GET CRACKING! LOBSTER MANIA WASHES ASHORE AT BRULÉ BISTRO EVERY WEEKEND
April 25, 2019April 30, 2019Brule Media
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
Brulé Menu
Specials
Small Plates
Cucumber Honeydew Gazpacho
Spicy Serrano Salsa, Almond
7
Cream of Mushroom Bisque
Truffled Quinoa, Micro Chives
8
Fried Green Tomatoes
Avocado, Blackened Shrimp, Smoky Aioli,Fresnos, Micro Cilantro
Two 12/ Three 18
Entrees
Steak & Eggs
Flat Iron Steak, Fried Eggs, Fresno Peppers, Potato Hash, Chimichurri
19
Blackened Grouper Tacos
Avocado, Spicy Pineapple Salsa,Lemon Crème Fraiche, Micro Cilantro
Two 12 / Three 18
Duck Confit Panini
Asiago, Fig Jam, Arugula, Pickled Red Onion, House Naan
14
Featured Beverages
Passion Fruit Bellini
Chinola Passion Fruit Liqueur, Prosecco 10
Brulé Bloody Mary
Vodka, House Mix, Celery, Olive 10
Pastry
Cinnamon Beignets, Kahlúa Caramel
Banana Bread, Maple Cream Cheese
Ham Fontina Croissant/ Plain Croissant
Buttermilk Biscuit/ Bacon Cheddar Biscuit
Cherry & Walnut Scone
5/ea.
Strawberries & Cream Doughnut
Strawberry Mascarpone Filling, White Chocolate Ganache 7
Small Plates
Cucumber Honeydew Gazpacho
Serrano Salsa, Toasted Almond 7
Applewood Smoked Fish Dip
Salmon, Pickled Vegetables, Ciabatta Crisps 8
Fried Green Tomatoes
Blackened Shrimp, Chipotle Aioli, Avocado, Fresnos, Micro Cilantro
Two 14/Three 21
Entrees
Crab Cake Benedict
Two Poached Eggs, Spinach, Sauce Béarnaise, Pickled Red Onion, House Greens 18
Arizona Chicken Salad Sandwich
Arugula, Tomato, Jicama, Corn, House Croissant, Fries 13
House Smoked Sausage Biscuit
Fried Egg, Shishito Peppers, Cheddar, Red Pepper Butter, Side of Cheese Grits 14
Blackened Grouper Tacos
Smashed Avocado, Spicy Pineapple Salsa, Lemon Crème Fraîche, Micro Cilantro
Two 12 / Three 18
Small Plates
Lobster Bisque
Tarragon Cream, Basil Oil
11
Grilled Octopus
Peewee Potatoes, Saffron Aioli, Chickpeas, Grape Tomatoes
18
Shrimp & Grits
Roasted Poblano Polenta, House Chorizo, Corn, Lobster Reduction
16
Entrees
Grilled Swordfish
Coconut Sticky Rice, Mirin Broth, Chili Oil, Baby Bok Choy
32
Short Rib
Dolce Gorgonzola Polenta, Spinach, Natural Reduction, Pecorino
29
Wine & More
Wine list and Cocktails Menu Curated by Sommelier Katie Fox and Elizabeth Vazquez
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
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Opening Hours
Brunch
Saturday & Sunday 11AM – 3PM
Lunch
Tuesday through Friday 11AM – 3PM
Happy Hour
Tuesday through Sunday 4PM – 6PM
Dinner
Sunday 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