Cherry-lime rickey soda and purple Daze ice cream.

Happy Daze

Ice cream topped with peanut butter sauce, waffle pieces, house made fresh fruit compote, whipped cream and cherries on top.

PB & J Sundae

Two jumbo cookies and ice cream of your choice.

Homemade Ice Cream Sandwich

Cake batter, sprinkles, white chocolate, chocolate malt powder and whoppers on top.

Shotgun Wedding

Purple daze ice cream, house made berry compote, maple walnuts, whipped cream white chocolate Sauce and a cherry on top.

Rainy Daze Sundae

House made Syrups Lime, Orange, Vanilla, Lavender, Cherry, Ginger, Cherry-Lime Rickey and our current seasonal flavor, cinnamon syrup are all made in house and used to make our house made sodas, but also can be added to specialty coffees, milkshakes and libations.

Sparkling Sodas

Vanilla, strawberry, and chocolate ice cream topped with chocolate syrup, house made Berry and pineapple compote, chopped nuts, whipped cream and cherries on top.

Original Banana Split

Hot fudge brownie, topped with rocky Road ice cream, crushed Oreos, whipped cream and cherries on top.

Midnight Sky

seasonal soup: House made creamy, loaded baked potato. confirm availability.

Potato Soup

vodka based, made using fresh, high quality espresso...best in town!

Espresso Martini

Nostalgic soda fountain classic! Made with U-bet Chocolate or Vanilla.

Egg Cream

Your choice of any 2 ice cream Flavors, make it a malt and/or add toppings. Dairy free options available upon request.

Your Milkshake, Your Choice

Choose one (1) syrup with a scoop of vanilla.

Classic Ice Cream Float

Orange Cream

A selection of warm, freshly baked cookies.

Freshly Baked Cookies

Soda fountain staple. hearty, sliced pastrami, melted swiss, sauerkraut, and horseradish dressing served on toasted rye bread.

Pastrami Sandwich

Froot Loops, Cereal Milk and Vanilla Ice Cream.

Miss New Fruity

Sweet Sensations

seasonal salad highlighting the flavors of the season; confirm availability.

Sundays Salad

Your choice of ice cream topped with a double shot of espresso.

Affogato

Your choice of bottled soda and vanilla ice cream.

Bottled Soda Float

Brown Cow

Stringy fried mozzarella with a side of marinara.

Fried Cheese

Caramel, pretzel pieces, butter pecan ice cream and Sprinkles.

I'm Salty

In a large bowl, whisk together heavy cream, sweetened condensed milk, blueberry puree, and vanilla extract until well combined.

Mix the Ingredients

If desired, add food coloring to achieve a deeper purple hue, mixing well.

Add Food Coloring

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Chill the Mixture

Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

Freeze

Heavy cream

Sweetened condensed milk

Blueberry puree

Vanilla extract

Food coloring (optional)

In a small saucepan, combine mixed berries and sugar. Cook over medium heat until the berries break down and the mixture thickens slightly, about 5-7 minutes. Remove from heat and let cool.

Prepare the Fruit Compote

In a small bowl, mix together peanut butter and maple syrup until well combined. If the mixture is too thick, you can microwave it for about 15-20 seconds to make it easier to drizzle.

Make the Peanut Butter Sauce

Toast the waffles until golden brown and then cut them into bite-sized pieces.

Prepare the Waffle Pieces

In a mixing bowl, whip the heavy cream until soft peaks form. You can add a little sugar or vanilla extract if desired for sweetness.

Whip the Cream

In a serving bowl, scoop out the vanilla ice cream. Top with the warm peanut butter sauce, waffle pieces, and fruit compote. Finish with a generous dollop of whipped cream and a cherry on top.

Assemble the Sundae

vanilla ice cream

peanut butter

maple syrup

waffles

mixed berries (strawberries, blueberries, raspberries)

sugar

heavy cream

cherries (for topping)

Preheat the Oven

In a bowl, whisk together the flour, baking soda, and salt. Set aside.

Mix Dry Ingredients

In a large mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy.

Cream Butter and Sugars

Beat in the eggs one at a time, then stir in the vanilla extract.

Add Eggs and Vanilla

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chocolate chips.

Combine Mixtures

Scoop large portions of dough (about 1/4 cup each) onto a baking sheet lined with parchment paper, leaving space between each cookie.

Shape Cookies

Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack.

Bake

Once cookies are completely cool, scoop your choice of ice cream onto the flat side of one cookie and top with another cookie. Press gently to create a sandwich.

Assemble Sandwiches

Serve immediately or freeze for a firmer sandwich.

Serve

all-purpose flour

baking soda

salt

unsalted butter

brown sugar

granulated sugar

large eggs

vanilla extract

chocolate chips

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

In another bowl, cream the softened butter until smooth. Gradually add the sugar until light and fluffy.

Cream Butter and Sugar

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.

Fold in the rainbow sprinkles and white chocolate chips into the batter.

Add Sprinkles and White Chocolate

Pour the batter into the prepared baking pan and smooth the top. Bake for 25-30 minutes, or until a toothpick comes out clean.

Bake the Cake

Once baked, allow the cake to cool completely in the pan on a wire rack.

Cool and Prepare Toppings

Sprinkle the chocolate malt powder evenly over the cooled cake and top with crushed Whoppers.

