Flanigans Starters, Side Orders, Wings

Front 1

New England Clam Chowder

Back 1

A homemade, white cream base soup with potatoes, clams, onions, celery, and carrots.

Hint 1

Serve 10 oz. in a 12 oz. Bowl in a lined bone basket with parsley flakes on top. Include 1 package of saltines, 1 package of oyster crackers and a soup spoon.

Front 2

Seafood Gumbo

Back 2

A homemade, spicy tomato based soup with dolphin, clams, tuna, shrimp, celery, onions, okra, green and red peppers and dirty rice.

Hint 2

Serve 10 oz. In a 12 oz. Bowl. Place in a lined bone basket with parsley flakes on top. Include 1 package of saltines, 1 package of oyster crackers and a soup spoon.

Front 3

Joes Steakhouse Vegetable Soup

Back 3

A homemade, beef and tomato based soup with Diced prime rib , celery, carrots, onions and dirty rice.

Hint 3

Serve 10 oz. in a 12 oz. bowl place in a lined bone basket with parsley flakes on top. Include 1 package of saltines, 1 package of oyster crackers and a soup spoon.

Front 4

Chicken Noodle Soup

Back 4

A homemade soup with chicken broth, celery, onions, carrots, chicken (De-Boned Splits), and lenguine noodles.

Hint 4

Serve 10 oz. in 12 oz. bowl. Place in a lined bone basket with parsley flakes on top. Include 1 package of Saltines, 1 package of oysters and a soup spoon.

Front 5

Chicken Stickers

Back 5

6 fresh, All white meat chicken tenders, homemade breading, served mild, med , hot, bbq, or dry.

Hint 5

Serve in a foil lined wing basket. Add Celery/Carrot/Bleu Cheese for an additional charge.

Front 6

Loaded Nachos

Back 6

Nacho Chips, chili, cheddar cheese topped with lettuce, guacamole, jalapeno peppers, pico de gallo and sour cream

Hint 6

Serve on a sizzle platter with a large oval platter beneath. (WARN CUSTOMER THAT PLATE IS HOT)

Front 7

Smoked Fish Dip

Back 7

5 oz. of fish dip, 4 carrot sticks, 4 celery sticks, 20 naco chips, 2 packs of packs of saltines.

Hint 7

Serve on a small platter, dip in the middle, saltines on the other side. Place chips on one end of platter next to dip, celery and carrots on the other end. Sprinkle fish dip with parsley flakes.

Front 8

Potato Skins

Back 8

4 potato skins with bacon bits and cheddar cheese.

Hint 8

Serve on a small platter. serve 2 oz. of sour cream on the side.

Front 9

Tumbleweed Onions

Back 9

10 oz. thinly sliced onions lightly floured and deep fried.

Hint 9

Serve in a lined wing basket sprinkled with seasoned salt. Serve with 2 oz. of sauce on the side. (Customer's Choice) Suggested Sauces are honey mustard or horseradish sauce.

Front 10

French Fries

Back 10

12 oz. seasoned curly cut fries. (8 oz. with sandwiches and entrees)

Hint 10

Serve in a lined wing basket.

Front 11

Mozzarella Stick

Back 11

8 sticks deep fried and 2 oz. of marinara sauce.

Hint 11

Served in a lined wing basket.

Front 12

Garlic Rolls

Back 12

Can be ordered in quantities of 3, 6, or 12. served hot, covered with garlic butter and parmesan.

Hint 12

Orders of 3 are served on a desert plate.

Orders of 6 are servedon a small platter.

Orders of 12 are served on a large platter.

Front 13

Sweet Potato Fries

Back 13

14 oz. sweet potato fries lightly coated with cinnamon sugar. (8oz. with sandwich and entrees, for an up charge of 99 cents)

Hint 13

Serve in a lined wing basket.

Front 14

Peel And Eat Shrimp

Back 14

12 shrimp, lightly boiled in spiced, and served with 2 oz. cocktail sauce, and a lemon wedge.

Hint 14

Serve 12 in a large bowl filled with ice, place lemon wedge and sauce on top of the ice and spread shrimp around. Include a bone basket set up for shells.

