Executive Chef Russell Skall says the classic favorite pairs nicely with Fleming’s seasonal cocktails or a wine from the restaurant’s extensive collection.
When it comes to your starter, two tempting options vie for consideration. You can’t go wrong with either the crisp wedge salad with iceberg lettuce, grape tomatoes, red onions and crumbled blue cheese or savory French onion soup with gruyere and parmesan cheeses.
The lean filet and broiled lobster tail with drawn butter are accompanied by a choice of French green beans with shiitake mushrooms and porcini essence or creamy mashed potatoes topped with blue cheese, parmesan-peppercorn or roasted garlic.
The fine folks at Fleming’s have made several gift cards available for some fortunate Lunchboy Says readers. Simply email me in 25 words or less the reason you deserve dinner at Fleming's. My address is firstname.lastname@example.org. The winners will be chosen sometime next week.