Spring
Lunch Menu
Seasonal and farm fresh preparation
Starters & Small Plates
Breaking Bread Service 12
house focaccia, smoked tomato butter, green salt
Stella’s Pimento Cheese 14 *gs
seasonal pickles, bacon-brown sugar jam, green salt saltines
Buttermilk Fried Okra 14
bread & butter pickles, sweet pepper aioli
Bistro Rustic Barn Board 28 gs
Patrick’s house smoked meats, artisanal cheese, deviled eggs, fruits, nuts, mustards, grilled bread
American Wagyu Beef Carpaccio 20 gs
charred corn, pickled green tomatoes, purslane, confit egg yolk, pecorino, brioche crumb, thyme oil
Daily Lunch Features 15
Always the best deal in town!
served with ice tea, daily soup or house salad
seasonal & farm fresh preparation
Wednesday – Grilled Pork Loin *gs
baby tomato braised pole beans, Jimmy Red grits, cabbage-sweet corn slaw, smoked peach jam *
Thursday – Grilled Chicken Breast *gs
olive braised lentils, GVL eggplant, roasted red pepper-marcona almond romesco, chimichurri
Friday – Bacon Wrapped Meatloaf
pimento cheese grits, buttermilk fried okra fingers, Stella’s steak sauce, grilled scallion
Entrees
Fried Green Tomato B.L.T 16 *gs
pimento cheese, sugar cured bacon, Tyger River greens, horseradish aioli, grilled sourdough, choice of side
Chicken Salad Sandwich 15 *gs
golden raisins, walnuts, sweet pepper aioli, lettuce, whole wheat bread, choice of side
American Butcher Co. Beef Burger 19 *gs
white American, bacon, lettuce, B&B pickles, Stella’s sauce, our chips *
Bistro Steak Frites 20 *gs
6oz NY strip, parmesan-parsley fries, Tyger River greens, Stella’s steak sauce
Signature Shrimp & Grits 18 *gs
domestic wild caught shrimp, pimento cheese grits, tomatoes, roasted pepper, basil, crumbled bacon
Responsibly Sourced Catch – Market Value
Chef’s seasfood ideation focuced on GVL produce
Stella’s Kimchi Melt 18 *gs
smokd duck andouille sausage, sharp cheddar, gochujang aioli, pork rind crust, sourdough, choice of side
Stella’s Salads
add to any salad:
grilled NY strip $15 | grilled chicken breast $8 | grilled shrimp $10 | seared salmon $14
Roasted Tomato Bisque 6 / 8 gs
HC creme fraiche, toasted torn bread, thyme oil
Summer Tri-Color Quinoa Bowl 16 *v gs
suyo cucumber, watermelon radish, cabbage, butterbean hummus, chili-peanut crisp, ginger dressing *served chilled*
Tyger River Greens Salad 14 gf
peaches, pickled cherries, red onion, pecans, molten brie toastie, sorghum vinaigrette
Wedge of Baby Romaine 14 *gs
fried green tomato, lardons, blue cheese, sieved egg, pickled grape tomato vinaigrette, chives
Cobb Salad 15 *gf
Tyger River Greens, hardboiled egg, crumbled bacon, grape tomatoes, avocado, blue cheese, red wine vinaigrette
Sides 5
Bistro Fries *gs
parmesan & parsley
Broccoli Salad *gf
Carrel’s recipe- cheddar, bacon, raisins, pecans
House Chips *gs
bbq spice
Substitute a cup of soup – 2
Substitute a side salad – s
Thank you for supporting local restaurants!
*v – vegetarian, ask about vegan option * gf – gluten free *gs – gluten sensitive, menu items that can be changed to be gluten free.
Parties of 6 or more are subject to 20% service charge.
* DHEC Advisory: A possible health risk may exist by eating undercooked ground beef at internal temperature less than 155 degrees Fahrenheit. Guests who prefer a temperature less than medium well (155 degrees) must be at least 18 years of age.