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   17
French Quarter Pimento Cheeseburger
our famous blue cheese-roasted red pepper “pimento” cheese   17
Onion, Shroom, & Swiss Cheeseburger
herb butter roasted wild mushrooms & vidalias, swiss cheese   17

*substitute an All-Natural Plant-Based Vegetarian Patty for any burger

Tonight’s Specials

starters
Low Country Seafood Cakes
pimento remoulade, green tomato chow chow   13
Creole Baked Clams “Casino”
andouille sausage, red pepper, parmesan, herb breadcrumbs   13

soup
Low Country Stew
collards, black eyed peas, andouille sausage, cornbread
Tomato-Basil Bisque
herb goat cheese

entrees
Cornmeal Dusted Carolina Flounder
lump crab gremolata, shrimp remoulade,
creamy stone-ground grits, country ham stewed Bradford collard greens   26
Mr. Friendly’s Famous Meatloaf
house-ground beef tenderloin & ribeye, blue cheese bbq sauce,
fried onion rings, roasted garlic mashed potatoes,
country ham stewed Bradford collard greens   19
Char-Grilled 14oz. CAB Ribeye
herb butter roasted wild mushrooms & vidalias, balsamic-thyme bordelaise,
roasted garlic mashed potatoes, sautéed seasonal veggies   39

vegetarian
Local Veggie Orzotto
lemon-herb grilled zucchini & squash, butter roasted wild mushrooms,
parmesan-grape tomato “orzotto”, arugula, pesto vinaigrette    21

1/2 Priced Wine

PINK & WHITE
Space Age Dry Rose, California $19
Vajra “Rosabella” Rose, Italy $22
Napa Cellars Sauvignon Blanc, California $18
Carys Pinot Gris, California $21
Urban Riesling, Germany $19
Owen Roe Chardonnay, California $22
RED
Imagery Pinot Noir, California $23
Noah River Pinot Noir, California $20
Dona Paula Malbec, Spain $19
Tribute Cabernet Sauvignon, California $20
Gen 5 Cabernet Sauvignon, California $21

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”
butter roasted wild mushrooms, focaccia bread,
herb goat cheese, caramelized vidalias, herb gremolata   10
Pan Sautéed Littleneck Clams
pale ale,  garlic, green tomatoes, country ham,
arugula, grilled focaccia   13

soups
Low Country Stew
collards, black eye peas, cornbread
Tomato-Basil Bisque
herb goat cheese

entrees
Buttermilk Fried NC Flounder
creole crawfish-caper remoulade, creamy stone-ground grits,
country ham stewed Bradford collards   25
Bronzed Atlantic Mahi Mahi
lump crab-sweet corn relish, saffron-lemon beurre blanc,
creamy stone-ground grits, sautéed seasonal veggies  27
Pepper-Thyme Grilled 14oz. CAB Ribeye
red wine bordelaise, herb butter roasted wild mushrooms & vidalias,
roasted garlic mashed potatoes,sautéed seasonal veggies   39

vegetarian
Local Veggie Orzotto
lemon-herb grilled zucchini & squash, butter roasted wild mushrooms,
parmesan-grape tomato “orzotto”, arugula, pesto vinaigrette    21

3 Course Restaurant Week Menu

NOT AVAILABLE FOR TAKEOUT

FIRST
Low Country Stew
collards, black eye peas, cornbread
Tomato Basil-Bisque
herb goat cheese
Classic Mixed Green Salad
grape tomato, cucumber, croutons, choice of dressing
Our Caesar Salad
romaine, house Caesar dressing, parmesan, croutons
The Friendly Salad
mandarins, candied pecans, bacon,
blue cheese, vidalias, bbq vinaigrette
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 Bradford collards
Buttermilk Fried NC Flounder
Bronzed Atlantic Mahi Mahi
Today’s Vegetarian Entrée

