Blackened Jumbo Shrimp Cocktail

onions, red peppers, slab bacon, jack cheddar, avocado salsa + toast, served with potatoes

Arizona Omelet

house bun, buttermilk fried chicken breast, pickles, + nashville hot mayo, served with choice of crispy zuzu fries or a fresh side salad

Hot Hot Chicken Sammie

stir fried veggies, avocado, sticky rice + gochu honey glaze

Umami Salmon Bowl

vanilla syrup, toasted coconut + blueberries

Irish Steel Cut Oats

warm chocolate chip cookie, brownie, chocolate pearls + vanilla ice cream

Brookie

black beans, chorizo, charred tomatillo salsa, fried eggs, avocado, crema + cotija

Huevos Rancheros

cucumber, tomato, chili crunch, parsley, feta, olives + grilled naan bread

Roasted Garlic Moroccan Hummus

Lemon Pie

pickled fresno, cabbage, avocado + baja sauce, served on white corn tortillas

Cilantro Lime Shrimp Tacos

schreiner's turkey sausage, pork belly, cabbage, peppers, onions, mushrooms, scallion, chili crunch + two fried eggs

Breakfast Fried Rice

Honey Cashew Granola

half chicken, pork belly, hot honey, sweet corn, pickled chiles + scallion

Fried Chicken + Waffle

flourless chocolate cake, peanut butter mousse + salted caramel

Shnickers Bar

tomato jam, pistachio dukkah, basil oil, sea salt + grilled noble bread

Burrata

pickled scallion relish, oaxaca cheese + noble sourdough

Short Rib Birria Grilled Cheese

cherry tomatoes, cucumber, avocado, cheddar, marcona almonds, candied slab bacon + green goddess

VH Chopped Salad

breadworks pumpernickel, chive schmear, cucumber, tomato, red onion + capers

Smoked Salmon Toast

queso, black beans, pico de gallo, pickled jalapeño + scallion

Nachos

Chips, Salsa + Guacamole

8 oz. all angus beef patty, smokey blue cheese, sherry onions, bacon bourbon jam + roasted garlic, served with choice of crispy zuzu fries or a fresh side salad

ZuZu Burger

avocado, bahn mi pickles, scallion, tempura crispies, spicy mayo + soy sesame vinaigrette

Hawaiian Ahi Tuna Poke Bowl

Garlic Parmesan Fries

hobbs’ smoked pork loin, english muffin, poached eggs + hollandaise, served with potatoes

Eggs Benedict

In a bowl, toss the jumbo shrimp with olive oil and blackening seasoning until well coated. Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side until charred and cooked through. Remove from heat and set aside.

Blackening the Shrimp

In a mixing bowl, combine the sliced cucumber, lemon juice, fresh dill, and salt. Toss to mix and let it sit for about 10 minutes to let the flavors meld.

Combine Cucumber Ingredients

In a small bowl, combine mayonnaise, sesame oil, chopped jalapeño, minced garlic, lemon juice, and salt. Mix until smooth and adjust seasoning to taste.

Mixing the Aioli

On a serving platter, arrange the blackened shrimp alongside the cucumber salad. Serve with the sesame jalapeño aioli on the side for dipping.

Plate the Dish

jumbo shrimp, peeled and deveined

blackening seasoning

olive oil

cucumber, thinly sliced

lemon juice

fresh dill, chopped

salt

mayonnaise

sesame oil

jalapeño, finely chopped

garlic, minced

In a skillet over medium heat, cook the chopped slab bacon until crispy. Remove and drain on paper towels.

Cook the Bacon

In the same skillet, add diced onion and red bell pepper. Sauté for about 5 minutes until softened.

Sauté Vegetables

In a bowl, whisk together the eggs, salt, and black pepper. Add the sautéed vegetables and cooked bacon to the egg mixture.

Prepare the Egg Mixture

Pour the egg mixture back into the skillet over medium heat. Cook until the edges start to set, then sprinkle jack cheddar cheese over the top. Cover and cook until the cheese melts and the omelet is cooked through.

Cook the Omelet

In a bowl, combine diced avocados, diced tomato, chopped cilantro, lime juice, and salt. Gently mix to combine.

Mix the Salsa

In a separate pot, boil diced potatoes until tender, about 10-15 minutes. Drain and toss with olive oil, salt, and black pepper.

Prepare the Potatoes

Toast the bread slices until golden brown.

Toast the Bread

Serve the omelet with a side of avocado salsa, toast, and seasoned potatoes.

eggs

onion, diced

red bell pepper, diced

slab bacon, chopped

jack cheddar cheese, shredded

black pepper

ripe avocados, diced

tomato, diced

cilantro, chopped

lime juice

bread slices

potatoes, diced

In a bowl, submerge the chicken breasts in buttermilk. Cover and refrigerate for at least 1 hour or overnight for best results.

Marinate the Chicken

In a separate bowl, mix flour, paprika, garlic powder, salt, and black pepper.

Prepare the Breading

Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, ensuring it's fully coated.

Bread the Chicken

Heat oil in a deep skillet over medium-high heat. Fry the chicken for about 6-8 minutes per side or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Chicken

In a small bowl, combine mayonnaise, hot sauce, cayenne pepper, and honey. Mix well until smooth and set aside.

