Spring
Lunch Menu
Seasonal and farm fresh preparation
Starters & Small Plates
Classic Tomato Bisque 6 / 8 *gs
olive oil, focaccia crouton
Happy Cow Buttermilk Fried Okra 14
sweet pepper aioli, bread & butter pickles
Bistro Pimento Cheese 14 *gs
our pimento cheese, bacon jam, house grilled bologna, pickled vegetables, grilled focaccia, house crisps
Bread Basket 10
grilled house focaccia, smoked tomato butter & Asher Blue cheese fonduta
Stella’s Southern Sampler 26 *gs
pimento cheese, bacon jam, fried house bologna, assorted pickles, deviled eggs, pork rinds, beer mustard, focaccia & crackers
Domestic Cheese Board 26 *gs
Chef’s selection of 4 domestic cheeses, seasonal jam, dried figs, honeycomb, candied pecans, focaccia & crackers
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 *gf
Southern braised collards, pimento cheese grits, green tomato relish, pork jus
Thursday – Grilled Chicken Breast *gs
Mexican street corn saute, cilantro, cojita, Bradford Farms fried cabbage, chili lime chicharoon
Friday – Bacon Wrapped Meatloaf
crispy confit fingerling potatoes, Southern braised collards, 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
Split Creek goat cheese, Stella’s bacon jam, lettuce, pickles, house chips
*add a fried green tomato 1.50*
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
Parmesan Crusted Carolina Flounder 17
Limpin’ Susan rice, okra & bacon lardon pirlau, Bio-Way Farms aji dulce pepper ratatouille, smoked tomato broth, Anson Mills benne seeds
Bradford Farms Collard Melt 16 *gs
Southern braised collards, swiss cheese, sweet pepper spread, pork rind parmesan crust, marbled rye, choice of side
Stella’s Salads
add to any salad:
grilled NY strip $15 | grilled chicken breast $8 | grilled shrimp $10 | seared salmon $14
Seasonal Vegetable Grain Bowl 15 *v gf
quinoa, local long beans & summer squash, pickled banana peppers, crispy chickpeas, fresh mint, basil, creamy turmeric dressing *served chilled*
Tyger River Greens Salad 12 *gf
honey whipped Split Creek goat cheese, grilled McLeod Farms peaches, candied gigner, toasted almonds, sorghum vinaigrette
Wedge of Baby Romaine 14 *gs
blackened applewood smoked bacon, pickled grape tomaotes, buttermilk blue cheese dresing, chives, fried green tomato ‘crouton’
Cobb Salad 15 *gf
Tyger River Greens, hardboiled egg, crumbled bacon, grape tomatoes, avocado, blue cheese, red wine vinaigrette
Sides
parmesan & parsley
Broccoli Salad 6 *gf
Carrel’s recipe- cheddar, bacon, raisins, pecans
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.