Est. 2007

A Delray Beach Ever Evolving Restaurant Concept

“We believe in locally sourced ingredients, seasonally inspired menus,
local craft breweries, eclectic wines and craft cocktails. Eat, drink and be happy!”

Executive Chef / Owner Suzanne Perrotto

Brule` Menu

Specials

 

Lunch Specials

 

Featured Beverages

House Made Bloody Mary

House Mix, Smoked Marcona Almond, Heirloom Tomato, Cherry Pepper 10

Rum Punch

Ragged Mountain Rum, St. George Raspberry, Heering Cherry, Papaya, Lime 10

 

Soup

 Local Tomato Gazpacho

Lemon Yogurt 7

Entrees

 Fried Green Tomatoes

Blackened Shrimp, Chipotle Aioli, Avocado, Pickled Fresno Peppers, Micro Cilantro Two 14/Three 21

Curry Chicken Salad

Arugula, Green Apple, House Croissant 13

 

Fennel Crusted Tuna

Romaine, Endive Salad, Niçoise Vinaigrette 18

 

Southern Fried Chicken Sandwich

Chipotle BBQ Glaze, Cheddar, Pickled Vegetables, Shredded Lettuce, House Brioche 12

Scottish Salmon

Potato Pancake, Feta Cheese, Fennel, Red Onion, Arugula, House Vinaigrette 18

 

Dinner Specials

 

Featured: Wandering Wines, Chile

LostFind Rosé 8/32

Peaks & Valleys Sauvignon Blanc 8/32

Grand Reserve Chardonnay 8/32

Reserve Carménère 8/32

Grand Reserve Cabernet 8/32

Small Plates

Brussels Carbonara

Applewood Smoked Bacon, Farm Fresh Egg, Grana Padano 13

 

Ricotta Gnudi

Speck, Spinach, Grana Padano 12

Burrata

Arugula Pesto, Confit Tomatoes, Pickled Onion 13

Foie Gras French Toast

Hudson Valley Foie Gras, Fig Jam, Fried Quail Egg, Foie Gras Crème Anglaise 18

Entrees

Black Tea Brined Chicken

Guanciale, Melted Scallion, Mushroom Polenta, Pepper Coulis, Pan Jus 25

 

Braised Veal Breast

House Made Potato Gnocchi, Fresh Peas, Grana Padano 22

Florida Red Grouper

Shrimp Quinoa Cake, Miso Beurre Blanc, Micro Radish 32

 

 

Brunch Specials

 

Featured Beverages

 Brulé Sangria

California Cabernet, Cognac, Orange, Brandied Cherry, Mionetto Prosecco Float 8

 

Passion Fruit Bellini

Chinola Passion Fruit Liqueur, Mionetto Prosecco 10

 

Brulé Bloody Mary

Vodka, House Mix, Smoked Marcona Almond, Heirloom Tomato, Cherry Pepper 10

Bloody BLT

Rattlesnake Rosie’s Maple Bacon Whiskey, House Bloody Mix, Baby Gem Lettuce, Heirloom Tomato, Bacon 12

Pastry

Ham & Fontina Croissant

Plain Croissant

Cinnamon Beignets, Kahlúa Caramel

Banana Bread, Maple Cream Cheese

Buttermilk Bacon Cheddar Biscuit

5/ea.

Small Plates

Local Tomato Gazpacho

Lemon Yogurt 8

Beef Tartare

Crispy Shallot, Quail Egg, Mushroom Crostini 14

 Applewood Smoked Fish Dip

Salmon, Pickled Vegetables, Ciabatta Crisps 8

Fried Green Tomatoes

Blackened Shrimp, Chipotle Aioli, Avocado, Pickled Fresno Peppers, Micro Cilantro Two 14/Three 21

Entrees

 Mushroom & Fontina Omelet

Spinach, Speck, Multigrain Toast 13

 

Fennel Crusted Swordfish

Romaine, Endive Salad, Niçoise Vinaigrette 18

Curry Chicken Salad

Green Apple, Cashews, Golden Raisins, Local Spicy Microgreens 13

Smoked Short Rib Poutine

Tangier Fries, Local Cheddar Curd, Fresno Peppers, Scallions, Fried Egg 12

Wine & More

Wine list and Cocktails Menu Curated by Sommelier Katie Fox and Elizabeth Vazquez

Artisan wines, handpicked spirits and house cocktails steeped in speakeasy style and trending seasonality are paired with sharing plates and an ever-changing menu.

About Brule`

Chef Suzanne Perrotto’s Vision

Brulé, a favorite hot spot for locals and visitors alike, is a casual and chic bistro located in the Pineapple Grove neighborhood. An open kitchen produces vibrant, seasonal and sustainable dishes that are drenched in tradition, yet imaginatively inspired.”

“The secret of good cooking is, first, having a love of it.”
James Beard

 

@brule.bistro

Opening Hours

Brunch

Saturday & Sunday 11AM – 3PM

Lunch

Tuesday through Friday 11AM – 3PM

Happy Hour

Tuesday through Sunday 4PM – 6PM

Dinner

Sunday, Tuesday through Thursday 5pm – 10PM
Friday & Saturday 5PM – 11PM

We have a first come first serve policy and do not take reservations.
Please call for large groups or special occasions. Phone: 561-274-2046