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.

PLEASE NOTE: 
The 3 Course Restaurant Week Menu is NOT AVAILABLE FOR TAKEOUT

Tonight’s Specials

starters
Pecan Crusted Goat Cheese Salad
Granny Smith apples, pickled onions, candied pecans,
mixed greens, sorghum-herb vinaigrette 10
Pecan Crab Cake
pimento remoulade, dill pickle chow chow   16

soups
Curry-Lentil Soup herb goat cheese
Creamy New England Clam Chowder oyster crackers, chives

entrees
Buttermilk Fried Red Trout
creole lobster remoulade, dill pickle chow chow,
creamy stone-ground grits, country ham stewed collard greens  26
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   19
Char-Grilled 14oz. CAB Ribeye
wild mushroom-truffle demi-glace, blue cheese pesto,
roasted garlic mashed potatoes, sautéed seasonal veggies   42

vegetarian
Spinach-Walnut Stuffed Squash Ravioli
goat cheese cream sauce, apple-grilled vidalia compote,
balsamic reduction   21

Restaurant Week 3 Course Menu

FIRST
Curry-Lentil Soup
herb goat cheese
Creamy New England Clam Chowder
oyster crackers, chives
Classic Mixed Green Salad
grape tomato, cucumber, vidalia, croutons, choice of dressing
Our Caesar Salad
romaine, house Caesar dressing, parmesan, croutons
The Friendly Salad
mandarins, candied pecans, bacon, blue cheese, shaved vidalias, bbq vinaigrette
Fried Green Tomatoes
applewood bacon pimento cheese, creole ranch dressing

SECOND
Blackened Shrimp & Grits
your choice of andouille creole sauce or tasso ham gravy
Buttermilk Fried Chicken
tasso ham gravy, mashed taters, stewed collard greens
Peach Mustard BBQ Glazed Salmon
peach chutney, stone-ground grits, sauteed veggies
Buttermilk Fried Red Trout
Mr. Friendly’s Famous Meatloaf
Today’s Vegetarian Entrée

THIRD
Key Lime Pie       Flourless Chocolate Torte
Chocolate Chip Cookie Cake       Raspberry Doughnut Cheesecake

1/2 Priced Wine

PINK & WHITE
Guinigi Prosecco, Italy $20
Foncalieu Rose’ of Picpoul, France $22
Spring Seed Sauvignon Blanc/Semillon, Austraila $19
Blue Nun Riesling, Germany $19
Barone Montalto Pinot Grigio, Italy $19
Saveurs du Temps Chardonnay, France $19
RED
Dante Pinot Noir, California $21
Honora Vera Garnacha, Spain $19
Mo Monastrell, Spain, Valencia $20
Trapiche Malbec, Argentina $19
Mr. Moody’s Potion Cabernet Sauvignon, California $21
Ryder Cabernet Sauvignon, California $22

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

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.

PLEASE NOTE: 
The 3 Course Restaurant Week Menu is NOT AVAILABLE FOR TAKEOUT

Tonight’s Specials

starters
Lowcountry Seafood Fritters
speckled sea trout, mahi-mahi,
roasted red pepper remoulade, green tomato “relish”  11
Pecan Crab Cake
pimento remoulade, dill pickle chow chow   16

soups
Creole Pinto Bean andouille sausage, pepper jack cheese
Potato-Cheese Bisque applewood bacon, green onions

entrees
Buttermilk Fried Red Trout
creole lobster remoulade, dill pickle chow chow,
creamy stone-ground grits, country ham stewed collard greens  26
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   19
Char-Grilled 14oz. CAB Ribeye
wild mushroom-truffle demi-glace, blue cheese pesto,
roasted garlic mashed potatoes, sautéed seasonal veggies   42

vegetarian
Spinach-Walnut Stuffed Squash Ravioli
goat cheese cream sauce, apple-grilled vidalia compote,
balsamic reduction   21

Restaurant Week 3 Course Menu

FIRST
Creole Pinto Bean
andouille sausage, pepper jack cheese
Potato-Cheese Bisque
applewood bacon, green onions
Classic Mixed Green Salad
grape tomato, cucumber, vidalia, croutons, choice of dressing
Our Caesar Salad
romaine, house Caesar dressing, parmesan, croutons
The Friendly Salad
mandarins, candied pecans, bacon, blue cheese, shaved vidalias, bbq vinaigrette
Fried Green Tomatoes
applewood bacon pimento cheese, creole ranch dressing
Lowcountry Seafood Fritters

