👁️ – hover for the story behind the dish
Brunch Favorites
Global twists on morning comfort food. Start your journey here.
Chengdu Chicken & Waffles
Crispy spicy-numbing chicken with green Sichuan peppercorn, fish sauce, lime and fresh herbs, served over a golden waffle with real maple syrup – 25
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Nue’s signature spicy, numbing take on a brunch classic. The "mala" sensation from the peppercorns is a hallmark of Sichuan cuisine, designed to stimulate the palate for the sweet syrup.
Tunisian Shakshuka
Vibrant tomato and red pepper ragout with two sunny-side eggs, fried garlic, creamy feta and zesty zhug, served with warm pita (Vegetarian) – 22
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A North African staple built on slow-simmered peppers, spice, and heat. The addition of zhug—a Yemenite herbal hot sauce—adds a bright, citrusy punch to the rich ragout (Vegetarian).
Filipino Tosilog
Sweet and savory grilled pork tocino served with fragrant garlic fried rice and a perfect sunny-side egg – 25
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A classic Filipino breakfast. The name is a portmanteau of Tocino (pork), Sinangag (garlic rice), and Itlog (egg). It's the ultimate balance of sweet, salty, and rich.
Nue Classics
The street food staples that put us on the map, now available for brunch.
South African Bunny Chow
Rich chicken masala topped with cool crema, cilantro and lime zest, served in a traditional hollowed bread bowl or gluten free with rice – 24
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Durban’s iconic curry-in-a-bread-loaf. Created by the Indian community in South Africa as a way to serve laborers a portable meal without needing plates.
South African Sunny Bunny
Our signature chicken masala bunny chow topped with a sunny-side egg for a rich brunch finish. (Gluten Free option) – 26
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The brunch version of our most iconic dish. Adding a runny yolk to the masala creates a velvety sauce that perfectly soaks into the bread bowl.
French Tacos
A grilled street food wrap filled with merguez sausage, crispy fries, cheese sauce, Algerian sauce and ras el hanout carrot-raisin slaw – 24
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A Lyon street food staple invented in the early 2000s. It is essentially a griddled, rectangular burrito. No relation to Mexican tacos!
Tower of Chengdu Wings
Crispy wings tossed with green Sichuan peppercorn, fish sauce, lime, fresh herbs and Thai chili – 24
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Inspired by the bold, modern street food of Chengdu. The green Sichuan peppercorns provide a unique, floral aroma and a lingering, electric numbing heat.
Malaysian Dhal
Creamy lentils simmered in coconut milk with curry leaf, ginger and lemongrass, finished with chili oil and choice of roti or rice (Vegan, Gluten Free option) – 22
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A beautiful fusion of Indian and Malay flavors. The use of coconut milk and fresh citrus makes this significantly more fragrant than a traditional Indian dal.
Japanese Zosui
Comforting Japanese rice soup with savory dashi, vegetables, egg, nori and crispy wonton strips – 17 | add local Dungeness crab +10
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A restorative dish rooted in Japanese home cooking. It highlights the clean, umami flavors of a well-crafted dashi broth.
Burmese Laphet Thoke
Fermented tea leaf salad with cabbage, Thai chili, fried garlic, peanuts and crunchy roasted seeds and beans (Vegan, Gluten Free) – 24
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One of the few cuisines in the world where tea is eaten, not just drunk. Historically, this salad was served as a "peace offering" between warring kingdoms.
Shareables
Small plates to travel the world from your table.
Caribbean Pineapple Cornbread
Warm, buttery cornbread baked with pineapple and topped with toasted coconut (Vegetarian) – 8
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A tropical twist on a comfort classic, highlighting pantry staples found throughout the Caribbean islands.
East Indies Brussels Sprouts
Crispy Brussels sprouts with peanut, sesame and coconut dry chutney, plus peanut satay and sweet chili dipping sauces (Vegan, Gluten Free option) – 15
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Inspired by Indonesian urap (seasoned coconut vegetables) and satay, one of the region’s best-known street foods.
World Butter Board
A flight of four iconic butters (Italian, Ethiopian, Indian and French) served with a rustic baguette – 16
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Explore global richness: from spiced Niter Kibbeh of Ethiopia to legendary high-fat, cultured butter of Normandy, France.
Italian Ostuni Olive Oil
Single-grove, cold-pressed olive oil served with flaky salt and mini baguette – 10
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From a 300-year-old grove in Ostuni, Puglia, tended by close friends of Nue. Pure, buttery, and slightly peppery.
Krill & Kewpie Crunch Dip
Savory Antarctic krill dip with yuzu kewpie, water chestnut and panko crunch, served with house-fried wonton skins – 11
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In Japan, Antarctic krill (okiami) are prized for concentrated umami. We’ve paired them with creamy Kewpie for a deep flavor.
Syrian Kale & Carrot Salad
Fresh kale and carrot with pomegranate molasses dressing, dates, cumin, feta and toasted almonds (Vegetarian, Gluten Free)– 14
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Built around the ancient sweet-sour balance of the Levant. Pomegranate and dates have been Damascus staples for millennia.
Beirut Hummus
Creamy hummus topped with fried garlic, fresh mint, cumin and olive oil, served with warm pita (Vegan) – 15
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A staple of Lebanese breakfast and mezze, distinguished by the fragrant addition of fresh mint and warm cumin.
Dutch Patat Oorlog
Crispy fries topped with cool mayo, peanut satay, red onions and sambal oelek (Vegetarian, Vegan option) – 12
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Translates to “War Fries.” Named for the messy battle of flavors between hot satay and cool mayo.
Danish Drømmekage
Traditional Danish white cake with rich caramelized coconut topping and apple butter – 15
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Literally "Dream Cake." A legendary Danish dessert famous for its thick, chewy caramelized coconut topping.
The Liquid Passport
Bottomless options and global morning elixirs.
Mo’ Mosa (Sans Derrière)
Bottomless orange juice and sparkling wine – 29
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Must be ordered with an entrée. 90-minute limit. Please travel responsibly!
Golden Mountain Mary
Thai-inspired Bloody Mary with vodka and savory, umami-rich Golden Mountain seasoning – 15
Bottomless Coffee
Freshly brewed local roast – 5
