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Dinner Menu

Starters & Small Plates

French Onion Soup gs 12

melted gruyere, croutons

Butternut Squash Bisque 11 / 13

whipped goat cheese mousse, cherry coulis

Lump Crab Cakes 23

blue crab, creole remoulade, blood orange, fennel salad

Brussels & Pork Belly gs 17

roasted brussels sprouts, crispy pork belly, caramelized onions, cajun roasted peanuts, maple dijon mustard glaze

Sauteed Bangs Island Mussels gs 22

cilantro-lime coconut curry beurre blanc, grilled sourdough, fresh cilantro, grilled lime
add frites $4

Table Shares

Stella’s House Made Focaccia v 9

Georgia olive oil & herb roasted garlic butter

The Brasserie Board gs vs 30

Chef’s selection of meats & local artisan cheeses, house pickled vegetables, seasonal accompaniments & house crisps

Stella’s Pimento Cheese Dip gs vs 13

bourbon-bacon jam, crostini, pickled veggies, house crisps

Warm Collard Dip gs 14

Bradford Family Farms collards, parmesan, cracklin’ crust, southern pepper jam, grilled crostini, house crisps

Salads

protein add-ons:
grilled NY Strip 6oz $15 | grilled chicken breast $8
grilled salmon 7oz $15 | seared shrimp $14

Bleu Cheese Wedge gf vs 14

baby iceberg, red radish, pickled red onions, shaved carrots, tomatoes, bleu cheese crumbles, diced bacon, roasted garlic ranch

Roasted Beet & Goat Cheese Salad gf v 15

Braford Farms golden and purple beets, shaved carrots, goat cheese crumbles, ancho chili spiced walnuts, port wine cherry vinaigrette

Entrees

Short Rib Orecchiette Pasta vs 35

cremini, shiitake, & oyster mushrooms, 8-hour braised beef, truffle cream sauce, shaved parmesan, chopped chives

16oz Grilled Duroc ‘Tomahawk’ Pork Chop gf 44

sweet tea brined, smashed fingerling potatoes, brussels sprouts, grilled sweet onions, apricot rosemary jam, roasted pork jus

Brasserie Steak Frites gs 42

14oz NY Strip, house chimichurri, garlic herb butter, truffle parmesan frites, maître d butter

Grilled Kvaroy Salmon gf 38

asparagus & corn succotash, sweet corn pudding, lemon confit, pea tendrils, lemon oil

Stella’s Signature Shrimp & Grits gf 31

pimento cheese grits, smoked bacon, peppers, tomato, basil, shrimp broth, fresh basil

Chicken Cordon Bleu gf 32

roasted heritage airline chicken breast stuffed with smoked prosciutto & gruyere, Boursin whipped potatoes, rosemary demi glaze, Henry’s local honey glazed tri‑colored carrots

Pecan Crusted NC Rainbow Trout gs 38

sweet potato puree, green beans, apple chutney, citrus beurre blanc

Veggies & Sides 10

Pimiento Mac and Cheese v

five cheese blend, herb crumb

Bourbon Roasted Mushrooms gf v

fresh herbs

Chef Nick’s Southern Collards gf

smoked bacon, onion, apple cider gastrique

Roasted Brussels Sprouts gs v

honey butter

Local Tri-Colored Carrots gf v

Henry’s honey glaze

Boursin Whipped Potatoes gf v

garlic chive & triple cream cheese

Stella’s Pomme Frites gs v

our house fries & charred onion aioli

Make it an Entrée!

choose three vegetable sides for $27

Thank You for Supporting Local Restaurants & Farmers!

Chef de Cuisine: Nick Thompkins

v - vegetarian, ask about vegan option | gf - gluten free | gs - gluten sensitive, menu items that can be adjusted to be gluten free

Parties of 6 or more are subject to 20% service charge | Substitutions are subject to an upcharge, ask your server for details

* DHEC Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.