Stella’s updates menu for springtime

Staff photo by Greg Lynch Roasted Red Pepper Risotto with Boursin cheese, spiced pecans and balsamic reduction.

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By Sue O’Reilly, Contributing Writer 2:44 PM Wednesday, April 22, 2009

Spring is in full bloom and that can mean only one thing at Stella12Beech in Oxford: The restaurant’s spring menus have arrived.

When the seasons change, the menus at Stella12 Beech in Oxford also change.

“We change the items on our menus quarterly, according to the seasons,” said general manager Chris Witt. “Many restaurants don’t change the menu or they don’t change it often.”

Actually, Stella’s, affectionately nicknamed by the staff after a co-owner’s grandmother, has three specific menus for spring.

“That makes our restaurant unique,” said assistant manager Nathan Uhl. “We have the Spring 2009 Brunch Menu, the Spring 2009 Lunch Menu and the Spring 2009 Dinner Menu & Wine List.”

The Spring 2009 Brunch Menu, which is served from 9 a.m. to 2 p.m. on Saturday and Sunday mornings, not only offers the less expensive Biscuits with Sausage (turkey, pork or vegan) and housemade gravy ($6). It also offers customers the more expensive Baked Eggs, served on a bed of tomato and corn salsa topped with boursin cheese, and served with choice of house potatoes or toast ($9).

Brunch plates also include two customer favorites — Florentine Frittata and Eggs a la Benedict, among others.

The Spring 2009 Lunch Menu at this upscale, contemporary gourmet restaurant offers customers even more selections.

Most of the soups, salads and sandwiches on the Spring 2009 Lunch Menu — like selections on the Brunch- and Spring 2009 Dinner Menu & Wine List — have been created locally by Chef Sean Bement.

An experimental chef, Bement said he likes to play with flavors. And that’s working out well.

Take, for example, the 5-ounce Crabcake that Chef Bement created. It’s a delicious, large crabcake served with a side of spicy marinated vegetables. It’s also the only dish that’s been on every menu since the restaurant opened last year.

According to co-owner Cher Uhl, Stella’s serves contemporary American food with European and Asian influences.

“And we use natural, local, and organic foods as much as possible,” said Cher Uhl. “We also have an in-house baker who makes most of the breads.”

Customer favorites on the lunch menu include the Turkey Club Carver, with bacon (turkey or pork), lettuce, tomato and a side of basil mayonnaise, and the Stella Trio, which is a half sandwich, a cup of in-house made soup and the customer’s choice of kettle chips, marinated vegetables, or red apple slices ($8).

The Spring 2009 Dinner Menu & Wine List has much more to choose from than the brunch- and lunch menus, but any dish on any menu can be personalized — or made to order, so all of the menus offer more than meets the eye.

Two must-try appetizers on the dinner menu include Beef Tenderloin wrapped Asparagus with hot mustard and soy sauce for dipping ($9) and Roasted Red Pepper Risotto with Boursin cheese, spiced pecans and balsamic reduction ($7).

Ten entrees on the dinner menu include the popular Cajun Spiced shrimp and Crab with a Parmesan crisp, potato dauphenois, bell peppers and fresh herbs ($19) and Filet Mignon with bearnaise, crab, and asparagus, with a side of roasted garlic mashed potatoes ($29).

The most recent dish added to the dinner menu is Trout with gnocchi, spinach, artichoke hearts, and basil topped with a garlic wine sauce ($19).

The dinner menu also offers an extensive wine list.

All menus have options for kids under twelve at this casual restaurant that seats about 60, and is open seven days a week.

Reservations are recommended but not required.

Contact this writer at suoreilly@aol.com.

How to go

WHAT: Stella12Beech

WHERE: 12 S. Beech St., Oxford

WHEN: Spring 2009 Brunch Menu 9 a.m. to 2 p.m. Saturday & Sunday mornings; Spring 2009 Lunch Menu 2 p.m. to 5:30 p.m. Saturday & Sunday & 11 a.m. to 5:30 p.m. Monday-Friday; Spring 2009 Dinner Menu & Wine List 5:30 p.m. to 10 p.m. Monday-Saturday & 5:30 p.m. to 9 p.m. Sun

COST: Reasonable; Carry-out available.

MORE INFO: (513) 523-7835, www.stella12beech.com

CRITIC’S CHOICE: Spring 2009 Lunch Menu: Tomato Basil Bisque (Bowl $5 or Cup $2.50) a 5-ounce Crabcake with marinated vegetables and chipotle aioli($13), Stella Trio, one-half sandwich, cup of housemade soup, and choice of kettle chips, marinated vegetables or red apple slices ($8); Spring 2009 Dinner Menu: Appetizer of Beef Tenderloin wrapped Asparagus with hot mustard and soy sauce for dipping ($9) Entrees of Trout with gnocchi, spinach, artichoke hearts and basil topped with a garlic white wine sauce ($19), and Grilled Portobello Cap topped with roasted red pepper risotto, beets, pecans, cilantro and balsamic reduction ($16), Tiramisu and Lemon pie when available.

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