We invite you to enjoy an authentic taste of the Tuscan countryside. Walk down a vine covered arbor, surrounded by a walled Olde World fireplace and enter a garden lush with lit trees and flowering greenery. the garlic offers one of the most beautiful settings for a delightful and memorable dining experience. We offer great food, live music, fine wine, Italian beer and specialty martinis. Come experience the garlic and blu bar for yourself.
Whether you wish to dine indoors or out, delight in a relaxed, easy atmosphere filled with taste-tempting aromas and good music. the garlic features a comprehensive wine selection, innovative daily specials, and, if you wish, “lots of garlic”.
Chef Perri chooses Cioppino, a seafood stew, as his signature dish. View The Daily Noodle along with a few of our recommended specialties below.View Specialties
Enjoy nightly entertainment from the best local performers. Our talent includes Mark Hodgson, Amy Alysia, Johnny Mag Sax and Joey Harrison, to name a few.View Entertainment
Enjoy your next party with a personalized wine & food menu created by our Executive Chef and our in house wine specialist. Schedule your event today.More Information
Browse our photo gallery filled with some of the garlic and blu bar's signature dishes, specialty martinis, luscious gardens and lit ambiance.View Gallery
Should you have a party of ten (10) or more, please contact our General Manager at 386.424.6660 for reservations. Otherwise, all other parties are seated on a first come first served basis. We do accept reservations for all party sizes on holidays and special events, such as New Year's Eve, Valentine’s Day, Easter, Mother's Day, Thanksgiving, Christmas Eve and our Concert In the Courtyard Series
Golden fried jalapeno and cheese stuffed ravioli served with a sour cream dipping sauce
Shrimp Kung Pao - Pan sautéed shrimp, peppers, onions and nuts in a black bean sauce topped with a purple cabbage relish
22 Ounce Lasagna - made with ground filet mignon, our housemade marinara sauce and covered in bubbly Béchamel mozzarella cheese.
Baked pecan encrusted Mahi Mahi topped with a maple drizzle served over rice with seasonal vegetables
Italian sausage and broccolini filled ravioli tossed with shrimp, chicken, jalapenos, mushrooms and sun-dried tomatoes in a creamy alfredo sauce
Slow-roasted veal Osso Bucco topped with a tomato demi-glace served over garlic mashed potatoes
layers of lightly breaded eggplant, vine ripened tomatoes and fresh arugula sprinkled with pecorino romano cheese and finished with a balsamic reduction
the garlic and blu bar
pan seared sea bass served over ribbons of green and yellow squash, onion, and baby arugula topped with a homemade tomato vinaigrette
a hearty seafood stew of shrimp, scallops, lobster, clams, mussels, calamari, and fish sautéed in a tomato saffron broth with fresh herbs and seasonings
the garlic and blu bar
oven roasted chicken served over spinach, roasted red peppers, goat cheese and handmade ricotta gnocchi