Mr. Friendly's

New Southern Cafe

Author: Mr. Friendly (page 1 of 596)

Dinner Menu – Tuesday, October 27th

starters

GRANDMAS DEVILED EGGS  pickled onions, country ham cracklings  6

OUR FAMOUS FLASH FRIED OYSTERS  Gulf Select Oysters, classic cocktail sauce  14

LOW COUNTRY SHRIMP SKILLET  blackened shrimp, green tomatoes, andouille sausage,

low country butter, grilled green onions  13 

FRIED ADLUH YELLOW GRITS  herb goat cheese, roasted garlic head, bbq vinaigrette  9

CORNMEAL FRIED GREEN TOMATOES  applewood bacon pimento cheese, creole ranch dressing  9

SKILLET BAKED COUNTRY HAM-SPINACH DIP  toasted ciabatta bread, parmesan  9

 

soup, salads

CREOLE SEAFOOD-ANDOUILLE SAUSAGE GUMBO   rice, green onions      cup 4,5   bowl 6.5 

NEW ENGLAND STYLE CLAM CHOWDER   oyster crackers      cup 4,5   bowl 6.5

FRIENDLY SALAD  mixed greens, mandarin oranges, applewood bacon, blue cheese, candied pecans, bbq vinaigrette  9

SEASONAL SALAD  mixed greens, apples, blackberries, pickled onions, cornbread croutons, white balsamic-sorghum vinaigrette  9

 

entrees

BUTTERMILK FRIED CHICKEN BREAST

tasso ham gravy, roasted garlic mashed potatoes, country ham stewed collard greens  19

PEACH MUSTARD BBQ GLAZED ATLANTIC SALMON

our famous peach chutney, creamy stone-ground grits, seasonal vegetable sauté   23

BLACKENED SHRIMP & GRITS

tasso ham gravy, creamy stone-ground grits, blackened green tomatoes   23

CORNMEAL FRIED N.C. CATFISH

pickled shrimp, pickled onions, fresh herb tartar sauce, creamy stone-ground grits, country ham stewed collard greens  21

HERB MUSTARD GRILLED PORK TENDERLOIN

local honey-bourbon glaze, apple-vidalia sauté’, roasted garlic mashed potatoes, sautéed seasonal vegetables  24

 YOUR CHOICE OF

OUR BACON-WRAPPED 7oz. ANGUS FILET MIGNON or  14oz HAND-CUT CAB RIBEYE

“french quarter” pimento cheese, roasted garlic mashed potatoes, seasonal vegetable sauté   36 / 38

TONIGHTS VEGETARIAN ENTRÉE

ask your server for tonights creation   18

 

sides, extras, split charges

5      creamy stone-ground grits          seasonal vegetable sauté         roasted garlic mashed potatoes

country ham stewed collard greens          roasted garlic head

6.5       plain side of fried green tomatoes              plain side of grilled green tomatoes

split charge for all entrees  7            split charge for all salads  3.5            substitute fried or grilled green tomatoes  3

Dinner Menu – Saturday, October 24th

starters

GRANDMAS DEVILED EGGS  pickled onions, country ham cracklings  6

OUR FAMOUS FLASH FRIED OYSTERS  Gulf Select Oysters, classic cocktail sauce  14

LOW COUNTRY SHRIMP SKILLET  blackened shrimp, green tomatoes, andouille sausage,

low country butter, grilled green onions  13

FRIED ADLUH YELLOW GRITS  herb goat cheese, roasted garlic head, bbq vinaigrette  9

CORNMEAL FRIED GREEN TOMATOES  applewood bacon pimento cheese, creole ranch dressing  9

SKILLET BAKED COUNTRY HAM-SPINACH DIP  toasted ciabatta bread, parmesan  9

 

soup, salads

CREOLE SEAFOOD-ANDOUILLE SAUSAGE GUMBO   rice, green onions      cup 4,5   bowl 6.5

NEW ENGLAND STYLE CLAM CHOWDER   oyster crackers      cup 4,5   bowl 6.5

FRIENDLY SALAD  mixed greens, mandarin oranges, applewood bacon, blue cheese, candied pecans, bbq vinaigrette  9

