Pineapple Jalapeño Tequila, Dry Curaçao, Pineapple, Agave, Tajín Rim

Hot 'Rita

Blanco Tequila, Dry Curaçao, Lime, Agave, Salt

Sí Señor CLASSIC MARGARITA

Boerewors Sausage, Grilled Onions + Peppers, Gravy, Dank! Sauce

Booty Roll

Mustafa Curry

Local Shrimp Dusted with Zunzi's House Seasoning, Served with Cocktail Sauce, Lemon, and Choice of Sauce.

Peel + Eat Shrimp

Local Raw Oysters Served with a Tropical Mignonette, Buffalo Peri-Peri Sauce, and Cocktail Sauce.

Raw Oysters

Local Baked Oysters topped with a rich blend of spinach, herbs, and buttery bread crumbs.

Oysters Rockefeller

Irish apple whiskey, hot apple cider, whipped cream, cinnamon, cinnamon stick

Spiked Apple Cider

20 Wings

Peri-Peri Marinated All Natural Chicken Wings

6 Wings

10 Wings

Lyre's gin, pomegranate-rosemary shrub, lemon, simple syrup, powdered-sugar rosemary

Polar Express (N/A)

Irish whiskey, demerara, hot coffee, whipped cream

Irish Coffee

Crème de menthe, rich hot chocolate, whipped cream, peppermint sprinkles

Spiked Peppermint Hot Chocolate

Cognac, crème de cacao, pumpkin-spice oat cream, dusted nutmeg

Fall & Oats

Blanco tequila & mezcal, blood orange, lime, agave, fire tincture, grapefruit soda, Tajín rim

Solstice

Bourbon, spiced pear liqueur, pineapple, lemon, demerara, saline, sparkling wine, pineapple wedge

Partridge in a Pear Tree

Jamaican & white rum, apple cider, orgeat, lime, orange Curaçao, cinnamon, apple

Apple Cider Mai Tai

Vodka, peppermint schnapps, white chocolate liqueur, vanilla, coffee liqueur, cold brew, shaved white chocolate

Jack Frost

Gin, cranberry and ginger syrups, fresh lime, ginger beer, rosemary, cranberries

Slope Bunny

Graham cracker infused rye, Cocchi di Torino, Averna, chocolate bitters, Laphroaig mist

Campfire Manhattan

Spring in a Bottle

Athletic IPA

In a clean jar combine 8 oz blanco tequila with 1/2 cup fresh pineapple chunks and 2 jalapeño slices (remove seeds for milder heat). Seal and let infuse at room temperature for 6–12 hours for a bright, balanced heat; for stronger jalapeño flavor infuse up to 24 hours. Taste after 6 hours and strain when desired flavor is reached. Strain through a fine mesh sieve and discard solids. Store infused tequila refrigerated for up to 2 weeks.

Make pineapple-jalapeño tequila

Rub a lime wedge around the rim of a rocks or coupe glass. On a small plate combine Tajín and coarse salt (if using). Dip the wet rim into the Tajín to create an even spiced rim. Set glass aside.

If using a pineapple wedge and jalapeño slice for garnish, thread or place them on the glass edge now.

In a cocktail shaker add 2 jalapeño slices and gently muddle just once or twice to release aromatic oils (don't pulverize unless you want much more heat).

Add 2 oz blanco tequila (or 2 oz of your pineapple-jalapeño infused tequila if you made it), 0.75 oz dry Curaçao, 1.5 oz fresh pineapple juice, 0.75 oz fresh lime juice, and 0.5 oz agave syrup into the shaker.

Fill the shaker with ice and shake vigorously for about 12–15 seconds until well-chilled and slightly diluted.

Double-strain (through a Hawthorne strainer and a fine mesh strainer) into the prepared Tajín-rimmed glass over fresh ice (for a rocks serve) or without ice for a coupe-style serve.

Garnish with a pineapple wedge and a thin jalapeño slice rested on the rim. Optionally squeeze the reserved lime wedge over the drink for an extra citrus note.

