Mermaids Menu

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.

Mushrooms stuffed with our own Mermaids crab mix, battered then fried and served with ranch.

Large shrimp served cold with our spicy cocktail sauce.

Lightly breaded and fried. Served on a bed of tomato ragu and finished with a balsamic drizzle.

Served with hot tortilla chips.

Pickled and fried, served with goat cheese florets and roasted red pepper vinaigrette.

Spicy popcorn shrimp tossed in a honey sriracha sauce, served with boston bibb lettuce leafs, blue cheese crumbles and asian slaw.

Lightly breaded and fried, topped with a ragu of black olives, banana peppers, garlic, and a marsala reduction.

A ragu of artichoke hearts, roasted red bell peppers, plum tomatoes in olive oil, balsamic reduction and fresh basil served with parmesan toast points.

Simmered shrimp in a spicy cajun BBQ sauce, served with a parmesan and garlic crusted French Baguette.

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.

Served with hot tortilla chips.

Lightly breaded and fried. Served on a bed of tomato ragu and finished with a balsamic drizzle.

Pickled and fried, served with goat cheese florets and roasted red pepper vinaigrette.

Crispy rice paper wrapped jumbo shrimp, served with a sriracha honey sauce.

Spicy popcorn shrimp tossed in a honey sriracha honey sauce, served with boston bibb lettuce leafs, bleu cheese crumbles and asian slaw.

Lightly breaded and fried, topped with a ragu of black olives, banana peppers, garlic, and a marsala reduction.

Served our way with red pepper mayonaisse.

Mushrooms stuffed with our own Mermaids crab mix, battered then fried and served with ranch.

Grilled Norwegian salmon served on a wilted spinach salad with our warm bacon vinaigrette.

Marinated and grilled chicken with candied pecans, cran-raisins, mixed greens and a raspberry vinaigrette.

A large wedge of iceberg lettuce served with bleu cheese crumbles and bleu cheese dressing.

Mixed greens with roma tomatoes, grated Cheddar and Jack Cheese and applewood-smoked bacon with ranch.

Fresh mixed greens topped with feta cheese, capers, olives, cold shrimp, grilled chicken, and our signature Tuscan vinaigrette.

Served with your choice of dressing. Dressing choices: ranch, bleu cheese, caesar, vinaigrette, honey mustard.

Chicken tossed in a spicy buffalo sauce on mixed greens with carrots, cabbage and bleu cheese dressing.

Popcorn shrimp tossed in a sriracha sauce, served on an iceberg wedge with bleu cheese dressing and apple smoked bacon.

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.

Popcorn shrimp served over mixed greens with tomatoes, grated parmesan and caesar dressing.

Crispy calamari served on a bed of mixed greens, topped with roasted red pepper vinaigrette.

Grilled Norwegian salmon served on a wilted spinach salad with our warm bacon vinaigrette.

A large wedge of iceberg lettuce served with bleu cheese crumbles and bleu cheese dressing.

Fresh mixed greens topped with feta cheese, capers, olives, cold shrimp, grilled chicken, and our signature Tuscan vinaigrette.

Blackened, grilled burger with melted bleu cheese and crispy fried onions.

Grilled Ahi tuna with sautéed onions and spicy cheese on Jewish rye.

Grilled burger with sauteed mushrooms, Big Eye Swiss and applewood-smoked bacon.

Voted "Best in Town" is our version of the classic melt with sautéed onions and spicy cheese on jewish rye.

Fried crawfish served on a toasted hoagie roll with a roasted red pepper sauce.

Marinated and grilled chicken breast with melted cheddar and jack cheese, applewood-smoked bacon and honey mustard.

Chef Todd's Favorite! Ribeye smothered with sautéed onions, mushrooms, a brandy sauce and melted Swiss, served open face on a hoagie bun.

Blackened or fried tilapia served in a flour tortilla with asian slaw, grated white queso, and a mango salsa.

Blackened chicken tossed with mixed greens, roma tomatoes, ranch dressing, bleu cheese crumbles and crispy fried onions.

Grilled chicken with pesto cream, plum tomatoes and melted mozzarella served open faced on a toasted hoagie.

Tomato basil wrap with roasted red and yellow peppers, asiago, lettuce and pesto vinaigrette

Fried crawfifish served on a toasted hoagie roll with a roasted red pepper sauce.

Grilled pork medallions with a soy ginger sauce and braised vegetables served over rice.

Chef Todd's daily inspiration.

Served with a small house salad and french fries.

Shrimp and scallops sautéed in olive oil with sun-dried tomatoes, black olives and basil served over fettuccine.

Grilled chicken and shrimp, tomatoes, mushrooms and bowtie pasta tossed in spicy alfredo sauce.

Spinach and cheese tortellini in an alfredo sauce with shaved prosciutto, artichoke hearts and mushrooms.

Chicken and shrimp sautéed in a pesto cream sauce with plum tomatoes and served over fettuccine.

Sautéed chicken medallions served on risotto with a mushroom marsala reduction.

