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

Lunch Specials

Featured Beverages

House Made Bloody Mary

Vodka, House Mix, Celery 10

Delray Daiquiri

Papa’s Pilar 7yr, Fresh Lime, Mint, Aquafaba 10

Passion Fruit Bellini

Chinola Passion Fruit Liqueur, Mionetto Prosecco 10

Soup

Cucumber Honeydew Gazpacho

Serrano Salsa, Marcona Almond 7

Entrees

Brulé Cuban(ish) Sandwich

Roast Pork, Fontina, Honey Ham, Pickles, Honey Dijon, House Naan 14

Pesto Chicken Salad

Arugula, Tomato, House Croissant 13

Brulé Sloppy Joe

Crispy Shallots, Horseradish Slaw, Brioche 13

Blackened Grouper Tacos

Corn Salsa, Crushed Avocado, Lemon Crème Fraîche, Fresno Peppers

Two 12/ Three 18

Fried Green Tomatoes

Avocado, Blackened Shrimp, Smoky Aioli, Fresno Peppers, Micro Cilantro

Two 12/ Three 18

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Brunch Specials

Featured Beverages

Passion Fruit Bellini

Chinola Passion Fruit Liqueur, Gruet Sparkling Rosé 10

Brulé Bloody Mary

Vodka, House Mix, Cherry Pepper, Olive 10

Pastry

Ham Fontina Croissant/ Plain Croissant

Cinnamon Beignets, Kahlúa Caramel

Banana Bread, Maple Cream Cheese

Buttermilk Bacon Cheddar Biscuit

5/ea.

Apple Crostata 7

Small Plates

Cucumber Honeydew Gazpacho

Serrano Salsa, Marcona Almond 7

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

Brulé Breakfast Biscuit

House Smoked Sausage, Shishito Peppers, Cheddar, Fried Egg, Red Pepper Butter,

Side of Cheese Grits 13

Curry Chicken Salad

Green Apple, Cashews, Golden Raisins, Croissant 13

Blackened Grouper Tacos

Corn Salsa, Crushed Avocado, Lemon Crème Fraîche, Fresno Peppers Two 12/ Three 18

Blueberry & Cornbread Waffle

Blueberry Gelato, Blueberry Maple 10

Dinner Specials

Small Plates

Moules Frites

Hand-Cut French Fries, Sauce Meunière 17

Grilled Octopus

Peewee Potatoes, Saffron Aioli, Chickpeas, Grape Tomatoes 18

Entrees

“Paella”

Saffron Rice, PEI Mussels, Octopus, Shrimp, Grouper, Paella Reduction 32

Prime Short Rib

Potato Gnocchi, Red Pearl Onion, Fresh Peas, Natural Reduction 28

Florida Red Grouper

Shrimp Quinoa Cake, Miso Beurre Blanc, Micro Radish 32

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

Learn More