9" Homemade Pecan Pie with white chocolate, pear, and brown butter. Serving suggestion: serve chilled. Feeds 8. Please indicate preferred pick up day and time in the "special requests" box. Available for pickup on Tuesday, November 25th from 11am to 3pm and Wednesday, November 26th from 3pm to 8:30pm. *If another pick up time is needed, please contact the restaurant, and we can arrange a scheduled pick up time.

Olive oil, rosemary, sea salt and Aleppo pepper. spice is minimal

Chilled and marinated with citrus, thyme, garlic, and olive oil

Manchego, Bodega-spiced goat, Mahon, almond fig cake, apricot preserve, quince paste and crostini

Tuna seared rare then chilled and served over marinated gold and red beets, with horseradish crema.

French onion soup with baguette croutons. Topped with cheese

Burgundy snails baked with garlic and parsley butter

Arugula, fennel, pickled cranberries, goat cheese and Serge’s Grandma’s vinaigrette

with red wine poached pear, roasted walnuts and shaved Parmesan

Texas Pete, Old Bay, Parmesan and crositini

Sautéed with toasted garlic, guajillo, mango, and chipotle vinaigrette (Mild spice level)

Provençale Ratatouille with burrata cheese and basil oil

Fried risotto balls with an ever-changing set and filling. Call the restaurant for more details about the current offering!

Boneless thigh marinated and grilled and served with flat bread. Topped with Aji Amarillo sauce

Savory custard caramelized with duck foie gras and white port

Cucumber Dijon feta cream, harissa, herb oil and dukkah spices

A blend of oyster mushrooms and Holly Grove goat cheese, served with crostini

tossed in our unique spice blend and drizzled with Bodega’s special sauce

"Wilder's Farm" Wagyū, from Turkey, NC, single empanada Cuban picadillo style, served with cilantro crème

Baked with bacon, onions, white wine, cream and Raclette cheese

Served over sesame yogurt with cashew nuts. Spice is medium.

Roasted with carrots, caramelized onion balsamic cream and topped with cashews

House made by Laura’s Italian kitchen with cauliflower cream, pesto and Chioggia beets

Crispy Baguette, local merguez sausage, red pepper-tomato sauce, fennel slaw, Dijon mustard

Florets fried and tossed in a Vietnamese-inspired honey, fish and soy sauce with pickled daikon

Salmon served over roasted cauliflower, Yukon potatoes and chorizo, with mustard sauce

"Wilder’s Farm" Wagyū from Turkey, NC, rigatoni mezze, shiitake mushrooms, Parmesan

Semi-sweet chocolat mousse.

Madagascar vanilla custard carmelized

with white chocolate over amaretto cream

*Must be over 21 to purchase. ID required at pick up.

*Must be over 21 to purchase. ID required at pick up.

*Must be over 21 to purchase. ID required at pick up.