Starters
Soup du Jour 5 / 7
Chef’s daily preparation
Stella’s French Onion Soup 8 *gs
caramelized sweet onion, rich beef broth, melted gruyere, baguette
Whipped Pimento Cheese Dip 10 *gs
vegetable crudité, grilled baguette, sweet onion jam
Mussels & Frites 16 *gs
green curry, coconut milk, cilantro, ginger, lime
Charcuterie Plate 18
pork rillettes, chicken liver mousse, country pate, house pickles, focaccia, mustards
Lions Mane Mushroom 'Crab Cake' 10
vegan aioli, pickled scallion, field pea salad
Artisan Cheese Board 22 *gs
pickled cranberries, orange marmalade, savannah honeycomb, benne brittle
Tyger River Mixed Greens Salad 4.50 / 9 *gf
5oz Grilled NY Strip 12 | Shrimp 7 | 6oz Chicken Breast 6
asher blue cheese, radish, spiced sweet potato, pepita, brown butter-maple vinaigrette
Entrees
Bacon Lettuce Tomato Sandwich 13 *gs
vine ripened tomato, crispy bacon, Tyger River lettuce,
Duke’s mayonnaise, fried farmer egg, grilled sourdough
Brasserie Burger 16 * *gs
served with lettuce, tomato, B&B pickles & pommes frites
pimiento cheese & bacon jam ~ OR ~ wild mushroom & gruyere
Winter Salad Power Bowl 12 *gs
*add Split Creek Farm's feta $2
lentils, flax seed, winter vegetables, carrot hummus, balsamic vinaigrette
Stella’s Signature Shrimp & Grits 26 *gf
tomato, smoked sausage, scallion, creole shrimp broth
Stella's Sides
Pommes Frites 6 *gs
charred onion aioli
Crispy Brussels Sprouts 7 *gf
pecan vinaigrette, preserved apples