Menu

Marcona Roasted Almonds

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

Marinated Olives

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

Cheese Board

Manchego, Goat and Tomme, almond fig cake, apricot preserve, Quince paste and crostini

Seared spiced tuna

Seared rare then chilled and served over marinated gold and red beets, and horseradish crema. Spice is mild

Soupe a l'oignon

French onion soup with baguette croutons. Topped with cheese

Escargots

Burgundy snails baked with garlic and parsley butter

Salade de Saison

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

Spanish Serrano Ham

with red wine poached pear, roasted walnuts and shaved Parmesan

NC Crab Dip

Texas Pete, Old Bay, Parmesan and crositinis

Guajillo Shrimp

Sautéed with toasted garlic, guajillo, mango, and chipotle vinaigrette. minimal spice

BurrataTouille

Provençale Ratatouille with burrata cheese and basil oil

Arancini

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

Peruvian Chicken

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

Foie gras creme brulee

Savory custard caramelized with duck foie gras and white port

Lamb Meatballs

Over a chickpea puree with chili garlic crunch and topped with coconut chutney

NC Goat cheese dip

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

Crispy Fried Potatoes

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

Empanada

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

Parisienne gnocchi

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

Grilled Broccoli Kimchi Vinaigrette

Served over sesame yogurt and cashew nuts. Spice is mild

Sautéed Brussel Sprouts

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

Mushroom Ravioli

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

Bruschetta Lamb Sausage

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

Fried Cauliflower

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

Grilled Salmon

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

Tenderloin Surf & Turf

4-oz. steak, shrimp, mashed potatoes, asparagus served with a green peppercorn sauce

NC Wagyū Ragout Rigatoni

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

Mousse au Chocolat

Semi-sweet chocolat mousse.

Creme Brulee

Madagascar vanilla custard carmelized

Warm apple, rum, and date cake

Ice cream not included on to-go orders

Brown Butter Pecan and Pear Pie

with white chocolate over amaretto cream

Cava Brut, Sparkling, Los Monteros, Spain

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

Bottle of House Red Wine, La Villa Real, Tempranillo Blend

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

Bottle of House White, La Lisse, Chenin Blanc

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