Bari's Resturant and Bar

Split bone marrow served with parsley salad and crustiness.

Sliced prosciutto, speck, coppa, served with duck fat mustard.

Beef tenderloin bites. Served with mushrooms and smoked gouda demi glaze sauce.

Variety of local and artisan cheeses. Served with crostini and house made fig chutney.

Spinach tossed in lemon vinaigrette, topped with roasted beets and feta cheese.

Spring greens and pear with candied pecans topped with goat cheese.

Romaine Greens, Cucumber And Tomatoes Topped With Shaved Parmesan. Please Choose Between Creamy Horseradish Dressing Or Aged Balsamic Viniagrette.

Baseball cut beef top sirloin, served with Maitre d'Hotel butter.

Mary's organic chicken breast served with mushrooms and creamy marsala sauce over fresh fettuccini pasta.

Confit duck leg. Served with quince demi glaze sauce.