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
Wild Mushroom-Goat Cheese Toast
roasted wild mushrooms, herb goat cheese,
balsamic reduction, texas toast   11
Smoked Atlantic Salmon Tartare
horseradish cream, lemon-chive oil, pickled red onions,
lemon pepper-dill “gremolata”, table water crackers   11

soups
Lemon Chicken-Orzo  herb feta
Curried Lentil Soup  herb goat cheese

entrees
Bronzed Charleston Mahi-Mahi
lump crab remoulade, dill pickle chow chow,
creamy stone-ground grits, country ham stewed collard greens  28
Ginger-Soy Seared #1 Yellowfin Tuna
housemade burnt sugar “ponzu”,spiced carrot-cucumber salad,
toasted almond jasmine rice, sautéed veggies  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  19
Char-Grilled 14oz. CAB Ribeye
herb roasted wild mushrooms, cabernet-horseradish bordelaise,
roasted garlic mashed potatoes, sautéed seasonal veggies  42

vegetarian
Tempura Fried Yellow Squash, Wild Mushrooms, & Vidalias
housemade burnt sugar “ponzu”,spiced carrot-cucumber salad,
toasted almond jasmine rice, sautéed veggies    21

1/2 Priced Wine

PINK & WHITE
Guinigi Prosecco, Italy $20
Los Vascos Rosé, Colchagua Valley, Chile $20
Zenato Pinot Grigio, Delle Venezie, Italy $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, Valencia, Spain $20
Trapiche Malbec, Argentina $22
Cedar & Salmon Cabernet, Horse Heaven Hills, Washington $26
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
Wild Mushroom-Goat Cheese Toast
roasted wild mushrooms, herb goat cheese,
balsamic reduction, texas toast   11
Smoked Atlantic Salmon Tartare
horseradish cream, lemon-chive oil, pickled red onions,
lemon pepper-dill “gremolata”, table water crackers   11

soups
Lemon Chicken-Orzo  herb feta
Curried Lentil Soup  herb goat cheese

entrees
Bronzed Charleston Mahi-Mahi
lump crab remoulade, dill pickle chow chow,
creamy stone-ground grits, country ham stewed collard greens  28
Ginger-Soy Seared #1 Yellowfin Tuna
housemade burnt sugar “ponzu”,spiced carrot-cucumber salad,
wasabi potato cake, sautéed veggies  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  19
Char-Grilled 14oz. CAB Ribeye
herb roasted wild mushrooms, cabernet-horseradish bordelaise,
roasted garlic mashed potatoes, sautéed seasonal veggies  42

vegetarian
Pan Sautéed Butternut Squash, Apple, & Goat Cheese Ravioli
cognac cream sauce, caramelized apple-grilled vidalia compote
balsamic reduction, candied pecan gremolata   21

1/2 Priced Wine

PINK & WHITE
Guinigi Prosecco, Italy $20
Los Vascos Rosé, Colchagua Valley, Chile $20
Zenato Pinot Grigio, Delle Venezie, Italy $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, Valencia, Spain $20
Trapiche Malbec, Argentina $22
Cedar & Salmon Cabernet, Horse Heaven Hills, Washington $26
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
Wild Mushroom Goat Cheese Toast
roasted wild mushrooms, herb goat cheese,
balsamic reduction, texas toast   11
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
Curry-Lentil Soup herb goat cheese
Creamy New England Clam Chowder oyster crackers, chives

entrees
Buttermilk Fried Red Trout
lump crab remoulade, dill pickle chow chow,
creamy stone-ground grits, country ham stewed collard greens   26
Ginger-Soy Seared #1 Yellowfin Tuna
housemade burnt sugar “ponzu”,spiced carrot-cucumber salad,
wasabi potato cake, sautéed veggies   31
Char-Grilled 14oz. CAB Ribeye
herb roasted wild mushrooms, cabernet-horseradish bordelaise,
roasted garlic mashed potatoes, sautéed veggies   42

vegetarian
Broccoli Rabe & Caciocavollo Ravioli
creamy tomato-basil cream sauce, balsamic reduction,
parmesan gremolata   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
Smoked Atlantic Salmon
Wild Mushroom Goat Cheese Toast

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
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
Pecan Crusted Goat Cheese Salad
Granny Smith apples, pickled onions, candied pecans,
mixed greens, sorghum-herb vinaigrette   10
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
Curry-Lentil Soup herb goat cheese
Creamy New England Clam Chowder oyster crackers, chives

entrees
Buttermilk Fried Red Trout
lump crab remoulade, dill pickle chow chow,
creamy stone-ground grits, country ham stewed collard greens   26
Ginger-Soy Seared #1 Yellowfin Tuna
housemade burnt sugar “ponzu”,spiced carrot-cucumber salad,
wasabi potato cake, sautéed veggies   31
Char-Grilled 14oz. CAB Ribeye
wild mushroom-truffle demi-glace,blue cheese pesto,
roasted garlic mashed potatoes, sautéed veggies   42

vegetarian
Broccoli Rabe & Caciocavollo Ravioli
creamy tomato-basil cream sauce, balsamic reduction,
parmesan gremolata   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
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 Red 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.

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