Your favorite fresh fruit in bite size pieces. Featuring pineapple, honeydew, cantaloupe, red and green grapes. Fruits may change with seasons.

Fresh Fruit Platter

Baked in-house or packed for you to bake at home.

Jumbo Lump Crab Cakes

Cold Beverage Service

Fresh salad greens, tomatoes, onions, green peppers, cucumbers, carrots and olives.

Tossed Salad

Includes a deli sandwich of your choice, with chips, a fresh baked cookie, one of our famous pickles, condiments and a bottle of soda or water.

Grab & Go Box Lunches

Featuring: oatmeal raisin, sugar, chocolate chip, walnut fudge brownie, chocolate chip brownie.

Our Homemade Cookies

Maryland Crab

Qty. hot and sweet BBQ sauce. Serves 12-15.

Jumbo Wing Platter

Choice of ranch or bleu cheese. Serves 12 to 15.

Garden Veggie Tray

Individual sandwiches, attractively arranged for easy 'grab & go'. Includes our famous kosher pickles, plates, forks, napkins and knives.

Sandwich Trays

Sliced meats, attractively arranged so you can build your own sandwich. Includes American & Swiss cheese, our famous kosher pickles, cole dressing, plates, forks, napkins and knives.

Deluxe Deli Trays

Sodas/Water

Breakfast Wraps

Fresh Baked Muffins or Apple Fritter Tray

Donuts

Assorted bagels, Swiss and American cheese, cream cheese, jelly, butter and margarine.

Bagel Tray

Vanilla, mint chocolate chip, and strawberry ice cream, banana, strawberry, pineapple and chocolate syrup, whipped cream, jimmies and a cherry.

Banana Split

Old Fashioned Milkshakes & Ice Cream

Enjoy a slice or take a whole pie home to share.

Homemade Pies

Champagne

Apple, orange, pineapple, tomato, grapefruit or cranberry.

Juice

Chicken Noodle

Pepsi, Diet Pepsi, Sierra Mist, Mountain Dew, Lemonade, Iced Tea, Sweet Tea, Arnold Palmer, Coffee or Decaf.

Fountain Drinks & Coffee

Matzo Ball

Start by cutting the pineapple. Remove the top and bottom, then stand it upright. Carefully slice off the outer skin, making sure to remove all the eyes. Cut the pineapple into quarters, remove the core, and then slice the fruit into bite-sized pieces.

Prepare the Pineapple

Slice the honeydew melon in half and scoop out the seeds. Using a melon baller or a knife, cut the flesh into bite-sized pieces or scoop out small balls.

Prepare the Honeydew Melon

Cut the cantaloupe in half and remove the seeds. Similar to the honeydew, cut the flesh into bite-sized pieces or use a melon baller.

Prepare the Cantaloupe

Rinse both the red and green grapes under cold water. Remove any stems and pat them dry with a paper towel.

Wash the Grapes

On a large serving platter or individual plates, arrange the pineapple, honeydew, cantaloupe, red grapes, and green grapes in an aesthetically pleasing manner. You can group them by type or mix them for a colorful display.

Arrange the Fruit

Once arranged, serve the fresh fruit platter immediately, or cover it with plastic wrap and refrigerate until ready to serve. Enjoy your refreshing fruit platter!

Serve

Pineapple

Honeydew Melon

Cantaloupe

Red Grapes

Green Grapes

In a large mixing bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, finely chopped green onions, breadcrumbs, beaten egg, salt, and black pepper until just combined. Be careful not to break up the crab meat too much.

Mixing the Ingredients

Using your hands, form the mixture into patties, about 3 inches in diameter and 1 inch thick. Place the formed crab cakes on a baking sheet lined with parchment paper.

Forming the Cakes

Preheat the Oven

Drizzle the olive oil over the crab cakes evenly.

Drizzling Olive Oil

Bake the crab cakes in the preheated oven for 25-30 minutes, or until they are golden brown and cooked through.

Baking Time

Once baked, remove the crab cakes from the oven and let them cool slightly. Serve warm with lemon wedges and garnish with fresh parsley.

Plating the Crab Cakes

Jumbo lump crab meat

Mayonnaise

Dijon mustard

Worcestershire sauce

Old Bay seasoning

Green onions, finely chopped

Breadcrumbs (preferably panko)

Egg, beaten

Salt

Black pepper

Olive oil

Lemon wedges (for serving)

Fresh parsley, chopped (for garnish)

Collect all the soft drink bottles (Cola, Lemon-Lime Soda, Root Beer, Ginger Ale) and ensure they are properly chilled.

Gather Soft Drinks

Place the soft drink bottles on a clean table or serving area, ensuring labels are facing outward for easy identification.

Set Up Serving Station

Set out cups or glasses next to the soft drinks for guests to use when serving themselves.

Provide Glassware

Place the 6 bottles of water in a basket or on the same table as the soft drinks, ensuring they are easily accessible for guests.

Arrange Bottled Water

If the bottled water is not already chilled, consider placing them in a cooler or ice bucket to keep them cold.

Chill if Necessary

Cola

Lemon-Lime Soda

Root Beer

Ginger Ale

Bottled Water

Wash the romaine lettuce and spinach thoroughly under cold water. Dry using a salad spinner or pat with paper towels. Tear the romaine lettuce into bite-sized pieces and place in a large salad bowl.

