Ignoring all the other questions that run through my mind when someone wants to go pro (I am assuming that you know all the laws and regulations regarding the selling of alcohol), I am going to make a recommendation based on your volume:
Keg it and sell it ALL of it behind your bar.
Your best profit margins are going to be found by selling your beer yourself in the bar. The minute you start thinking of distributing you are now taking a drastic cut in profit. Most states require brewers to use a distributor, so all of that beer will be sold at wholesale. In addition, based on your volume you may find it hard to get a distributor to take you on.
If you have not already, I would listen to the entire section of "Going Pro" on the Brew Strong podcast. Very enlightening set of podcast on how to transition from homebrewing to Pro. Its split up by topic and covers: