Stella at Cedar House
Fresh. Vibrant. Innovative.
From the moment you walk in, you will sense the warmth and energy of our open kitchen and garden patios. With a conceptual nod to Mexican, Middle Eastern and Mediterranean flavors, Chef Lupe Solis reimagines classic dishes that are soulful, yet simple and locally sourced. At Stella, we hope to provide a special place to share not only a meal but life with friends and family. Our aim is to showcase the diversity, richness, and vibrancy of our neighborhood and to create a place where people feel at home.
At Stella, our focus is on fresh, wholesome, and flavorful food. We are committed to supporting local farmers and producers. We promote sustainable farming and fishing practices, as well as environmental stewardship. We are proud to be in partnership with Zero Foodprint, a non-profit organization mobilizing the food world around agricultural climate solutions. We donate 1% of Stella’s annual revenue to Zero Foodprint to help local farmers switch to renewal farming practices – proven to be one of the most impactful initiatives toward solving global warming.
No reservations, Walk-in only
Due to the intimate size of Stella, the max party size is 6.
In accordance with current CDC and State of California guidelines, individuals must wear face-covering or masks when not eating.
Due to Staff Shortage Stella will be closed for dinner this weekend 11/26, 11/27 and 11/28.
Breakfast service will still be open every day from 7am-11am.
Breakfast 7am to 11am, Daily
Dinner 5pm to 9pm, Thursday – Sunday
No Reservations, Walk-in Only
In 2011, Chef Lupe joined Stella at the Cedar House and quickly become an indispensable asset to the restaurant. While guests could not get enough of Chef Lupe’s wood fire breads and delectable desserts, it was his unorthodox culinary style of embracing his Latin heritage with both Mediterranean and Middle Eastern influences that drew people in for his creativity and comforting flavor profiles. Chef Lupe believes that the most flavorful dishes are made simply, focusing on just a few ingredients and making them shine. Chef Lupe grew up in the Truckee region, and when he is not cooking, you will find him training for the next marathon or enjoying the outdoors with his wife Ardith and daughter Gracie.
Traditional breakfast- $13
2 eggs, 3 slices of applewood smoked bacon, breakfast potatoes, choice of toast
Breakfast bowl- $13
Scrambled eggs, chorizo, refried beans, arugula, queso fresco, avocado, tortilla strips, pico de gallo
Chilaquiles rojos- $14 GF/VG
Tortillas, toasted chile salsa, 2 eggs, avocado, crema, queso fresco, micro cilantro
Vegan scramble burrito- $12 V/VG
Scrambled tofu, potatoes, sauteed peppers & onions, spinach, pico de gallo, chipotle cashew sauce
add avocado $2
Breakfast burrito- $13
Scrambled eggs, bacon, potatoes, cheddar cheese, pico de gallo, chipotle sauce $13
*Add avocado $2
Breakfast BLT- $13
Bacon, lettuce, heirloom tomatoes, eggs, lemon aioli on sourdough bread
* add avocado $2
Bagel & lox $14
ACME smoked salmon, cream cheese, red onion, capers, microgreens, served with heirloom tomatoes, cucumber, lemon, on plain or everything bagel *add avocado $2
Avocado toast- $12 V/VG
Avocado, cherry tomatoes, radish, pickled red onions, microgreens, toasted seed crunch, on sourdough
*Add egg $2 *add feta .50
Sweet start- $10 GF/V
Greek yogurt, summer berries, housemade granola, chia seeds, Mt. Rose honey
Hot oats power bowl- $10 GF/V
Bob’s red mill gluten free rolled oats,
banana, blueberries, dried cranberries, almond butter, walnuts, hemp hearts, cinnamon
Stella waffle & berries- $12
Powdered sugar, mixed berries, whipped cream, pure maple syrup, butter
Stella french toast- $12
Cinnamon custard soaked brioche, stone fruit,powdered sugar, whipped cream, pure maple syrup
Waffle & eggs- $13
2 eggs, 3 slices of bacon served on a classic waffle, pure Maple syrup, butter
Egg & cheese sandwich- $10
2 scrambled eggs, cheddar cheese on choice of English muffin or bagel with a hash brown