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BRUNCH BEVERAGES DRAFT BEER GLASSES of RED Petite / Fun / Btl GLASSES of WHITE 57 BRUNCH BEVERAGES DRAFT BEER GLASSES OF RED petite / fun / btl GLASSES OF WHITE 7 / 12 / 34 Stella Artois 6 Pinot Noir Viejo de Valle SPARKLING petite / fun / btl MIMOSAS: Valle Central, Chile, 2016 Belgian Lager- 5% Bele Casel Col Fondo Prosecco, 2015 10 / 16 / 48 w/ French sparkling wine 8 312 Urban Wheat Ale 6 Pinot Noir, Pike Road 10 / 16 / 48 Willamette Valley, Oregon, 2015 Jacques Pelvas Brut Rose, NV 7 / 12 / 34 ~The Original- fresh orange juice Chicago, IL – Wheat Ale – 4.2% ~Cherry Mimosa- tart cherry juice Gamay, Cru Beajolais, Pierre Chermette 11 / 18 / 53 WHITE & ROSÉ WINES petite / fun / btl Brewery 85 Quittin’ Time 6 Beaujolais, France 2016 ~The ‘Beeter’ Mimosa - orange & beet juice Greenville, SC - 7.1% Salice Salentino 7 / 12 / 34 Rosé, Guilhem 8 / 14 / 38 Langedoc, France, 2016 COCKTAILS: Local Helles Bock Salento, Italy 2013 Palmetto Brewing Co. Cotes du Rhone, Verquiere 8 / 14 / 38 Riesling, Single Post 7 / 12 / 34 Hendrick’s Cucumber Basil Collins 10 Mosel, Germany, 2015 ‘Palmetto Amber’ 7 Grenache, Syrah, Mourvedre, France, 2015 Hendrick’s gin, cucumber, lemon-lime, basil, soda Pinot Grigio, Bidoli 9 / 15 / 44 Charleston, SC – 5.8% Malbec, Amayan, Belhera Estate 9 / 15 / 44 Classic Kir Royale 7 Mendoza, Argentina, 2015 Friuli, Italy, 2016 American Amber Ale Picpoul de Pinet, Bastion 7 / 12 / 34 8 / 14 / 38 French sparkling, dark berry cassis, lemon twist Garnacha Tinto, Laya Hi-Wire Brewing Almansa Spain, 2014 Picpoul, France 2016 The Paloma 8 – up or on the rocks? ‘Bed of Nails’ Brown Ale 7 Merlot, Chateau Pilet 8 / 14 / 38 Savoie Blanc, Viallet 8 / 14 / 38 Asheville, NC - 6.1% white tequila, fresh pink grapefruit, Bordeaux, 2014 white blend, Savoie, France 2016 fresh lime, soda, bergamote sugar & salt rim ‘ode’ to a traditional English brown Sauvignon Blanc, Jean Marc Barthez 7 / 12 / 34 Cabernet Sauvignon, Clos La Chance 12 / 19 / 56 Bordeaux, France, 2015 Agave Jalapeno Margarita 10 Wicked Weed ‘Pernicious’ IPA 7 Estate Grown, Central Coast, California, 2016 Asheville, NC– 7.3% Sauvignon Blanc, Schug 10 / 16 / 46 lunazul blanco, lime juice, agave, jalapeno India Pale Ale Sonoma Coast, California, 2016 The Name Changer 8 Chardonnay, Bernier 8 / 14 / 38 st. germain, vodka, cranberry, grapefruit, Languedoc, France 2016 sparkling wine, served up COFFEE MENU Chardonnay, Robin K. 10 / 15 / 48 Russian River Valley, CA, 2015 Original Daquiri 8 Featuring Counter Culture Garnacha Blanca, Alavesa Tierra 8 / 14 / 38 lime infused Don Q white rum, fresh lime juice, Big Trouble, Forty-Six, & Decaf ‘Slow Motion’ Rioja, Spain, 2014 simple syrup, served up Add a kick to your coffee! Irish Cream, Tia Maria or Frangelico Gin & House-Made Tonic Choose your gin & house-made tonic full of ESPRESSO: botanicals, spices, citrus & herbs! DRINKS: Milks: Drip Coffee 2.75 Espresso 2.25 Happy Cow Whole 8 / 14 / 38 (wide selection of gin, ask your server) (2oz) (regular or decaf) Happy Cow Chocolate Rioja, Spain, 2014 BLOODY MARYS: Happy Cow Hot Macchiato 2.75 Skim Milk (espresso w/ 2oz milk) Almond Milk / .25 Signature Brasserie Bloody Mary 8 Chocolate 3 Housemade Cortada 3.00 Our specialty Cajun spiced recipe & house vodka (espresso w/ 3oz milk) Additions: .75 Marshmallows Housemade Marshmallows ~ Make it a Bloody Maria with Lunazul Tequila Chai Latte 3.50 Cappuccino 3.25 House-Made Syrups: ~ Make it a Briny Bloody with extra olive juice (chai tea w/ 8oz milk) (espresso w/ 4oz milk) Vanilla Thyme Spicy Brasserie Bloody Mary 8 Hot Tea 