Bru House

Ricotta, mozzarella, and Parmigiano Reggiano, served with marinara and basil truffle aioli

"Means flight in the wind". Small hollow puff pastry shells filled with tender chicken, pan seared mushrooms and a cream sauce

Candied maple bacon over Texas french toast with coffee Kahlúa gel

Fresh, lump crab meat lightly bound with a blend of herbs and spices, creating a crispy, golden crab cake, served with a tangy remoulade

Topped with arugula, pickled red onions, and a whole grain mustard vinaigrette

Light and airy savory shrimp, encased in a fluffy batter, with Texas peddle sauce

Brined urban crusted homemade fries, in a silky truffle oil, and grated Parmesan cheese

Burratta with roasted tomatoes and fried basil topped with a balsamic glaze

Cantaloupe, honey dew, stuffed with spinach, dried fruit, with a honey cream bacari sauce and berry pureé dusted with toasted almonds

Served with spring mix, panko encrusted goat cheese, honey-beet pureé and chive oil

Served with house-made herb infused Parmesan croutons and shaved Parmesan

Pan seared, with water chestnuts, leeks, roasted heirloom tomatoes in a bonito broth over black rice

Butternut squash risotto, toasted pecans, scallions, and grated lemon zest with an orange sauce

Pan seard, potato, beet pureé, gingered carrots, broccolini and chive oil

Crispy brussels sprouts with bacon

Shallot herbed

Brined, herbed fries

With a crunchy on the outside, soft inside with Swiss potato rostie, grilled endive, and a cabernet sauvignon reduction

Braised, french trimmed, puree of mirpot, red wine and roasted bananas over polenta

Homemade bursin cheese with avocado, caramelized onions and truffle oil

Tempura eggplant, broccoli rabe, prosciutto, and smoked Gouda, with a sherry demi-glace sage sauce

Panko encrusted chicken stuffed with Irish butter, fine herbs with a béchamel sauce, served with mashed potatoes