Banana split. Lizzy’s Homemade Ice Cream. Waltham. Founder Nick Pappas likes letting people choose their own flavors and toppings — although he strongly recommends a scoop of vanilla, chocolate, and strawberry, covered in hot fudge, caramel, strawberries, whipped cream, cherries, sprinkles, and nuts.

Black Raspberry Oreo Ice Cream. Nona’s Homemade, Hingham. A new flavor this year combines black raspberry ice cream with chunks of Oreo cookies.

Danish Sweet Cream Ice Cream. Farfar’s Danish Ice Cream Shop, Duxbury. Farfar’s signature has extra helpings of heavy cream that makes this ice cream a perfect complement to fresh fruit in the summer and on top of apple or pumpkin pie in the fall and winter.

Fresh Native Red Raspberry Ice Cream Sundae. Benson’s Home Made Ice Cream, West Boxford. This sundae features ice cream made with local raspberries, topped with whipped cream, nuts, a cherry, and fresh native red raspberry sauce, made on location.

Danish Dog. Danish Dogs, Plymouth. The signature item at this seasonal food truck is the eponymous Danish Dog, topped with fried onions, homemade remoulade, and homemade Danish-style pickles. Open from 9:30 a.m. to 3:30 p.m., Thursday through Monday.

Chicago Hot Dog. BeeZers, Northborough. The signature frank is the Chicago hot dog, an all-beef frank served in a poppyseed bun and topped with yellow mustard, bright-green relish, chopped onions, tomato slices, cucumber slices, a crisp dill pickle spear, and a sprinkle of celery salt.

Hot Dog With “The Works”. George’s Coney Island Lunch, Worcester. These franks topped with mustard, chili sauce, and chopped onions are a fixture in Detroit and Flint, Mich., but can also be found at hot dog joints throughout Massachusetts and Rhode Island.

Fenway Monsta Dog. Daly Dog & Daly Scoop Ice Cream, HaverhillI. Customers can order their dogs steamed, grilled, or fried. The Fenway Monsta Dog weighs in at a half-pound, though Daly admits that many customers choose something smaller.

Sears Tower. Windy City Eats, Weymouth. For a zestier style of hot dog, this jalapeño-cheddar dog is topped with spicy mustard, chili, cheese, and sauerkraut. Windy City also offers a classic Chicago-style dog with all the fixings.

Golden Retriever. Top Dog of Rockport, Rockport. This hot dog smothered in mac and cheese is one of the most popular items. There are 15 signature frankfurters, many named after breeds of dogs, such as the Boston terrier, covered in Boston baked beans.

Seafood Quesadilla. The Lobster Pool, Rockport. For New Englanders who have been around the seafood block, the Lobster Pool offers a more interesting option: the seafood quesadilla, filled with lobster, shrimp, scallops, a three-cheese blend, roasted red peppers, and seasonings.

Cajun Shrimp Po’boy. Dairy Joy, Weston. This summer, the folks at Dairy Joy decided to get a little experimental and threw together Cajun seasoning and breaded baby shrimp; thus, the Cajun Shrimp Po’ boy was born. Three weeks after its debut, it’s extremely popular and “nice and spicy,” says chef Trey Benitez.

Lobster Reuben. Brodie’s Seaport, Salem. One fateful day, chef Mike Pistorio’s father asked him if he had ever considered tossing coleslaw on a fish sandwich. That led to the Lobster Reuben, packed with lobster tossed in house-made thousand island dressing, slathered in slaw, and griddled with Swiss cheese on sourdough bread.

Fish Boards. Sycamore, Newton. The ever-changing “boards” of seafoods du jour can include such items as roasted local flounder, grilled Spanish octopus, littleneck clams from Wellesley, and local tuna conserva. The boards can feed two to three, although owner David Punch notes, “People come in alone and hammer down a whole board.”

BBQ Nachos. The Farm Bar and Grille, Essex. Tortillas are hand cut and fried into golden chips, then layered with Vermont cheddar cheese; 12-hour-smoked pulled pork; pico de gallo and guacamole (both homemade); sour cream; and barbecue sauce.

Memphis Dry-Rubbed Ribs. Blue Ribbon BBQ, Arlington. The ribs are rubbed with a 15-spice house blend and slow-smoked for five to six hours over hard woods, then slathered with Blue Ribbon’s secret rib splash. Also available are pre-rubbed, pre-smoked cold ribs that can be thrown on the grill or taken for a summer adventure.

St. Louis Ribs. Firefly’s, Marlborough. After being coated in a dry rub and smoked for more than four hours over hickory, cherry, and apple woods, Firefly’s ribs are glazed with a peach and Kentucky bourbon barbecue sauce. The sauce is new this summer, and will end with the season.

Smoked Ribs. Sawmill Pizzeria & Smokehouse, Dracut. The ribs are dry-rubbed and smoked for several hours before being pulled out and doused in a signature barbecue sauce.