Mix the Mayo

Spread a generous amount of Nashville hot mayo on the bottom half of each house bun. Place the fried chicken on top, add pickles, and close with the top half of the bun.

Assemble the Sammie

Serve the Hot Hot Chicken Sammie with a side of crispy zuzu fries or a fresh side salad.

Serve

boneless chicken breasts

buttermilk

all-purpose flour

paprika

garlic powder

oil (for frying)

hot sauce

cayenne pepper

honey

house buns

pickles

zuzu fries or fresh side salad

Rinse the sticky rice under cold water until the water runs clear. Then, soak it in water for at least 30 minutes. Drain and steam or cook according to package instructions.

Prepare the Sticky Rice

In a small bowl, whisk together gochujang, honey, soy sauce, and sesame oil until smooth. Set aside.

Make the Gochu Honey Glaze

Slice the bell pepper and carrot into thin strips. Heat vegetable oil in a large skillet over medium-high heat. Add the bell pepper, carrot, and broccoli. Stir-fry for about 5-7 minutes or until the vegetables are tender-crisp. Season with salt and pepper.

Prepare the Vegetables

Push the vegetables to one side of the skillet and add the salmon fillets. Cook for about 4 minutes on each side or until cooked through and flaky. Brush the gochu honey glaze over the salmon during the last minute of cooking.

Cook the Salmon

In a bowl, layer the sticky rice, stir-fried vegetables, sliced avocado, and salmon. Drizzle any remaining glaze over the top and sprinkle with sesame seeds before serving.

Assemble the Bowl

Salmon fillets

Sticky rice

Avocado

Bell pepper (red or yellow)

Carrot

Broccoli florets

Gochujang (Korean chili paste)

Honey

Soy sauce

Sesame oil

Vegetable oil

Salt

Pepper

Sesame seeds

In a medium saucepan, combine the steel cut oats, water, and salt. Bring to a boil over medium-high heat.

Prepare the Oats

Once boiling, reduce the heat to low and let it simmer uncovered for about 20-30 minutes, stirring occasionally, until the oats are tender and have absorbed most of the water.

Simmer

Once the oats are cooked, divide them into serving bowls. Drizzle with vanilla syrup, and top with toasted coconut flakes and fresh blueberries.

Assemble the Dish

Enjoy your hearty bowl of Irish Steel Cut Oats warm!

Steel cut oats

Water

Vanilla syrup

Toasted coconut flakes

Fresh blueberries

In a mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until combined. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.

Make the Cookie Dough

In a saucepan, melt the unsalted butter. Remove from heat and stir in granulated sugar, brown sugar, and vanilla extract. Allow to cool slightly, then beat in the eggs one at a time. In another bowl, mix cocoa powder, flour, and salt. Gradually add the dry mixture to the wet mixture, stirring until just combined. Fold in chocolate pearls.

Make the Brownie Batter

Preheat the oven to 350°F (175°C). In a greased 9x9 inch baking dish, spread the cookie dough evenly on the bottom. Pour the brownie batter over the cookie layer. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

Layer and Bake

Allow the brookie to cool slightly before cutting into squares. Serve warm with two scoops of vanilla ice cream on top.

Serve Warm

baking soda

unsalted butter

brown sugar

granulated sugar

vanilla extract

chocolate chips

unsweetened cocoa powder

chocolate pearls

vanilla ice cream

In a skillet over medium heat, add the chorizo. Cook for about 5-7 minutes until browned and fully cooked. Remove from the skillet and set aside.

Prepare the Chorizo

In the same skillet, add the canned black beans and heat through. Season with salt and pepper to taste. Keep warm.

Cook the Black Beans

In a blender, combine chopped tomatillos, a pinch of salt, and any additional spices you prefer. Blend until smooth. Pour into a bowl and set aside.

Make the Tomatillo Salsa

In the same skillet, add a little olive oil if necessary. Crack the eggs into the skillet and fry until the whites are set but the yolks are still runny, about 3-4 minutes.

Fry the Eggs

While the eggs are frying, warm the corn tortillas in a separate pan or microwave until pliable.

Warm the Tortillas

On each tortilla, layer some black beans, a portion of cooked chorizo, a fried egg, a drizzle of tomatillo salsa, sliced avocado, a dollop of crema, and sprinkle with cotija cheese.

Assemble the Huevos Rancheros

Serve immediately, garnished with extra salsa and avocado if desired.

Black beans, canned

Chorizo sausage

Tomatillos, husked and chopped

Avocado, sliced

Eggs

Crema

Cotija cheese, crumbled

Corn tortillas

Olive oil

Preheat your oven to 400°F (200°C). Wrap the head of garlic in aluminum foil and roast in the oven for about 30-35 minutes, until soft. Let it cool, then squeeze out the garlic cloves.

Prepare the Roasted Garlic

In a food processor, combine canned chickpeas, roasted garlic, tahini, lemon juice, ground cumin, olive oil, salt, and water. Blend until smooth and creamy. Adjust seasoning if needed.

Blend the Hummus

In a bowl, combine diced cucumber, diced tomato, chili crunch, chopped parsley, crumbled feta, and sliced olives.

Prepare the Toppings

Spread the hummus on a serving platter, top with the prepared toppings, and serve with grilled naan bread on the side.