Bari Ristorante e Enoteca

Mixed olives with parsley, pepper flakes and oil.

Grilled calamari and baby octopus, tossed in a parsley pesto with roasted red pepper oil.

Fresh raw oysters with fresh parsley, lemon juice, olive oil, red wine vinegar and red onion.

Fried zucchini and goat cheese fritters.

Black mussels steamed with white wine, garlic, orange, lemon and herbs.

Fresh calamari, smelt fillets, lemon and sardines, lightly breaded and fried with lemon and salt.

Fresh baby greens, tossed in balsamic vinaigrette with shaved Parmigiano-Reggiano.

Grilled radicchio and endive, Gorgonzola cheese, drizzled with red wine vinaigrette.

Romaine lettuce, anchovies, lemon, and Parmigiano-Reggiano.

Boston lettuce, goat cheese, grapefruit, honey, and chopped hazelnuts.

Fresh housemade soup.

Rigatoni with portabella, broccoli, garlic and goat cheese.

Pancetta, fresh beaten egg, caramelized onion, parsley, red pepper flakes and Parmigiano-Reggiano.

Handmade "little ear" pasta, sauteed rapini, tomatoes, salt cured anchovies and garlic.

Linguini with garlic, mint and shaved bottarga.

Orzo sauteed with slow roasted tomatoes, lump crab meat, fresh oregano and garlic.

Whole grilled sardines, topped with olive oil and lemon.

Whole grilled bronzino stuffed with fennel and orange.

Pan seared scallops with caramelized fennel, onion and sambuca.

Semolina crusted halibut with a baccala gremolata.

A giant tiger prawn marinated and sauteed in roasted garlic, basil and chilies.

Pan roasted tuna with oil cured olives, roasted tomatoes and celery leaves.

Grilled organic strip loin, marinated in garlic, olive oil, fresh basil, mint, rosemary and oregano.

Slow cooked fava bean puree with chicory.

Marinated and grilled portobello mushroom.

Roasted new potatoes with garlic and rosemary.

Sauteed rapini with garlic and olive oil.

Sauteed cauliflower and dusted with Parmigiano-Reggiano.

Aged 20 days on straw, buttery, earthy.

Soft, very young, milky, mushroomy, buttermilk finish.

Soft, Brie like, mushroomy, creamy.

Hard, aged 18-24 months, wrapped in chestnut leaves, intense flavor.

Aged 12 months, soaked in grappa, aged with figs, raisins, apricots.

Aged underground, taste of straw, yeasty bread, tangy.

Creamy, strong, stinky, somewhat bitter.

Cru di capra, lombardia dense.

Aged 3 months, rubbed heavily with black pepper, salt and olive oil.

Aged, hard, salty, tangy, nutty.

Firm, aged 6 months, full flavored, sharp.

Aged 5 months, then another 3 under ash, sweet, deep, dense flavor, smoky flavor.

Firm, creamy, nutty, mild.

Aged 1 year, rubbed with olive oil, hard, nutty flavor.

Firm, intense, distinct flavor.

Semi hard, creamy, rubbed with tomato paste, aged for 6 months, strong flavor.

Semi soft, aged 1 month, mildly sweet, creamy.

Raw, blue, aged in passito wine with golden raisins.

Pasteurized, aged 30 days, mild, creamy, sweet and tangy.

Crumbly, salty, mild.

Slightly smoky, hard, crumbly, aged in caves.

Semi soft, rubbed with extra virgin olive oil and basil, sharp and salty.

Pasteurized, mixed with olives, arugula and chili pepper, aged for 60 days in baskets.

Pasteurized, creamy, mixed with black peppercorns.

Fresh mozzarella made with water buffalo milk.

Mild, stringy, salty, tangy.

Creamy, a little sweet, stinky, mush roomy finish of hay, pasteurized.

Soaked in prosecco grapes, dense, sweet, delicate, very fruity flavor.

Semi firm, rare, age blue, full bodied, sweet, slightly tangy, long finish, pasteurized.

Milky, creamy, soft, sweet.

Creamy, black truffles, rubbed with olive oil, under ash with cinnamon and doves.

Semi-Soft, aged 60 days, buttery, taste like Swiss.

Aged 6 months, aroma of straw and buckwheat, flavors of dried fruit.

Firm, aroma of brown butter, grainy, sweet.

Crumbly, aged, nutty, flavorful.

Aged 1 year, firm, very nutty.

Aged 6 months, mild, fruity, creamy.

Pasteurized, aged 8 weeks, semi soft, buttery, sweet, milky.

Aged 5-6 months, sharp, dense, creamy.

Made with rare red cow's milk, dry, crumbly, pasty texture, mild, milky, with a tangy finish, very nice.

Aged 8 months in rocky caves, strong, salty, crumbly.

Piave cheese, soaked for 45 days in a mixture of cabernet, merlot and rabaso wines.

Semi-Soft, soaked in wine with garlic and black pepper for 4 days, grassy, garlicky, delicious.

Pasteurized, soft, blue, aged in raboso passito wine and cranberries, intense flavor.

Aged blue with pantelleria grapes, soft, creamy, spicy, but sweet.

Aged 3 months, soft, creamy, mild.

Dense, crumbly, spicy, tart.

Earthy, runny, mushroomy, with tangy finish.

Soft, creamy, earthy, mushroom flavor.

Semi hard, aged 6 months, savory, salty, creamy.

Banana olive oil honey cake with a caramel mascarpone creama and honey drizzle.

Lemon sponge cake with lemon zabaglione, lemon syrup and lemon zest.

Chocolate amaretto panna cotta with sweetened cream, luxardo cherries and toasted hazelnuts.

Vanilla mascarpone torte with Louisiana strawberries.