Pizza

Fresh salads with a variety of dressings available.

Salad

An assortment of desserts to satisfy your sweet tooth.

Dessert Platter

Assorted pasta dishes perfect for any gathering.

Pasta

Soda

Iced Tea

Rich and creamy cheesecake with a graham cracker crust

Cheesecake

BBQ sauce, grilled chicken, and red onions

BBQ Chicken Pizza

Classic pizza with fresh mozzarella and basil

Margherita Pizza

Spicy chicken wings served with blue cheese dressing

Buffalo Wings

Garlic Bread

Kids Fountain 10 & Under Only

Gallon Lemonade

Gallon Unsweet Tea

Gallon Sweet Tea

Bottled Water

Soda Fountain

Freeze Dried Candy

Chocolate, marshmallow, graham cracker, caramel drizzle

Smores Calzone

Sm. Chantilly Tart

Mini Cheesecake

Lg. Chantilly Tart

Cupcake

Hazelnut spread, caramel, bananas, salted caramel crisp pearis

Banana Hazelnut Calzone

In a small bowl, combine warm water, sugar, and yeast. Let sit for about 5-10 minutes until foamy.

Activate the Yeast

In a large mixing bowl, combine flour and salt. Make a well in the center, then add the yeast mixture and olive oil. Mix until a dough forms.

Mix the Dough

Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.

Knead the Dough

Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm area for 1 hour or until doubled in size.

Let Dough Rise

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add crushed tomatoes, oregano, basil, and salt. Simmer for 20 minutes, stirring occasionally.

Cook the Sauce

Preheat your oven to 475°F (245°C) for at least 30 minutes.

Preheat Oven

Once the dough has risen, punch it down and turn it out onto a floured surface. Divide it into 2 equal portions for large pizzas or 4 for smaller ones. Roll or stretch each portion into a round shape.

Shape the Dough

Spread a layer of sauce on each pizza base leaving a small border at the edges. Top with shredded mozzarella cheese and your choice of toppings like pepperoni, bell peppers, mushrooms, onions, and olives.

Add Sauce and Toppings

Transfer the pizzas to the preheated oven and bake for 12-15 minutes until the crust is golden and the cheese is bubbly.

Bake the Pizzas

Remove the pizzas from the oven, let cool for a few minutes, slice, and serve hot.

Slice and Serve

All-purpose flour

Warm water

Active dry yeast

Sugar

Salt

Olive oil

Canned crushed tomatoes

Garlic cloves, minced

Dried oregano

Dried basil

Shredded mozzarella cheese

Pepperoni slices

Bell peppers, sliced

Mushrooms, sliced

Onions, sliced

Olives, sliced

Wash the mixed greens thoroughly under cold water and spin dry in a salad spinner. Slice the cherry tomatoes in half, peel and slice the cucumber into thin rounds, and shave the carrot into ribbons using a vegetable peeler. Finely slice the red onion.

Prepare the Vegetables

In a large salad bowl, combine the mixed greens, halved cherry tomatoes, sliced cucumber, carrot ribbons, and sliced red onion. Toss gently to mix.

Combine in a Bowl

In a small bowl or jar, combine the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper. Whisk or shake well until all ingredients are emulsified and combined.

Make the Dressing

Pour the dressing over the prepared salad. Toss gently to ensure all ingredients are evenly coated with the dressing.

Dress the Salad

Serve immediately in individual bowls or on a large platter. Enjoy fresh!

Serve the Salad

Mixed Greens

Cherry Tomatoes

Cucumber

Carrots

Red Onion

Olive Oil

Balsamic Vinegar

Honey

Dijon Mustard

Black Pepper

Rinse the strawberries under cold water and dry them thoroughly with paper towels.

Prepare the Strawberries

In a microwave-safe bowl, combine semi-sweet chocolate chips. Microwave in 30-second intervals, stirring in between, until fully melted and smooth.

Melt the Chocolate

Hold each strawberry by the stem and dip it into the melted chocolate. Allow excess chocolate to drip off.

Dip the Strawberries

Place the dipped strawberries on a baking sheet lined with parchment paper. Repeat with all strawberries.

Set the Strawberries

Melt the white chocolate chips in the same manner, then use a fork to drizzle over the dipped strawberries for decoration.

Drizzle White Chocolate

Refrigerate the strawberries for at least 30 minutes to set the chocolate.

Chill

Preheat the Oven

In a bowl, mix graham cracker crumbs and melted butter until combined. Press the mixture into the bottom of mini cheesecake molds.

