Place your TAKEOUT ORDER by calling 803-254-7828.
TAKEOUT ORDERS MONDAY-THURSDAY will be accepted from 5:00-9:00 PM.
*Please allow extra time for orders placed during peak business*
TAKEOUT ORDERS ON WEEKENDS are accepted from 5:00-5:30 PM ONLY.

Tonight’s Specials

starters
EVOO Roasted Eggplant Confit
balsamic-truffle reduction, basil pesto, blistered grape tomatoes   9.5
High Tider NC Oysters on the Half Shell
six of ‘em, caperberry-dill mignonette, cocktail sauce   15
Low Country Fish Fritters
Old Bay shrimp-cucumber tartar sauce, peppadew chow chow   12

soups
Spring Vegetable Blythe’s cornbread
Truffle Potato-Leek Bisque parmesan, chive
Garden Fresh Gazpacho cilantro-chile sour cream

entrees
Caribbean Jerk-Ginger Grilled SC Wahoo
mango-cucumber salsa, sweet thai chile-pineapple mojo,
cilantro jasmine rice, stir-fry veggies   26
Pan Roasted Red Snapper
pesto lump crab, saffron blistered grape tomato confit,
creamy stone-ground grits, sautéed seasonal veggies   27
Tasso Ham-Sweet Corn Stuffed Manchester Farms Quail
two birds, red eye gravy, tobacco onions,
roasted garlic mashed potatoes, country ham stewed collard greens   27
Char-Grilled 14 oz CAB Ribeye
blue cheese-truffle creamed leeks, sticky red wine jus,
roasted garlic mashed potatoes, grilled asparagus   42

vegetarian
Tempura Fried Eggplant & Soba Noodle Stir-Fry 
ponzu, veggies, mango-cucumber “salsa”, wasabi-lime aioli   19

Place your TAKEOUT ORDER by calling 803-254-7828.
TAKEOUT ORDERS MONDAY-THURSDAY will be accepted from 5:00-9:00 PM.
*Please allow extra time for orders placed during peak business*
TAKEOUT ORDERS ON WEEKENDS are accepted from 5:00-5:30 PM ONLY.

Tonight’s Specials

starters
Sesame Seared RARE #1 Yellowfin Tuna
mango-cucumber “salsa”, spicy ponzu vinaigrette,
togarashi almonds, wasabi lime aioli   15
Low Country Fish Fritters
Old Bay shrimp-cucumber tartar sauce, peppadew chow chow   12

soups
Spring Vegetable Blythe’s cornbread
Southwest Corn Bisque pico de gallo, cilantro-chile sour cream
Garden Fresh Gazpacho cilantro-chile sour cream

entrees
Caribbean Jerk-Ginger Grilled SC Wahoo
mango-cucumber salsa, sweet thai chile-pineapple mojo,
cilantro jasmine rice, stir-fry veggies   27
Pan Roasted Mutton Snapper
pesto lump crab, blistered grape tomato confit,
creamy stone-ground grits, sautéed seasonal veggies   29
Tasso Ham-Sweet Corn Stuffed Manchester Farms Quail
two birds, red eye gravy, tobacco onions,
roasted garlic mashed potatoes, country ham stewed collard greens   27
Char-Grilled 14 oz CAB Ribeye
blue cheese-truffle creamed leeks, sticky red wine jus,
roasted garlic mashed potatoes, sautéed seasonal veggies   42

vegetarian
Tempura Fried Eggplant & Soba Noodle Stir-Fry 
ponzu, veggies, mango-cucumber “salsa”, wasabi-lime aioli   19

Place your TAKEOUT ORDER by calling 803-254-7828.
TAKEOUT ORDERS MONDAY-THURSDAY will be accepted from 5:00-9:00 PM.
*Please allow extra time for orders placed during peak business*
TAKEOUT ORDERS ON WEEKENDS are accepted from 5:00-5:30 PM ONLY.

