Spring
Brunch Menu
Seasonal and farm fresh preparation
Brunch Beverage Features
Stella’s Mimosas
by the glass 5 / pitcher 18
choice of orange, cranberry or seasonal juice
by the glass 10 / pitcher 28
our signature wine punch, liqueurs, seasonal fruits
Southern Bloody Mary 9
pimento cheese stuffed olives, cajun spiced house mix
*make it spicy w/ Charleston ‘Carolina Reaper’ Vodka $1*
Starters & Shareables
Sausage Gravy 2 for 7 / 4 for 14
house breakfast sausage, sage, maple
Happy Cow Buttermilk & Local Blueberry Crepes 14
limoncello mascrapone, apple mint, lemon thyme, whipped Henry’s honey
Bread Basket 10
smoked tomato butter, honey butter, soft garlic confit
lightly breaded shrimp & calamari, shaved lemon, shishito peppers, smoked tomato, lemon aioli
Bistro Pimento Cheese 14 *gs
bacon jam, house grilled bologna, pickled vegetables, grilled focaccia, house crisps
Stella’s Southern Sampler 26 *gs
pimento cheese, bacon jam, fried house bologona, assorted pickles, deviled eggs, pork rinds, beer mustard, grilled focaccia & crackers
Soup & Salads
Classic Tomato Bisque 6 / 8 *gs
olive oil, focaccia crouton, olive oil
Tyger River Greens Salad 12 *gf
honey whipped Split Creek goat cheese, poached NC pears, candied ginger, toasted almonds, sorghum vinaigrette
Wedge of Baby Romaine 14 *gs
blackened applewood smoked bacon, chives, pickled grape tomatoes, buttermilk blue cheese dressing, fried green tomato ‘crouton’
Cobb Salad 15 *gf
Tyger River greens, hardboiled egg, crumbled bacon, grape tomatoes, avocado, blue cheese, red wine vinaigrette,
Seasonal Vegetable Grain Bowl 15 *gf
quinoa, local long beans & summer squash, pickled banana peppers, crispy chipckpeas, fresh mint, basil, creamy tumeric dressing
* served chilled *
Add to any salad:
grilled chicken breast 8 | grilled shrimp 10
grilled NY strip 15 | seared salmon 14
Brunch Sides
smoked tomato butter, shallots, garlic & rosemary
Pimento Cheese Grits 5 *gs
scallions
Applewood Smoked Bacon 4 *gf
sugar cured
Fresh Farmer Egg 3 gf
sunny side up
Entrees
Baked Fall Spiced Apple French Toast 16
Southern Baking challah, praline mousse, maple syrup, maple candied pecans, applewood smoked bacon
Traditional Breakfast 17 *gs
scrambled farmer eggs, sugar cured bacon, buttermilk biscuit, seasonal jam, pimento cheese grits
Bio-Way Farms Aji Dulce Salmon Gravlax 24 *gs
deviled eggs, local cucumber benedictine spread, ‘Everything’ spice, pickled red onion, grilled focaccia
Signature Shrimp & Grits 18 *gf
pimento cheese grits, smoked bacon, roasted local peppers, tomato, basil, shrimp broth
American Butcher Co. Beef Burger 22 *gs
Split Creek goat cheese, Stella’s bacon jam, lettuce, pickles, house chips *
*add a fried green tomato 1.50*
Bistro Steak & Eggs 25 *gs
grilled NY strip, two sunny side up eggs, crispy new potatoes, mixed greens, steak sauce
Chef Patrick’s Croque Madame 24
sunny side up egg, house bologna, gruyere, house beer mustard, Mornay, local dill pickled spears, choice of s ide
*v – vegetarian, ask about vegan option * gf – gluten free *gs – gluten sensitive, menu items that can be changed to be gluten free.
20% Gratuity may be added to parties of 6 or more, $5 Split plate charge applies to entrees
* 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.