Ask your server about gluten free options.
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 marinara.
Large shrimp served cold with our spicy cocktail sauce.
Crispy fried shrimp tossed in Chef Todd’s own buffalo sauce.
Tender lobster tail meat served crispy with a red pepper mayonnaise.
Lightly breaded and fried. Served on a bed of tomato ragu and finished with a balsamic drizzle.
Fried Green Tomatoes
Pickled and fried, served with goat cheese flflorets and roasted red pepper vinaigrette.
Sriracha Shrimp Lettuce Wraps
Spicy popcorn shrimp tossed in a honey sriracha honey sauce, served with boston bibb lettuce leafs, bleu cheese crumbles and asian slaw.
Served with hot tortilla chips.
Crispy Maryland Style Crab Cakes
Served our way with red pepper mayonaisse.
A sampling of shrimp cocktail, fried mozzarella, and a crispy Maryland style crab cake.
Crab Stuffed Mushrooms
Mushrooms stuffed with our own Mermaids crab mix, battered then fried and served with ranch.
A large wedge of iceberg lettuce served with bleu cheese crumbles and bleu cheese dressing. Add grilled chicken 2.50 or blackened shrimp 4.00
Fresh mixed greens topped with feta cheese, capers, olives, cold shrimp, grilled chicken, and our signature Tuscan vinaigrette.
Salmon Spinach Salad
Grilled Norwegian salmon served on a wilted spinach salad with our warm bacon vinaigrette.
Mermaids’ Soup Du Jour
Cup 3.50 Bowl 4.95
Chef Todd’s Classic Swiss Onion Soup
Cup 4.50 Bowl 5.95
All entrées are served with a house salad and your choice of dressing: Ranch, Bleu Cheese, Caesar, Vinaigrette, or Honey Mustard
Grilled eight ounce choice filet, served on a bed of sautéed spinach, topped with a port wine rosemary sauce, bleu cheese crumbles, and crispy potato ribbons.
Ribeye “Mermaids’ Style”
Our ribeye is grilled to your specififications, nicely marbled, garlic rubbed and topped with a shiitake soy-ginger sauce.
Sixteen ounce certifified black angus, pepper-crusted NY strip served with a peppercorn sauce and trufflfle steak fries.
Make it a Surf & Turf — Shrimp Al Basil
Sautéed shrimp in olive oil with garlic and fresh basil tossed in angel hair pasta. 7.95 Offered as an entrée. 21.95
7.95 / 21.95
Make it a Surf & Turf — Lobster Thermador
Bowtie pasta tossed in a dijon alfredo with tomatoes,
mushrooms, and basil, topped with tender
lobster fritters. 9.95 Offered as an entrée. 22.95
9.95 / 22/95
Sautéed veal tenderloin medallions served with a flavorful lemon butter caper sauce, with a choice of either pasta or vegetables and potatoes.
Classic Veal Parmesan
Served on angel hair pasta.
Farm-raised duck breast, grilled, sliced and served on a crispy stilton bleu cheese risotto cake, steamed spinach, and a port wine reduction.
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
Crawfish, shrimp and scallops tossed in a spiced alfredo served over angel hair pasta.
Australian sea bass, pan sauteed, served on a crab fried rice topped with a sriracha aioli.
Blackened Grilled Mahi Mahi
Blackened Mahi topped with a shrimp cream sauce and served over rice.
Grilled chicken breasts topped with a lemon butter sauce, shrimp, artichoke hearts, capers and sun-dried tomatoes.
Ahi Tuna Tower
Grilled tuna layered with risotto and spinach, topped with a mushroom compote.
Herb Crusted Pork Tenderloin
Sautéed medallions served with a port wine rosemary sauce and a wild mushroom risotto cake.
Grilled Norwegian Salmon
Grilled salmon topped with pesto, olive oil, shallots and plum tomatoes served over fettuccine.
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
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