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 home-made marinara.
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.
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.
Lightly breaded and fried. Served on a bed of tomato ragu and finished with a balsamic drizzle.
Spinach and Artichoke Dip
Served with hot tortilla chips.
Fried Green Tomatoes
Pickled and fried, served with goat cheese florets and roasted red pepper
Popcorn shrimp tossed in a sriracha sauce, served on an iceberg wedge with bleu cheese dressing and apple smoked bacon.
Blackened Chicken Salad
Mixed greens with roma tomatoes, grated Cheddar and Jack Cheese and applewood-smoked bacon with ranch.
Parmesan Crusted Calamari Ceasar Salad
Parmesan crusted calamari served over mixed greens with tomatoes, grated parmesan and caesar dressing.
Grilled Ahi Tuna Salad
Served with roasted red and yellow peppers, diced tomatoes, bleu cheese crumbles, tossed in a creole mustard vinaigrette, topped with tri-colored crispy tortilla strips.
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.
Spring Chicken Salad
Marinated and grilled chicken with candied pecans, cran-raisins, mixed greens and a raspberry vinaigrette.
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. Dressing choices: ranch, bleu cheese, caesar, vinaigrette, honey mustard. Add to any entree. 3.50
Mermaids’ Soup Du Jour
Cup 3.50 Bowl 4.95
Chef Todd’s Classic Swiss Onion Soup
Cup 4.50 Bowl 5.95
Sandwiches and Wraps
All sandwiches and wraps are served with fries.
Blackened or fried tilapia served in a flour tortilla with asian slaw, grated white queso, and a mango salsa.
Pesto Chicken Sandwich
Grilled chicken with pesto cream, plum tomatoes and melted mozzarella, served open faced on a toasted hoagie.
Nick’s Chicken Sandwich
Marinated and grilled chicken breast with melted cheddar and jack cheese, applewood-smoked bacon and honey mustard.
Grilled Ahi tuna with sautéed onions and spicy cheese on Jewish rye.
Crispy Crawfish Po’ Boy
Fried crawfish served on a toasted hoagie roll with a roasted red pepper sauce.
Blackened Chicken Wrap
Blackened chicken tossed with mixed greens, roma tomatoes, ranch dressing, bleu cheese crumbles and crispy fried onions.
Ribeye Steak Sandwich
Chef Todd’s Favorite! Ribeye smothered with sautéed onions, mushrooms, a brandy sauce and melted Swiss, served open face on a hoagie bun.
Chop House Burgers
Black ‘N Bleu Burger
Blackened, grilled burger with melted bleu cheese and crispy fried onions.
The “Big Nasty”
Blackened, grilled burger with bacon, caramelized onions, BBQ sauce and sharp cheddar.
Voted “Best in Town” is our version of the classic melt with sautéed onions and spicy cheese on jewish rye.
Grilled burger with sautéed mushrooms, Big Eye Swiss and applewood-smoked bacon.
Add a house salad to any entrée for 3.50.
Grilled pork medallions with a soy ginger sauce and braised vegetables served over rice.
Mahi served with Asian vegetables on rice.
Shrimp Cocktail Trio
Served with a small house salad and french fries.
Grilled chicken and shrimp, tomatoes, mushrooms and bowtie pasta tossed in a spicy alfredo sauce.
Chicken and Shrimp Pesto
Chicken and shrimp sautéed in a pesto cream sauce with plum tomatoes and served over fettuccine.
Caribbean Jerk Pasta
Sauteed chicken, fresh vegetables, and jerk spice tossed with bowtie pasta.
Mermaids’ Fish of the Day
Chef Todd’s daily inspiration.
Shrimp tossed with tomatoes and spinach, served on fettucini.
Sautéed Shrimp and Scallop Pasta
Shrimp and scallops sautéed in olive oil with sun-dried tomatoes, black olives and basil served over fettuccine.
Spinach and cheese tortellini in an alfredo sauce with shaved prosciutto, artichoke hearts and mushrooms. Add chicken 2.00 or shrimp 4.00
Sautéed chicken medallions served on risotto with a mushroom marsala reduction.
Click here to download our menu.