French fries topped with fire-roasted corn, queso fresco, jalapeño ranch, and cilantro.

All-beef hot dog topped with fire-roasted corn, queso fresco, jalapeño ranch, and cilantro.

Mini corn dogs topped with fire-roasted corn, queso fresco, jalapeño ranch, and cilantro.

Pumpkin pie tart topped with whipped cheesecake, spiced caramel panna cotta, candied pecans, and marshmallow buttercream “flames.”

With white icing and Halloween sprinkles.

Pumpkin cheesecake with graham cracker crust and whipped pumpkin ganache.

Pumpkin gelato with pumpkin-spiced caramel sauce, pumpkin brittle, and Halloween sprinkles.

Ghoulish spiced mayonnaise, red cabbage, and Fresno peppers on a black kaiser roll, served with french fries.

Caribbean-style glazed meatloaf served with loaded mashed potatoes and seasonal vegetables.

Layers of New York and caramel cheesecake with dulce de leche, chocolate ganache, and pecans on a chocolate crust.

Captain Morgan Original Spiced Rum, Disaronno Originale Liqueur, apple cider, and pomegranate juice.

Vanilla soft-serve topped with chocolate cone dip, SNICKERS bar pieces, TWIX cookie bar pieces, and M&M'S Milk Chocolate Candies Halloween Blend.

Joffrey's Cold Brew Coffee with pumpkin-spiced foam and Halloween sprinkles.

Topped with sriracha cream cheese, kimchi, and Hades relish.

Topped with queso fundido, pickled and fried jalapeños, bacon, and onions.

Mexican hot chocolate cake with popping candies, dipped in chocolate with blue marshmallow “fire.”

Fanta Blue Raspberry Slushy with black vanilla drizzle.

Angus beef with Boursin and brie fondue, crispy onions, and garlic pickles on a toasted black bun, served with french fries.

With Korean barbecue sauce, topped with black sesame seeds, crispy garlic, and green onions, served with french fries.

Sugar cookie topped with strawberry-banana mousse, chocolate, and buttercream.

Frozen apple cider topped with cinnamon whipped cream and sour gummy candy.

With sour cherry pie filling.

With sour cherry pie filling. At this location, available during MNSSHP only.

Wild berry soft-serve with candy coral and citrus cotton candy in a black vanilla cone.

Pork wings fried with jalapeños and tossed in barbecue sauce made with Coca-Cola Cherry.

Buffalo chicken and mozzarella wrapped in a flaky dough, topped with blue cheese crumbles.

Tots topped with plant-based black bean chili, cheddar sauce, and jalapeño sauce.

Rolled in apple cider sugar and drizzled with caramel sauce.

Slowly cooked in cabernet sauvignon with figs, butternut squash purée, and roasted fall vegetables.

“The Grey Stuff,” black buttercream, and black rose petal. Part of the MNSSHP Halloween dinner menu.

Teremana Blanco Tequila, Grand Marnier Liqueur, and apple cider.

Empress 1908 Gin, Bols Blackberry Liqueur, lemon juice, and cane syrup. Part of the MNSSHP Halloween dinner menu.

Black truffle sauce, root vegetables, and potato-pumpkin purée.

Fall vegetables and roasted beet demi-glace. Part of the MNSSHP Halloween dinner menu.

Avocado mousse, tomato horseradish sauce, rice cracker, and wasabi peas. Part of the MNSSHP Halloween dinner menu.

Pumpkin cheesecake, spiced oranges, orange curd, and chocolate crumbs. Part of the MNSSHP Halloween dinner menu.

Lalo Blanco Tequila, RumChata Cream Liqueur, pumpkin spice syrup, and oat milk, with a sprinkle of crushed cinnamon-sugar graham crackers.

Tito's Handmade Vodka, Chambord Liqueur, lemon juice, and Sprite, garnished with mint and a Luxardo cherry. Part of the MNSSHP Halloween dinner menu.

Chocolate cookies filled with raspberry ganache, dipped in white chocolate and sprinkles.

