Very locally grown sunchokes turned into this scrumptious dish.

'quatre epice’, garden thyme, artichoke heart, velouté, butter, cream

Thank you to Jennifer Zur for the wonderful Sunchoke ‘artichokes’.

A full feast - almost sold out already - please reserve asap.

Page 1 of our gourmet menu - click for PDF / readable version.

We are very proud of our menu, and believe it represents dining at one of the tastiest, coziest, gentlest dining experiences in Northern California.

Please reserve your table, and preorder if possible, to help us prepare for your visit.

We now have 2 versions - one full vegetarian, the other full plant based.

Dinomite Ravioli: Basil and cheese ravioli w/ homegrown braising greens, Swiss chard, Dino kale, fresh spinach, Vella mezzo secco, caramelized onion, extra virgin olive oil, garlic, Napolitana sauce, La Bodega organic egg pasta made local organic Keith Giusto’s flour, Judy’s organic eggs.

Or 🌱 homegrown braising greens, Swiss chard, Dino kale, fresh spinach, pb mozzarella, caramelized onion, extra virgin olive oil, garlic, Napolitana sauce, La Bodega Plant Based ‘egg pasta’ made with local, organic Giusto’s Flour and Just Egg.🌱

Page 2 of our gourmet menu - click for PDF / readable version.

Our Dessert selection is exquisite.

Dietary issues can be puzzling. Our very puzzling Pasta Paradise menu means we have even more choices for folks

At the end, a wonderful plate of pasta awaits!

We offer specialized dining to help fit dietary desires.

We work with local vendors.

We strive to serve.

Always 100% Gourmet Vegetarian and 100% Gourmet Plant Based.

Click for readable PDF version.

Valrhona Chocolate, Kahlua, Dulce de Leche, housemade vanilla extract, organic Judy's eggs, cream.

This French 'custard' is rich, thick, chocolatey goodness.

Thank you to Karen Murphy for the beautiful china, served in honor of her grandmother.

La Bodega’s recipe for building a stronger community.