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

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

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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