Looking for

Catering or Fundraising?

Catering Menu

                                                Please call 410-838-1263 to place Catering Orders

Soups

Served hot in 1/2 gallon containers

  • Tomato Basil – $25
  • Soup Special – $Mkt
Salads

160oz. bowl (serves approx. 10 people) Dressing/Side

  • Crib Salad – $30
  • Empty Barrel – $35
  • Rocketman – $35
  • Berry Bonanza – $35
  • We’ve Got The Beet – $35
  • Bob Cobb – $40
  • V.B.L.T. – $35
Appetizers

Crab Dip & Bread – $110

  • 2 Half Pans of lump crab dip with sliced ciabatta bread.
Deli Sandwiches / Wraps

Boxed Platters

  • Deli Sandwich or Wrap Platter – $90
    • Each deli platter has 12 whole sandwiches or wraps, cut in half (24 halves) Each comes with lettuce & tomato with condiments on the side. Bagged chips at no extra charge upon request.
    • Choice of bread: white, multigrain,  rye, or tortilla wrap.
    • Choice of meat: roast turkey, pit ham, roast beef, albacore tuna salad
    • Choice of cheese: American, cheddar, provolone, pepper jack, Swis

Individual Boxes

  • Minimum 12 Boxes– $8ea
  • Choice of bread: white, multigrain,  rye, or tortilla wrap.
  • Choice of meat: roast turkey, pit ham, roast beef, albacore tuna salad
  • Choice of cheese: American, cheddar, provolone, pepper jack, Swiss
  • comes with lettuce & tomato
  • Includes bagged chips, cookie, mayo & mustard packets on the side
  •  

Fundraiser Info

                                                                                              Please Call 410-838-1263 to Schedule Fundraisers

  1. Pick a date (a Monday or Tuesday) and schedule your fundraiser with an employee. Fundraisers run all day 10am-9pm.
  2. There is no flyer needed on the day of the fundraiser. When ordering, simply mention the fundraiser, and we will count the sale towards it.
  3. Spread the word about the fundraiser via e-mail by attaching a flyer to the text, by word of mouth, or by printing the flyers out and distributing them to family, friends, co-workers, etc…
    *In order to receive credit for the purchase, the fundraiser must be mentioned to the cashier before paying so that we can print a receipt to be tallied at the end of the night.
  4. All marketing should be done off-site, and prior to the scheduled fundraiser day. There can be no passing out flyers outside the restaurant, and no solicitation of regular customers on the day of the fundraiser.
  5. At the end of the day, the total sales (before tax) will be tallied up from all of the fundraiser receipts, and a check for 20% will be made out to your organization.
  6. The check must be payable to a company or organization. Checks cannot be made out to an individual person. Checks can be picked up the following day.