Check out our NEW, Updated Menu!

Download the Full PDF version
or click below for one of the following menus:

Weekly Specials

Gluten Free Menu

Late Night Menu

Hot Rock Menu

DrinksBeerWines and Champagnes

*Prices are always subject to change due to market pressures

1st Page New Menu2nd Page New Menu

For Flinchy’s Gluten Free Menu – Please Click Here

Flinchy’s Goes Gluten-Free on Many Every-Day Items!
We also have a complete seperate Gluten-Free Menu and have a dedicated Gluten-Free Fryer  when possible. Ask us if the fryer is Gluten-Free tonight and then order your wings, chips, etc!  We are always thinking of you!

                • Crab Cakes
                • Pasta
                • Salads
                • Even Gluten-Free Beer!
Weekly Drink Specials
Monday: Bartender’s Choice
Tuesday: $3.50 Captain & Coke; $3.00 Summer Shandy
Wednesday: $2.00 Coors Light Pint; $3.00 Smirnoff Vodka
Thursday: $3.00 Long Island Iced Teas; $3.00 Ice Picks
Friday: $3.00 Blue Moon Pints; $3.00 Smirnoff Vodkas
Saturday: $5.00 Orange Crushes; $2.00 Coors Light Pints
Sunday: $2.00 Miller Lite Pints; $3.00 Bloody Marys

Monday-Friday 4:00-6:00

16 oz domestic drafts $1.50
23 oz domestic drafts $1.75
16 oz import drafts $2.50
23 oz import drafts $3.00
domestic bottles $1.50
import bottles $1.50 off
well drinks $2.00



Be sure to keep your eye out for Dawson on WHTM ABC-27’s Mid-Day Gourmet and Noonday Live programming as he shares some of his secrets & recipes!

Chef Dawson Flinchbaugh of Flinchy’s shares his recipe for Baked Spaghetti. For a printable PDF version of this recipe, click here! Baked Spaghetti & Meat Sauce

Baked Spaghetti

Meat Sauce
1 lb 80/20 Ground Beef
1 medium yellow onion, diced
2 tbls crushed garlic
1 pkg Spatini (McCormick Italian Style or Thick & Spicy Spaghetti Sauce Mix can be substituted if you cannot find Spatini)
1 8oz can tomato paste
1 16oz can crushed tomatoes
4 tbls sugar
1 lb Angel Hair pasta
1 cup shredded Parmesan Cheese
Can be stored for several days or frozen.

Brown meat, onion, & garlic with Spatini, Drain grease, Add tomato paste & 3 cans water, Add crushed tomatoes, Simmer 30 minutes Add sugar & simmer 30 minutes

Cook pasta until very al dente. Using a 6” banana boat or small casserole/baking dish, place a layer of Angel Hair in dish. Add a layer of meat sauce. Add another layer of spaghetti. Add another layer of meat sauce. Generously sprinkle cheese over top.

If baking fresh spaghetti and warm meat sauce, place dish in oven and broil on lower shelf until cheese starts to brown. If baking using pre-made meat sauce, Bake in pre-heated oven at 375 until mixture starts to bubble or cheese starts to turn brown

 Enjoy with garlic bread and a bottle of Chianti!