THIRD
Flourless Chocolate Torte            Key Lime Pie
                 Raspberry Donut 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
Wild Mushroom-Goat Cheese “Toast”
butter roasted wild mushrooms, focaccia bread,
herb goat cheese, caramelized vidalias, herb gremolata   10
Pan Sautéed Littleneck Clams
pale ale,  garlic, green tomatoes, country ham,
arugula, grilled focaccia   13

soups
Blythe’s Beef & Bean Chili
black beans, pinto beans, pimento cornbread
Tomato-Basil Bisque
herb goat cheese

entrees
Buttermilk Fried NC Flounder
creole crawfish-caper remoulade, creamy stone-ground grits,
country ham stewed Bradford collards   25
Bronzed Atlantic Mahi Mahi
lump crab-sweet corn relish, saffron-lemon beurre blanc,
creamy stone-ground grits, sautéed seasonal veggies  27
Pepper-Thyme Grilled 14oz. CAB Ribeye
red wine bordelaise, herb butter roasted wild mushrooms & vidalias,
roasted garlic mashed potatoes,sautéed seasonal veggies   39

vegetarian
Local Veggie Orzotto
lemon-herb grilled zucchini & squash, butter roasted wild mushrooms,
parmesan-grape tomato “orzotto”, arugula, pesto vinaigrette    21

3 Course Restaurant Week Menu

NOT AVAILABLE FOR TAKEOUT

FIRST
Blythe’s Beef & Bean Chili
black beans, pinto beans, pimento cornbread
Tomato Basil-Bisque
herb goat cheese
Classic Mixed Green Salad
grape tomato, cucumber, croutons, choice of dressing
Our Caesar Salad
romaine, house Caesar dressing, parmesan, croutons
The Friendly Salad
mandarins, candied pecans, bacon,
blue cheese, vidalias, bbq vinaigrette
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 Bradford collards
Buttermilk Fried NC Flounder
Bronzed Atlantic Mahi Mahi
Today’s Vegetarian Entrée

THIRD
Flourless Chocolate Torte            Key Lime Pie
                 Raspberry Donut 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
Wild Mushroom-Goat Cheese “Toast”
butter roasted wild mushrooms,focaccia bread,
herb goat cheese, caramelized vidalias, herb gremolata   10

soups
Blythe’s Beef & Bean Chili
black beans, pinto beans, pimento cornbread
Roasted Butternut Squash Bisque
herb goat cheese, fried sage

entrees
Buttermilk Fried NC Flounder
creole crawfish-caper remoulade, creamy stone-ground grits,
country ham stewed Bradford collards   25
Bronzed Speckled Trout
lump crab-sweet corn relish, saffron-lemon beurre blanc,
creamy stone-ground grits, sautéed seasonal veggies  27
Pepper-Thyme Grilled 14oz. CAB Ribeye
red wine bordelaise, herb butter roasted wild mushrooms & vidalias,
roasted garlic mashed potatoes,sautéed seasonal veggies   39

vegetarian
Local Veggie Orzotto
lemon-herb grilled zucchini & squash, butter roasted wild mushrooms,
parmesan-grape tomato “orzotto”, arugula, pesto vinaigrette    21

3 Course Restaurant Week Menu

NOT AVAILABLE FOR TAKEOUT

FIRST
Blythe’s Beef & Bean Chili
black beans, pinto beans, pimento cornbread
Roasted Carrot-Coconut Bisque
cilantro, crispy wontons
Classic Mixed Green Salad
grape tomato, cucumber, croutons, choice of dressing
Our Caesar Salad
romaine, house Caesar dressing, parmesan, croutons
The Friendly Salad
mandarins, candied pecans, bacon,
blue cheese, vidalias, bbq vinaigrette
Wild Mushroom-Goat Cheese “Toast”

SECOND
Blackened Shrimp & Grits
your choice of andouille creole sauce or tasso ham gravy
Peach Mustard BBQ Glazed Salmon
our famous peach chutney, creamy grits, sautéed veggies
Buttermilk Fried Chicken
tasso ham gravy, mashed taters, stewed Bradford collards
Buttermilk Fried NC Flounder
Bronzed Speckled Trout
Today’s Vegetarian Entrée

