Savor the Best Brunch in SoHo at Manuela NYC
Discover a brunch experience that blends creative cuisine with an inspiring artistic atmosphere. Located in the heart of SoHo, Manuela NYC is your go-to destination for brunch in Manhattan. Whether you’re catching up with friends or enjoying a leisurely morning, our menu offers a selection of seasonal dishes crafted with the freshest ingredients.
Brunch Menu Highlights
Manuela NYC’s brunch menu combines bold flavors and innovative takes on classic dishes, making it a top choice for brunch in SoHo.
House Granola with Coconut Yogurt and Baked Fruit (vg)
A wholesome and refreshing start to your day, featuring house-made granola and seasonal fruit.
Cream Biscuits with Country Ham and Steen’s Butter
Fluffy, buttery biscuits paired with savoury ham for a Southern-inspired favorite.
Chanterelle Toast with Scrambled Eggs and Crème Fraîche (v)
A luxe vegetarian option featuring sautéed mushrooms, creamy scrambled eggs, and crème fraîche on artisanal toast.
Brunch in the Heart of Manhattan’s SoHo
Step into the vibrant neighbourhood of SoHo and experience brunch like never before. At Manuela NYC, the dining room could easily be mistaken for a gallery, showcasing specially commissioned artworks that elevate your brunch in Manhattan to a cultural experience. Enjoy your meal in a space that reflects the creative energy of the city.
The Brunch Menu
SMALL AND TO SHARE
House granola with coconut yogurt and baked fruit (vg) 14
Smoked albacore dip with dill and Carolina Gold rice cracker 16
Sesame bread with cultured butter and smoked trout roe 16
Cream biscuits with country ham and Steen’s butter 16
Crudités with sikil pak (vg) 13
Sugar doughnuts with passion fruit curd 16
STARTERS
Wellfleet oysters with Granny Smith apple vinegar and fig leaf oil* 20
Coal roasted oysters with Jimmy Nardello butter 20
Long Island fluke crudo with pickled pepper and mint* 24
Farm lettuces with aged red wine vinegar radish (vg) 16
Steak tartare with Calabrian chili vinaigrette and garlic toast* 26
Chicories with pear, pistachios and von Trapp blue cheese (v) 23
Roasted beets with whipped feta and chermoula (v) 17
MAIN COURSES
Red kuri squash with stracciatella and urfa oil (v) 26
Puglia lentils with coriander carrots and poached egg (v) 28
Chanterelle toast with scrambled eggs and crème fraîche (v) 37
Rustic tart with seasonal greens and parmesan (v) 27
Roasted oyster mushroom with charred leek and lemon (v) 35
Montauk royal red shrimp with bacon and gold rice grits 35
Grilled swordfish with sumac and guindilla peppers 40
Cast iron cornbread with bacon and smoked maple 32
Flat iron steak with pickled peppers and onion 36
FOR THE TABLE
Butterball potatoes with dill onions and creme fraîche (vg) 14
Roasted cauliflower with date vinegar and almond (vg) 15
Grilled cone cabbage with bottarga and breadcrumbs 16
Salt roasted sunchokes with ricotta and celery (v) 35
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
**Please let us know if you have any allergies or dietary requirements, our dishes are made here and may contain trace ingredients