Front 15

Steamed Clams

Back 15

12 Steamed in wine, and garlic. Served with 2 oz. drawn butter. No Crackers.

Hint 15

Serve in a bowl for 12 (small bowl for 6). Make sure juices are in bowl. Served with 2 oz. drawn butter. include a bone basket for shells.

Front 16

Joe's Rockin' Rib Rolls

Back 16

3 egg rolls stuffed with our rib meat, pulled pork, melted cheddar cheese, onions, and our famous bbq sauce. Deep fried, cut in half. Served with ranch dressing.

Hint 16

Cut 2 rolls on an angle. Tips facing out, place 2 halves at each end of a 12'' platter. Place the 3rd roll cut the same facing out on each sideof the platter. Place a 4 oz. cup filled with 3 oz. of a ranch dressing in the center of the plate.

Front 17

Firecracker Shrimp

Back 17

12 deep fried shrimp, tossed in jalapeno ranch dressing, topped with pico de gallo, served on a bed of lettuce with a 2 oz. cup filled 1.75 of ranch dressing.

Hint 17

Served in a large 12 oz. bowl. Sprinkle parsley around the rim of the bowl and place 2 oz cup of dressing on the rim of the bowl.

Front 18

Dolphin Fingers

Back 18

8 oz. fried slices of dolphin. 2 oz. of tartar sauce.

Hint 18

Serve in a lined wing basket. Serve tartar sauce on the side.

Front 19

Breaded Wings - Small Order - 5

Back 19

2 unbreaded, fried chicken wings and 3 drumettes covered in mild, medium, hot or BBQ sauce, unbreaded wings are marinated in lemon juice, black and white pepper, celery salt, and garlic and onion powders.

Hint 19

Serve in a lined wing basket. Include a bone basket setup, 1 wet nap and 1 napkin per person. *for an up charge of $1.00 can be served all drums or flats.

Front 20

Unbreaded Wings - Regular Order - 10

Back 20

5 unbreaded fried chicken wings and 5 drummettes covered in sauce. Unbreaded wings are marinated in lemon juice, black and white pepper, celery salt, and garlic and onion powders.

Hint 20

Serve in a lined wing basket. Include a bone basket setup, 1 wet nap and 1 napkin per person. *for an up charge of $1.00 can be served all drums or flats.

Front 21

Unbreaded Wings - Jumbo Order - 20

Back 21

10 unbreaded fried chicken wings and 10 drumettes covered in sauce. Unbreaded wings are marinated in lemon juice, black and white pepper, celery salt,and garlic and onion powders.

Hint 21

Serve in a lined wing basket. Include a bone basket setup, 1 wet nap and 1 napkin per person.

Front 22

Garlic Wings

Back 22

Any of our wings - can be ordered with chopped garlic for an additional charge.

Hint 22

Please note the importance of using only 1 wet nap and 1 napkin per person. You may receive a written warning for violating this rule.

Front 23

Celery, Carrots and blue cheese

Back 23

4 celery sticks, 4 carrots sticks with 2 oz. of blue cheese.

Hint 23

Serve in Au Gratin dish. Up-sell this item with all wing orders.

Front 24

Vegetable Medley

Back 24

6 oz. of zucchini, squash, carrots, broccoli, and green beans sauteed in garlic butter.

Hint 24

BE SURE VEGETABLES ARE DRAINED COMPLETELY OF BUTTER.

Served in Au Gratin dish.

Front 25

Backed Potato

Back 25

Idaho Baked potato sprinkled with salt. Served fresh and hot all day.

Hint 25

Served in an Au Gratin dish. Always ask if butter and sour cream are desired.

Front 26

Dirty Rice

Back 26

Mixture of white and brown rice with spices. (8 oz.)

Hint 26

Served 8 oz. in Au Gratin dish.

Front 27

Pasta Salad

Back 27

8 oz. of tri-colored pasta with broccoli, red onions, red peppers, and black olives tossed with 11/2 oz. of sysco imperial Caesar dressing and 1/2 oz. of grated parmesan cheese.

Hint 27

Served in an Au gratin dish.

Front 28

Broccoli

Back 28

6-7 each, fresh broccoli spears sauteed in salt water and drizzled with butter.

Hint 28

Served in an Au gratin dish.