715-543-8700 2020 Carry out Menu

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2020 Carry Out Menu 715-543-8700 Website – www.AberdeenDining.com Appetizers Cheese Curds $8 Can’t break tradition-you gotta have ‘em! Wisconsin White Cheddar Curds served with Ranch Dressing Walleye Fingers $13 Canadian Walleye, hand battered & fried, served with Tartar Sauce & Lemon Soups & Salads Dressing Choices-Served on the side: French, Italian, Ranch, Blue Cheese, Sesame Vinaigrette Blackened Salmon Cobb* (GF) $19 Romaine, Cucumbers, Onions, Tomatoes, Bacon & Blue Cheese Crumbles. Topped with 6 oz. Blackened Salmon Filet Grilled Romaine Wedge $10 Artisan Romaine Wedge grilled & topped with Bacon, Tomato, Croutons & Blue Cheese Crumbles Crawfish Chowder $10 Traditional New England Style Chowder with Crawfish Desserts Peanut Butter Chocolate Silk Cake (GF) $9 Lori’s Bread Pudding $9 With homemade Whiskey Sauce Meals To Go Spanish Pork (GF) $19 Pork Tenderloin marinated & tenderized served over a bed of Spanish Rice topped with a Jalapeno Cream Sauce & fresh Pico de Gallo - Served with Seasonal Veggies Pasta Madeline $18 7 ounce Grilled Chicken Breast on a bed of Linguini layered with our popular Madeline Cream Sauce, accompanied by Sauteed Spinach & Prosciutto Canadian Walleye Fish Fry $18 Fried Canadian Walleye served with Aberdeen's homemade Tartar Sauce, Spicy Cole Slaw & Seasoned Waffle Fries Cheeseburger* $12 1/2 lb. Burger. Served with Lettuce, Tomato, Pickle & Onion. Topped with your choice of Cheddar, Pepper Jack or Provolone Cheese. Served with Seasoned Waffle Fries French Dip $16 Shaved Prime Rib marinated in Au Jus, layered with melted Provolone Cheese on a toasted Hoagie Bun. Served with Seasoned Waffle Fries Shrimp Boats-A-Coming $15 Each Shrimp Etouffee A Cajun tradition that begins with Celery, Onion, and Bell Pepper and is finished by a Light Roux, Sautéed Shrimp and White Rice Grilled Shrimp (GF) Skewered & Grilled to perfection served with Drawn Butter, Wild Rice & Vegetables Blackened Shrimp (GF) Skewered & Blackened in the New Orleans tradition, with Drawn Butter, Wild Rice & Veggies Shrimp Orleans Cream-based Pasta sauce, anchored by the Holy Trinity of Cajun cooking (Celery, Onion & Bell Pepper), with Grilled Shrimp and Andouille Sausage over a bed of Linguini Shrimp Creole (GF) Tomato based New Orleans dish (Celery, Onion & Bell Pepper) served with White Rice & (6) Large Shrimp Jambalaya (GF) Traditional wet Jambalaya served with Grilled Shrimp & Andouille Sausage (GF) - Denotes Menu Selections that are Gluten Free * Consuming Raw or Undercooked fish or meat may increase your chance of foodborne illness .

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Lunch Express All Plates Are $12 and Include 2 Sides. Main Dishes Sides
Lunch Express All Plates are $12 and include 2 sides. Pick any Main Dish, or a Daily Special along with two sides, unless otherwise stated. Delivered to your table fast, so you can get back to work or play in a hurry. Main Dishes Cuban BBQ Pork Fried Catfish Beef Grillades Fried or Broiled Shrimp Steak Palomino Grilled “Mojo” Chicken Breast Chicken Etouffée Shrimp Creole & White Rice (w/1 side) Shrimp & Grits (with 1 side) Sides Black Beans & Coconut Rice Broccoli Slaw White Rice Sidewinder Fries Coconut Rice Corn Maque Choux Southern Greens Garlic Mashed Potatoes Fried Plantain Chips Smothered Squash Cheese Grits Daily Specials MONDAY Smothered Chicken Stuffed Bell Peppers Half a chicken smothered in a rich dark southern gravy. Seasoned ground beef, pork and rice tucked in roasted bell peppers topped with Creole sauce. TUESDAY Round Steak Stuffed Eggplant Slowly cooked down with the holy trinity in a rich, Ground beef, ground pork, Gulf shrimp and rice stuffed eggplant dark roux onion gravy. with Creole sauce. WEDNESDAY Smothered Pork Chops Creole Beef Daube Two slow braised chops in delta-style onion gravy. Marinated pot roast, slow roasted to tender perfection in red Creole gravy. THURSDAY Liver and Onions Lechón a la Cubana Sautéed calf liver just like at Grandma’s house. Slow roasted pork marinated in sour orange and Cuban spices. FRIDAY Fried Flounder Filets Shrimp Etouffée Local flounder, perfectly flash fried. A Creole classic, shrimp smothered in a richly seasoned tomato gravy. *The consumption of raw and undercooked foods such as meat, poultry, seafood, shellfish and eggs may increase your risk of food-borne illness, especially if you have a medical condition.
