Select Entrees
FROM THE SEA
Broiled Lemon Pepper Tilapia – 12.99
Fresh tilapia filet broiled to perfection with lemon pepper seasoning. Comes with tri colored snap green beans and rich pilaf.
Fish and Chips – 8.99
White fish filet beer battered and served crispy with a side of cole slaw and fries.
Flanagan’s Seafood Basket* – 9.99
Your choice of crispy shrimp or calamari, lightly battered and served in a basket with fries, cole slaw, lemon and tartar sauce.
Hungry Man’s Fisherman Platter – 14.99
Get crispy shrimp and calamari plus crispy fish filet.
Macadamia Nut Crusted Mahi Mahi - 14.99
Delicious Mahi Mahi smothered in breadcrumbs and Macadamia Nuts. Served with Tri-Colored Snap Green Beans and Rice Pilaf.
Mediterranean Salmon - 14.99
Salmon Filet baked to a perfections with breadcrumbs, lemon, garlic and Bay leaves. Served with Tri-Colored Snap Green Beans and Rice Pilaf.
SOUTH OF THE BORDER
Sizzling Fajitas
Your choice of seasoned grilled chicken, steak or shrimp with sautéed onions and bell peppers. Served with shredded lettuce, diced tomatoes, sliced black olives and warm flour tortillas. Comes with sour cream, guacamole, rice pilaf and black beans.
With Chicken – 11.99
With Steak – 12.49
With Shrimp – 12.99
Smoked Chicken Quesadilla – 8.99
Smoked pulled chicken with black beans, corn, bell peppers, diced tomato, cheddar and jack cheeses, wrapped in a tomato basil tortilla with a spicy chipotle sauce.
CHICKEN SELECTIONS
General Tso’s Chicken – 10.99
Chunks of crispy boneless chicken in our special recipe general tso’s sauce, sprinkled with sesame seeds and served with rice pilaf and broccoli.
Fried Chicken Tender Dinner – 9.99
All white boneless chicken tenders breaded and served crispy and golden, comes with fries, cole slaw and your choice of sauce on the side or tossed with BBQ, Buffalo or Honey Mustard Sauce.
Mardi Gras Chicken - 10.99
Two Boneless grilled chicken breast cooked any way you like:
- Pan blackened with spicy Cajun Seasonings,
- Marinated with Smokehouse Honey BBQ Sauce
- Key West Seasoned (Basil, Lemon and Thyme) or
- Sweet Teriyaki Style
Served with Sauteed Onions and Bell Peppers with a side of black beans or Rice Pilaf.
STEAKS & RIBS
Baby Back Ribs – 15.99
A full slab of tender marinated baby black ribs broiled with hickory smoke BBQ sauce. Comes with corn, a buttermilk biscuit, and your choice of baked potato, mashed potatoes or fries.
Flanagan’s Bistro Steak – 14.99
Tender shoulder steak thinly sliced and broiled to your liking. Fanned over creamy mashed potatoes and topped with a mushroom brie and Madera wine sauce. Served with seasoned tri–colored snap green beans.
New York Sirloin Steak – 17.99
A juicy 12 oz. sirloin strip charbroiled to your liking and served with seasoned tri–colored snap green beans and your choice of baked potato, fries or mashed potatoes.
Country Fried Steak – 11.99
Top round steak tenderized, dredged in breadcrumbs and served crispy. Topped with a creamy country home–style gravy and served with mashed potatoes, sweet corn and a delicious buttermilk biscuit.
Boneless Ribeye - 19.99
Juicy boneless 12oz Ribeye Charbroiled to your liking and served with seasoned Tri-Colored snap green beans and your choice of Baked Potato, Fries or Mashed Potatoes.
Surf & Turf! - Add Key West Seasoned Petite Shrimp Skewers to any of the above Entrees for only 4.99
Thoroughly cooking meats, poultry, seafood, shellfish or eggs reduces the risk of foodborne illness.
A Note on Steaks*
Flanagan’s Steaks are Served with the Following Internal Temperatures:
Rare – Very Red, Warm to Cool Center, Spongy Texture 125 degrees
Medium Rare – Red, Warm Center, Soft Texture 135 degrees
Medium – Pink, Hot Center, Springy Firm Texture 145 degrees
Medium Well – Slight Pink, Cooked Through Out, Firm Texture 155 degrees
Well Done – No Color, Very Firm Texture 165 degrees |
Please bear these temperature in mind when ordering with your server. These are NOT the USDA recommendations.
For best flavor, Flanagan’s recommends ordering steaks at medium or below temperatures.
*Thoroughly cooking meats reduces the risk of food borne illness