nue

Crispy fried sprouts, coconut and garlic chutney, peanut satay, and sweet chili dipping sauce.

Kale, shredded carrot, lime, pomegranate dressing, shattered dates, feta, and toasted almonds.

Fermented tea leaf salad. Served with cabbage, fried garlic, butterfly peas, chickpeas, sesame, peanuts, lemon, mint, and chili.

Panko breaded pork loin sandwich. Crustless white bread, tonkatsu sauce, and kewpie mayonnaise.

Housemade tocino (cured pork), sinangag garlic, scallion fried rice, soy and chili vinegar, and two sunny-side-up eggs.

Nue’s signature chengdu fried chicken wings now for brunch! Green Szechuan peppercorn, fish sauce, lime, chili, basil, mint, Thai chili. Served with real maple syrup and a waffle.

Rich coconut curry with potatoes, curry leaf, walnuts, cucumber, tomato, and spice. Served with roti canai.

Skillet eggs gently cooked in a rich tomato, red pepper, feta, and ragout. Served with housemade zhug (Israeli hot sauce) and warm flat-bread.

Our famous bunny chow for breakfast! Chicken breast, Indian masala, and lime. Topped with a farm fresh egg and served in a pullman bread bowl.

The iconic street food of Trinidad! Open-faced baras flatbread ‘sandwiches’ topped with curry channa (chickpea). Served with kuchela relish, Trinidad hot sauce, tamarind sauce, cucumber relish, and cilantro.

Pineapple, coconut, butter, and love. Served with whipped butter and maple syrup.

Developed duck egg, assorted herbs, salt, pepper, and lime juice.

Crispy fried sprouts, coconut and garlic chutney, peanut satay, and sweet chili dipping sauce.

Kale, shredded carrot, lime, pomegranate dressing, shattered dates, feta, and toasted almonds.

Fermented tea leaf salad. Served with cabbage, fried garlic, butterfly peas, chickpeas, sesame, peanuts, lemon, mint, and chili.

Chicken breast, Indian masala, lime, and cilantro served in a pullman bread bowl.

Green Szechuan peppercorn, fish sauce, lime, chile, basil, mint, and Thai chili.

The hallmark street treat of Salvador Brazil. Fluffy fritters made from peeled, black eyed peas. Gently fried in red palm oil. Split and stuffed with vatapá, a spicy, complex mixture of prawns, cashews, and spice.

Rich coconut curry with potatoes, curry leaf, walnuts, cucumber, tomato, and spice. Served with roti canai.

The iconic street food of Trinidad! Open-faced baras flatbread ‘sandwiches’ topped with curry channa (chickpea). Served with kuchela relish, Trinidad hot sauce, tamarind sauce, cucumber relish, and cilantro.

Fresh mince halal beef patties with crushed pomegranate, green chili, onion, and spice. Shallow fried with ripe sliced tomato and served with pickled red onions, fresh herbs, mint and tamarind chutneys, and crunchy ‘hot mix’ and naan. Halal.

Pineapple, coconut, butter, and love. Served with whipped butter and maple syrup.