Taste and adjust: if you prefer sweeter, add 0.25 oz more agave; for more heat, float a thin jalapeño slice on top or use more infused tequila next time.

blanco tequila

pineapple-jalapeño infused tequila (see note)

dry Curaçao (or Cointreau)

fresh pineapple juice

fresh lime juice

agave syrup (1:1 or to taste)

jalapeño slices (for muddling and garnish)

ice (for shaking and serving)

Tajín seasoning

coarse salt (optional, to mix with Tajín)

lime wedge (for rimming and garnish)

pineapple wedge (for garnish)

additional blanco tequila (for infusion)

fresh pineapple chunks

fresh jalapeño slices (seeds optional)

Run a lime wedge around the rim of a chilled rocks or coupe glass. Pour the coarse salt onto a small plate, then gently press and rotate the wet rim into the salt to coat. Set the glass aside.

Prep the glass

Add 2 oz blanco tequila, 1 oz dry Curaçao, 1 oz fresh lime juice, and 0.5 oz agave syrup into a cocktail shaker. Fill the shaker about two-thirds full with ice (roughly 1 cup).

Combine ingredients

Secure the shaker and shake vigorously for 10–15 seconds, until the outside of the shaker is well chilled and slightly frosted. Shaking chills and dilutes the cocktail to balance flavors.

Shake

Double-strain the contents into the prepared glass over fresh ice (for a rocks serve) or without ice (for a coupe). Use a fine mesh strainer if available to catch small ice shards and pulp.

Strain and serve

Garnish with a lime wheel or wedge on the rim. Taste and adjust—if you prefer sweeter, add a touch more agave (1/4 oz) and gently stir; if brighter, add a splash (1/4 oz) more lime juice.

Garnish and finish

Blanco tequila

Dry Curaçao (or triple sec/Cointreau)

Fresh lime juice

Agave syrup (2:1 if thicker, or adjust to taste)

Coarse kosher salt or margarita salt (for rim)

Ice (for shaker and serving)

Lime wheel or wedge (garnish)

Preheat a grill or heavy skillet (cast iron) over medium-high heat. If using an oven for finishing, preheat to 375°F (190°C).

Preheat & prepare

Score the boerewors lightly in a few places so it won't curl while cooking. Bring to room temperature for 15 minutes while you prepare vegetables.

Place the boerewors on the hot grill or skillet and cook 8–10 minutes, turning every 2–3 minutes so it browns evenly and reaches an internal temperature of 160°F (71°C). For cross-hatched grill marks, rotate after the first sear on each side.

Warm the rolls: split rolls and spread butter on cut sides. Toast cut-side down in a separate skillet or on the grill until golden and slightly crisp, about 1–2 minutes.

While the sausage cooks, heat 2 tbs olive oil in a large skillet over medium-high heat.

Add sliced onions and peppers in an even layer. Sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper.

Cook, stirring occasionally, until vegetables are softened and caramelized at the edges, about 8–12 minutes. Lower heat if they start to burn. Remove from heat and keep warm.

In a small saucepan over medium heat, melt 2 tbs butter. Add 2 tbs flour and whisk continuously to form a roux, cooking 1–2 minutes until pale golden (avoid browning too much).

Slowly whisk in 2 cups beef stock a little at a time until smooth. Bring to a gentle simmer, stirring often, until the gravy thickens, about 5 minutes.

Stir in 1 tsp Worcestershire sauce, 1 tsp soy sauce, 1/4 tsp black pepper and 1/4 tsp salt. Taste and adjust seasoning. Keep warm on very low heat; if it thickens too much, thin with a splash of stock or water.

Whisk together 1/2 cup mayonnaise, 2 tbs ketchup, 1 tbs brown mustard, 1 tsp sriracha, 1/2 tsp smoked paprika, 1 tsp apple cider vinegar, 1 tsp honey, 1/2 tsp lemon juice and 1/4 tsp salt in a small bowl until smooth.

Taste and adjust: add more sriracha for heat, more honey for sweetness, or a splash more vinegar for tang. Refrigerate until ready to use; it can be made a day ahead for more melded flavor.

Place each toasted roll on a work surface. Lay a cooked boerewors sausage into each roll (you can cut the sausage to fit or slice lengthwise if preferred).