Prepare the Greens

Dice the tomatoes, thinly slice the onion, dice the green bell pepper, slice the cucumber, and shred the carrot. Add all the chopped vegetables to the bowl with the greens.

Chop the Vegetables

Slice the black olives and add them to the bowl with the salad mixture.

Add the Olives

In a small bowl, whisk together the olive oil and red wine vinegar. Season with salt and black pepper to taste.

Make the Dressing

Drizzle the dressing over the salad and gently toss everything together until all ingredients are evenly coated with the dressing.

Toss the Salad

Romaine Lettuce

Spinach

Tomatoes

Onion

Green Bell Pepper

Cucumber

Carrot

Black Olives

Olive Oil

Red Wine Vinegar

Black Pepper

Start by laying out the slices of bread on a clean surface. On one slice, layer the deli meat, followed by the cheese, lettuce, and tomato. Add your preferred condiments on top of the tomato, then place the second slice of bread on top.

Assemble the Sandwich

Once the sandwich is assembled, wrap it in parchment paper or place it in a sandwich container to keep it fresh until ready to eat.

Wrap the Sandwich

Take the bag of chips and place it alongside the wrapped sandwich in your lunch box.

Pack the Chips

Include the fresh baked cookie in the lunch box for a sweet treat.

Add the Cookie

Add a pickle to the lunch box for a crunchy and tangy flavor.

Include the Pickle

Select either a soda or a bottle of water to complete your lunch box and place it in the lunch box.

Choose the Beverage

Bread (whole wheat, white, or ciabatta)

Deli meat (turkey, ham, or roast beef)

Cheese (cheddar, swiss, or provolone)

Lettuce

Tomato (sliced)

Condiments (mustard, mayo, or aioli)

Chips (potato or tortilla)

Fresh baked cookie

Pickles (sour or dill)

Beverage (soda or water)

In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs, one at a time, followed by the vanilla extract. Mix well.

Prepare the Dough

In a separate bowl, whisk together the rolled oats, flour, baking soda, and salt.

Combine Dry Ingredients

Gradually add the dry ingredients to the wet mixture. Stir in the raisins until evenly distributed.

Mix Everything Together

Preheat your oven to 350°F (175°C). Drop spoonfuls of the dough onto a baking sheet lined with parchment paper. Bake for 10-12 minutes or until the edges are golden brown.

Bake the Cookies

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract.

In another bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Preheat your oven to 350°F (175°C). Roll the dough into balls and place them on a baking sheet. Flatten slightly and bake for 8-10 minutes or until the edges are lightly golden.

In a bowl, cream the butter, granulated sugar, and brown sugar together until fluffy. Beat in the eggs one at a time, followed by the vanilla extract.

In another bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients. Fold in the chocolate chips.

Preheat the oven to 350°F (175°C). Drop rounded tablespoons of dough onto a baking sheet and bake for 10-12 minutes or until the edges are lightly browned.

Melt the butter in a saucepan over low heat. Remove from heat and stir in granulated sugar, brown sugar, eggs, and vanilla extract.

Prepare the Batter

In a separate bowl, mix together cocoa powder, flour, and salt.

Gradually stir the dry ingredients into the wet mixture. Fold in the chopped walnuts.

Preheat your oven to 350°F (175°C). Pour the batter into a greased square baking pan and bake for 25-30 minutes or until a toothpick comes out clean.

Bake the Brownies

Preheat the oven to 350°F (175°C). Melt the butter in a saucepan over low heat. Remove from heat and stir in granulated sugar, brown sugar, eggs, and vanilla extract.

In another bowl, mix together cocoa powder, flour, and salt.

Gradually stir the dry mixture into the wet mixture. Fold in the chocolate chips.

Pour the batter into a greased 9x9 inch baking pan and bake for 20-25 minutes or until a toothpick comes out clean.

rolled oats

all-purpose flour

brown sugar

granulated sugar

unsalted butter

eggs

vanilla extract

baking soda

salt

raisins

baking powder

chocolate chips

unsweetened cocoa powder

walnuts, chopped

Rinse the fresh Maryland blue crabs under cold water to remove any dirt or debris. Use a brush if necessary.

Clean the Crabs

Chop the large onion, mince the garlic cloves, and cut the lemon into wedges. Rinse the parsley and chop it coarsely.

Prepare Vegetables

In a large pot, bring 4 cups of water and 1 cup of white vinegar to a rolling boil. Add 2 tablespoons of Old Bay seasoning to the boiling mixture.

Boil the Crabs

Carefully add the cleaned crabs to the pot. Cover and let them cook for about 15-20 minutes until they turn a bright orange color.

Add the Crabs

In a separate pan, melt 1 cup of butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add hot sauce to taste.

Prepare the Sauce (Optional)

Using tongs, carefully remove the crabs from the pot and place them on a serving platter. Squeeze fresh lemon juice over the crabs and sprinkle with chopped parsley.

Plate the Crabs

Serve the crabs hot with the optional garlic butter sauce on the side and additional hot sauce for those who like it spicy.

Serve with Sauce

Fresh Maryland blue crabs

Garlic cloves

Lemon

Parsley

Water

White vinegar

Butter

Hot sauce

Rinse the jumbo chicken wings under cold water and pat them dry with paper towels. This helps ensure they crisp up nicely when cooked.