Prepare the Crust

In a mixing bowl, beat the cream cheese until smooth. Gradually add the sugar, then mix in the vanilla extract and eggs until well combined.

Make the Cheesecake Filling

Pour the cheesecake filling over the prepared crusts in the molds, filling them to about 3/4 full.

Fill the Molds

Bake in the preheated oven for 20-25 minutes, or until the edges are set and the center is slightly jiggly.

Bake

Remove from the oven and allow to cool. Refrigerate for at least 2 hours before serving.

Cool and Chill

Place the pre-made tart shell on a serving platter.

Prepare the Tart Shell

Spoon the pastry cream into the tart shell and spread it evenly to the edges.

Fill with Pastry Cream

Arrange the mixed fresh fruit on top of the pastry cream in a decorative pattern.

Top with Fresh Fruit

Heat the apricot glaze in a small saucepan until warm, then brush it over the fruit to give it a shiny finish.

Glaze the Tart

Refrigerate the tart for at least 30 minutes before serving.

Fresh strawberries

Semi-sweet chocolate chips

White chocolate chips

Cream cheese

Granulated sugar

Vanilla extract

Eggs

Graham cracker crumbs

Butter, melted

Pre-made tart shell

Pastry cream

Mixed fresh fruit (kiwi, berries, banana)

Apricot glaze

Fill a large pot with water and add 1 tablespoon of salt. Bring to a rolling boil over high heat.

Boil Water

Add 500 grams of your chosen pasta to the boiling water. Cook according to package instructions, usually around 8-12 minutes, until al dente.

Cook Pasta

Once cooked, reserve a cup of pasta water and then drain the pasta in a colander. Drizzle with 2 tablespoons of olive oil to prevent sticking.

Drain Pasta

In a large skillet, heat 2 tablespoons of olive oil over medium heat.

Heat Olive Oil

Add 4 minced garlic cloves to the skillet and sauté for about 1-2 minutes until fragrant, being careful not to burn.

Sauté Garlic

Pour in 400 grams of canned diced tomatoes, 1 teaspoon of dried oregano, 1 teaspoon of salt, and 1 teaspoon of black pepper. Stir to combine.

Add Tomatoes and Seasonings

Reduce heat to low and let the sauce simmer for about 10-15 minutes, allowing the flavors to meld.

Simmer Sauce

Just before serving, stir in 1 cup of chopped fresh basil into the sauce.

Add Fresh Basil

Add the drained pasta to the skillet with the sauce. Toss well to combine, adding reserved pasta water if needed to loosen the sauce.

Combine

Divide the pasta into serving bowls and top with grated Parmesan cheese and red pepper flakes if desired.

Serve

Pasta (spaghetti, penne, or fusilli)

Garlic (minced)

Canned diced tomatoes

Fresh basil (chopped)

Black pepper (freshly ground)

Grated Parmesan cheese

Red pepper flakes

Select either cola syrup or lemon-lime syrup as your soda base.

Choose Your Base

In a large pitcher, combine 1 cup of your chosen syrup with 4 cups of carbonated water.

Combine Ingredients

Stir the mixture gently to combine the syrup and carbonated water without losing too much carbonation.

Mix Well

Fill a glass with ice cubes and pour the soda mixture over the ice, filling the glass to your desired level.

Serve Over Ice

If desired, add lemon slices and mint leaves to the glass for added flavor and presentation.

Add Garnishes

Cola syrup

Lemon-lime syrup

Carbonated water

Ice cubes

Lemon slices

Mint leaves

In a medium saucepan, bring 4 cups of water to a boil over medium-high heat.

Once the water is boiling, remove it from heat and add the 4 black tea bags. Let the tea steep for about 5 minutes.

Steep Tea

After 5 minutes, remove the tea bags from the saucepan and discard them.

Remove Tea Bags

While the tea is still warm, stir in 1 cup of sugar until fully dissolved.

Add Sugar

Allow the tea to cool to room temperature, then transfer it to the refrigerator to chill for at least 1 hour.

Cool Down

Fill tall glasses with ice cubes (about 1 cup each) if desired.

Prepare Glasses

Once chilled, pour the brewed tea over the ice cubes in each glass.

Pour Tea

Garnish each glass with lemon slices and mint leaves. For added flavor, you can include peach slices.

Garnish

Serve immediately and enjoy your refreshing iced tea!

Water

Black tea bags

Peach slices

Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well coated and the mixture resembles wet sand.

Prepare the crust

Press the crumb mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake in the preheated oven for about 8-10 minutes until lightly golden. Remove from oven and let cool.

Shape the crust

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the granulated sugar and continue to beat until well combined.