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

 

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

 

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

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

Timbre

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

Decoy by Duckhorn

Red Blend, Sonoma, Ca. 10/40

Provenance

Cabernet Sauvignon, Napa 19/72

Small Plates

Smoked Bone Marrow

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

Charcuterie

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

Entrees

 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

 

Pastry

Ham Fontina Croissant

Cinnamon Beignets, Kahlua Caramel

Lemon Ricotta Pound Cake

Banana Bread, Maple Cream Cheese

Giant Buttermilk Biscuit

Chocolate Raspberry Doughnut

5/ea.

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

Entrees

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

 

Dessert

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

 

@brule.bistro

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