Stella at Gravity Haus
Truckee-Tahoe

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, our classic dishes 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. 1% of Stella’s annual revenue gets donated 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. (the 1% is added to each guest’s check- by dining at Stella you are supporting Zero Foodprint)

Due to the intimate size of Stella, the max party size is 6.


Stella at dusk with Zero Footprint logo

Stella Hours

Breakfast 7am to 11am, Daily

Dinner 5pm to 9pm, Wednesday – Sunday

Stella at dusk with Zero Footprint logo
EXECUTIVE CHEF

CHRIS WATKINS

Executive Chef Chris Watkins took the helm at Stella inside Gravity Haus Truckee-Tahoe in November 2022, bringing with him decades of experience and innovation. Watkins is currently shaping the progressive menu experience with regionally sourced seafood, ranch fare, California produce and surprise elements.

Watkins is working closely with his team of three chefs to cultivate a progressive menu at Stella, one that begins with smaller bites to share among loved ones and leads into premium beef, seafood and vegetarian plates paired with an impressive worldly wine list, playful brews and creative desserts. His menu will impart California-meets-Mediterranean flair.

Watkins studied at Le Cordon Bleu College of Culinary Arts in Portland and interned at a restaurant in Switzerland before spending the next decade honing his craft in San Francisco at restaurants like Coi by famed chef Daniel Patterson and the coveted mod-French Jardiniere. The father of two has made Truckee-Tahoe his home for the last 12 years and spends his free time chasing powder.

BREAKFAST MENU

TRADITIONAL BREAKFAST
2 eggs, apple wood smoked bacon, crispy potatoes, toast, butter & haus-made jam
18

BREAKFAST BURRITO
scrambled eggs, bacon, potatoes, cheddar cheese, pico de gallo, chipotle aioli
15

AVOCADO TOAST
hass avocado, cherry tomatoes, radish, pickled red onions, micro greens, toasted seed crunch, sourdough
14
*add organic brown egg $3 / add bacon $5

SWEET START
greek yogurt, berries, haus-made granola, chia seeds, mt. rose honey
13

SMOOTHIES

Strawberry Banana – $9
almond milk, agave, maldon salt
9

Carrot Orange
ginger, lemon, agave
9

Super Fruit
blueberries, spinach, kiwi, almond milk, chia, agave
9