Fleming's Prime Steakhouse & Wine Bar Unveils New Menu Additions, Including Two 'New Classics' Steaks

Lighter Fare Entree Salad and Tillamook Bay Petrale Sole also Featured

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Fleming's Prime Steakhouse & Wine Bar

May 06, 2010, 03:58 ET

NEWPORT BEACH, Calif., May 6 /PRNewswire/ -- The award-winning Fleming's Prime Steakhouse & Wine Bar recently unveiled eight new menu additions, highlighted by two bold, contemporary interpretations of great classic steak dishes, known as the "New Classics".

(Photo: http://www.newscom.com/cgi-bin/prnh/20100506/FL00594-a )

(Photo: http://www.newscom.com/cgi-bin/prnh/20100506/FL00594-b )

"At Fleming's Prime Steakhouse & Wine Bar, we are passionate about delivering a contemporary dining experience, and we remain committed to continually evolving our menu to reflect our guests' tastes and preferences," says Russell Skall, executive chef of Fleming's Prime Steakhouse. "Our new menu selections were created to provide more variety, smaller portion sizes and healthier options – all available at an accessible price."

Fleming's New Classics are innovative steak creations developed especially for Fleming's Prime Steakhouse by two highly respected chefs: LA-based Chef Jamie Gwen and Tampa-based James Beard Award winner Chef Jeannie Pierola.

Porcini Rubbed Filet Mignon (developed by Chef Gwen) – for this dish, Fleming's has reinvented the classic pairing of blue cheese and filet mignon. A perfectly broiled filet is dusted with finely ground porcini mushrooms, which lend a subtle smokiness to the meat. The dish is finished with a rich and silky Italian Gorgonzola cream sauce and presented on high country asparagus spears.

Peppercorn Steak (developed by Chef Pierola) – Fleming's Peppercorn Steak is a classic prime New York "Steak au Poivre". But instead of the traditional rich cognac or sherry

cream sauce, it is served with "F17" steak sauce, a proprietary blend of 17 ingredients including molasses, honey, orange juice and chipotle peppers. "The flavors of the F17 steak sauce are fantastic together and really complement the big flavors of the seared prime beef and pepper," says Chef Skall.

Also new to the menu are two seafood dishes: Tillamook Bay Petrale Sole, which is caught off the shores of Oregon, lightly seasoned, and then drizzled with a lemon butter sauce and served with delicious Lump Crab Beignets; and the Salmon Nicoise Salad, a welcomed addition which provides a lighter entree option for guests. The Salmon Nicoise Salad is made in the style of Nice, France, and features a filet of Scottish salmon, truffled deviled eggs and fresh vegetables that are individually prepared. Topped with a Kalamata olive aioli spread on a Rosemary crostini, it's a contemporary twist on the classic Nicoise salad.

New appetizers found on the menu include Roasted Mushroom Ravioli, a seasonal dish featuring three ravioli filled with roasted Portobello and shitake mushrooms, served with a porcini butter sauce; and Lump Crab Louis Wraps which are two butter lettuce cups filled with lump crab meat, Haas avocado, crispy bacon, hard cooked egg, tomato and chives. Both are good for sharing, or when a guest is looking for a lighter dining experience.

Rounding out the new offerings are two new sides: savory Roasted Baby Carrots that are tossed with golden raisins and toasted California Mission almonds, and Sauteed French Green Beans featuring shitake mushrooms and porcini essence.

"The perfecting of our New Classics and other new menu additions is a result of a year-long process, and more than 50 tastings and varying presentation tests by our culinary and operations teams," says Skall. "We are particularly grateful for the culinary expertise and advice provided to us by our esteemed consultants, Chefs Gwen and Pierola. As a team, we continue to build upon the Fleming's Prime Steakhouse legacy of being the contemporary iteration of the classic American Steakhouse."

SOURCE Fleming's Prime Steakhouse & Wine Bar