*consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborn illness, especially if you have certain medical conditions.
Chef Chris Watkins
Parties of 6 or more will be added 22% gratuity . All tips & gratuities are shared by employees
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Starters
Soup of the Season, daily inspiration
14
Hamachi Crudo, kombu cure, mandarin ponzu, puffed rice, shiso oil
25
Coal Roasted Beets, stracciatella, chicory, candied pepitas, grilled blood orange vinaigrette
18
Little gems, sundried tomato, cotija, sourdough croutons, lemon anchovy dressing
18
add wood fired mary's organic chicken breast 15
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For The Table
SERVED WITH HAUS MADE FOCCACIA
Burrata, preserved lemon, caramelized shallots
12
Toasted Eggplant Dip, whipped tahini, salsa verde, sunflower seeds
11
Wood Fired Olives, fennel, citrus, chili
10
TRIO
26
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Sides
Haus Made Foccacia, infused olive oil, aged balsamic
9
Hearth Roasted Maitake, whipped ricotta, preserved lemon
12
Local White Cheddar Grits
10
Hearth Roasted Broccolini, charred tomato vinaigrette, preserved lemon
12
Crispy Fingerlings, pecorino, fresh herbs, tarragon aioli
10
Little Gem Side Salad, sundried tomato, cotija, sourdough croutons, lemon anchovy dressing
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Main attractions
Hearth Roasted Savoy Cabbage, miso eggplant puree, tahini coriander, seed crunch, kumquats
26
Niman Ranch Beef Short Rib, tamarind guajillo glaze, white cheddar grits
46
Wood Fired Mary's Organic Chicken Breast, carrot ginger puree, salsa verde , beet root, peas, aged balsamic
34
Pan Seared Sea Bass, yuzu miso nage, asparagus, purple potatoes, trumpet mushrooms, radish, smoked oil
45
Truckee "Double Double" - wagyu beef, white cheddar, jalapeno relish, yuzu ailoi, crispy fingerlings
26
Stella is proud to be in partnership with Zero Foodprint, a non-profit orginization mobilizing the food world around agricultural climate solutions. We donate 1% of Stella’s revenue to help local farmers make the switch to renewal farming practices- proven to be one of the most impactful initiatives toward solving global warming.
Chef Chris Watkins
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White
'22 Pine Ridge Chenin Blanc/Viognier, Clarksburg CA
12 | 48
'21 Lange Pinot Gris, Willamette OR
18 | 70
'22 Horse and Plow Sauvignon Blanc, Sonoma CA
19 | 75
'21 Alma de Cattleya Chardonnay, Sonoma CA
19 | 75
'19 Resonance Chardonnay, Willamette OR
20 | 80
'22 Hartford Court Chardonnay, Russian River CA
19 | 75
'22 Alexander Valley Rosé of Sangiovese, Sonoma CA
14 | 56
NV Domaine St Vincent Brut, NM
12 | 48
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Red
'21 Siduri Pinot Noir, Santa Barbara CA
16 | 64
'21 Lange, Pinot Noir, Willamette OR
22 | 86
'21 Walt Blue Jay, Pinot Noir, Anderson Valley CA
30 | 120
'19 Niner Bootjack Red, Paso Robles CA
16 | 64
'22 Alma de Cattleya Cabernet Sauvignon, Napa CA
25 | 100
'21 Oberon Cabernet Sauvignon, Napa CA
18 | 72
'21 Ridge Three Valleys Zinfandel, Sonoma CA
20 | 80
NV Nevada City Winery Reserve Barbera, CA
120
'19 Hall Cabernet Sauvignon, Napa CA
160
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Beer
Truckee Brewing Palisades Pilsner
9
Truckee Brewing Featured IPA
9
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COFFEE
Espresso
4/6
Americano
4
Latte
6
Cappuccino
6
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SODAs
Ask your server about our soda selections
5
Tahoe Still or Sparkling Water
5/9
To comply with the town of Truckee's single-use foodware reduction ordinance, we've implemented a 25-cent sustainable to-go box fee. This small contribution helps us reduce waste and minimize our ecological footprint. Truckee takes pride in its picturesque surroundings, and we aim to preserve its natural beauty for generations to come.