THIRD
Flourless Chocolate Torte            Key Lime Pie
                 Raspberry Donut 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
Wild Mushroom-Goat Cheese “Toast”
butter roasted wild mushrooms,focaccia bread,
herb goat cheese, caramelized vidalias, herb gremolata   10

soups
Blythe’s Beef & Bean Chili
black beans, pinto beans, pimento cornbread
Roasted Butternut Squash Bisque
herb goat cheese, fried sage

entrees
Buttermilk Fried NC Flounder
creole crawfish-caper remoulade, creamy stone-ground grits,
country ham stewed Bradford collards   25
Bronzed Speckled Trout
lump crab-sweet corn relish, saffron-lemon beurre blanc,
creamy stone-ground grits, sautéed seasonal veggies  27
Pepper-Thyme Grilled 14oz. CAB Ribeye
red wine bordelaise, herb butter roasted wild mushrooms & vidalias,
roasted garlic mashed potatoes,sautéed seasonal veggies   39

vegetarian
Local Veggie Orzotto
lemon-herb grilled zucchini & squash, butter roasted wild mushrooms,
parmesan-grape tomato “orzotto”, arugula, pesto vinaigrette    21

3 Course Restaurant Week Menu

NOT AVAILABLE FOR TAKEOUT

FIRST
Blythe’s Beef & Bean Chili
black beans, pinto beans, pimento cornbread
Roasted Carrot-Coconut Bisque
cilantro, crispy wontons
Classic Mixed Green Salad
grape tomato, cucumber, croutons, choice of dressing
Our Caesar Salad
romaine, house Caesar dressing, parmesan, croutons
The Friendly Salad
mandarins, candied pecans, bacon,
blue cheese, vidalias, bbq vinaigrette
Wild Mushroom-Goat Cheese “Toast”

SECOND
Blackened Shrimp & Grits
your choice of andouille creole sauce or tasso ham gravy
Peach Mustard BBQ Glazed Salmon
our famous peach chutney, creamy grits, sautéed veggies
Buttermilk Fried Chicken
tasso ham gravy, mashed taters, stewed Bradford collards
Buttermilk Fried NC Flounder
Bronzed Speckled Trout
Our Famous Meatloaf
Today’s Vegetarian Entrée

THIRD
Flourless Chocolate Torte            Key Lime Pie
                 Raspberry Donut Cheesecake

1/2 Priced Wine

PINK & WHITE
Space Age Dry Rose, California $19
Vajra “Rosabella” Rose, Italy $22
Napa Cellars Sauvignon Blanc, California $18
Carys Pinot Gris, California $21
Owen Roe Chardonnay, California $22
RED
Imagery Pinot Noir, California $23
Noah River Pinot Noir, California $20
Tooth & Nail “The Possessor” Red, California $24
Tribute Cabernet Sauvignon, California $20
Gen 5 Cabernet Sauvignon, California $21

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”
butter roasted wild mushrooms,focaccia bread,
herb goat cheese, caramelized vidalias, herb gremolata   10
Pan Sautéed Littleneck Clams
pale ale, garlic, green tomatoes, country ham,
arugula, grilled focaccia   13

soups
Blythe’s Beef & Bean Chili
black beans, pinto beans, pimento cornbread
Roasted Carrot-Coconut Bisque
cilantro, crispy wontons

entrees
Buttermilk Fried NC Flounder
creole crawfish-caper remoulade, creamy stone-ground grits,
country ham stewed Bradford collards   25
Lump Crab-Sweet Corn Crusted Red Trout
saffron-lemon beurre blanc,blackened green tomatoes,
creamy stone-ground grits,sauteed seasonal veggies   27
Pepper-Thyme Grilled14oz. CAB Ribeye
red wine bordelaise, herb butter roasted wild mushrooms & vidalias,
roasted garlic mashed potatoes,sautéed seasonal veggies   39

vegetarian
Local Veggie Orzotto
lemon-herb grilled zucchini & squash, butter roasted wild mushrooms,
parmesan-grape tomato “orzotto”, arugula, pesto vinaigrette    21

