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.

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.  


Stella Hours

1/13/22 – 1/16/22.

  Due to staffing issues Stella will be offering take out only for dinner with a limited menu.

Breakfast 7am to 11am, Daily
Dinner 5pm to 9pm, Thursday – Sunday

Chef Lupe Solis of Stella Restaurant in Truckee, CA
HEAD CHEF

LUPE SOLIS

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.

BREAKFAST MENU

Traditional breakfast- $15
2 eggs, applewood smoked bacon, crispy potatoes, toast, butter & haus-made jam

Chilaquiles – $14 GF/VG
Tortillas, toasted chile salsa, 2 eggs, avocado, crema, queso fresco, micro cilantro

Tofu scramble burrito- $14 V/VG/N
Scrambled tofu, potatoes, sauteed peppers & onions, spinach, pico de gallo, side of chipotle cashew sauce

Breakfast burrito- $15
Scrambled eggs, bacon, potatoes, cheddar cheese, pico de gallo, chipotle aioli

Lox toast $17
ACME smoked salmon, boursin cheese, english cucumber, red onion, capers, dill, lemon, microgreens, sourdough

Avocado toast- $13 V/VG
Hass Avocado, cherry tomatoes, radish, pickled red onions, microgreens, toasted seed crunch, sourdough
*Add organic brown egg $3 *add Daily’s bacon $4

Sweet start-  $11 GF/V
Greek yogurt, berries, housemade granola, chia seeds, Mt. Rose honey

Hot oats power bowl- $10 GF/V/N
Bob’s red mill gluten free rolled oats, banana, blueberries, almond butter, cinnamon

Stella french toast- $13 VG
Cinnamon custard soaked brioche, fruit, powdered sugar, whipped cream, maple syrup

SMOOTHIES

Strawberry Banana – $8
Almond milk, Greek yogurt, agave, Maldon salt

Carrot Orange – $8
Ginger, Lemon, agave

Super Fruit – $8
Blueberries, spinach, kiwi, almond milk, chia, agave