SEASONAL SALAD  mixed greens, apples, blackberries, pickled onions, cornbread croutons, white balsamic-sorghum vinaigrette  9

 

entrees

BUTTERMILK FRIED CHICKEN BREAST

tasso ham gravy, roasted garlic mashed potatoes, country ham stewed collard greens  19

PEACH MUSTARD BBQ GLAZED ATLANTIC SALMON

our famous peach chutney, creamy stone-ground grits, seasonal vegetable sauté   23

BLACKENED SHRIMP & GRITS

tasso ham gravy, creamy stone-ground grits, blackened green tomatoes   23

CORNMEAL FRIED N.C. CATFISH

pickled shrimp, pickled onions, fresh herb tartar sauce, creamy stone-ground grits, country ham stewed collard greens  21

HERB MUSTARD GRILLED PORK TENDERLOIN

local honey-bourbon glaze, apple-vidalia sauté’, roasted garlic mashed potatoes, sautéed seasonal vegetables  24

 YOUR CHOICE OF

OUR BACON-WRAPPED 7oz. ANGUS FILET MIGNON or  14oz HAND-CUT CAB RIBEYE

“french quarter” pimento cheese, roasted garlic mashed potatoes, seasonal vegetable sauté   36 / 38

TONIGHTS VEGETARIAN ENTRÉE

ask your server for tonights creation   18

 

sides, extras, split charges

5      creamy stone-ground grits          seasonal vegetable sauté         roasted garlic mashed potatoes

country ham stewed collard greens          roasted garlic head

6.5       plain side of fried green tomatoes              plain side of grilled green tomatoes

split charge for all entrees  7            split charge for all salads  3.5            substitute fried or grilled green tomatoes  3

Dinner Menu – Friday, October 23rd

starters

GRANDMAS DEVILED EGGS  pickled onions, country ham cracklings  6

OUR FAMOUS FLASH FRIED OYSTERS  Gulf Select Oysters, classic cocktail sauce  14

LOW COUNTRY SHRIMP SKILLET  blackened shrimp, green tomatoes, andouille sausage,

low country butter, grilled green onions  13 

FRIED ADLUH YELLOW GRITS  herb goat cheese, roasted garlic head, bbq vinaigrette  9

CORNMEAL FRIED GREEN TOMATOES  applewood bacon pimento cheese, creole ranch dressing  9

SKILLET BAKED COUNTRY HAM-SPINACH DIP  toasted ciabatta bread, parmesan  9

 

soup, salads

CREOLE SEAFOOD-ANDOUILLE SAUSAGE GUMBO   rice, green onions      cup 4,5   bowl 6.5

NEW ENGLAND STYLE CLAM CHOWDER   oyster crackers      cup 4,5   bowl 6.5

FRIENDLY SALAD  mixed greens, mandarin oranges, applewood bacon, blue cheese, candied pecans, bbq vinaigrette  9

SEASONAL SALAD  mixed greens, apples, blackberries, pickled onions, cornbread croutons, white balsamic-sorghum vinaigrette  9

 

entrees

BUTTERMILK FRIED CHICKEN BREAST

tasso ham gravy, roasted garlic mashed potatoes, country ham stewed collard greens  19

 PEACH MUSTARD BBQ GLAZED ATLANTIC SALMON

our famous peach chutney, creamy stone-ground grits, seasonal vegetable sauté   23

BLACKENED SHRIMP & GRITS

tasso ham gravy, creamy stone-ground grits, blackened green tomatoes   23

CORNMEAL FRIED N.C. CATFISH

pickled shrimp, pickled onions, fresh herb tartar sauce, creamy stone-ground grits, country ham stewed collard greens  21

HERB MUSTARD GRILLED PORK TENDERLOIN

local honey-bourbon glaze, apple-vidalia sauté’, roasted garlic mashed potatoes, sautéed seasonal vegetables  24

