Served on Saturdays from 11am to 2:15pm.
Fried Green Tomatoes
Pickled and fried, served with goat cheese florets and roasted red pepper vinaigrette.
Parmesan crusted calamari served with our homemade marinara.
Sriracha Shrimp Lettuce Wraps
Spicy popcorn shrimp tossed in a honey sriracha sauce, served with boston bibb lettuce leafs, bleu cheese crumbles and Asian slaw.
Large shrimp served cold with our spicy cocktail sauce.
Crab Stuffed Mushrooms
Mushrooms stuffed with our own Mermaids crab mix, battered then fried and served with ranch.
Lightly breaded and fried. Served on a bed of tomato ragu and finished with a balsamic drizzle.
Spinach & Artichoke Dip
Served with hot tortilla chips.
A ragu of artichoke hearts, roasted red bell peppers, plum tomatoes in olive oil, balsamic reduction and fresh basil, served with parmesan toast points.
A brunch cocktail favorite.
Mermaids' Eggs Benedict
Served with grilled black forest ham.
Served with mini crab cakes.
The only thing better than a mimosa is an endless mimosa.
Served with creamed spinach.
Omelette of the Day
Chef Todd's daily creation.
Salmon Spinach Salad
Grilled Norwegian salmon served on a wilted spinach salad with our warm bacon vinaigrette.
Small House Salad
Served with your choice of dressing. Add to any entree. 3.50
Dressing choices, ranch, bleu cheese, caesar, vinaigrette, honey mustard.
Blackened Chicken Salad
Mixed greens with roma tomatoes, grated Cheddar and Jack cheese, applewood-smoked bacon with ranch.
Spring Chicken Salad
Marinated and grilled chicken with candied pecans, cran-raisins, mixed greens and a raspberry vinaigrette.
Fresh mixed greens topped with feta cheese, capers, olives, cold shrimp, grilled chicken, and our signature Tuscan vinaigrette.
Calamari Caesar Salad
Parmesan crusted and served over mixed greens with tomatoes, grated parmesan and caesar dressing.
Mermaids' Soup Du Jour
Cup 3.50 Bowl 4.95
Chef Todd's Classic Swiss Onion Soup
Cup 4.50 Bowl 5.95
Sandwiches & Wraps
Blackened or fried tilapia served in a flour tortilla with asian slaw, grated white queso, and a mango salsa.
Blackened Chicken Wrap
Blackened chicken tossed with mixed greens, roma tomatoes, ranch dressing, bleu cheese crumbles and crispy fried onions.
Pesto Chicken Sandwich
Grilled chicken with pesto cream, plum tomatoes and melted mozzarella, served open faced on a toasted hoagie.
The “Big Nasty”
Blackened, grilled burger with bacon, caramelized onions, BBQ sauce and sharp cheddar.
Nick's Chicken Sandwich
Marinated and grilled chicken breast with melted cheddar and jack cheese, applewood-smoked bacon, and honey mustard.
Voted “Best in Town” is our version of the classic melt with sautéed onions and spicy cheese on jewish rye.
Ribeye Steak Sandwich
Chef Todd's Favorite! Ribeye smothered with sauteed onions, mushrooms, a brandy sauce and melted Swiss, served open face on a hoagie bun.
Voted "Best in Town" is our version of the classic melt with sauteed onions and spicy cheese on jewish rye.
Mermaids' Fish of the Day
Chef Todd's daily inspiration.
Grilled chicken and shrimp, tomatoes, mushrooms and bowtie pasta, tossed in a spicy alfredo sauce.
Sautéed Shrimp and Scallop Pasta
Shrimp and scallops sautéed in olive oil with sun-dried tomatoes, black olives and basil served over fettuccine.
Caribbean Jerk Pasta
Sauteed chicken, fresh vegetables, and jerk spice tossed with bowtie pasta.
Shrimp tossed with tomatoes and spinach, served on fettuccine.
Spinach and cheese tortellini in an alfredo sauce with shaved prosciutto, artichoke hearts and mushrooms.
Sauteed chicken medallions served on risotto with a mushroom marsala reduction.
Click here to download our menu.