Tonight’s Specials

starters
Sesame Seared RARE #1 Yellowfin Tuna
mango-cucumber “salsa”, spicy ponzu vinaigrette,
togarashi almonds, wasabi lime aioli   15
Low Country Fish Fritters
Old Bay shrimp-cucumber tartar sauce, peppadew chow chow   12

soups
Manhattan Clam Chowder herb croutons
Southwest Corn Bisque pico de gallo, cilantro-chile sour cream
Garden Fresh Gazpacho cilantro-chile sour cream

entrees
Lemon-Dill Roasted NC Red Drum
lump crab-fried caper gremolata, saffron beurre blanc,
creamy stone-ground grits, sautéed seasonal veggies   26
Buttermilk Fried NC Flounder
pimento remoulade, sweet corn relish,
creamy stone-ground grits, country ham stewed collard greens   26
Char-Grilled 14 oz CAB Ribeye
blue cheese-truffle creamed leeks, sticky red wine jus,
roasted garlic mashed potatoes, sautéed seasonal veggies   42

vegetarian
Tempura Fried Eggplant & Soba Noodle Stir-Fry 
ponzu, veggies, mango-cucumber “salsa”, wasabi-lime aioli   19

Place your TAKEOUT ORDER by calling 803-254-7828.
TAKEOUT ORDERS MONDAY-THURSDAY will be accepted from 5:00-9:00 PM.
*Please allow extra time for orders placed during peak business*
TAKEOUT ORDERS ON WEEKENDS are accepted from 5:00-5:30 PM ONLY.

Tonight’s Specials

starters
Sesame Seared RARE #1 Yellowfin Tuna
spicy ponzu vinaigrette, cucumbers, rainbow carrots,
togarashi almonds, mandarin oranges, wasabi lime aioli   16
Peel & Eat Charleston Shrimp
cocktail sauce, fresh herb tartar sauce, Old Bay, lemon   15

soups
Manhattan Clam Chowder herb croutons
Southwest Corn Bisque pico de gallo, cilantro-chile sour cream
Garden Fresh Gazpacho cilantro-chile sour cream

entrees
Lemon-Dill Roasted NC Red Drum
lump crab-fried caper gremolata, saffron beurre blanc,
creamy stone-ground grits, sautéed seasonal veggies   26
Buttermilk Fried NC Flounder
Old Bay shrimp-cucumber tartar sauce,
creamy stone-ground grits, country ham stewed collard greens   26
Our Famous Meatloaf
house-ground beef tenderloin & ribeye, blue cheese bbq sauce,
crispy fried onion rings, roasted garlic mashed potatoes,
country ham stewed Bradford collard greens   19
Char-Grilled 14 oz CAB Ribeye
wild mushroom-caramelized onion bordelaise, smoked gouda pimento cheese,
roasted garlic mashed potatoes, grilled asparagus   42

vegetarian
Spring Vegetable “Primavera”
squash, asparagus, saffron blistered tomatoes,
basil pesto cream, penne pasta   19

Place your TAKEOUT ORDER by calling 803-254-7828.
TAKEOUT ORDERS MONDAY-THURSDAY will be accepted from 5:00-9:00 PM.
*Please allow extra time for orders placed during peak business*
TAKEOUT ORDERS ON WEEKENDS are accepted from 5:00-5:30 PM ONLY.

