starters
Ginger-Soy Seared Yellowfin Tuna Cake
medium-rare, grilled pineapple salsa,
sweet thai chile-mandarin orange glaze  13
Panko-Herb Fried Eggplant
roasted red pepper marinara, balsamic reduction,
basil, parmesan  10

soups
Blythe’s Brunswick Stew
braised pork, cornbread
Low Country Seafood Chowder
oyster crackers, green onions

entrees
Blue Crab-Pecan Crusted Red Trout
honey-lemon beurre blanc, dill pickle chow chow,
creamy stone-ground grits, sauteed veggies   28
Ginger-Soy Seared Yellowfin Tuna
sweet chile-mandarin orange glaze, wasabi-lime cucumber relish,
veggie fried rice, sesame grilled asparagus   29
Mr. Friendly’s Famous Meatloaf
house-ground beef tenderloin & Angus ribeye, blue cheese bbq sauce,
crispy fried onion rings, roasted garlic mashed potatoes,
country ham stewed collard greens   22
Char-Grilled 14oz Hand-Cut CAB Angus Ribeye
thyme-butter roasted wild mushrooms, red wine “steak sauce”,
roasted garlic mashed potatoes, sautéed veggies   42

vegetarian
Wild Mushroom-Goat Cheese “Orzotto”
grilled asparagus, shaved fennel-herb “salad”   21

1/2 Priced Wine

PINK & WHITE
Pine Ridge Sparkling White, California 42—21
Sean Minor Rose, California 40—20
Viña Zorzal Garnacha Blanca, Spain 36—18
Joao Ramos Vinho Verde, Portugal 38—19
Barone Montalto Pinto Grigio, Italy 38—19
Kuranui Sauvignon Blanc, Marlborough 42—21
Blue Nun Riesling, Germany 38—19
Tree Fort Chardonnay, Monterey, California 40—20
RED
Toschi Pinot Noir, California 40—20
Noah River Pinot Noir, California 44—22
Chamisal Pinot Noir, San Luis Obispo, California 48—24
Honora Vera Grenache, Spain 38—19
Art of Earth Malbec, Mendoza Valley, Argentina 42—21
Cune Tempranillo, Rioja, Spain 44—22
Ferguson Crest “Axl Jack” Syrah/Grenache, Santa Ynez Valley 48—24
Kivelstadt “Fathers Watch” Red Blend, Sonoma, California 54—27
Ryder Cabernet Sauvignon, California 44—22

half price wines are offered on Monday & Tuesday night’s only

starters
Tempura Fried Rock Shrimp
grilled pineapple “salsa”, sweet Thai-chile-mandarin orange glaze  15
Panko-Herb Fried Eggplant
roasted red pepper marinara, balsamic reduction, basil, parmesan  12

soups
Blythe’s Brunswick Stew  braised pork, cornbread
Low Country Seafood Chowder  oyster crackers, green onions

entrees
Blue Crab-Pecan Crusted Red Trout
honey-lemon beurre blanc, dill pickle chow chow,
creamy stone-ground grits, sauteed veggies  28
Ginger-Soy Seared Yellowfin Tuna
sweet chile-mandarin orange glaze, wasabi-lime cucumber relish,
veggie fried rice, sesame grilled asparagus  31
Char-Grilled 14oz Hand-Cut CAB Angus Ribeye
thyme-butter roasted wild mushrooms, red wine “steak sauce”,
roasted garlic mashed potatoes, sautéed veggies  42

vegetarian
Wild Mushroom-Goat Cheese “Orzotto”
grilled asparagus, shaved fennel-herb “salad”   21

starters
Tempura Fried Rock Shrimp
grilled pineapple “salsa”, sweet thai-chile-mandarin orange glaze  15
Lemon-Dill Seared Seafood Cake
shrimp-caper remoulade, creole slaw  12
Panko-Herb Fried Eggplant
roasted red pepper marinara, balsamic reduction, basil, parmesan  12

soups
Blythe’s Brunswick Stew  braised pork, cornbread
Low Country Seafood Chowder  oyster crackers, green onions

entrees
Blue Crab-Pecan Crusted Red Trout
honey-lemon beurre blanc, dill pickle chow chow,
creamy stone-ground grits, sauteed veggies  28
Ginger-Soy Seared Yellowfin Tuna
sweet chile-mandarin orange glaze, wasabi-lime cucumber relish,
veggie fried rice, sesame grilled asparagus  31
Char-Grilled 14oz Hand-Cut CAB Angus Ribeye
thyme-butter roasted wild mushrooms, red wine “steak sauce”,
roasted garlic mashed potatoes, sautéed veggies  42

vegetarian
Wild Mushroom-Goat Cheese “Orzotto”
grilled asparagus, shaved fennel-herb “salad”   21

starters
Lemon-Dill Seafood Cake
shrimp-caper remoulade, creole slaw   12
Panko-Herb Fried Eggplant
roasted red pepper marinara, balsamic reduction,
basil, parmesan   12

soups
Brunswick Stew
braised pork, cornbread
Low Country Seafood Chowder
oyster crackers, green onions

entrees
Buttermilk Fried NC Flounder
shrimp-caper remoulade, dill pickle chow chow,
creamy stone-ground grits, country ham stewed collard greens   27
Blue Crab-Pecan Crusted Red Trout
honey-lemon beurre blanc, lump crab-sweet corn “maque choux,”
creamy stone-ground grits, sautéed veggies   27
Char-Grilled 14oz Hand-Cut CAB Angus Ribeye
Rogue smoky blue cheese, horseradish-vidalia bordelaise,
roasted garlic mashed potatoes, sautéed veggies   42