SECOND
Blackened Shrimp & Grits
your choice of andouille creole sauce or tasso ham gravy
Buttermilk Fried Chicken
tasso ham gravy, mashed taters, stewed collard greens
Peach Mustard BBQ Glazed Salmon
peach chutney, stone-ground grits, sauteed veggies
Buttermilk Fried Red Trout
Mr. Friendly’s Famous Meatloaf
Today’s Vegetarian Entrée

THIRD
Key Lime Pie       Flourless Chocolate Torte
Chocolate Chip Cookie Cake       Raspberry Doughnut Cheesecake

1/2 Priced Wine

PINK & WHITE
Guinigi Prosecco, Italy $20
Foncalieu Rose’ of Picpoul, France $22
Spring Seed Sauvignon Blanc/Semillon, Austraila $19
Blue Nun Riesling, Germany $19
Barone Montalto Pinot Grigio, Italy $19
Saveurs du Temps Chardonnay, France $19
RED
Dante Pinot Noir, California $21
Honora Vera Garnacha, Spain $19
Mo Monastrell, Spain, Valencia $20
Trapiche Malbec, Argentina $19
Mr. Moody’s Potion Cabernet Sauvignon, California $21
Ryder Cabernet Sauvignon, California $22

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

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.

PLEASE NOTE: 
The 3 Course Restaurant Week Menu is NOT AVAILABLE FOR TAKEOUT

Tonight’s Specials

starters
Lowcountry Seafood Fritters
speckled sea trout, mahi-mahi,
roasted red pepper remoulade, green tomato “relish”  11
Pecan Crab Cake
pimento remoulade, dill pickle chow chow   16

soups
Creole Pinto Bean andouille sausage, pepper jack cheese
Potato-Cheese Bisque applewood bacon, green onions

entrees
Buttermilk Fried Speckled Sea Trout
creole lobster remoulade, dill pickle chow chow,
creamy stone-ground grits, country ham stewed collard greens  26
Bronzed Charleston Mahi-Mahi
apple-grilled vidalia compote, honey-thyme beurre blanc,
creamy stone-ground grits, sautéed seasonal veggies   29
Char-Grilled 14oz. CAB Ribeye
wild mushroom-truffle demi-glace, blue cheese pesto,
roasted garlic mashed potatoes, sautéed seasonal veggies   42

vegetarian
Spinach-Walnut Stuffed Squash Ravioli
goat cheese cream sauce, apple-grilled vidalia compote,
balsamic reduction   21

Restaurant Week 3 Course Menu

FIRST
Creole Pinto Bean
andouille sausage, pepper jack cheese
Potato-Cheese Bisque
applewood bacon, green onions
Classic Mixed Green Salad
grape tomato, cucumber, vidalia, croutons, choice of dressing
Our Caesar Salad
romaine, house Caesar dressing, parmesan, croutons
The Friendly Salad
mandarins, candied pecans, bacon, blue cheese, shaved vidalias, bbq vinaigrette
Fried Green Tomatoes
applewood bacon pimento cheese, creole ranch dressing
Smoked Atlantic Salmon

SECOND
Blackened Shrimp & Grits
your choice of andouille creole sauce or tasso ham gravy
Buttermilk Fried Chicken
tasso ham gravy, mashed taters, stewed collard greens
Peach Mustard BBQ Glazed Salmon
peach chutney, stone-ground grits, sauteed veggies
Buttermilk Fried Speckled Sea Trout
Cornmeal Fried NC Catfish
Today’s Vegetarian Entrée

THIRD
Key Lime Pie       Flourless Chocolate Torte
Chocolate Chip Cookie Cake       Raspberry Doughnut Cheesecake

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.