Top sausages with a generous portion of grilled onions and peppers.

Spoon warm gravy over the sausage and vegetables (for a wetter, poutine-style experience, be generous; for lighter coverage, drizzle).

Drizzle Dank! Sauce over the top in a zigzag or dollops. Add pickled jalapeños if using, and sprinkle chopped parsley for freshness.

Serve immediately while sausage and gravy are hot. Provide extra gravy and Dank! Sauce at the table for dipping.

boerewors sausage (links, about 8–10 inches / 20–25 cm)

soft sandwich rolls or hoagie rolls

unsalted butter (for toasting rolls)

large yellow onion, halved and thinly sliced

bell peppers (mixed colors), seeded and sliced into strips

olive oil

kosher salt

freshly ground black pepper

unsalted butter

all-purpose flour

beef stock (or chicken stock)

Worcestershire sauce

soy sauce

salt (adjust to taste)

mayonnaise

ketchup

brown mustard

sriracha (or hot sauce)

smoked paprika

apple cider vinegar

honey

fresh lemon juice

salt

fresh parsley, chopped

pickled jalapeños (optional)

In a dry skillet over medium heat, toast ground coriander and ground cumin for 30–45 seconds until fragrant. Remove from heat, cool briefly, then stir in turmeric, ground fenugreek, ground black pepper, and mustard powder. Mix well and set aside.

Toast & combine spices

Heat vegetable oil and butter in a large sauté pan or Dutch oven over medium-high heat until butter melts and foams. Add chopped onion and cook, stirring occasionally, until translucent and beginning to brown around the edges, about 8–10 minutes.

Prepare aromatics

Reduce heat to medium. Add minced garlic, grated ginger, and chopped green chilies. Cook 1–2 minutes until very fragrant, stirring constantly so garlic doesn't burn.

Add garlic, ginger, chilies

Add the prepared Mustafa-style curry powder (3 tbs), hot chili powder, paprika, and ground cumin. Stir constantly and cook 1–2 minutes to bloom the spices and release oils.

Bloom spices

Stir in tomato paste and cook 2–3 minutes, pressing it into the pan so it darkens slightly. Add crushed tomatoes and bring to a gentle simmer, scraping up any browned bits. Simmer 6–8 minutes to thicken slightly and concentrate flavor.

Tomato stage

Reduce heat to low-medium and stir in coconut milk and stock. Add brown sugar, kosher salt, and black pepper. Simmer gently, uncovered, for 8–12 minutes until the sauce has slightly thickened and flavors meld. Taste and adjust salt and heat if needed. Stir in fresh lemon juice at the end.

Create curry sauce

If using potatoes, par-cook them in simmering water for 6–8 minutes until just tender, then drain and add to the simmering curry after the coconut milk is added so they finish cooking in the sauce for about 10 minutes.

Cook tougher vegetables first (if using potatoes)

If using chicken thighs, season pieces lightly with 1/2 tsp salt and 1/4 tsp pepper. In a separate skillet over medium-high heat add 1 tbs oil and sear chicken pieces in batches until browned on the outside but not fully cooked through, 3–4 minutes per side. Transfer seared pieces into the simmering curry and simmer 10–12 minutes until cooked through (internal temperature 165°F / 74°C).

Cook chicken

If using paneer, cube and lightly pan-fry in 1 tbs oil until golden and add to the curry to warm through for 5–7 minutes. If using chickpeas, add them to the sauce during the final 8–10 minutes of simmering. Stir in frozen peas in the last 3–4 minutes.

Add paneer or chickpeas/peas

Taste the curry and adjust heat with extra chili powder or chopped fresh red chili if you want it hotter. Adjust salt and a splash more lemon juice if needed. Stir in chopped cilantro and green onion just before serving.

Adjust and garnish

Serve hot over steamed basmati rice or with warm naan. Offer plain yogurt or raita and lime wedges on the side to help tame the heat. Note: This is intentionally very spicy; warn guests and provide cooling accompaniments.

