Aberdeen Barn Steakhouse Menu

Fresh sea scallops wrapped in applewood smoked bacon, brushed with Irish butter and baked.

Made from scratch, served with toasted garlic toasts.

“Simply the best” our chefs specialty made with fresh lump crab meat.

Mini crab cakes fried until golden brown and served with sweet and spicy chili sauce.

Flash fried and served with sweet chili sauce and garlic aioli.

54 years and counting with our secret recipe. A delicious cup of she crab soup with lump crab meat and a touch of sherry. “Tidewaters best”

1/2 dozen broiled in herb butter.

Barn exclusive specialty.

Fresh jumbo shrimp, lightly battered and fried to a golden brown.

French cut, blackened, New Zealand chops. Seared and accompanied with a side of mint jelly.

Smoked over night, then charbroiled, not fried, for extra flavor. Dressed with maple Carolina reaper ranch.

One pound, wild jumbo shrimp, peeled and seasoned.

Tenderloin of beef, marinated and grilled.

Half dozen oysters stuffed with fresh spinach, garlic butter, bacon and Parmesan cheese.

Fresh salmon, fresh lump crab meat and bearnaise sauce.

The best in Virginia! Fresh flounder stuffed with our chefs signature crab cake recipe and broiled in herb butter.

Wild shrimp stuffed with our chefs signature crab cake recipe and broiled in herb butter.

Fresh fish of the day,shrimp, lump crabmeat, asparagus and hollandaise sauce.

Chesapeake bays best. The same recipe started in 1966. Fresh jumbo lump crab cakes served with zesty tartar sauce.

Wild caught swordfish, fresh lump crabmeat and signature bearnaise.

Grouper, scallops,shrimp, oysters, and a signature crab cake and hush puppies.

10 ounce filet topped with pepperjack cheese

8 oz. sirloin topped with wild lump crab meat and bearnaise sauce.

Lightly battered fresh grouper filet, zesty tarter sauce with a choice of side.

Baked salmon seasoned in Cajun spices served with sweet and chili sauce.

Sterling silver premium pork chop paired with a fresh fried grouper fillet.

Lightly breaded And perfectly fried.

8 oz center cut with melted blue cheese and onion straws.

Fresh cream, fresh fettuccine pasta and broccoli.

Fresh cream, fresh fettuccine pasta, broccoli, shrimp and scallops.

Chicken smothered with marinara sauce and provolone cheese served over angel hair pasta.

Tenderloin of beef, marinated and grilled.

Smoked overnight and dressed with Carolina reaper ranch.

Fresh cut blackened New Zealand chops seared and accompanied with mint jelly.

Made from scratch. Served with garlic toast.

Served with sweet and spicy chili sauce and garlic aioli

Broiled in herb butter and served with garlic toast.

Fresh spinach, Parmesan cheese, bacon , and sambuca.

Fresh spinach, Parmesan cheese, bacon and sambuca.

Sautéed steak and cheese, mayonnaise with mushroom and onions on a toasted baguette. Served with steak fries

Marinated chicken breast, country ham, Gouda cheese and mayonnaise.

Wild caught fried to a golden brown with American cheese, lettuce, tomatoe, onion and mayonnaise.