3 Course Restaurant Week Menu

NOT AVAILABLE FOR TAKEOUT

FIRST
Blythe’s Beef & Bean Chili
black beans, pinto beans, pimento cornbread
Roasted Carrot-Coconut Bisque
cilantro, crispy wontons
Classic Mixed Green Salad
grape tomato, cucumber, croutons, choice of dressing
Our Caesar Salad
romaine, house Caesar dressing, parmesan, croutons
The Friendly Salad
mandarins, candied pecans, bacon,
blue cheese, vidalias, bbq vinaigrette
Wild Mushroom-Goat Cheese “Toast”

SECOND
Blackened Shrimp & Grits
your choice of andouille creole sauce or tasso ham gravy
Peach Mustard BBQ Glazed Salmon
our famous peach chutney, creamy grits, sautéed veggies
Buttermilk Fried Chicken
tasso ham gravy, mashed taters, stewed Bradford collards
Buttermilk Fried NC Flounder
Lump Crab-Sweet Corn Crusted Red Trout
Our Famous Meatloaf
Today’s Vegetarian Entrée

THIRD
Flourless Chocolate Torte            Key Lime Pie
                 Raspberry Donut Cheesecake

1/2 Priced Wine

PINK & WHITE
Space Age Dry Rose, California $19
Vajra “Rosabella” Rose, Italy $22
Napa Cellars Sauvignon Blanc, California $18
Carys Pinot Gris, Oregon $21
Owen Roe Chardonnay, California $22
RED
Imagery Pinot Noir, California $23
Noah River Pinot Noir, California $20
Micheal David “Petit” Petit Sirah, California $21
Tooth & Nail “The Possessor” Red, California $24
Tribute Cabernet Sauvignon, California $20
Gen 5 Cabernet Sauvignon, California $21

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”
butter roasted wild mushrooms,focaccia bread,
herb goat cheese, caramelized vidalias, herb gremolata   10
Lump Crab, Pickled Shrimp, & Wahoo Ceviche
yuzu-lime pickled shrimp, cucumbers,
sweet chile aioli, crispy wontons   14

soups
Loaded Potato cheddar, bacon, green onion
Lemon-Rosemary Chicken & Orzo 

entrees
Buttermilk Fried NC Flounder
creole crawfish-caper remoulade, creamy stone-ground grits,
country ham stewed Bradford collards   25
Lump Crab-Sweet Corn Crusted Red Trout
saffron-lemon beurre blanc,blackened green tomatoes,
creamy stone-ground grits,sauteed seasonal veggies   27
Pepper-Thyme Grilled14oz. CAB Ribeye
red wine bordelaise, herb butter roasted wild mushrooms & vidalias,
roasted garlic mashed potatoes,sautéed seasonal veggies   39

vegetarian
Local Veggie Orzotto
lemon-herb grilled zucchini & squash, butter roasted wild mushrooms,
parmesan-grape tomato “orzotto”, arugula, pesto vinaigrette    21

3 Course Restaurant Week Menu

NOT AVAILABLE FOR TAKEOUT

FIRST
Loaded Potato Soup
cheddar, bacon, green onion
Lemon-Rosemary Chicken & Orzo Soup
Classic Mixed Green Salad
grape tomato, cucumber, croutons, choice of dressing
Our Caesar Salad
romaine, house Caesar dressing, parmesan, croutons
The Friendly Salad
mandarins, candied pecans, bacon,
blue cheese, vidalias, bbq vinaigrette
Wild Mushroom-Goat Cheese “Toast”