YOUR CHOICE OF

OUR BACON-WRAPPED 7oz. ANGUS FILET MIGNON or  14oz HAND-CUT CAB RIBEYE

“french quarter” pimento cheese, roasted garlic mashed potatoes, seasonal vegetable sauté   36 / 38

TONIGHTS VEGETARIAN ENTRÉE

ask your server for tonights creation   18

 

sides, extras, split charges

5      creamy stone-ground grits          seasonal vegetable sauté         roasted garlic mashed potatoes

country ham stewed collard greens          roasted garlic head

6.5       plain side of fried green tomatoes              plain side of grilled green tomatoes

split charge for all entrees  7            split charge for all salads  3.5            substitute fried or grilled green tomatoes  3

Dinner Menu – Wednesday, October 21st

starters

GRANDMAS DEVILED EGGS  pickled onions, country ham cracklings  6

OUR FAMOUS FLASH FRIED OYSTERS  Gulf Select Oysters, classic cocktail sauce  14

LOW COUNTRY SHRIMP SKILLET  blackened shrimp, green tomatoes, andouille sausage,

low country butter, grilled green onions  13

FRIED ADLUH YELLOW GRITS  herb goat cheese, roasted garlic head, bbq vinaigrette  9

CORNMEAL FRIED GREEN TOMATOES  applewood bacon pimento cheese, creole ranch dressing  9

 SKILLET BAKED COUNTRY HAM-SPINACH DIP  toasted ciabatta bread, parmesan  9

 

soup, salads

SEAFOOD-ANDOUILLE SAUSAGE GUMBO   rice, green onions      cup 4,5   bowl 7

FRIENDLY SALAD  mixed greens, mandarin oranges, applewood bacon, blue cheese, candied pecans, bbq vinaigrette  9

SEASONAL SALAD  mixed greens, apples, blackberries, pickled onions, cornbread croutons, white balsamic-sorghum vinaigrette  9

 

entrees

BUTTERMILK FRIED CHICKEN BREAST

tasso ham gravy, roasted garlic mashed potatoes, country ham stewed collard greens  19

PEACH MUSTARD BBQ GLAZED ATLANTIC SALMON

our famous peach chutney, creamy stone-ground grits, seasonal vegetable sauté   23

BLACKENED SHRIMP & GRITS

your choice of tasso ham gravy or andouille sausage creole sauce, creamy stone-ground grits   23

CORNMEAL FRIED N.C. CATFISH

pickled shrimp, pickled onions, fresh herb tartar sauce, creamy stone-ground grits, country ham stewed collard greens  21

HERB MUSTARD GRILLED PORK TENDERLOIN

local honey-bourbon glaze, apple-vidalia sauté’, roasted garlic mashed potatoes, sautéed seasonal vegetables  24

YOUR CHOICE OF

OUR BACON-WRAPPED 7oz. ANGUS FILET MIGNON or  14oz HAND-CUT CAB RIBEYE

“french quarter” pimento cheese, roasted garlic mashed potatoes, seasonal vegetable sauté   36 / 38

TONIGHTS VEGETARIAN ENTRÉE

ask your server for tonights creation   18

 

sides, extras, split charges

5      creamy stone-ground grits          seasonal vegetable sauté         roasted garlic mashed potatoes

country ham stewed collard greens          roasted garlic head

6.5       plain side of fried green tomatoes              plain side of grilled green tomatoes

split charge for all entrees  7            split charge for all salads  3.5            substitute fried or grilled green tomatoes  3

Dinner Menu – Tuesday, October 20th

starters

GRANDMAS DEVILED EGGS  pickled onions, country ham cracklings  6

OUR FAMOUS FLASH FRIED OYSTERS  Gulf Select Oysters, classic cocktail sauce  14

LOW COUNTRY SHRIMP SKILLET  blackened shrimp, green tomatoes, andouille sausage,

low country butter, grilled green onions  13 

FRIED ADLUH YELLOW GRITS  herb goat cheese, roasted garlic head, bbq vinaigrette  9

CORNMEAL FRIED GREEN TOMATOES  applewood bacon pimento cheese, creole ranch dressing  9

