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Flanagan's Catering Package (pdf)

Flanagan’s Restaurant has been home to Thibodaux celebrations for nearly 40 years. What can we say…? We know how to Make Memories! Under the extensive experience and phenomenal leadership of Chef Randy Barrios and Chef John Sewell we are excited to offer Flanagan’s as a space not only for dining, but also to host your next private event.


•1500 sq ft Event Space

•300 sq ft Bar/Lounge Space

•Private Parking

•Outdoor Patio Space

•Wireless Internet

•Event Host

•Tables & Chairs

•On-Site Ceremonies 

•Capacity - 100 Seated/200 Cocktail



Our team at Flanagan’s makes the planning of your celebration an easy stress free experience. We offer a three-tier pricing structure to accommodate any budget. Our packages include everything you will need to make your event a huge success.


A non-refundable deposit of $500.00 is required to reserve the space, date, and time. Events are not considered definite until a deposit is received. This deposit will also act as a damage deposit. If no damage is incurred the deposit will be credited to the balance of your bill.  Full payment is due upon completion of the event.


A final guest count will be required (10) days prior to the date of your function. It is your responsibility to contact Flanagan’s with your guaranteed number of guests. If a final guarantee is not received, the original expected number will be your guarantee.


Flanagan’s is available for private functions for

$150 per hour (minimum of 3 hours).
Food & beverage minimum Saturday morning and Sunday-Thursday evenings $2000
Friday & Saturday evenings $4000.
This price does not include Taxes, Service Charges or Rental Fees.


An 9.95% tax and a 20% service charge will be added to all food and beverage prices. There will be a 4% ADMIN fee on all credit and debt card transactions. THIS FEE WILL NOT BE CHARGED FOR CASH TRANSACTIONS.
Any gratuity is left to the discretion of the customer. All prices are subject to change.


For further information or to book an event, please contact Dina Fremin at 985-449-0633, email

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