PLEASE NOTE: 
The 3 Course Restaurant Week Menu is NOT AVAILABLE FOR TAKEOUT

Tonight’s Specials

starters
Smoked Atlantic Salmon
horseradish cream, lemon-chive oil, pickled red onions,
lemon pepper-dill “gremolata, table water crackers   11
Pecan Crab Cake
pimento remoulade, dill pickle chow chow   16

soups
Creole Pinto Bean andouille sausage, pepper jack cheese
Potato-Cheese Bisque applewood bacon, green onions

entrees
Buttermilk Fried Speckled Sea Trout
creole lobster remoulade, dill pickle chow chow,
creamy stone-ground grits, country ham stewed collard greens   26
Bronzed Charleston Mahi-Mahi
apple-grilled vidalia compote, honey-thyme beurre blanc,
creamy stone-ground grits, sautéed seasonal veggies   29
Char-Grilled 14oz. CAB Ribeye
wild mushroom-truffle demi-glace, blue cheese pesto,
roasted garlic mashed potatoes, sautéed seasonal veggies   42

vegetarian
Spinach-Walnut Stuffed Squash Ravioli
goat cheese cream sauce, apple-grilled vidalia compote,
balsamic reduction   21

Restaurant Week 3 Course Menu

FIRST
Creole Pinto Bean
andouille sausage, pepper jack cheese
Potato-Cheese Bisque
applewood bacon, green onions
Classic Mixed Green Salad
grape tomato, cucumber, vidalia, croutons, choice of dressing
Our Caesar Salad
romaine, house Caesar dressing, parmesan, croutons
The Friendly Salad
mandarins, candied pecans, bacon, blue cheese, shaved vidalias, bbq vinaigrette
Fried Green Tomatoes
applewood bacon pimento cheese, creole ranch dressing
Smoked Atlantic Salmon

SECOND
Blackened Shrimp & Grits
your choice of andouille creole sauce or tasso ham gravy
Buttermilk Fried Chicken
tasso ham gravy, mashed taters, stewed collard greens
Peach Mustard BBQ Glazed Salmon
peach chutney, stone-ground grits, sauteed veggies
Buttermilk Fried Speckled Sea Trout
Today’s Vegetarian Entrée

THIRD
Key Lime Pie       Flourless Chocolate Torte
Chocolate Chip Cookie Cake       Raspberry Doughnut Cheesecake

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
Smoked Atlantic Salmon
horseradish cream, lemon-chive oil, pickled red onions, lemon pepper-dill “gremolata, table water crackers 11

Pecan Crab Cake
pimento remoulade, dill pickle chow chow 16

entrees
Buttermilk Fried Speckled Sea Trout
creole lobster remoulade, dill pickle chow chow, creamy stone-ground grits, country ham stewed collard greens 26

Bronzed Charleston Mahi-Mahi
apple-grilled vidalia compote, honey-thyme beurre blanc, creamy stone-ground grits, sautéed seasonal veggies 29

Char-Grilled 14oz. CAB Ribeye
wild mushroom-truffle demi-glace, blue cheese pesto, roasted garlic mashed potatoes, sautéed seasonal veggies 42

vegetarian
Spinach-Walnut Stuffed Squash Ravioli
goat cheese cream sauce, apple-grilled vidalia compote, balsamic reduction  21

SC Restaurant Week 2023

January 12-21st      Three Courses $37

RESTAURANT WEEK MENU IS FOR DINE-IN ONLY!

GO TO WWW.RESY.COM TO MAKE RESERVATIONS TO ENJOY OUR RESTAURANT WEEK THREE-COURSE MENU OR CALL US AT 803-254-7828

FIRST COURSE

Low Country Seafood Chowder oyster crackers, green onions

Coconut-Curry Vegetable Soup crispy noodles, green onions

Classic Mixed Green Salad grape tomato, cucumber, vidalia, croutons, choice of dressing

Our Caesar Saladromaine, house Caesar dressing, parmesan, croutons

The Friendly Salad mandarins, candied pecans, bacon, blue cheese, shaved vidalias, bbq vinaigrette

Fried Green Tomatoes applewood bacon pimento cheese, creole ranch dressing

Smoked Atlantic Salmon   see tonight’s appetizer special

 SECOND COURSE

Blackened Shrimp & Grits your choice of andouille creole sauce or tasso ham gravy

Buttermilk Fried Chicken tasso ham gravy, mashed taters, stewed collard greens

Buttermilk Fried Speckled Sea Trout   see tonight’s entrée special

Peach Mustard BBQ Glazed Salmon peach chutney, stone-ground grits, sauteed veggies