 SKILLET BAKED COUNTRY HAM-SPINACH DIP  toasted ciabatta bread, parmesan  9

 

soup, salads

SEAFOOD-ANDOUILLE SAUSAGE GUMBO   rice, green onions      cup 4,5   bowl 7

 FRIENDLY SALAD  mixed greens, mandarin oranges, applewood bacon, blue cheese, candied pecans, bbq vinaigrette  9

SEASONAL SALAD  mixed greens, apples, blackberries, pickled onions, cornbread croutons, white balsamic-sorghum vinaigrette  9

 

entrees

BUTTERMILK FRIED CHICKEN BREAST

tasso ham gravy, roasted garlic mashed potatoes, country ham stewed collard greens  19

 PEACH MUSTARD BBQ GLAZED ATLANTIC SALMON

our famous peach chutney, creamy stone-ground grits, seasonal vegetable sauté   23

BLACKENED SHRIMP & GRITS

your choice of tasso ham gravy or andouille sausage creole sauce, creamy stone-ground grits   23

 CORNMEAL FRIED N.C. CATFISH

pickled shrimp, pickled onions, fresh herb tartar sauce, creamy stone-ground grits, country ham stewed collard greens  21

HERB MUSTARD GRILLED PORK TENDERLOIN

local honey-bourbon glaze, apple-vidalia sauté’, roasted garlic mashed potatoes, sautéed seasonal vegetables  24

YOUR CHOICE OF

OUR BACON-WRAPPED 7oz. ANGUS FILET MIGNON or  14oz HAND-CUT CAB RIBEYE

“french quarter” pimento cheese, roasted garlic mashed potatoes, seasonal vegetable sauté   36 / 38

TONIGHTS VEGETARIAN ENTRÉE

ask your server for tonights creation   18

 

sides, extras, split charges

5      creamy stone-ground grits          seasonal vegetable sauté         roasted garlic mashed potatoes

country ham stewed collard greens          roasted garlic head

6.5       plain side of fried green tomatoes              plain side of grilled green tomatoes

split charge for all entrees  7            split charge for all salads  3.5            substitute fried or grilled green tomatoes  3

Dinner Menu Saturday, October 17

starters

GRANDMA’S DEVILED EGGS pickled onions, country ham cracklings 6

OUR FAMOUS FLASH FRIED OYSTERS Gulf Select Oysters, classic cocktail sauce 14

LOW COUNTRY SHRIMP SKILLET blackened shrimp, green tomatoes, andouille sausage, low country butter, grilled green onions 13

FRIED ADLUH YELLOW GRITS herb goat cheese, roasted garlic head, bbq vinaigrette 9

CORNMEAL FRIED GREEN TOMATOES applewood bacon pimento cheese, creole ranch dressing 9

SKILLET BAKED COUNTRY HAM-SPINACH DIP toasted ciabatta bread, parmesan 9

 

soup, salads

CREOLE CHICKEN, TOMATO & COUNTRY HAM STEW rice, green onions cup 4.5 bowl 7

LOW COUNTRY SEAFOOD BOUILLABAISSE roasted red pepper rouille cup 4.5 bowl 7

FRIENDLY SALAD mixed greens, mandarin oranges, applewood bacon, blue cheese, candied pecans, bbq vinaigrette 9

SEASONAL SALAD mixed greens, apples, blackberries, pickled onions, cornbread croutons, white balsamic-sorghum vinaigrette 9

 

entrees

BUTTERMILK FRIED CHICKEN BREAST
tasso ham gravy, roasted garlic mashed potatoes, country ham stewed collard greens 19

PEACH MUSTARD BBQ GLAZED ATLANTIC SALMON
our famous peach chutney, creamy stone-ground grits, seasonal vegetable sauté 23

BLACKENED SHRIMP & GRITS
your choice of tasso ham gravy or andouille sausage creole sauce, creamy stone-ground grits 23

CORNMEAL FRIED N.C. CATFISH
pickled shrimp, pickled onions, fresh herb tartar sauce, creamy stone-ground grits, country ham stewed collard greens 21

