Nu

Name: Nu
Address: 1129 State St., 93101, CA, 93101
Telephone: 805-965-1500

1129 State St., Santa Barbara, CA 93101, US

• Tuesday: 5:30PM-10:00PM •Wednesday: 5:30PM-10:00PM •Thursday: 5:30PM-10:00PM •Friday: 5:30PM-11:00PM •Saturday: 5:30PM-11:00PM •Sunday: 5:30PM-10:00PM •

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Deals & Coupons

Details

Cuisine: Californian
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

Lunch

Appetizers

Smoked Salmon on rye toast points with crème fraîche, red onion and caper

Organic Baby Greens with balsamic vinaigrette and picholine olive tapenade

Black Risotto with stuffed squid and lemon confit

Roasted Red Pepper and Corn Chowder

Hearts of Romaine with apples, endive, gorgonzola and walnuts

Bruschetta with Prosciutto, bufula mozzarella and sage butter

Porcini Mushroom Risotto with acorn squash, parmesan and truffle essence

Salads

Chicken Caesar Salad with quesadilla

Salad Nicoise with peppercorn crusted Ahi, anchovy, fingerling potato and e

Cobb Salad with chicken, bacon, avocado, egg and beets

Italian Chopped

Imported mortadella, salami, mozzarella, olives and bacon

Sandwiches

NU Burger ¼ LB with bacon, avocado, tomato and provolone

Monte Cristo Sandwich with black forest ham, turkey, cheddar & pinot noir j

Seared Ahi Tuna Melt with wasabi mayonnaise, mango relish and fontina chees

Hot Pastrami with Swiss cheese, spicy mustard and pickle

Garden Burger with avocado, sun dried tomato aioli, fresh mozzarella and sp

Roast Prime Rib Panini

Horseradish mayonnaise, caramelized onions and tomato

Entrée

Grilled Chicken Breast with garlic mashed potatoes, rosemary and mushroom h

Potato Crusted Salmon with creamy truffle lentil jus and julienne vegetable

Spaghettini with Filet Mignon Ragu

Grated manchego, portabello mushrooms, sage and tomato

Linguini alla Vongole

Manila clams, white wine, parsley and butter

Chef's Lunch Prix Fixe

Starter

Organic Baby Greens

Balsamic herb vinaigrette

Oven Roasted Tomato Soup

Basil chiffonade and garlic croutons

Smoked Salmon on Rye Toast Points

Crème fraîche, thinly sliced red onion and capers

Entree

Potato Crusted Salmon

Truffle mashed potatoes, saffron jus and julienne vegetables

Chicken Scallopini

Yukon gold potato hash, artichoke and capers

Wild Mushroom and Acorn Squash Risotto

Nicoise Salad

Dessert

Crème Brulée

Apple Tart

DINNER MENU

First Course

Crab Fondue

Maryland Blue Crab, Viognier and goat cheese

Potato Gnocchi and Maine Lobster

Fresh tomato-basil ragu with lemon and caviar

Bacon Wrapped Scallops

Truffle Black rice and arugula pesto

Steamed Mussels

Prosciutto, sundried tomato, garlic and saffron

Roasted Butternut Squash Ravioli

Golden raisins, sage, black truffle & chardonnay jus

Hearts of Romaine

Walnuts, apple and gorgonzola dressing

Baby Organic Farm Greens

Picholine olive tapenade, balsamic vinaigrette & tomato

Ahi Tuna Tartar

Tobikko, wasabi aioli and black sesame tuile

Roasted Tomato Soup with basil and garlic croutons

Chilled Asparagus Soup and Smoked Salmon Tartar

Toasted baguette, capers and lime

Veal Cheek Ravioli

Sage brown butter and balsamic

Entrée Course

Potato Crusted Salmon

Saffron potato “risotto”

Citrus curry jus, julienne vegetables and pea sprouts

Price: $26.00

Seared Rare Ahi Tuna

Wasabi mashed potatoes

Yuzu butter sauce and stir fry vegetables

Price: $28.00

Swordfish

Black lentils and ratatouille

Tomato rosemary jus and sweet pepper aioli

Price: $26.00

Pan Roasted Chicken Breast

Griddle potato rosti with sautéed greens

Corn, avocado and mango salsa

Price: $23.00

Filet Mignon

Sour cream and chive mashed potatoes

Red wine reduction with balsamic onion jam

Price: $31.00

Duck Breast

Porcini mushroom risotto

Sautéed portabello mushrooms, spinach & natural jus

Price: $35.00

Iowa Pork Chop

Acorn squash risotto croquette

Prosciutto, sage and melted mozzarella

Price: $25.00

Potato Crusted Vegetable Napoleon

Sesame crusted tofu and sautéed julienne vegetables

Price: $24.00

Dessert Menu

Vanilla Bean Creme Brulee

served with fresh berries and mint

Santa Ynez Farm Peach Tart

rum vanilla cream and ginger peach jus

Warm Chocolate Torte

espresso chocolate sauce, creme anglaise and whipped cream

Fresh Seasonal Berries

finger cookies, chantilly cream and apricot syrup

Cheese Plate

Chef's selection of 5 cheeses with quince paste and crostini

Bar Menu