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Reopening Menu 11X17 6.25.20
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Metairie 6.2.21
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Toulouse Petit Lunch Menu
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Holiday Recipes Holiday Recipes
Holiday Recipes Holiday Recipes 86 CAJUN COUNTRY RICE 87 CHICKEN ARTICHOKE & RICE CASSEROLE 89 RED BEANS & RICE WITH A TWIST 90 CHEESY BROCCOLI RICE CASSEROLE 93 MUSHROOM RISOTTO 94 SHRIMP BOWL 95 THE HISTORY OF RICE 96 SUSHI ROLLS 97 OUR RICE MILLING PROCESS 98 THE BOY ON THE BAG 99 FALCON PRODUCTS 11 WHAT IS SOFAB? 23 CREOLE TOMATOES 29 SICILIAN STUFFED VEGETABLES 35 OYSTERS 43 TRINITY ©2019 WWL-TV. All rights reserved. 55 Recipes on pages 12-82 appear with permission of WWL-TV, the Frank Davis family, and Kevin Belton. AFRICAN CONNECTIONS: Recipes on pages 81-96 appear with permission of Cajun Country Rice and recipe authors. Cajun OKRA & GUMBO Country Rice Logo and MeeMaw appear with permission of Cajun Country Rice. Southern Food and Beverage Museum Logo and National Food & Beverage Foundation Culinary Heritage Register Logo 85 RICE IN LOUISIANA appear with permission of Southern Food and Beverage Museum. 12 26 SAUSAGE BITES SHRIMP & CRAB STUFFED BELL PEPPERS 24 30 CANDIED YAMS FRANK’S OYSTER DRESSING 32 36 OYSTER PATTIES NATURALLY NOEL: VEGETABLES & RICE 38 40 MAC & CHEESE FRANKSGIVING PAST: DIRTY RICE 44 46 CABBAGE & SAUSAGE CASSEROLE BLACK-EYED PEAS 50 48 STUFFED MIRLITON WHITE BEANS & SHRIMP 52 56 OKRA GUMBO FRANK’S TURKEY ANDOUILLE GUMBO 62 58 HAM WITH CANE SYRUP GLAZE POTATO, SHRIMP & CHEDDAR SOUP 72 60 NEW YEAR’S RECIPE: PANEED PORK LOIN SPINACH SALAD 74 64 BREAD PUDDING SAUCE NATURALLY NOEL: CHRISTMAS GOOSE 74 66 EGGNOG BREAD PUDDING FRANKSGIVING N’AWLINS SLOW-ROASTED TURKEY 78 RASPBERRY ICEBOX PIE 68 GOURMET FRENCH-FRIED TURKEY 70 14 FRANK’S CHRISTMAS SWEET TATER CASSEROLE BRISKET WITH HOLIDAY BROASTED YAMS 16 76 MAYFLOWER-STYLE SECRET RECIPE THANKSGIVING CREAMED SPINACH APPLE CRISP 18 80 SAUSAGE STUFFING WITH TURKEY-OYSTER SAUCE FRANK’S CREOLE RICE PUDDING 20 82 FRANKSGIVING: SMOTHERED OKRA & TOMATOES SPOON-LICKIN’ LEMON SAUCE Chef Kevin Belton hef Kevin Belton is a gumbo of English, Europe, Australia, New Zealand and Asia.
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Provisionsmenu Copy
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