Served only on Wednesday nights, enjoy Chef Todd's classics and Mermaids Italian favorites.
A ragu of artichoke hearts, roasted red bell peppers, plum tomatoes in olive oil, balsamic reduction and fresh basil served with parmesan toast points.
Parmesan crusted calamari served with our homemade pesto vinaigrette.
Large shrimp served cold with our spicy cocktail sauce.
Sautéed shrimp in a garlic, tomato, lemon and fresh herbs white wine sauce, topped with mozzarella.
Lightly breaded and fried. Served on a bed of tomato ragu and finished with a balsamic drizzle.
Crispy bleu cheese risotto balls stuffed with a spicy andouille sausage.
Crispy Maryland Style Crab Cakes
Served our way with red pepper mayonnaise.
Salmon Spinach Salad
Grilled Norwegian salmon served on a wilted spinach salad with our warm bacon vinaigrette.
Fresh mixed greens topped with feta cheese, capers, olives, cold shrimp, grilled chicken and our signature Tuscan vinaigrette.
Mermaids' Su Du Jour
Cup 3.50 Bowl 4.95
Chef Todd’s Classic Swiss Onion Soup
Cup 4.50 Bowl 5.95
Tubular pasta sautéed with Italian sausage, sun-dried tomatoes and basil, in extra virgin olive oil and garlic, with basil ricotta.
Classic Mermaids Carbonara
Mermaids alfredo sauce with applewood smoked bacon, caramelized onions tossed with angel hair pasta. Add chicken 2.50 Add shrimp 4.00
Spinach and cheese tortellini in an alfredo sauce with shaved prosciutto, artichoke hearts and mushrooms. Add chicken. 2.50 Add shrimp. 4.00
Spinach and cheese tortellini tossed in a pesto cream sauce with plum tomatoes. Add chicken. 2.50 Add shrimp. 4.00
Tortellini Pink Cream
Tortellini simmered in a creamy tomato sauce with prosciutto, artichoke hearts, mushrooms, fresh basil and parmesan. Add chicken. 2.50 Add shrimp 4.00
Traditional meat sauce with grated Romano cheese.
Grilled Chicken Gnocchi
Potato dumplings tossed in a roasted garlic alfredo with tomatoes and basil.
Multiple layers of pasta, ricotta, mozzarella cheese and meat sauce.
Grilled Norwegian Salmno
Grilled salmon topped with pesto, olive oil, shallots and plum tomatoes served over fettuccine.
Pasta stuffed with veal, spinach and ricotta cheese, then baked in a light garlic cream sauce.
Shrimp Al Basil
Sautéed shrimp in olive oil with garlic and fresh basil tossed in angel hair pasta.
Steak & Chicken
Sautéed veal tenderloin medallions served with a flavorful lemon butter caper sauce, with a choice of either pasta or vegetables and potatoes.
Chicken tenders simmered in a port wine marinara sauce with black olives, peppers and mushrooms, served on a bed of bowtie pasta.
Lightly breaded chicken breast baked with marinara sauce and melted mozzarella cheese.
Double boneless chicken breast simmered in a creamy marsala mushroom sauce.
Veal Parmesan & Shrimp Fettucine Combo
An Italian classic of Veal Parmesan and Shrimp Fettucine on alfredo sauce.
Two four-ounce medallions, with spinach, mashed potatoes, one with bernaise sauce and the other a marsala mushroom sauce.
Grilled, sliced, and served on pizzaiola sauce.
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