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Mama’s Mudsliders’ New Soda-Shop Eats

10/6/08 at 6:05 PM

The new-school counter at Mama's Mudsliders.

The new-school counter at
Mama's Mudsliders.Photo: Shanna Ravindra

The Soda Shop opened back in 2006 to fill the city's authentic egg-cream void, but this fall's grumpy economy seems to have triggered a comforting soda-fountain revival. Sam Mason revealed he's brainstorming adult floats, Sweetiepie intends to be a nostalgic ice-cream mecca, and Rob and Robin just stepped off a root-beer trail. If you're looking for more nouveau fountain eats before the latest ventures open, you can pop into retro-minded dessert bar Mama's Mudsliders. Pastry chef Hali Horn serves frozen banana custard and birch-beer floats next to hot apple beignets and deconstructed S’mores Popsicles. Take a look at her fall menu after the jump.

SALTY

BLT $7.50
Thick cut bacon, romaine lettuce, tomatoes, and our garlic aioli served on rye bread

Chicken Salad $7.50
Homemade chicken salad w/ lettuce, tomato, and onion on wheat bread

Grilled Cheese $6.50
A mix of Mountain Valley sharp cheddar and mozzarella served on sourdough bread
Add tomato / bacon / sautéed onions add $2 each

Ham and Cheese $7.50
Black forest ham, baby Swiss cheese, yellow mustard, lettuce and tomato on rye bread

Grilled Vegetable $7
Served cold with goat cheese and balsamic vinaigrette
on baguette

Peanut Butter and Jelly $5
Smooth or chunky peanut butter and grape or strawberry jelly on white bread

Peanut Butter, Bananas and Honey $5.50
Served on white bread

All sandwiches served with a side salad / chips

Cheese Plates:
Traditional $12 Adventurous $15

French Fries $6
Choice of 3 Dipping Sauces
Garlic Aioli/ Ketchup/ Mayo/Honey Balsamic/ Blue Cheese
($1 for Extra Sauce)

Cheese Fries $7

Spicy Cheese Fries $7.50

Pickle Plate:
1-2 People $5 3-4 People $9

Home Made Potato Chips $3

SWEET
(All Desserts & Ice Creams Are Made In House)

Frozen Banana Custard $8
Caramel Walnut Sauce

Fried Peanut Butter & Jelly or Peanut Butter, Banana, Honey Sandwich $6

Butterscotch Pudding $7
with Whipped Cream and Vanilla Cookie

Spiced Bread Pudding $8
with Maple Whipped Cream

S’mores Popsicle $8
Toasted Marshmallow Custard & Homemade Graham Cracker Bits Dipped in Chocolate

Beignets $8 or Plain $5
Fresh Doughnuts filled with Chocolate , Vanilla or
Apple & Whipped Cream

Signature Mudpie $10
5 Layers of Chocolate and Coffee Decadence

Inside-Out Carrot Cake $8
Lemon Cream Cheese Frosting

Apple Crisp $7 (with Ice Cream $9)

Ice Cream $6
Vanilla Bean/ Chocolate/ Coffee/ Peanut Butter / Strawberry

Brownie $6 (add Ice Cream $8)
with Crème Fraiche Whipped Cream

Ice Cream Sundae $9
Chocolate or Caramel Sauce / Nuts / Pretzels / Whipped Cream / Add Banana $1

Jello Mold $8
Cranberry and Marshmallow goodness

Brownie Sandwich $7
Peanut Butter Ice Cream

Milk & Cookies $8
your choice of 3 cookies & milk: whole, skim, soy or goat
Chocolate Chip / Oatmeal Raisin /
Peanut Butter Chip / Graham Cracker

Apricot Mocha Cake $9

BEVERAGES

Cold

Mudslider $8
Chocolate Espresso Soda with Chocolate
and Coffee Ice Cream

Flight of Floats $10
Choose 3 of the following:
Strawberry Vanilla
Chocolate Peanut Butter
Cinnamon
Anise Coffee
Apple Cream
Chocolate Mint

Birch Beer Float $6

Creamsicle $7
Fresh Orange Juice with our Vanilla Ice Cream

Black & White $8

Flavored Soda $4
(please ask your server for today’s flavors)

Egg Cream $4
Chocolate / Vanilla / Strawberry

Southampton $3
Tonic with Key Lime Juice & Bitters

Milk $3
Whole / Skim / Soy / Goat

Chocolate Milk $4
Whole / Skim / Soy / Goat

Milk Shake $7
Chocolate / Vanilla / Strawberry / Coffee / Peanut Butter

Malt $8
Chocolate / Vanilla / Strawberry / Coffee / Peanut Butter

Iced Coffee $5

Iced Tea $4

Soda Water $2

Hot

French Press Coffee $4

Latte $4

Mocha $5

Espresso $3

Cappuccino $4

Hot Chocolate $4
with Marshmallow or Whipped Cream (add $.50)

Tea $4
South African Rooibos
Spiced Chai
Lung Ching Green Tea
Golden Assam
Lemon Verbena
Peppermint

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Editor
Daniel Maurer
Managing Editor
Jessica Coen
Associate Editor
Aileen Gallagher
Assistant Editor
Alexandra Vallis
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