HERB MUSTARD GRILLED PORK TENDERLOIN
local honey-bourbon glaze, apple-vidalia sauté’, roasted garlic mashed potatoes, sautéed seasonal vegetables 24

YOUR CHOICE OF
OUR BACON-WRAPPED 7oz. ANGUS FILET MIGNON or 14oz HAND-CUT CAB RIBEYE
“french quarter” pimento cheese, roasted garlic mashed potatoes, seasonal vegetable sauté 36 / 38

TONIGHT’S VEGETARIAN ENTRÉE
ask your server for tonight’s creation 18

 

sides, extras, split charges

5 creamy stone-ground grits     seasonal vegetable sauté     roasted garlic mashed potatoes
country ham stewed collard greens     roasted garlic head

6.5 plain side of fried green tomatoes     plain side of grilled green tomatoes

split charge for all entrees 7     split charge for all salads 3.5     substitute fried or grilled green tomatoes 3

Dinner Menu Thursday, October 15th

starters

GRANDMAS DEVILED EGGS  pickled onions, country ham cracklings  6

OUR FAMOUS FLASH FRIED OYSTERS  Gulf Select Oysters, classic cocktail sauce  14

LOW COUNTRY SHRIMP SKILLET  blackened shrimp, green tomatoes, andouille sausage,

low country butter, grilled green onions  13 

FRIED ADLUH YELLOW GRITS  herb goat cheese, roasted garlic head, bbq vinaigrette  9

CORNMEAL FRIED GREEN TOMATOES  applewood bacon pimento cheese, creole ranch dressing  9

 SKILLET BAKED COUNTRY HAM-SPINACH DIP  toasted ciabatta bread, parmesan  9

 

soup, salads

CREOLE CHICKEN, TOMATO & COUNTRY HAM STEW   rice, green onions      cup 4,5   bowl 7

 LOW COUNTRY SEAFOOD BOUILLABAISSE   roasted red pepper rouille    cup 4.5  bowl 7

FRIENDLY SALAD  mixed greens, mandarin oranges, applewood bacon, blue cheese, candied pecans, bbq vinaigrette  9

SEASONAL SALAD  mixed greens, apples, blackberries, pickled onions, cornbread croutons, white balsamic-sorghum vinaigrette  9

 

entrees

BUTTERMILK FRIED CHICKEN BREAST

tasso ham gravy, roasted garlic mashed potatoes, country ham stewed collard greens  19

 PEACH MUSTARD BBQ GLAZED ATLANTIC SALMON

our famous peach chutney, creamy stone-ground grits, seasonal vegetable sauté   23

BLACKENED SHRIMP & GRITS

your choice of tasso ham gravy or andouille sausage creole sauce, creamy stone-ground grits   23

 CORNMEAL FRIED N.C. CATFISH

pickled shrimp, pickled onions, fresh herb tartar sauce, creamy stone-ground grits, country ham stewed collard greens  21

HERB MUSTARD GRILLED PORK TENDERLOIN

local honey-bourbon glaze, apple-vidalia sauté’, roasted garlic mashed potatoes, sautéed seasonal vegetables  24

 YOUR CHOICE OF

OUR BACON-WRAPPED 7oz. ANGUS FILET MIGNON or  14oz HAND-CUT CAB RIBEYE

“french quarter” pimento cheese, roasted garlic mashed potatoes, seasonal vegetable sauté   36 / 38

TONIGHTS VEGETARIAN ENTRÉE

ask your server for tonights creation   18

 

sides, extras, split charges

5      creamy stone-ground grits          seasonal vegetable sauté         roasted garlic mashed potatoes

country ham stewed collard greens          roasted garlic head

6.5       plain side of fried green tomatoes              plain side of grilled green tomatoes

split charge for all entrees  7            split charge for all salads  3.5            substitute fried or grilled green tomatoes  3

 

Dinner Menu Wednesday Oct 14th

starters
GRANDMA’S DEVILED EGGS pickled onions, country ham cracklings 6

OUR FAMOUS FLASH FRIED OYSTERS Gulf Select Oysters, classic cocktail sauce 14

LOW COUNTRY SHRIMP SKILLET blackened shrimp, green tomatoes, andouille sausage,
low country butter, grilled green onions 13