Serve

vegetable oil

yellow onion, finely chopped

garlic, minced

fresh ginger, grated

green chilies (serrano or Thai), finely chopped

Mustafa-style curry powder (see spice mix)

hot chili powder (adjust for heat)

paprika

ground cumin

tomato paste

canned crushed tomatoes

coconut milk (full fat)

low-sodium chicken or vegetable stock

brown sugar

boneless chicken thighs, cut into 1" pieces

or paneer, cubed

or cooked chickpeas (garbanzo beans), rinsed

potatoes, peeled and cut into 1" cubes

frozen peas

fresh cilantro, chopped

green onion, thinly sliced

chopped fresh red chili (optional, extra heat)

plain yogurt or raita (for serving)

lime wedges (for serving)

ground coriander

turmeric

ground fenugreek

ground black pepper

mustard powder

If shrimp are frozen, thaw in the refrigerator overnight or under cold running water until pliable. Pat shrimp very dry with paper towels; moisture prevents even seasoning adhesion and proper sear.

Prepare shrimp

Place the shrimp in a bowl. Drizzle with 1 tablespoon olive oil and toss to coat. Sprinkle Zunzi's house seasoning, kosher salt, and black pepper over shrimp and toss until evenly coated.

Season

Fill a large pot with 6 cups water and bring to a rolling boil. Add 1 tablespoon of Zunzi's seasoning to the water for layered flavor (optional). Add shrimp and simmer until just pink and opaque, 2 to 3 minutes for 16/20 shrimp. Do not overcook. Immediately transfer shrimp to an ice bath to stop cooking and firm the texture, about 2 minutes, then drain.

Cook (boil method - traditional peel-and-eat)

Heat a large skillet or grill over medium-high heat. Add a small drizzle of oil or brush grill grates with oil. Add seasoned shrimp in a single layer and cook 1.5–2 minutes per side until pink and opaque with light char (total 3–4 minutes). Remove from heat and let rest 1 minute.

Alternatively - sauté/grill

Transfer cooked shrimp to a serving bowl. Sprinkle chopped parsley and squeeze fresh lemon wedges over shrimp to brighten flavors. Keep chilled if serving cold.

Finish

In a small bowl combine ketchup, prepared horseradish, lemon juice, Worcestershire sauce, hot sauce (if using), and a pinch of salt. Stir until smooth. Taste and adjust heat or acidity: add more horseradish for heat or more lemon for brightness. Chill until serving.

If serving garlic butter: melt butter and stir in a small pinch of Zunzi's seasoning and a squeeze of lemon. Keep warm. For remoulade, spoon into a small ramekin. Provide cocktail forks or toothpicks and lemon wedges at the table. Arrange sauces around the shrimp bowl for guests to choose their sauce.

raw local shrimp (16/20 size), deveined, tails on

Zunzi's house seasoning (or Cajun/blackening blend)

lemon wedges

prepared horseradish (medium heat)

hot sauce (optional)

remoulade (store-bought or homemade)

garlic butter (melted)

cocktail forks or toothpicks

Fill a large serving platter or individual plates with an even layer of crushed ice (about 6 cups) to create a cold bed. Place 12 fresh shucked oysters on the ice, ensuring each shell sits level so the liquor is retained. Keep oysters chilled in the refrigerator until ready to serve. Provide lemon wedges on the platter.

prepare bed and oysters

If oysters are not already shucked: hold oyster flat-side up in a towel, insert a short shucking knife at the hinge, twist to open, run the knife under the top shell to release, then loosen the oyster from the bottom shell keeping the liquor. Rinse any shell fragments and place oysters on ice immediately.

In a small bowl combine 2 tbsp finely minced shallot and 3 tbsp white wine vinegar plus 1 tbsp champagne vinegar. Add 1 tbsp finely diced pineapple and 1 tbsp finely diced ripe mango. Stir in 1 tsp chopped cilantro, 1 tsp fine sea salt, 1 tsp freshly ground black pepper, 1 tsp extra-virgin olive oil and 1 tsp fresh lime juice. Mix thoroughly and let rest 10–15 minutes at cool room temperature (or refrigerate up to 30 minutes) to allow flavors to marry. Taste and adjust acidity or salt as needed. Keep chilled until serving.

Hot 'rita

Sí Señor Classic Margarita