Fried chicken breast with fra diavolo sauce, cheese, basil pesto, and arugula on a ciabatta bun, served with french fries.

Served with black garlic aïoli and a side Caesar salad.

With garlic-Parmesan sauce and parsley, served with french fries.

Blue raspberry slushy with marshmallow foam and a marshmallow ghost.

Layers of graham cracker pieces, chocolate ganache, popping chocolate candies, milk chocolate panna cotta, and marshmallow cream.

Fanta Blue Raspberry slushy with yuzu. Changes color from blue to green when you stir it.

Chicken dumplings with red miso gochujang sauce, furikake, and chili threads.

Nashville hot chicken strips, blue cornmeal waffle, and pickle ranch.

Chocolate crumbs layered with chocolate mousse and dulce de leche, topped with blue crispy pearls and a chocolate piece.

Pumpkin funnel cake topped with pumpkin gelato, whipped cream, pumpkin-spiced caramel, candy pumpkins, and sprinkles.

Sweet potato fries topped with barbecue burnt ends, chipotle queso, pico de gallo, and crispy jalapeños.

Plant-based. Topped with jalapeño-ranch slaw and jalapeño chips, served with french fries.

Whole chicken wings tossed with grilled onions, jalapeños, and lime.

Chocolate cake, chocolate mousse, and peanut butter buttercream with chocolate popping candies and a chocolate cookie crust.

Rolled in orange sugar and served with pumpkin cheesecake dip.

With cheesecake foam, Halloween sprinkles, and a sugar spider.

Waffle fries topped with cheese curds and Cajun crawfish-andouille sausage gravy.

Light, sweet, and fluffy beignets with powdered sugar and chocolate cookie pieces over cookies and cream cheese icing.

Minute Maid Premium Lemonade with hot honey and a chili-lime rim.

DOLE Whip Mango, DOLE Pineapple Juice, chamoy, and chili-lime seasoning.

Black velvet cake with spiced berry jam, pumpkin ganache, and dark chocolate glaçage.

Three varieties: Peanut Butter (peanut butter mousse, caramel ganache, nougat pieces), S'mores (marshmallow mousse, chocolate ganache, graham cracker pieces), and Cherry Pie (cherry pie filling, streusel, vanilla mousse).

Topped with cookie pieces, passion fruit crispy pearls, and a chocolate coin.

Chocolate chip cookie with pretzel pieces, toffee, milk and dark chocolate chips, and a chocolate coin.

Vanilla cheesecake, apple compote, apple-caramel ganache, and spiced graham cracker crust.

Vanilla and pumpkin-spiced crème brûlée with maple whipped cream and meringue.

Crispy southern tenders with white cheddar cheese, hot honey orchard sauce, applewood smoked bacon, and crisp apple slaw.

Hand-spun vanilla soft serve blended with pumpkin purée, ginger snap crumbles, and caramel swirl, topped with fresh whipped cream and cookie crumbles.

Vanilla bean mousse, vanilla-soaked sponge cake, strawberry compote, and pistachio crumble.

Tesoro Azul Blanco Tequila, pineapple-ginger juice, Ancho Reyes Verde Liqueur, and activated charcoal.

A hauntingly refreshing blend of rum, pineapple juice, Midori, and blue curaçao.

24-hour cured and smoked lamb shank, creamy sweet corn risotto, fresh watermelon radish and parsley salad, and roasted butternut squash finished with a rich demi-glacé.

Patrón Silver Tequila, Cointreau Liqueur, Bols Melon Liqueur, sour mix, lime juice, and green edible glitter, garnished with a dehydrated orange and sea salt.

Fresh naan topped with tomato sauce, bubbling mozzarella, and grated Parmesan with chaat masala and fresh cilantro.

Crispy masala fries loaded with slow-pulled pork and shredded cheddar cheese, drizzled with tikka sauce and garlic emulsion.

Spinach tortilla, chopped tandoori chicken, crunchy chili lime chips, lettuce, pico de gallo, garlic sauce, and Voodoo Verde sauce.