Today’s Vegetarian Entrée  see tonight’s vegetarian special

 THIRD COURSE

Key Lime Pie

Flourless Chocolate Torte

Chocolate Chip Cookie Cake

CRaspberry Doughnut Cheesecake

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
Pecan Crusted Goat Cheese Salad
Granny Smith apples, pickled onions, candied pecans,
mixed greens, sorghum-herb vinaigrette   10
Pesto Butter Sautéed P.E.I. Black Mussels
white wine, spinach, charred lemons, grilled bread   13

soups
Low Country Seafood Chowder oyster crackers, green onions
Coconut-Curry Vegetable crispy noodles, green onions

entrees
Buttermilk Fried Speckled Sea Trout
lobster-dill remoulade, dill pickle chow chow,
creamy stone-ground grits, country ham stewed collard greens   27
Bronzed Charleston Mahi-Mahi
apple-vidalia compote, honey-thyme beurre blanc,
creamy stone-ground grits, sautéed seasonal veggies   27
Your Choice of Char-Grilled 14oz. CAB Ribeye or 7oz. Flat Iron Steak
truffle roasted wild mushroom demi-glace, blue cheese pesto,
roasted garlic mashed potatoes, sautéed seasonal veggies   42/29

vegetarian
Spinach-Walnut Stuffed Squash
goat cheese cream sauce, apple-grilled vidalia compote,
balsamic reduction  21

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
Pecan Crusted Goat Cheese Salad
Granny Smith apples, pickled onions, candied pecans,
mixed greens, sorghum-herb vinaigrette   10
Pesto Butter Sautéed P.E.I. Black Mussels
white wine, spinach, charred lemons, grilled bread   13

soups
Low Country Seafood Chowder oyster crackers, green onions
Coconut-Curry Vegetable crispy noodles, green onions

entrees
Buttermilk Fried NC Flounder
lobster-dill remoulade, dill pickle chow chow,
creamy stone-ground grits, country ham stewed collard greens   26
Bronzed Charleston Mahi-Mahi
apple-vidalia compote, honey-thyme beurre blanc,
creamy stone-ground grits, sautéed seasonal veggies   27
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   19
Char-Grilled 12oz. CAB Ribeye
truffle roasted wild mushroom demi glace, blue cheese pesto,
roasted garlic mashed potatoes, sautéed seasonal veggies   42

vegetarian
Pan Sauteed Butternut Squash, Apple, & Goat Cheese Ravioli
burnt sugar cream sauce, caramelized apple-grilled vidalia compote   21

1/2 Priced Wine

PINK & WHITE
Guinigi Prosecco, Italy $20
Foncalieu Rose’ of Picpoul, France $22
Spring Seed Sauvignon Blanc/Semillon, Austraila $19
Nick Weis “Urban” Riesling, Germany $19
Barone Montalto Pinot Grigio, Italy $19
Saveurs du Temps Chardonnay, France $19
RED
Dante Pinot Noir, California $21
Honora Vera Garnacha, Spain $19
Mo Monastrell, Spain, Valencia $20
Trapiche Malbec, Argentina $19
Mr. Moody’s Potion Cabernet Sauvignon, California $21
Ryder Cabernet Sauvignon, California $22

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

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
Pecan Crusted Goat Cheese Salad
Granny Smith apples, pickled onions, candied pecans,
mixed greens, sorghum-herb vinaigrette   10
Pesto Butter Sautéed P.E.I. Black Mussels
white wine, spinach, charred lemons, grilled bread   13

soups
Low Country Seafood Chowder oyster crackers, green onions
Coconut-Curry Vegetable crispy noodles, green onions

entrees
Buttermilk Fried NC Flounder
lobster-dill remoulade, dill pickle chow chow,
creamy stone-ground grits, country ham stewed collard greens   26
Bronzed Charleston Mahi-Mahi
apple-vidalia compote, honey-thyme beurre blanc,
creamy stone-ground grits, sautéed seasonal veggies   26
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   19

vegetarian
Pan Sauteed Butternut Squash, Apple, & Goat Cheese Ravioli
burnt sugar cream sauce, caramelized apple-grilled vidalia compote   21

1/2 Priced Wine

PINK & WHITE
Guinigi Prosecco, Italy $20
Foncalieu Rose’ of Picpoul, France $22
Spring Seed Sauvignon Blanc/Semillon, Austraila $19
Nick Weis “Urban” Riesling, Germany $19
Barone Montalto Pinot Grigio, Italy $19
Saveurs du Temps Chardonnay, France $19
RED
Dante Pinot Noir, California $21
Honora Vera Garnacha, Spain $19
Mo Monastrell, Spain, Valencia $20
Tapiche Malbec, Argentina $19
Mr. Moody’s Potion Cabernet Sauvignon, California $21
Ryder Cabernet Sauvignon, California $22

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