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 Fingers 14
bread & butter pickles, sweet pepper aioli
American Wagyu Beef Carpaccio 20 *gs
charred corn, pickled green tomatoes, purslane, confit egg yolk, pecorino, brioche crumb, thyme oil
Bistro Rustic Barn Board 28 *gs
Patrick’s house smoked meats, artisanal cheese, deviled eggs, fruits, nuts, mustards, grilled bread
Domestic Cheese Board 28 *gs
Chef’s selection of 4 cheeses, seasonal accompaniments
Daily Lunch Features 16
Always the best deal in town!
served with iced tea, daily soup or house salad
Tuesday – Chef’s Choice
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,
house 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 peppers, basil, crumbled bacon
Parmesan Crusted Flounder 23 *gs
Carolina Gold midlin’s risotto, sweet corn, shishito peppers, parmesan, lemon balm pesto
Stella’s Kimchi Melt 18 *gs
smoked 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
Wedge of Baby Romaine 14 *gs
fried green tomato, lardons, blue cheese, sieved egg, pickled grape tomato vinaigrette, chives
Tyger River Greens Salad 14 *gf
peaches, pickled cherries, red onion, pecans, molten brie toastie, sorghum vinaigrette
Summer Tri-Color Quinoa Bowl 16 *v gs
suyo cucumber, watermelon radish, cabbage, butterbean hummus, chili-peanut crisp, ginger dressing
* served chilled *
The 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 – 2
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.