— TAPAS —

— Marinated Olives —

citrus, thyme, garlic

— Olive Oil Fried Almonds —

rosemary, sea salt

$14

— Peruvian Chicken —

Boneless thigh marinated & grilled, Aji amarillo sauce

$14

— Grilled Broccoli Kimchi Vinaigrette —

Broccoli over sesame yogurt sauce & cashew nuts

$14

$16

— Lamb meatballs —

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

$16

$15

— Shrimp —

Toasted garlic, guajillo, mango & chipotle vinaigrette

$15

— Seared Tuna —

Marinated golden and red beets, horseradish crema

$15

$14

— Foie Gras Créme Brûlée —

Savory custard caramelized with duck foie gras and white port

$14

$16

— Soupe à l'Oignon —

French onion soup with cheese and baguette croutons

$16

$14

— Burratatouille —

Provençale Ratatouille with local burrata cheese & basil oil

$14

$15

— Parisienne gnocchi —

Baked with bacon, onion, white wine and Raclette cheese

$15

$14

— Bruschetta Lamb Sausage —

Local merguez sausage, red pepper-tomato sauce, fennel slaw, Dijon

$14

$13

— Melted Cheese Salad —

French onion soup baguette with goat, cow and blue cheese. Pickled radishes and onions

$13

$15

— Mushroom Ravioli —

House made by Laura's Italian Kitchen with cauliflower cream, pesto and Chioggia beets

$15

$10

— Beef Empanada NC Wagyū —

Wilder's Wagyū, Turkey, NC, Cuban-style beef picadillo, cilantro creme

$10

$14

— NC goat cheese dip —

With oyster mushrooms & Holly Grove cheese

$14

$11

— Spanish Serrano ham —

Red wine poached pear, pecans, parmesan

$11

$13

— Arancini —

Fried risotto balls

$13

$16

— Cheese board —

Manchego, spiced goat cheese, Mahon, fig cake, apricot, quince paste, crostini

$16

— Escargot —

Burgundy snails with garlic butter slowly baked

$16

$10

— Salad de Saison —

Arugula salad tossed with Serge's Grandma's vinaigrette

$10

$15

— Crab Dip —

Texas Pete, Old Bay, Parmesan, crostini

$15

$13

— Brussel Sprouts —

Roasted and sauteed brussels in a caramelized onion balsamic cream sauce with carrots and topped with cashews

$13

— Fried Cauliflower —

Florets fried and tossed in a honey, fish and soy sauce

$13

Plates

$36

— Tenderloin Surf & Turf —

Tenderloin steak & shrimp, mashed potatoes, asparagus & green peppercorn sauce

$36

$24

— Grilled Salmon —

Salmon with roasted cauliflower & Yukon potatoes with chorizo and mustard sauce

$24

— NC Wagyū Ragout Rigatoni —

Wilder's Wagyū, Turkey, NC, rigatoni mezze, shiitake mushrooms, Parmesan

$24

DESSERT

$10

— Mousse au Chocolat —

Espresso foam over traditional semi-sweet chocolate mousse

$10

— Crème Brûlée —

Madagascar vanilla custard caramelized

$10

— Warm Apple & Date Cake —

With local Lumpy's ice cream

$10

— Brown Butter, White Chocolate, Pear and Pecan Pie —

With caramel drizzle

$10

— TAPAS —

Plates

DESSERT

Contact

Hours

—bodega—