BRUT Bar & Lounge
146 Bustleton Pike, Feasterville-Trevose
(267) 778-9272
Entrees
Enigma Crab Cakes
2 jumbo lump pan-seared crab cakes with a tarragon spicy aioli.
Duck Breast
Pan-seared in Kasteel cherry sauce demi-glaze served.
Mahi Mahi
Blackened mahi-mahi topped with a citrus herb butter sauce.
Sides
Truffle Salted Twice Fried Frietjes
Twice Fried Frietjes Fries
Steamed Rice
Mashed Potatoes
Sautéed Mushrooms
Asparagus
Salad
Caesar salad
Crisp romaine, croutons, parmesan, and tangy house-made Caesar dressing.
Salade Verte
Field greens, peppers, onions, cucumbers, tomatoes, cheese, and honey balsamic vinaigrette.
Duck Confit Salad
Duck confit moed greens with raisins, fennel, and apple with honey balsamic vinaigrette.
Caprese Salad
Fresh mozzarella sliced tomatoes. Basil and balsamic glaze.
Brut Burger Salad (8 oz)
8oz. All beef burger with sautéed mushrooms caramelized onions topped with gruyere cheese.
Steak Frietjies Salad
Herb and shallot marinated skirt steak topped with herb compound butter with frietjies dijon garlic sauce.
Gruyrere Cheese Fondue Salad
Chefs special secret recipe fondue with toasted French baguette and vegetables.
Fish and Chips Salad
Beer battered cod served varieties, dijon garlic aioli and malt vinegar.
Duck Breast Salad
Pan-seared in Kasteel cherry sauce demi-glaze served.
Appetizers
Assorted Smoked Fish Platter
Served with scallions, red onions, capers, and toasted French baguette.
Artisan Cheese Plate
Assorted cheeses served with grapes, accompaniments, and toast points.
Charcuterie
Assorted cured Italian meats with accompaniments and toast points.
Enigma Golden Beef Tartare
Knife-chopped, fresh, and 100% lean steak. Served with minced shallots, capers, cornichons, and ess volk on top.
Gruyere Cheese Fondue
Chef's special secret recipe is fondue with toasted French baguette and seasonal vegetables.
Baked Brie
Stuffed brie baked in puff pastry. Served with wild field greens and fruit de jour.
Malpeque Raw Oysters
Jumbo Shrimp Cocktail (5 pcs)
Wild jumbo shrimp served in horseradish cocktail sauce.
Tartare
Starters
Buffalo Wings (10 pcs)
Served with blue cheese dressing and celery.
Pomme Frietjes
House cut fries twice-fried. Served with our house speciality dijon garlic aioli.
Baked Brie
Stuffed brie baked in puff pastry. Served with wild field greens and fruit de jour.
Mussels
1 pound of mussels your choice of red, white, or dijon cream.
Artisan Cheese Plate
Assorted cheeses. Served with grapes, accompaniments, and toast points.
Charcuterie
Assorted cured Italian meats with accompaniments and toast points.
Calamari
Light breaded deep fried with hot peppers served with spicy tarragon aioli.
Sesame Tuna
Pan-seared sesame-crusted tuna with a small side salad topped with a ginger vinaigrette and a spicy Asian aioli.
Peel and Eat Shrimp
Steamed jumbo shrimp with a spicy cocktail sauce.
Brunch
Enigma Egg Benedict
Two poached eggs on top of our crab cakes hollandaise sauce.
Egg Benedict
Two poached eggs with Canadian bacon and hollandaise sauce on a toasted English muffin.
Savory Crepes
Sweet Crepes
Blueberries, bananas, and strawberries with a scoop of vanilla ice cream.
French Toast
3 slices of brioche cinnamon tea batter topped with syrup.
Stuffed French Toast
2 slices French toast brioche stuffed with cream cheese strawberries filling topped with syrup.
Recent Reviews
I was looking for this kind of place where people can eat, drink, dance and smoke hookah, and this lounge absolutely matches. They have Georgian food and it is delicious. Definitely will come back.
November 2023
This is the best place to spend time with friends and to have drinks and especially hookah. They have a full bar and different selection of hookah flavors. My friends and I ordered raspberry lemonade flavor and we enjoyed the atmosphere a lot. The service was excellent and the staff was very polite and friendly. Definitely will be coming back!!!
November 2023
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We also tried the hookah, but it didn’t deliver. The smoke was weak, barely producing clouds, and the flavor was dull and lacked richness. Overall, not worth the price.