Spring
Lunch Menu
Seasonal and farm fresh preparation
Starters & Small Plates
olive oil, focaccia crouton
seasonal accompaniments
Happy Cow Buttermilk Fried Okra 12
sweet pepper aioli, bread & butter pickles
Pastrami Spiced Wagyu Beef Carpaccio 16* *gs
Bradford Farm’s cabbage & pickled White Wicker cucumber salad, beer mustard, thousand island dressing, pickled coriander seeds, Southern Baking rye *
Three Cheese Pimento Cheese 12 *gs
vegetable crudité, bacon jam, house crackers
smoked tomato butter, soft garlic confit
Southern Appetizer Platter 24 *gs
pimento cheese, bacon jam, prosciutto, fried okra, house pickles, pork rinds, deviled eggs, crackers
Daily Lunch Features 15
served with ice tea, daily soup or house salad
seasonal & farm fresh preparation
Wednesday – Grilled Pork Loin *gf
Bradford Farms Southern braised collards, baked cheddar grit cake, red pepper relish, smokey pork jus
Thursday – Grilled Chicken Breast *gs
cider braised cabbage, roasted red potatoes, green tomato relish, herbed chicken jus
Friday – Bacon Wrapped Meatloaf
pimento cheese grits, Southern braised collards, Stella’s steak sauce
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 18 *gs
American cheese, bacon jam, lettuce, pickles, choice of side *
*add a fried green tomato 1.50*
6oz NY strip, parmesan-parsley fries, Tyger River greens, Stella’s steak sauce
pimento cheese grits, tomatoes, roasted pepper, basil, crumbled bacon
Crispy Seared Kvaroy Arctic Salmon 17 *gs
Carolina Gold rice, heirloom Feaster mustard greens, Scarlet Queen turnips, crispy country ham, scallion & benne seed broth
Stella’s Salads
add to any salad:
grilled NY strip $15 | grilled childen breast $8 | grilled shrimp $10 | seared salmon $14
Seasonal Vegetable Grain Bowl 15 v *gf
Anson Mills roasted buckwheat, Bradford Farms collard greens, roasted acorn squash, cauliflower, toasted cashew dressing, fresh mint, grated house ricotta salata *served chilled*
Tyger River Greens Salad 12 *gf
roasted beets, shaved golden beets, Split Creek Farms goat cheese, toasted hazelnuts, dried cranberries, sorghum vinaigrette
Wedge of Baby Romaine 13 *gs
blackened applewood smoked bacon, pickled grape tomaotes, buttermilk blue cheese dresing, chives, fried green tomato ‘crouton’
Stella’s Cobb Salad 12 *gf
Tyger River Greens, hardboiled egg, crumbled bacon, grape tomatoes, avocado, red wine vinaigrette, blue cheese crumbles
Sides
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.