient of numerous prestigious awards, including Wine Enthusiast’s annual Award of Distinction and Wine Spectator Magazine’s Award of Excellence.