Lightly dusted in pecorino romano cheese, fried and tossed with a garlic infused olive oil, lemon juice and pepperoncini sauce. Eggplant Tower. Layers of lightly breaded eggplant, vine ripe tomatoes and fresh arugula sprinkled with pecorino romano cheese and finished with a balsamic reduction. Tomato Basil Bruschetta. Fresh diced tomato, basil and garlic atop grilled italian bread topped with grana padano cheese. Herbed Sicilian Lamb. Three tender, seasoned, savory lollypops of lamb, grilled to perfection and served with our tantalizing sweet and spicy datil pepper jelly.

Classic Caprese. Vine-ripened tomatoes, buffalo mozzarella and fresh basil finished with cracked black pepper and oregano.

The Harlot's Cheese. Crab Cakes. Spinach Italiano. Fresh tender spinach sauteed in garlic and olive oil with a hint of lemon served at room temperature. House Salad.

Mixed baby greens, imported olives, tomatoes, cucumbers, spicy cherry and pepperoncini peppers, and imported pecorino romano cheese. Caesar Salad. Crisp romaine hearts, seasoned croutons and imported pecorino romano cheese tossed in our housemade caesar dressing. The Grant Salad. Mixed greens tossed with a sweet balsamic vinaigrette topped with sliced pears, candied walnuts, and gorgonzola cheese.

Shrimp and Scallop Scampi. Fresh sea scallops and shrimp sauteed in a light white wine and garlic herb butter sauce served over linguini. Seafood Italiano.

Boiled Seafood

Shrimp, scallops, calamari, mussels, and cherrystone clams sauteed in white wine and garlic butter, tossed with roasted garlic, tomatoes, fresh herbs and linguini. A hearty seafood stew of shrimp, scallops, lobster, clams, mussels, calamari, and fish sauteed in a marinara sauce with fresh herbs and seasonings. Chilean Sea Bass Francese. Lightly battered sea bass pan seared and finished with a lemon sauce served with garlic mashed potatoes and vegetable.

Seafood Cannelloni. An array of fresh seafood including scallops, shrimp, and mahi mahi wrapped in fresh pasta baked with a newburg sauce. Scallops and Roasted Fennel. Pan seared scallops served with braised fennel in a roasted red pepper cream sauce served over pasta rigatoni. Tuscan Chicken. Grilled boneless chicken tossed with sun-dried tomatoes, mushrooms, shallots, fresh rosemary, garlic and fettuccini in a marsala demi glaze with freshly grated parmesan cheese.

Pollo Marsala.

Chicken Alfredo. Lightly grilled chicken tossed with fettuccini in a homemade creamy parmesan sauce. Chicken Roulade. Breaded boneless chicken breast, pan-seared and stuffed with goat cheese and cream cheese, spinach, garlic, and fresh herbs, served on a bed of linguini and puttanesca sauce.

Chicken Parmigiano. Hand breaded chicken topped with house made marinara and mozzarella cheese served on a bed of linguini. Prosciutto and Pea Tortellini. Tricolor cheese filled tortellini tossed with prosciutto and fresh peas in a garlic pecorino cream sauce. Quattro Cheese Manicotti. Manicotti filled with ricotta, mozzarella, pecorino romano, and parmesan cheeses served with marinara and mozzarella.

Pasta Pomodoro. Pasta Puttanesca. Our house specialty sauce - spicy, chunky, tomatoes with imported olives and capers, served over linguini, add meatballs. Eggplant Parmigiano. Lightly breaded eggplant stuffed with ricotta cheese topped with mozzarella cheese and marinara sauce served with a side of linguini.

Ravioli Bolognaise. Our house made bolognaise sauce of ground filet mignon and spicy marinara sauce served over four cheese ravioli. Pasta Alla Genovese. Homemade pesto, toasted pine nuts and sundried tomatoes tossed with linguini and finished with pecorino romano cheese. Spuntitori Italiano. Surf and Turf.

Sliced seasoned sirloin with four grilled shrimp served with garlicmashed potatoes. Filet Oscar. 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. Chef Perri chooses Cioppino, a seafood stew, as his signature dish. Enjoy nightly entertainment from the best local performers. Schedule your event today. Should you have a party larger than 10 but smaller than 18, please contact the restaurant at We do not take reservations via email.

Otherwise, all parties are seated on a first come first serve basis. Parties larger than 18 will only be available Sunday through Thursday and will need to contact the banquet manager at Garlicbanquets gmail. We are unable to do any large parties in the months of March and July. Signature Dishes Chef Perri chooses Cioppino, a seafood stew, as his signature dish.