Crispy corn dogs served over hearty pork chili and smothered in creamy beer cheese sauce, presented in a playful casket-style display.

Crispy jerk-spiced wings glazed with smoky tamarind BBQ sauce for the perfect balance of sweet heat and bold spice, finished with fresh herbs.

Frozen green apple lemonade dyed black with a ping pong eyeball.

Vodka, watermelon vodka, mango rum, pineapple rum, blue curaçao, sweet and sour mix, and pineapple juice, served in a light-up skull mug.

Slow-roasted pot roast, baby potatoes, roasted carrots, celery, and red onions with au jus, topped with crispy onions.

Pumpkin and chocolate soft-serve swirl, white sprinkles, and a chocolate Mickey coin, in a chocolate cone.

Lemon and herb-marinated pork chop served over a white bean ragoût and white wine tomato broth with spinach, feta cheese, and tomatoes, served with feta mashed potatoes.

Del Maguey Vida Mezcal, Cointreau Liqueur, sour mix, lime juice, and hibiscus syrup, garnished with chili-lime seasoning.

Cinn-A-Bitz drizzled with dulce de leche and chocolate sauce.

House made lemonade with pumpkin spice syrup.

Coca-Cola, pumpkin spice syrup, and vanilla cream.

Nutella Boston cream donut featuring a spider web design.

Yeast donut dipped in pink or orange vanilla icing, topped with sprinkle mix and a friendly ghost sugar candy.

Yeast donut dipped in chocolate icing and topped with Halloween sprinkle mix.

Yeast donut dipped in green vanilla icing, topped with crushed Oreos, chocolate buttercream, and a tombstone sugar candy.

Vegan purple ube donut dipped in sky blue vanilla icing, topped with green sprinkles, vanilla buttercream, Oreo dust, and an edible clock.

Seared Hokkaido scallops served with silky butternut squash purée, sweet orange segments, toasted pumpkin seeds, and a rich Pedro Ximénez reduction.

Sushi rice, cream cheese, cucumber, avocado, shrimp, and spicy volcano mix, topped with torched nori paper, yum yum sauce, eel sauce, masago, and scallions.

Fresh-squeezed lemon juice, apple juice, and green apple syrup, served in a beaker glass alongside a syringe filled with caramel syrup to mix your own concoction.

Vodka, lemon juice, simple syrup, grenadine, apple juice, and muddled blackberries, garnished with purple and black edible glitter.

A blend of frozen piña colada and orange crush, topped with whipped cream and candy corn.

Frozen strawberry colada with whipped cream and novelty vampire teeth.

Frozen rum runner swirled with Big Wave Dave, topped with whipped cream and a candy eyeball.

Orange Crush and Big Wave Dave, garnished with a skeleton hand and a gummy worm.

A spooky sampling of all of Splitsville's frozen Halloween concoctions: Candy Corn Colada, Vampire's Kiss, Purple People Eater, and The Graveyard.

Stop by The Cookie Bar for ghoulishly fun and festive twists on signature cookies, alongside a special Mummy Sugar Cookie.

Cinn-A-Bitz drizzled with dulce de leche and chocolate sauce.

Woodford Reserve, Carpano Antica, vanilla, and Luxardo cherry.

Tossed in balsamic glaze, drizzled with spicy honey, and topped with crumbled goat cheese.

A 12-ounce bone-in chop, grilled then caramelized with a spiced orange maple glaze, served with roasted rainbow carrots, garlic mashed potatoes, and a cheddar drop biscuit.

Hearty stew with pulled pork, shredded smoked turkey, corn, lima beans, and potatoes, served with multigrain toast points.

Topped with vanilla ice cream, house made whipped cream, and a dusting of pumpkin spice cinnamon blend.

Pumpkin pie flavored bourbon mixed with cold brew or hot coffee (guest's choice) and dusted with a pumpkin spice cinnamon blend.

Bubba's Burnt Sugar Whiskey and Michter's Small Batch Bourbon with chocolate and angostura bitters, garnished with a dried orange slice.

