Spring
Lunch Menu
Seasonal and farm fresh preparation
Starters & Small Plates
Our Bread Service 12
house focaccia, smoked tomato butter
Stella’s Pimento Cheese 14 *gs
seasonal pickles, bacon-brown sugar jam, green salt saltines
Cajun Crawdaddy Croquettes 15
Carolina Gold rice, Holy trinity, pickled green tomato tartar, crispy country ham, chives
American Wagyu Beef Carpaccio 20 *gs
grilled Lion’s Mane mushroom, crispy shallots, porcini ketchup, shaved parmesan, evoo, griddled bread
Bistro Rustic Barn Board 29 *gs
Patrick’s house smoked meats, deviled eggs, nuts, mustards, grilled bread, green salt saltines
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
sweet potato puree, broccolini, spiced apple butter, hazelnut gremolata, pomegranate gastrique *
Thursday – Grilled Chicken Breast *gs
Sea Island red pea Hoppin’ John, Southern braised collards, chow chow, broken cornbread biscotti
Friday – Bacon Wrapped Meatloaf
Southern braised collards, pimento cheese grits, 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
Bistro Burger 22 *gs
pimento cheese, bacon jam, pickled green tomato, horseradish mustard, 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 peppers, basil, crumbled bacon
Parmesan Crusted Flounder 23
candy roaster squash purloo, lemon garlic pole beans, tarragon beurre blanc, charred capers
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 *gs
poached pears, Split Creek feta, pistachios, dried cranberries, sorghum vinaigrette
Farro Verde Bowl 16 *gs
charred brussels sprouts, Valencia orange, avocado, pickled red onion, peanut chili crisp, roasted garlic yogo ranch
* served chilled *
The Cobb Salad 15 *gf
Tyger River Greens, hardboiled egg, crumbled bacon, grape tomatoes, avocado, red wine vinaigrette, blue cheese crumbles
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.