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



Lunch Specials


Featured Beverages


Breakfast Boi

Rattlesnake Rosie’s Maple Bacon Bourbon, Califia Coffee, Cream, Cinnamon 12


House Pressed Caprese Bloody Mary

Mozzarella, Smoked Marcona Almond, Basil, Heirloom Tomato 10

Brulé Sangria

California Cabernet, Brandy, Sparkling Rosé, Brandied Cherries, Orange 10

24 Carrots

Fresh Carrot Juice, Lemon Juice, Oregano, Shiitake Vinegar, Zacapa Dark Rum 10




Local Tomato Gazpacho

Lemon Yogurt 7


 Fried Green Tomatoes

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

Blackened Swordfish Tacos

Crushed Avocado, Pineapple Salsa, Cilantro, Lemon Crème Fraîche, Pickled Fresno Peppers, Local Corn Tortillas Two 12/ Three 18

Grilled Scallop & Quinoa Salad

Arugula, Orange, Fennel, Pickled Red Onion, Citrus Vinaigrette 18

Lamb Burger

12 Mo. Aged White Cheddar, House Olive Focaccia, Pickled Red Onion, Cucumber, Arugula, Oregano Aioli 16


Arizona Chicken Salad Sandwich

Scallion, Corn, Cilantro, Tomato, Arugula, Fresh Baked Croissant 14



Dinner Specials


Featured Beverages    

French 75

Hennessey, Veuve Clicquot Vintage 2008, Fresh Squeezed Lemon Juice, Simple, Twist 18


Opening Act, Sauvignon Blanc, Santa Ynez Valley, Ca. 16/72

Decoy by Duckhorn

Red Blend, Sonoma, Ca. 10/40


Cabernet Sauvignon, Napa 19/72

Small Plates

Smoked Bone Marrow

Bacon Jam, Crispy Egg Yolk, Thyme, Spinach, Caramelized Onion, House Ciabatta 13


Selection of Cured Meats, Italian Cheeses, Basil Pesto, Roasted Peppers, Taggiasca Olives, Grilled Bread 19

Smoked Chicken & Shell Pasta

House Made Pasta, Fresh Peas, Roasted Pearl Onions, 16-Hour Chicken Reduction 19


 Grilled Pork Chop

Rösti Potato, Asparagus “Flan”, Bacon Glaze, Natural Game Reduction 29

Scottish Salmon

Organic Soba Noodles, Sesame Vinaigrette, Crisp Vegetables, Wasabi Aioli 29

Florida Swordfish  

Local Corn Risotto, Corn Soubise, Arugula Pesto 29



Brunch Specials


Featured Beverages

Breakfast Boi Iron Smoke Maple Bacon Bourbon, Califia Coffee, Cream, Cinnamon 12

Passion Fruit Bellini  Chinola Passion Fruit Liqueur, Mionetto Prosecco 10

House Made Bloody Mary House Mix, Smoked Marcona Almond, Heirloom Tomato, Cherry Pepper 10

Decoy by Duckhorn Cabernet Blend, Sonoma 10/40



Ham Fontina Croissant

Cinnamon Beignets, Kahlua Caramel

Lemon Ricotta Pound Cake

Banana Bread, Maple Cream Cheese

Giant Buttermilk Biscuit

Chocolate Raspberry Doughnut


Small Plates

 House Made Chai Granola  Fresh Berries, Organic Grains.  Choice of Milk or Greek Honey Yogurt 9

Local Tomato Gazpacho Lemon Yogurt 8

Beef Tartare  Crispy Shallot, Quail Egg, Mushroom Crostini 14


Maine Lobster Roll Butter Poached Lobster, House Baked Brioche, Tarragon Aioli, Chive, Romaine 18


Grilled Gulf Shrimp & Citrus Quinoa Salad Fennel, Arugula, Citrus Aioli, Crisp Quinoa 18

Arizona Chicken Salad Sandwich Scallion, Corn, Cilantro, Arugula, Fresh Baked Croissant 14



Hazelnut Chocolate Granola Scoop House Made Granola, Hazelnut Chocolate Gelato, Powdered Sugar, Fresh Berries 7



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



Opening Hours


Saturday & Sunday 11AM – 3PM


Tuesday through Friday 11AM – 3PM

Happy Hour

Tuesday through Sunday 4PM – 6PM


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