FRIED ADLUH YELLOW GRITS herb goat cheese, roasted garlic head, bbq vinaigrette 9

CORNMEAL FRIED GREEN TOMATOES applewood bacon pimento cheese, creole ranch dressing 9

SKILLET BAKED COUNTRY HAM-SPINACH DIP toasted ciabatta bread, parmesan 9

soup, salads
CREOLE CHICKEN, TOMATO & COUNTRY HAM STEW rice, green onions cup 4,5 bowl 7

LOW COUNTRY SEAFOOD BOUILLABAISSE roasted red pepper rouille cup 4.5 bowl 7
FRIENDLY SALAD mixed greens, mandarin oranges, applewood bacon, blue cheese, candied pecans, bbq vinaigrette 9

SEASONAL SALAD mixed greens, apples, blackberries, pickled onions, cornbread croutons, white balsamic-sorghum vinaigrette 9

entrees

BUTTERMILK FRIED CHICKEN BREAST
tasso ham gravy, roasted garlic mashed potatoes, country ham stewed collard greens 19

PEACH MUSTARD BBQ GLAZED ATLANTIC SALMON
our famous peach chutney, creamy stone-ground grits, seasonal vegetable sauté 23

BLACKENED SHRIMP & GRITS
your choice of tasso ham gravy or andouille sausage creole sauce, creamy stone-ground grits 23

CORNMEAL FRIED N.C. CATFISH
pickled shrimp, pickled onions, fresh herb tartar sauce, creamy stone-ground grits, country ham stewed collard greens 21

HERB MUSTARD GRILLED PORK TENDERLOIN
local honey-bourbon glaze, apple-vidalia sauté’, roasted garlic mashed potatoes, sautéed seasonal vegetables 24

YOUR CHOICE OF
OUR BACON-WRAPPED 7oz. ANGUS FILET MIGNON or 14oz HAND-CUT CAB RIBEYE
“french quarter” pimento cheese, roasted garlic mashed potatoes, seasonal vegetable sauté 36 / 38

TONIGHT’S VEGETARIAN ENTRÉE
ask your server for tonight’s creation 18

Dinner Menu Tuesday, October 13th

starters

GRANDMAS DEVILED EGGS  pickled onions, country ham cracklings  6

OUR FAMOUS FLASH FRIED OYSTERS  Gulf Select Oysters, classic cocktail sauce  14

LOW COUNTRY SHRIMP SKILLET  blackened shrimp, green tomatoes, andouille sausage,

low country butter, grilled green onions  13 

FRIED ADLUH YELLOW GRITS  herb goat cheese, roasted garlic head, bbq vinaigrette  9

CORNMEAL FRIED GREEN TOMATOES  applewood bacon pimento cheese, creole ranch dressing  9 

SKILLET BAKED COUNTRY HAM-SPINACH DIP  toasted ciabatta bread, parmesan  9

 

soup, salads

CREOLE CHICKEN, TOMATO & COUNTRY HAM STEW   rice, green onions      cup 4,5   bowl 7

 LOW COUNTRY SEAFOOD BOUILLABAISSE   roasted red pepper rouille    cup 4.5  bowl 7

FRIENDLY SALAD  mixed greens, mandarin oranges, applewood bacon, blue cheese, candied pecans, bbq vinaigrette  9

SEASONAL SALAD  mixed greens, apples, blackberries, pickled onions, cornbread croutons, white balsamic-sorghum vinaigrette  9

 

entrees

BUTTERMILK FRIED CHICKEN BREAST

tasso ham gravy, roasted garlic mashed potatoes, country ham stewed collard greens  19

 PEACH MUSTARD BBQ GLAZED ATLANTIC SALMON

our famous peach chutney, creamy stone-ground grits, seasonal vegetable sauté   23

BLACKENED SHRIMP & GRITS

your choice of tasso ham gravy or andouille sausage creole sauce, creamy stone-ground grits   23

