Mermaids Seafood Restaurant, Catering, & Venue Menu

Parmesan crusted calamari served with our homemade marinara.

A sampling of shrimp cocktail, fried mozzarella, and a crispy Maryland style crab cake.

Tender lobster tail meat served crispy with a red pepper mayonnaise.

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.

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

Crispy fried shrimp tossed in Chef Todd's own buffalo sauce.

Served with hot tortilla chips.

Served our way with red pepper mayonnaise.

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

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

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.

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

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.

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

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

Sautéed shrimp in olive oil with garlic and fresh basil tossed in angel hair pasta.

Bowtie pasta tossed in a dijon alfredo with tomatoes, mushrooms, and basil, topped with tender lobster fritters.

Served on angel hair pasta.

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

Farm-raised duck breast, grilled, sliced and served on a crispy stilton bleu cheese risotto cake, steamed spinach, and a port wine reduction.

Blackened Mahi topped with a shrimp cream sauce, served over rice.

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.

Australian sea bass, pan sautéed, served on a crab fried rice topped with a sriracha aioli.

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

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

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

Grilled chicken breasts topped with a lemon butter sauce, shrimp, artichoke hearts, capers and sun-dried tomatoes.

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

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

Mermaids alfredo sauce with applewood smoked bacon, caramelized onions tossed with angel hair pasta.

Parmesan crusted calamari served with our homemade marinara.

Large shrimp served cold with our spicy cocktail sauce.

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

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.

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

Served with hot tortilla chips.

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

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

Parmesan crusted calamari served over mixed greens with tomatoes, grated parmesan and caesar dressing.

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.

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

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

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

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

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

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

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.

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

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

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

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

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.

Grilled pork tenderloin medallions topped with a soy ginger sauce with shitake mushrooms, peppers, napa cabbage and served on a bed of rice.

Mahi served with Asian vegetables on rice.

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

Chef Todd's daily inspiration.

Shrimp tossed with tomatoes and spinach, served on fettucini.

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

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

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

Parmesan crusted calamari served with our homemade marinara.

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.

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

Served with hot tortilla chips.

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

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.

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.

Chef Todd's daily creation.

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

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

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

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.

Parmesan crusted and served over mixed greens with tomatoes, grated parmesan and caesar dressing.

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.

Blackened, grilled burger with bacon, caramelized onions, BBQ sauce and sharp cheddar.

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.

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

Chef Todd's daily inspiration.

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

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

Shrimp tossed with tomatoes and spinach, served on fettuccine.

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

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

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.

A generous slice of brownie pie filled with today's flavor of ice cream and topped with chocolate and caramel sauces.