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

 

Passion Fruit Bellini  Prosecco, Chinola, Orange 8

 

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

Bánh mì Brioche Berkshire Pork Loin, Ginger, Pickled Vegetables, Arugula, Pâté, Chili Aioli, House Baguette 14

Pecan Chicken Salad  Arugula, Red Seedless Grapes, Multigrain Toast 13

Lamb Tostada Asiago, Arugula, Cucumber, Scallion, Oregano Aioli, Pickled Red Onion Two 12/Three 18

Butter Poached Lobster Roll Shredded Lettuce, Lemon Vinaigrette, Chives, Tarragon Aioli, House Brioche Hot Dog Roll 18

Duck Confit Salad Brick Dough, House Goat Cheese, Shiitake, Fig Jam, Pickled Vegetables, Spinach, Arugula, Sesame Vinaigrette 14

Dinner Specials

Featured Beverages    

Passion Fruit Bellini Chinola, Prosecco, Orange 11

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

Domaine Sylvain Langoureau Côtes de Beaune, Burgundy, France 15/60

Small Plates

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

 Charcuterie Board  Assorted Cheeses & Cured Meats, Cherry Peppers, Garlic, Olives 19

House Made Burrata Local Curd, Arugula Pesto, Confit Tomato, Pickled Red Onion, Balsamic, House Ciabatta 13

Moules Frites Prince Edward Island Mussels, Meunière Broth, House Cut Fries 16

Entrees

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

Florida Swordfish Local Corn Risotto, Corn Soubise, Arugula Pesto 32

Roasted Porchetta Rosemary Polenta, Arugula Salad, Romesco Sauce 22

Brunch Specials

 

 Featured Beverages

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

Caprese Bloody Mary House Mix, Mozzarella, Smoked Marcona Almond, Basil, Heirloom Tomato 10

Passion Fruit Bellini  Prosecco, Chinola, Orange 11

Pastry

 Ham Fontina Croissant

Cinnamon Beignets, Kahlua Caramel

Banana Bread, Maple Cream Cheese

Lemon Ricotta Pound Cake

5 ea.

Small Plates

 Short Rib Tartare  Crispy Shallot, Quail Egg, Mushroom Crostini 14

Local Tomato Gazpacho Lemon Yogurt 8

 

Entrees

Lamb Tostada  Braised Lamb Shoulder, Asiago, Cucumber, Arugula, Pickled Red Onion, Oregano Aioli, Fig Jam, Tortilla 12

Duck Confit Salad  Shiitake, Spinach, House Goat Cheese, Ginger, Brick Dough, Arugula, Sesame Vinaigrette, Wasabi Aioli, Kabayaki 15

Maine Lobster Roll Butter Poached, Chive, Tarragon Aioli, Lettuce, Lemon Vinaigrette, House Brioche 18

Pecan Chicken Salad Sandwich Arugula, Red Seedless Grapes, Multigrain Toast 13

 

 

Rosé All Day at Brulé!

Gruet Sparkling Rosé 8/32

Keen Rosé Cabernet Sauvignon 9/36

Keen Sparkling Rosé Pinot Noir & Chardonnay 10/40

Peaks & Valleys Organic Rosé Cabernet Blend 11/44

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

Sat & Sun 11AM – 3PM

Lunch

Tue through Sun 11AM – 3PM

Happy Hour

Daily 4PM – 6:00PM

Dinner

Sun through Thur 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