Coconut crusted salmon with asian vegetables, rice and a soy ginger sauce.

Crispy shrimp and fries served with a traditional cocktail sauce.

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.

A grilled eight ounce NY strip with au poive sauce and lobster fritters served on bowtie pasta with olive oil, garlic, sundried tomatoes, basil and asiago cheese.

Sixteen ounce certified black angus, pepper-crusted NY strip served with a peppercorn sauce and truffle steak fries.

Our ribeye is grilled to your specifications, nicely marbled, garlic rubbed and topped with a shiitake soy-ginger sauce.

Sautéed veal tenderloin medallions served with a flavorful lemon butter caper sauce, with a choice of either pasta or vegetables and potatoes.

Served on angel hair pasta.

Sautéed chicken medallions topped with steamed spinach and melted mozzarella with a lemon butter sauce.

Spinach and cheese tortellini in an alfredo sauce with shaved prosciutto, artichoke hearts and mushrooms.

Spinach and cheese tortellini tossed in a pesto cream sauce with plum tomatoes.

Crawfish, shrimp and scallops tossed in a spiced alfredo served over angel hair pasta.

Served with a spicy cocktail sauce and your choice of fries or rice.

Lobster and shrimp simmered in a Dijon sauce with plum tomatoes, onions, mushrooms and fresh herbs over bowtie pasta.

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.

Grilled tuna layered with risotto and spinach, topped with a mushroom compote.

Sautéed medallions served with a port wine rosemary sauce and a wild mushroom risotto cake.

Grilled salmon topped with pesto, olive oil, shallots and plum tomatoes served over fettuccine.

Pan-seared scallops on a bed of spinach artichoke cream sauce, blackened shrimp on rice and fried crawfish tails served with a lemon pepper remoulade.

Shrimp in a creamy alfredo sauce with red and green bell peppers served over bowtie pasta.

Grilled with steamed spinach on a bed of rice with Meyers lemon beurre blanc.

Sesame crusted mahi mahi served on fettucini topped with asian vegetables glazed with a soy ginger sauce.

A generous slice of decadent swiss chocolate cake with a butter cream filling and topped with a rich chocolate ganache.

Silky rich custard with a contrasting layer of hard caramelized sugar.

A rich creamy treat of fresh cream and chocolate served on a graham cracker crust and topped with raspberry sauce.

The perfect spiced moist cake, complimented with a light cream frosting.

Delicious crepes filled with vanilla ice cream then topped with bananas sauteed in butter, brown sugar, cinnamon and a dark rum.

Choose from Chef's daily creation of this classic dessert.

Concocted with Coconut Rum, Black Raspberry Rum, Pineapple Juice, and Blue Curacao - Feel Like You are Swimming in the Sea

The Pomegranate Martini Revisited - Shaken with Sobieski Vodka, Pomegranate and Raspberry Liqueur, and Fresh Raspberry Coulìs

The Hometown Spin on the Manhattan made with Bulliet Rye Burbon, Sweet Vermouth, Drambuie, and Orange Bittere

Hanger1 Spiced Pear Vodka, with Schnapps, Fall Spice, and soda. Perfect for afall day!

Tanqueray Gin, Caramelized Pineapple and Citrus Thyme Puree with Fresh Muddled Cucumber, Cilantro, Rosemary, and Basil, topped with Tonic and Shaken to perfection!

Grey Goose Cherry and Chambord topped with Champagne!

360 Peach Vodka, Jeremiah Weed Sweet Tea Vodka, and Ginger Beer

Tanqueray Gin, St. Germain Liqueur, with Fresh Lime Juice, Simple Syrup, and Niuddled Cilantro

A blend of holiday spices and apple schnapps topped Champagne

A Double Shot of Jack Daniels and a Splash of 7-Up, Chef Todd's Favorite

Our Very Own House Made Sangria with Hints of Honey and Pumpkin Spice

Fresh Muddied Cranberries and Mint, Captain Morgan Rum, Simple Syrup, and Soda

House infused Basil Tequila with Jalapeño Pepper Vodka and Strawberry Jam

Crown Maple Whiskey, Fresh Muddled Blackberries, Brown Sugar, Lemon Juice and Cinnamon

Crown Maple Whiskey, Fresh Muddled Blackberries, Brown Sugar, Lemon Juice and Cinnamon

Blended with Fresh Fruit Juices, Brazilian Orange Liqueur and Caballo Tequila. Choose from Blanco, Fleposecl, or Anejo

Skinny Giri Cucumber Vodka with Cranberry Juice and a Touch of Lime

Myer's Dark Rum, Bacardi Light Rum, Fresh Lime Juice, Curacao, and Orgeat Syrup served over crushed ice. Watch the eyebrows; we set fire to this one!

Sweet Tea Vodka, Gin, Spiced Rum, Tequila, Triple Sec, Fresh Lemon Juice Topped with Melon Liqueur

Stoli Vokda with a Splash of Grapefruit and Ginger Beer garnished with a mint sprig!