This week, our French trained chef Rick Vargas prepared this Fresh English Pea ravioli. This starter course is nice to share - fresh pea filling with spring garlic and Mt Eitan Tamar goat cheese. Mt. Eitan gets all their milk from the original Spring Hill Farm in Sebastopol. Our raviolis are made using organic flour from Petaluma, organic eggs from Petaluma, hand rolled into very thin ravioli. These are exquisite - light and delicate. There's aged Vella Jack cheese, and all is topped with a special 'crumble' of wasabi peas and croutons from our own organic challah bread. And that's just the starter course.

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.

To make Arancini, you first make risotto… the rest is magical.

We serve this dish 2 ways: vegetarian and plant based. Both are gluten free.

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

Our Dessert selection is exquisite.

La Bodega Amaretto Tiramisù with Kahlua, espresso, house vanilla, mascarpone, chocolate and Italian lady fingers at the Sonoma Wine Shop/La Bodega Kitchen Thursday, Nov. 13, 2025, in Sebastopol. (John Burgess / The Press Democrat)

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.

La Bodega’s recipe for building a stronger community.