👁️ – hover for the story behind the dish
Nue Classics
The street food staples that put us on the map. Big flavors, iconic dishes, built for sharing.
Tower of Chengdu Wings
Crispy wings with numbing Sichuan peppercorn, fish sauce, lime, basil, mint and Thai chili – 24
Notice: Intentionally spicy. Thai chilies can be omitted or served on the side.
👁️Inspired by the bold, modern street food culture of Chengdu. Green Sichuan peppercorns create a numbing, lingering heat that balances the savory fish sauce.
South African Bunny Chow
Rich chicken masala served in a traditional bread bowl, topped with crema, cilantro and lime zest (GF option with rice) – 24
👁️Bunny chow originated in Durban. It was developed as a convenient way for Indian laborers to carry curry to work using a hollowed loaf of bread.
French Tacos
A grilled French street food wrap packed with merguez sausage, crispy fries, cheese sauce, Algerian sauce and ras el hanout carrot-raisin slaw – 24
👁️Invented in Lyon in the early 2000s, these are a staple of French youth culture. A true "cultural mashup" with absolutely no relation to Mexican tacos.
Beirut Hummus
Creamy hummus topped with fried garlic, fresh mint, cumin and olive oil, served with warm pita (Vegan) – 15
👁️A staple of Lebanese breakfast and mezze, distinguished by the fragrant addition of fresh mint and warm cumin.
For the Bold & Curious
Less familiar, more rewarding. Distinctive ingredients and flavors worth exploring.
Thai Mang Da Na
Large Thai water beetles with an intense fruity, floral, sweet-salty flavor. 2 for 18, 3 for 22, 4 for 25
👁️These are a prized delicacy in Thailand and Laos. Known for a fruity, floral aroma—appreciated for bold flavor rather than novelty.
Krill Crisp Dip
Savory Antarctic krill dip with yuzu kewpie, water chestnut and panko crunch, served with house-fried wonton skins – 11
👁️In Japan, Antarctic krill (okiami) are eaten for their rich umami flavor. A key, sustainable part of the ocean’s food chain.
Burmese Tea Leaf Salad
Fermented tea leaf salad with cabbage, Thai chili, fried garlic, peanuts and crunchy roasted seeds and beans (Vegan, GF) – 24
👁️Known in Myanmar as laphet thoke, one of the few dishes in the world where tea is eaten, not drunk. Historically consumed by Burmese royalty.
World Butter Board
A flight of four iconic butters from Italy, Ethiopia, India and France, served with a rustic baguette (Vegetarian) – 16
👁️An exploration of how different cultures define richness, from spiced Ethiopian niter kibbeh to salty Indian Amul and classic French butter.
Global Street Eats
Regional comfort food from around the world.
Balinese BBQ Spareribs
Pork ribs marinated in garlic, galangal, lemongrass and turmeric, grilled and basted with a sweet soy glaze, served with rice – 38
👁️Showcases 'bumbu,' Bali’s signature spice paste. Basted with kecap manis, a thick, sweet soy sauce that caramelizes beautifully.
Taiwanese Turkey Rice
Shredded turkey over short-grain rice with savory soy jus, rich turkey drippings and pickled daikon (GF) – 22
👁️A specialty of Chiayi, Taiwan. Originally created using U.S. surplus birds after WWII, it's now a legendary and beloved comfort bowl.
Irish Spice Bag
St. Patrick’s Special · March 13–23
Buttermilk fried chicken, crispy fries, peppers and onions tossed with Chinese five spice, chili, garlic and salt – 18
👁️A beloved takeaway dish from Chinese chip shops in Ireland, combining Chinese seasoning with late-night pub food energy.
Malaysian Dhal
Rich coconut lentil stew with makrut lime leaf, lemongrass, curry leaf, ginger and lemon, served with roti or rice (Vegan, GF option) – 22
👁️Reflects Indian, Malay, and Tamil culinary influence. Made rich with coconut milk and fragrant curry leaves.
Japanese Zosui
Comforting Japanese rice soup with dashi, vegetables, egg, nori and crispy wonton strips – 17
Add local Dungeness crab – 10
👁️The essence of Japanese comfort food, built on simplicity, balance, and the quiet depth of dashi.
East Indies Brussels Sprouts
Crispy Brussels sprouts with peanut, sesame and coconut dry chutney, plus peanut satay and sweet chili dipping sauces (Vegan) – 15
👁️Inspired by Indonesian urap (seasoned coconut vegetables) and satay, one of the region’s best-known street foods.
Syrian Kale & Carrot Salad
Fresh kale and carrot salad with pomegranate molasses dressing, cumin, dates, feta and toasted almonds (Vegetarian, GF) – 14
👁️Pomegranate molasses and dates have been staples of Damascus markets for centuries.
Italian Ostuni Olive Oil
Single-grove, cold-pressed olive oil from Ostuni, served with flaky salt and mini baguette – 10
👁️From a 300-year-old grove tended by friends of Nue. Pure, buttery and slightly peppery.
Dutch Patat Oorlog
Fries topped with cool mayo, peanut satay, red onions and sambal oelek (Vegetarian) – 12
👁️Translates to “War Fries.” Named for the messy battle of flavors between hot satay and cool mayo.
Caribbean Pineapple Cornbread
Sweet pineapple cornbread with butter and toasted coconut (Vegetarian) – 8
👁️A sweet-savory tropical twist on cornbread, built around classic flavors of the Caribbean islands.
Danish Drømmekage
Traditional Danish white caramelized mini cake with apple butter and cinnamon sugar – 15
👁️Literally "Dream Cake." A legendary Danish dessert famous for its thick, chewy caramelized coconut topping.
CAPITOL HILL, SEATTLE

206-257-0312

INFO@NUESEATTLE.COM