SECOND
Blackened Shrimp & Grits
your choice of andouille creole sauce or tasso ham gravy
Peach Mustard BBQ Glazed Salmon
our famous peach chutney, creamy grits, sautéed veggies
Buttermilk Fried Chicken
tasso ham gravy, mashed taters, stewed Bradford collards
Cornmeal Fried NC Catfish
herb tartar sauce, green tomato-sweet pepper chow chow,
creamy grits, sautéed veggies
Lump Crab-Sweet Corn Crusted Red Trout
Today’s Vegetarian Entrée

THIRD
Flourless Chocolate Torte            Key Lime Pie
                 Raspberry Donut 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
Wild Mushroom-Goat Cheese “Toast”
butter roasted wild mushrooms,focaccia bread,
herb goat cheese, caramelized vidalias, herb gremolata   10
Caribbean Jerk Wahoo Ceviche
yuzu-lime pickled shrimp, cucumbers,
sweet chile aioli, crispy wontons   13

soups
Loaded Potato cheddar, bacon, green onion
Lemon-Rosemary Chicken & Orzo 

entrees
Buttermilk Fried NC Flounder
creole crawfish-caper remoulade, creamy stone-ground grits,
country ham stewed Bradford collards   25
Lump Crab-Sweet Corn Crusted Red Trout
saffron-lemon beurre blanc,blackened green tomatoes,
creamy stone-ground grits,sauteed seasonal veggies   27
Pepper-Thyme Grilled14oz. CAB Ribeye
red wine bordelaise, herb butter roasted wild mushrooms & vidalias,
roasted garlic mashed potatoes,sautéed seasonal veggies   39

vegetarian
Local Veggie Orzotto
lemon-herb grilled zucchini & squash, butter roasted wild mushrooms,
parmesan-grape tomato “orzotto”, arugula, pesto vinaigrette    21

3 Course Restaurant Week Menu

NOT AVAILABLE FOR TAKEOUT

FIRST
Loaded Potato Soup
cheddar, bacon, green onion
Lemon-Rosemary Chicken & Orzo Soup
Classic Mixed Green Salad
grape tomato, cucumber, croutons, choice of dressing
Our Caesar Salad
romaine, house Caesar dressing, parmesan, croutons
The Friendly Salad
mandarins, candied pecans, bacon,
blue cheese, vidalias, bbq vinaigrette
Wild Mushroom-Goat Cheese “Toast”

SECOND
Blackened Shrimp & Grits
your choice of andouille creole sauce or tasso ham gravy
Peach Mustard BBQ Glazed Salmon
our famous peach chutney, creamy grits, sautéed veggies
Buttermilk Fried Chicken
tasso ham gravy, mashed taters, stewed Bradford collards
Buttermilk Fried NC Flounder
Lump Crab-Sweet Corn Crusted Red Trout
Today’s Vegetarian Entrée

THIRD
Flourless Chocolate Torte            Key Lime Pie
                 Raspberry Donut 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
S.C. Apple & Arugula Salad
blue cheese crumbles, candied pecans, pickled onions,
dried cherries, white balsamic-sorghum vinaigrette   10
Caribbean Jerk Wahoo Ceviche
yuzu-lime pickled shrimp, cucumbers,
sweet chile aioli, crispy wontons   13

soup
Loaded Potato cheddar, bacon, green onions
Lemon-Rosemary Chicken orzo

entrees
Lump Crab-Sweet Corn Crusted Red Trout
saffron-lemon beurre blanc, blackened green tomatoes,
creamy stone-ground grits, sautéed seasonal veggies   27
Buttermilk Fried NC Flounder
creole crawfish-caper remoulade, creamy stone-ground grits,
country ham stewed Bradford collard greens   25
Pepper-Thyme Grilled 14oz. CAB Ribeye
blue cheese butter, red wine bordelaise,
herb butter roasted wild mushrooms,
roasted garlic mashed potatoes, sautéed seasonal veggies   39

vegetarian
Lemon-Herb Grilled Local Veggies
vine ripe tomato, yellow squash, mushrooms,
parmesan-grape tomato “orzotto”, arugula, pesto vinaigrette   21