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.
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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.
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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.
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Browse our photo gallery filled with some of the garlic and blu bar's signature dishes, specialty martinis, luscious gardens and lit ambiance.
View GalleryShould 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
Shrimp a la Greque-sauteed shrimp, garlic, tomato, oregano, garbanzo beans and feta cheese
Seasonal vegetables and cheese stuffed mushroom caps
Shrimp, sun-dried tomato and rigatoni tossed in a creamy broccoli alfredo sauce
24 Ounce lasagna made with ground filet mignon, our housemade marinara sauce and covered in bubbly Bechamel mozzarella cheese
Blackened Rainbow trout topped with a cranberry salsa served over rice and seasonal vegetables
Il Forno fire roasted one pound bone-in pork chop topped with a tomato pepper chutney served with red potatoes and seasonal vegetables
Michael Perri
Executive Chef