Hand-decorated and hauntingly adorable.

Shaped like a coffin and frosted in vanilla buttercream with piped roses.

Filled with cinnamon buttercream.

House-made graham crackers, spiced pumpkin ganache, dark chocolate, and vanilla marshmallow toasted to order.

Blackberry ganache with cassis and vanilla, covered in dark chocolate.

Dark chocolate shell filled with blood orange jelly candies and milk chocolate ghosts.

Sri Lankan cinnamon with milk chocolate.

Four chocolate ganache bars with flavors of chipotle, raspberry, salted caramel, and passion fruit.

A blend of three chocolates, malt, and pumpkin spice.

Deviled eggs with crispy fried chicken, sweet-and-tart pepper sauce, and aji amarillo custard.

Roasted mixed mushrooms, baby rainbow carrots, hummus, toasted pumpkin seeds, and pita.

Pork and beef bone kebabs, prosciutto, creamy tomato sauce, and kataifi straws.

Crispy fried chicken, candied bacon, spiced walnuts, popcorn, and hot honey sauce.

Barbacoa beef, cheddar sauce, spicy fried onion straws, and plantain chips.

Crispy Nashville hot fried chicken, sliced provolone, dill pickle slices, cheddar-chive biscuit, and queen olives.

Three variations, all built on cold brew: (1) pumpkin spice liqueur, garnished with pumpkin spice. (2) Kahlúa liqueur, Tito's Handmade Vodka, Baileys Original Irish Cream Liqueur, and salted caramel syrup, garnished with caramel popcorn. (3) Kahlúa liqueur, Tito's Handmade Vodka, and toasted marshmallow syrup, garnished with candy corn marshmallows.

Jameson Irish Whiskey, Bols Peach Schnapps Liqueur, lemon juice, and pumpkin spice syrup, topped with green apple juice-filled pearls and gummy strands.

Patrón Silver Tequila, Bols Blackberry Brandy, blackberry purée, habanero-lime syrup, and lime juice, topped with a black sugar rim, blackberries, and cherries.

Tito's Handmade Vodka, ube syrup, cream of coconut, lemon juice, and a pinch of edible glitter.

DOLE Pineapple Juice, white cranberry juice, green apple syrup, blue curaçao syrup, Sprite, and butterfly pea extract, topped with green apple juice-filled pearls and gummy candy.

With caramel apple butter syrup, topped with whipped cream and cinnamon.

Whiskey with toasted caramel and notes of vanilla, oak, and sugar.

Bandaged in golden pastry, served with bright, tangy buffalo sauce.

A hauntingly good puff pastry pie, its spooky face hiding braised beef, wild mushrooms, and a slow-cooked Guinness gravy, served with a side of mash.

Half rack of slow cooked pork ribs coated in a Jameson black barrel whiskey glaze.

Raglan Road's signature cheesecake with a pumpkin spice twist.

Raglan Road's signature Baileys shake, made with pumpkin spice ice cream and topped with a creamy cinnamon cold foam.

The Whistler Irish Whiskey and pinot grigio, shaken with apple cider juice and house made cinnamon syrup, topped with a bubbly Magners Irish Cider float.

By 81 Brewing, Tampa, FL.

Layers of cinnamon-espresso-soaked ladyfingers and velvety mascarpone cream infused with fresh pumpkin, finished with a dusting of cocoa.

Stoli Caramel, apple cider, allspice dram, lemon juice, and ginger beer.

Mascarpone cream with layers of espresso-soaked Oreo cookies.

Sweet ricotta and mascarpone filling in an Italian pastry shell, topped with chocolate chips.

Pumpkin gelato with a shot of espresso.

Three shake options: Jack O'Lantern Float (vanilla gelato, Fanta orange, whipped cream, sprinkles), Gremlin Shake (mint chocolate chip gelato, chocolate sauce, whipped cream, chocolate chips), and Werewolf Shake (vanilla and chocolate gelato, chocolate sauce, whipped cream, chocolate chips).