 CORNMEAL FRIED N.C. CATFISH

pickled shrimp, pickled onions, fresh herb tartar sauce, creamy stone-ground grits, country ham stewed collard greens  21

HERB MUSTARD GRILLED PORK TENDERLOIN

local honey-bourbon glaze, apple-vidalia sauté’, roasted garlic mashed potatoes, sautéed seasonal vegetables  24

 YOUR CHOICE OF

OUR BACON-WRAPPED 7oz. ANGUS FILET MIGNON or  14oz HAND-CUT CAB RIBEYE

“french quarter” pimento cheese, roasted garlic mashed potatoes, seasonal vegetable sauté   36 / 38

TONIGHTS VEGETARIAN ENTRÉE

ask your server for tonights creation   18

 

sides, extras, split charges

5      creamy stone-ground grits          seasonal vegetable sauté         roasted garlic mashed potatoes

country ham stewed collard greens          roasted garlic head

6.5       plain side of fried green tomatoes              plain side of grilled green tomatoes

split charge for all entrees  7            split charge for all salads  3.5            substitute fried or grilled green tomatoes  3

Dinner Menu Saturday, October 10th

starters

GRANDMAS DEVILED EGGS  pickled onions, country ham cracklings  6

OUR FAMOUS FLASH FRIED OYSTERS  Gulf Select Oysters, classic cocktail sauce  14

LOW COUNTRY SHRIMP SKILLET  blackened shrimp, green tomatoes, andouille sausage,

low country butter, grilled green onions  13 

FRIED ADLUH YELLOW GRITS  herb goat cheese, roasted garlic head, bbq vinaigrette  9

CORNMEAL FRIED GREEN TOMATOES  applewood bacon pimento cheese, creole ranch dressing  9

 SKILLET BAKED COUNTRY HAM-SPINACH DIP  toasted ciabatta bread, parmesan  9

 

soup, salads

CREOLE CHICKEN, TOMATO & COUNTRY HAM STEW   rice, green onions      cup 4,5   bowl 7

 LOW COUNTRY SEAFOOD BOUILLABAISSE   roasted red pepper rouille    cup 4.5  bowl 7

FRIENDLY SALAD  mixed greens, mandarin oranges, applewood bacon, blue cheese, candied pecans, bbq vinaigrette  9

SEASONAL SALAD  mixed greens, apples, blackberries, pickled onions, cornbread croutons, white balsamic-sorghum vinaigrette  9

 

entrees

BUTTERMILK FRIED CHICKEN BREAST

tasso ham gravy, roasted garlic mashed potatoes, country ham stewed collard greens  19

 PEACH MUSTARD BBQ GLAZED ATLANTIC SALMON

our famous peach chutney, creamy stone-ground grits, seasonal vegetable sauté   23

BLACKENED SHRIMP & GRITS

your choice of tasso ham gravy or andouille sausage creole sauce, creamy stone-ground grits   23

 CORNMEAL FRIED N.C. CATFISH

pickled shrimp, pickled onions, fresh herb tartar sauce, creamy stone-ground grits, country ham stewed collard greens  21

HERB MUSTARD GRILLED PORK TENDERLOIN

local honey-bourbon glaze, apple-vidalia sauté’, roasted garlic mashed potatoes, sautéed seasonal vegetables  24

 YOUR CHOICE OF

OUR BACON-WRAPPED 7oz. ANGUS FILET MIGNON or  14oz HAND-CUT CAB RIBEYE

“french quarter” pimento cheese, roasted garlic mashed potatoes, seasonal vegetable sauté   36 / 38

TONIGHTS VEGETARIAN ENTRÉE

ask your server for tonights creation   18

 

sides, extras, split charges

5      creamy stone-ground grits          seasonal vegetable sauté         roasted garlic mashed potatoes

country ham stewed collard greens          roasted garlic head

6.5       plain side of fried green tomatoes              plain side of grilled green tomatoes

split charge for all entrees  7            split charge for all salads  3.5            substitute fried or grilled green tomatoes  3

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