Add Chocolate Malt Powder and Whoppers

Cut into squares and serve. Enjoy your Shotgun Wedding cake!

baking powder

unsalted butter, softened

eggs

milk

rainbow sprinkles

white chocolate chips

chocolate malt powder

Whoppers (crushed)

In a small saucepan, combine the mixed berries and granulated sugar. Cook over medium heat until the berries break down and the mixture thickens, about 10 minutes. Remove from heat and let it cool.

Make the Berry Compote

In a skillet, toast the chopped walnuts over medium heat until golden. Drizzle with maple syrup and stir to coat. Cook for an additional 2 minutes, then remove from heat and let cool.

Prepare the Maple Walnuts

Using a hand mixer or stand mixer, whip the heavy cream until soft peaks form. You can add a tablespoon of sugar if desired.

In a serving bowl, add a scoop of Purple Daze Ice Cream. Top with a generous spoonful of berry compote, sprinkle with maple walnuts, add a dollop of whipped cream, and drizzle with melted white chocolate. Finish with a maraschino cherry on top.

Purple Daze Ice Cream

Mixed Berries (fresh or frozen)

Granulated Sugar

Maple Syrup

Walnuts (chopped)

Heavy Cream

White Chocolate (melted)

Maraschino Cherry

In a saucepan, combine 1 cup of granulated sugar, 1 cup of water, and 1 cup of fresh lime juice. Heat over medium heat, stirring until the sugar dissolves. Remove from heat and let cool.

Lime Syrup

In a saucepan, combine 1 cup of granulated sugar, 1 cup of water, and 1 cup of fresh orange juice. Heat over medium heat, stirring until sugar dissolves. Remove from heat and let cool.

Orange Syrup

In a saucepan, combine 1 cup of granulated sugar, 1 cup of water, and 2 tsp of vanilla extract. Heat over medium heat, stirring until the sugar dissolves. Remove from heat and let cool.

Vanilla Syrup

In a saucepan, combine 1 cup of granulated sugar, 1 cup of water, and 1 tbs of dried lavender flowers. Heat over medium heat, stirring until the sugar dissolves. Remove from heat and let it steep for 30 minutes before straining. Let cool.

Lavender Syrup

In a saucepan, combine 1 cup of granulated sugar, 1 cup of water, and 1 cup of fresh pitted cherries. Heat over medium heat, stirring until sugar dissolves and cherries break down. Remove from heat and strain. Let cool.

Cherry Syrup

In a saucepan, combine 1 cup of granulated sugar, 1 cup of water, and 2 tbs of grated fresh ginger. Heat over medium heat, stirring until sugar dissolves. Remove from heat and let cool.

Ginger Syrup

In a saucepan, combine 1 cup of granulated sugar, 1 cup of water, and 1 tbs of ground cinnamon. Heat over medium heat, stirring until sugar dissolves. Remove from heat and let cool.

Cinnamon Syrup

Water

Fresh Lime Juice

Fresh Orange Juice

Vanilla Extract

Dried Lavender Flowers

Fresh Cherries, pitted

Fresh Ginger, grated

Ground Cinnamon

Club Soda

In a small saucepan, combine mixed berries and diced pineapple. Cook over medium heat for about 5 minutes, until the fruits begin to break down and release their juices. Remove from heat and let cool.

Make the Berry and Pineapple Compote

Place a banana, split lengthwise, in a serving dish. Scoop the vanilla, strawberry, and chocolate ice cream into the dish, placing them side by side. Drizzle chocolate syrup over the ice cream.

Assemble the Banana Split

Spoon the house-made berry and pineapple compote over the ice cream. Sprinkle chopped nuts on top and add a generous dollop of whipped cream.

Add Compote and Toppings

Top with maraschino cherries and serve immediately.

Finish with Cherries

Vanilla ice cream

Strawberry ice cream

Chocolate ice cream

Chocolate syrup

Mixed berries (strawberries, blueberries, raspberries)

Pineapple, diced

Chopped nuts (walnuts or pecans)

Whipped cream

Maraschino cherries

Preheat your oven to 350°F (175°C). In a mixing bowl, combine the brownie mix, water, vegetable oil, and eggs. Stir until well combined and pour the mixture into a greased baking pan. Bake according to package instructions, usually about 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Prepare the Brownies

Once the brownies are baked and cooled slightly, cut them into squares. Place a brownie square on a serving plate. Drizzle hot fudge sauce over the brownie.

Assemble the Dessert

Add a generous scoop of rocky road ice cream on top of the hot fudge brownie.

Add Ice Cream

Sprinkle crushed Oreos over the ice cream, followed by a dollop of whipped cream.

Top with Oreos and Whipped Cream

Finally, top the whipped cream with maraschino cherries to complete your Midnight Sky dessert.

brownie mix

water

vegetable oil

rocky road ice cream

crushed Oreos

whipped cream

maraschino cherries

hot fudge sauce

Peel and chop the Russet potatoes into small cubes.

Prepare the Potatoes

In a large pot, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Sauté the Vegetables

Add the chopped potatoes to the pot and pour in the chicken or vegetable broth. Bring to a boil, then reduce heat to a simmer and cook until the potatoes are tender, about 15-20 minutes.