vegetarian
Panko-Herb Eggplant Parmesan
roasted red pepper marinara, orzo, balsamic reduction,
basil, parmesan   21

starters
Pan Sautéed P.E.I. Mussels
pesto cream, white wine, lemon, basil, grilled bread   14
Panko-Herb Fried Eggplant
roasted red pepper marinara, balsamic reduction,
basil, parmesan  12

soups
Brunswick Stew  braised pork, cornbread
Low Country Seafood Chowder  oyster crackers, green onions

entrees
Buttermilk Fried NC Flounder
shrimp-caper remoulade, lump crab gremolata,
creamy stone-ground grits, country ham stewed collard greens   27
Blackened Carolina Mahi-Mahi
lump crab-sweet corn “maque choux,” Blythe’s housemade salsa verde,
creamy stone-ground grits, sautéed veggies   28
Mr. Friendly’s Famous Meatloaf
house-ground beef tenderloin & Angus ribeye, blue cheese bbq sauce,
crispy fried onion rings, roasted garlic mashed potatoes,
country ham stewed collard greens   22
Char-Grilled 14oz Hand-Cut CAB Angus Ribeye
Rogue smoky blue cheese, horseradish-vidalia bordelaise,
roasted garlic mashed potatoes, sautéed veggies   42

vegetarian
Panko-Herb Eggplant Parmesan
roasted red pepper marinara, orzo, balsamic reduction,
basil, parmesan   21

1/2 Priced Wine

PINK & WHITE
Bravino Dry Sparkling Rose, Italy  38–19
Sean Minor Rose, California  40–20
Viña Zorzal Garnacha Blanca, Spain  36–18
Joao Ramos Vinho Verde, Portugal  38–19
Barone Montalto Pinto Grigio, Italy  38–19
Kuranui Sauvignon Blanc, Marlborough  42–21
Blue Nun Riesling, Germany  38–19
Tree Fort Chardonnay, Monterey, California  40–20
Hess “Shirttail Ranch” Chardonnay, California  44–22
RED
Toschi Pinot Noir, California  40–20
Noah River Pinot Noir, California  44–22
Wine by Joe Pinot Noir, Oregon  48–24
Honora Vera Grenache, Spain  38–19
Art of Earth Malbec, Mendoza Valley, Argentina  42–21
Cune Tempranillo, Rioja, Spain  44–22
Ferguson Crest “Axl Jack” Syrah/Grenache, Santa Ynez  48—24
Ryder Cabernet Sauvignon, California  44—22
Pezzi King Cabernet Sauvignon, California  54—27
Chappellet “Mountain Cuvee” Cab/Merlot, Napa Valley  70–35

half price wines are offered on Monday & Tuesday night’s only

starters
Tempura Fried Rock Shrimp
grilled pineapple “salsa”, sweet thai chile-mandarin orange glaze  13
Panko-Herb Fried Eggplant
roasted red pepper marinara, balsamic reduction,
basil, parmesan  12

soups
Italian Sausage & Kale  herb crouton, parmesan
Carrot-Ginger Coconut Bisque  crispy wontons, cilantro

entrees
Buttermilk Fried NC Flounder
shrimp-caper remoulade, lump crab gremolata,
creamy stone-ground grits, country ham stewed collard greens   27
Blackened Carolina Mahi-Mahi
lump crab-sweet corn “maque choux,” Blythe’s housemade salsa verde,
roasted garlic mashed potatoes, sautéed veggies   28
Mr. Friendly’s Famous Meatloaf
house-ground beef tenderloin & Angus ribeye, blue cheese bbq sauce,
crispy fried onion rings, roasted garlic mashed potatoes,
country ham stewed collard greens   22
Char-Grilled 14oz Hand-Cut CAB Angus Ribeye
Rogue smoky blue cheese, horseradish-vidalia bordelaise,
roasted garlic mashed potatoes, sautéed veggies   42

vegetarian
Panko-Herb Eggplant Parmesan
roasted red pepper marinara, orzo, balsamic reduction,
basil, parmesan   21

1/2 Priced Wine

PINK & WHITE
Bravino Dry Sparkling Rose, Italy  38–19
Sean Minor Rose, California  40–20
Viña Zorzal Garnacha Blanca, Spain  36–18
Joao Ramos Vinho Verde, Portugal  38–19
Barone Montalto Pinto Grigio, Italy  38–19
Kuranui Sauvignon Blanc, Marlborough  42–21
Blue Nun Riesling, Germany  38–19
Tree Fort Chardonnay, Monterey, California  40–20
Hess “Shirttail Ranch” Chardonnay, California  44–22
RED
Toschi Pinot Noir, California  40–20
Noah River Pinot Noir, California  44–22
Wine by Joe Pinot Noir, Oregon  48–24
Honora Vera Grenache, Spain  38–19
Art of Earth Malbec, Mendoza Valley, Argentina  42–21
Cune Tempranillo, Rioja, Spain  44–22
Ferguson Crest “Axl Jack” Syrah/Grenache, Santa Ynez  48—24
Ryder Cabernet Sauvignon, California  44—22
Pezzi King Cabernet Sauvignon, California  54—27
Chappellet “Mountain Cuvee” Cab/Merlot, Napa Valley  70–35

half price wines are offered on Monday & Tuesday night’s only

vegetarian
Panko-Herb Eggplant Parmesan
roasted red pepper marinara, orzo, balsamic reduction,
basil, parmesan   21