2.50 Americano 2.50 (espresso w/ water) Dark Chocolate Our Cajun recipe with a kick & sriracha rim Salted Caramel Michelada 8 Latte 3.75 Agave Lavender Modelo beer, spiced tomato juice, lime & spices (espresso w/ 8oz milk) BRUNCH MENU STARTERS & SHARE PLATES: ENTREES & SANWICHES Happy Cow Buttermilk Biscuits & Seasonal Jam Local Beet Salad 12 *3 for $6 / 5 for $9 arugula, house ricotta, roasted winter squash, shaved radish, *add sausage gravy $4 brown butter pepitas, arugula pesto, toasted almond vinaigrette -gs * add pulled chicken 4 Crispy Pimento Cheese Fritters 12 broccoli slaw, crispy ham Pan Fried Crab Cake Sandwich 16 green tomato gribiche, Tyger River greens, Housemade Granola & Split Creek Farm Yogurt 5 shaved local radish, grilled brioche bun, pommes frites local honey-gs Brasserie Burger 15* toasted brioche bun, pommes frites Soup du Jour 5 / 7 bacon jam, gruyere cheese, b&b pickles, charred onion aioli -gs SIDES & PASTRIES: changes daily, seasonal preparation –gs Croque Madame 13.25 Sides: Stella’s Sticky Buns 9 parisian ham, grainy mustard, fried farm egg, cinnamon brioche buns, pecans, vanilla glaze Mornay, Bake Room sourdough Pommes Frites 4.50 charred onion aioli –gs Bethel Trails Farm Egg Quiche 16 Open Faced Avocado Toast 10 Olive Oil Grilled Asparagus 5 mixed greens, vinaigrette, charred local carrots crispy lardons, tomato chutney shaved parmesan & cured egg yolk –gs *choice of crust: regular or gluten free Stella’s ‘Southern’ Poutine 12 Twice Baked Cheddar Grit Cake 4.50 Classic Steak & Eggs Frites 20 green tomato chutney—gs chimichurri, house made chorizo gravy, queso fresco, grilled NC hangar steak, two fried farmer eggs, Sugar Cured Bacon 3–gs pommes frites, fried farm egg maitre d’ butter, pommes frites & mixed greens –gs add a Fried Farmer Egg 1.50-gs *FEATURED COCKTAILS* French Toast 12 battered brioche bread, whipped crème fraiche, seasonal jam, Housemade Pastries: Pimm’s Cup 8 almonds, real maple syrup Chef’s Choice 3 Pimm’s #1, cucumber, lemon, mint, ginger ale *add a side of bacon 3 (changes daily) Pitcher of Mimosas 24 VA Striped Bass ‘Rockfish’ 16 Donuts, Muffin, Scone Local Strawberry Thyme Oatmeal Bars 3 French sparkling wine & fresh orange juice roasted cauliflower, grilled winter squash, golden raisins, Chocolate Chip Cookie 1.75 Pitcher of Seasonal Sangria 24 house gnocchi, butternut squash puree, pecan gremolata, Gluten Free Local Sweet Potato Scone 3 Changes weekly! Ask your server brown butter vinaigrette -gs praline glaze Vanilla Iced Coffee Cocktail 10 The Traditional Breakfast 16 Counter Culture iced coffee, vanilla vodka, two scrambled farmer eggs, sugar cured bacon, *add a fried farmer egg to anything $1.50 Irish cream, chocolate sauce, whipped crème fraiche twice baked cheddar grits, fruit & Happy Cow Buttermilk biscuit –gs *substitute gluten free sandwich bread $2 Stella’s Original Shrimp & Grits 18 *substitute a cup of soup of the day or small green salad for $1.50 Parties of 6 or more are subject to 20% service charge creamy grits, bell peppers, tomatoes, bacon & scallions –gs * {gs}* Indicates gluten sensitive friendly, gluten free items, Braised CAB-Certified Angus Beef- Brisket 18 & items easily modified to be gluten free caramelized onions, charred peppers, soft herbs, collard greens, * DHEC Advisory: A possible health risk may exist by eating undercooked ground beef at an internal temperature less than 155 degrees Fahrenheit. crispy potatoes, braising jus Guests who prefer a temperature less than medium well (155 degrees) must be at least 18 years of age. .
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