Tonight’s Burgers

our Burgers are 12-oz house-ground beef tenderloin & ribeye
on brioche bun w/ lettuce, tomato, onion, pickle wedge & tater tots
*cooked Medium, Medium-Well, or Well*

Classic Cheddar Cheeseburger  16
French Quarter Pimento Cheeseburger
our famous blue cheese-roasted red pepper “pimento” cheese  16
Caramelized Onion-Smoked Gouda
caramelized vidalias, smoked gouda, balsamic-truffle steak sauce  16
*substitute an All-Natural Plant-Based Vegetarian Patty for any burger

Tonight’s Specials

starters
Sesame Seared RARE #1 Yellowfin Tuna
spicy ponzu vinaigrette, cucumbers, rainbow carrots, mandarin oranges, wasabi lime aioli 16

Charleston Shrimp “Cocktail”
low country-citrus poached local shrimp, cucumber-tomato salad, bloody mary “vinaigrette”  14soups

soups
Manhattan Clam Chowder herb croutons
Southwest Corn Bisque pico de gallo, cilantro-chile sour cream
Garden Fresh Gazpacho cilantro-chile sour cream

entrees
Buttermilk Fried NC Flounder
Old Bay shrimp-cucumber tartar sauce, creamy stone-ground grits, country ham stewed collard greens   28

Lemon-Dill Roasted Carolina Mahi-Mahi
lump crab-fried caper gremolata, saffron beurre blanc, creamy stone-ground grits, sautéed seasonal veggies   29

Mr. Friendlys Famous Meatloaf
house-ground beef tenderloin & Angus ribeye, blue cheese bbq sauce, crispy onion rings,
roasted garlic mashed potatoes, country ham stewed collard greens  19

There will be NO TAKEOUT on the evenings of 5/6 & 5/7.
Thank you for understanding!

Tonight’s Specials

starters
Crispy Fried Soft Shell Crab
Old Bay shrimp-cucumber tartar sauce  16
Marco’s Seared Housemade Country Pork Pate
house pickles, gherkins, grain mustard, grilled bread  11
Charleston Shrimp “Cocktail”
low country-citrus poached local shrimp, cucumber-tomato salad, bloody mary “vinaigrette”  16

soups
Manhattan Clam Chowder herb croutons
Southwest Corn Bisque pico de gallo, cilantro-chile sour cream
Garden Fresh Gazpacho cilantro-chile sour cream

entrees
Buttermilk Fried NC Flounder
Old Bay shrimp-cucumber tartar sauce,
creamy stone-ground grits, country ham stewed collard greens   28
Lemon-Dill Roasted Carolina Mahi-Mahi
lump crab-fried caper gremolata, saffron beurre blanc,
creamy stone-ground grits, sautéed seasonal veggies   29
Char-Grilled 14 oz Hand-Cut CAB Ribeye
horseradish-thyme roasted wild mushrooms, balsamic-truffle “steak sauce”,
roasted garlic mashed potatoes, grilled asparagus   42

vegetarian
Spring Vegetable “Farrotto” 
yellow squash, grape tomatoes, grilled asparagus, feta cheese, lemon-dill tzatziki   19

Tonight’s Specials

starters
Crispy Fried Calamari cucumbers, rainbow carrots, togarashi almonds, mandarin oranges,, ponzu vinaigrette, wasabi-lime aioli  12
Marco’s Seared Housemade Country Pork Pate house pickles, gherkins, grain mustard, grilled bread  10
Charleston Shrimp “Cocktail” cucumber-tomato salad, bloody mary vinaigrette  16

soups
Roasted Wild Mushroom Bisque goat cheese, chives
Mediterranean Lemon Chicken Israeli couscous, feta
Garden Fresh Gazpacho cilantro-chile sour cream

entrees
Buttermilk Fried NC Flounder Old Bay shrimp-cucumber tartar sauce, creamy stone-ground grits, sautéed seasonal veggies    27
Lemon-Dill Roasted Steelhead Trout lump crab-fried caper gremolata, saffron beurre blanc, creamy stone-ground grits, sautéed seasonal veggies   27
Char-Grilled 14oz CAB Ribeye horseradish-thyme roasted wild mushrooms, burnt sugar-worcestershire “steak sauce”, roasted garlic mashed potatoes, country ham stewed collard greens   27

vegetarian
Spring Vegetable “Farrotto” yellow squash, grape tomatoes, grilled asparagus, feta cheese, lemon-dill tzatziki   19