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

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*

Cheddar or Swiss Cheeseburger   17
French Quarter Pimento Cheeseburger
our famous blue cheese-roasted red pepper “pimento” cheese   17
Bacon-Blue Cheeseburger
applewood bacon, blue cheese butter, blue cheese crumbles, grilled vidalias  17

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

Tonight’s Specials

starters
S.C. Apple & Arugula Salad
blue cheese crumbles, candied pecans, pickled onions,
dried cherries, white balsamic-sorghum vinaigrette   10
Low County Seafood Cakes
cajun remoulade, green tomato chow chow   13

soup
Loaded Potato cheddar, bacon, chives
French Onion parmesan puff pastry “crouton”

entrees
Lump Crab Stuffed Atlantic Salmon
saffron-green onion hollandaise, grilled corn relish,
creamy stone-ground grits, stewed collard greens   25
Ginger-Lime Grilled Charleston Wahoo
ponzu shrimp-carrot “salad”, togarashi roasted peanut gremolata,
cilantro pesto rice, vegetable “stir fry”   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
Low Country Brined 12oz. Compart Farms Pork Steak
granny smith apple-shaved fennel relish, blackberry ketchup,
brown sugar mashed sweet potatoes, creole slaw   24

vegetarian
Tempura Fried Local Veggies
yellow squash, Ricky’s purple eggplant, & Bradford Farms okra,
sesame-carrot “salad”, cilantro-pesto rice, thai chile-yuzu aioli   21

1/2 Priced Wine

PINK & WHITE
Space Age Dry Rose, California $19
Vajra “Rosabella” Rose, Italy $22
Napa Cellars Sauvignon Blanc, California $18
Mokoblack Sauvignon Blanc, New Zealand $21
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.

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*

Cheddar or Swiss Cheeseburger   17
French Quarter Pimento Cheeseburger
our famous blue cheese-roasted red pepper “pimento” cheese   17
Bacon-Blue Cheeseburger
applewood bacon, blue cheese butter, blue cheese crumbles, grilled vidalias  17

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

Tonight’s Specials

starters
S.C. Apple & Arugula Salad
blue cheese crumbles, candied pecans, pickled onions,
dried cherries, white balsamic-sorghum vinaigrette   10
Low County Seafood Cakes
cajun remoulade, green tomato chow chow   13

soup
Sweet Potato Bisque candied pecan gremolata, toasted marshmallows
French Onion parmesan puff pastry “crouton”

entrees
Cornmeal Dusted Charleston Flounder
crawfish-caper remoulade, grilled corn relish,
creamy stone-ground grits, stewed collard greens   27
Ginger-Lime Grilled Charleston Wahoo
ponzu shrimp-carrot “salad”, togarashi roasted peanut gremolata,
cilantro pesto rice, vegetable “stir fry”   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
Low Country Brined 12oz. Compart Farms Pork Steak
granny smith apple-shaved fennel relish, blackberry ketchup,
brown sugar mashed sweet potatoes, creole slaw   26

vegetarian
Tempura Fried Local Veggies
yellow squash, Ricky’s purple eggplant, & Bradford Farms okra,
sesame-carrot “salad”, cilantro-pesto rice, thai chile-yuzu aioli   21

1/2 Priced Wine

PINK & WHITE
Space Age Dry Rose, California $19
Vajra “Rosabella” Rose, Italy $22
Napa Cellars Sauvignon Blanc, California $18
Mokoblack Sauvignon Blanc, New Zealand $21
Cary’s Pinot Gris, Oregon $21
Owen Roe Chardonnay, California $22
RED
Imagery Pinot Noir, California $23
Noah River Pinot Noir, California $20
Walnut City Pinot Noir, Oregon $23
Prisoner Wine Co. “Saldo” Zinfandel, California $28
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.

Tonight’s Specials

starters
S.C. Apple & Arugula Salad
blue cheese crumbles, candied pecans, pickled onions,
dried cherries, white balsamic-sorghum vinaigrette   10
Low County Seafood Cakes
cajun remoulade, green tomato chow chow   13

soup
Sweet Potato Bisque candied pecan gremolata, toasted marshmallows
French Onion parmesan puff pastry “crouton”

entrees
Cornmeal Dusted Charleston Flounder
crawfish-caper remoulade, grilled corn relish,
creamy stone-ground grits, stewed collard greens   27
Ginger-Lime Grilled Charleston Wahoo
ponzu shrimp-carrot “salad”, togarashi roasted peanut gremolata,
cilantro pesto rice, vegetable “stir fry”   28
Low Country Brined 12oz. Compart Farms Pork Steak
granny smith apple-shaved fennel relish, blackberry ketchup,
brown sugar mashed sweet potatoes, creole slaw   26
Pepper-Thyme Grilled 14oz CAB Ribeye
wild mushroom bordelaise, blue cheese butter,
roasted garlic mashed potatoes, seasonal sautéed veggies   39

vegetarian
Tempura Fried Local Veggies
yellow squash, Ricky’s purple eggplant, & Bradford Farms okra,
sesame-carrot “salad”, cilantro-pesto rice, thai chile-yuzu aioli   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
S.C. Apple & Arugula Salad
blue cheese crumbles, candied pecans, pickled onions,
dried cherries, white balsamic-sorghum vinaigrette   10
Pan Sautéed P.E.I Mussels
white wine, shallots, garlic, arugula pesto,
saffron aioli, grilled multigrain bread   13
Buttermilk Fried Bradford Farms Okra
creole ranch dressing, low country “dust”   7.5

soup
Sweet Potato Bisque candied pecan gremolata, toasted marshmallows
French Onion parmesan puff pastry “crouton”

entrees
Cornmeal Dusted Charleston Flounder
crawfish-caper remoulade, grilled corn relish,
creamy stone-ground grits, stewed collard greens   27
Ginger-Lime Grilled Charleston Wahoo
ponzu shrimp-carrot “salad”, togarashi roasted peanut gremolata,
cilantro pesto rice, vegetable “stir fry”   28
Low Country Brined 12oz. Compart Farms Pork Steak
granny smith apple-shaved fennel relish, blackberry ketchup,
brown sugar mashed sweet potatoes, creole slaw   26
Pepper-Thyme Grilled 14oz CAB Ribeye
wild mushroom bordelaise, blue cheese butter,
roasted garlic mashed potatoes, seasonal sautéed veggies   39

vegetarian
Tempura Fried Local Veggies
yellow squash, Ricky’s purple eggplant, & Bradford Farms okra,
sesame-carrot “salad”, cilantro-pesto rice, thai chile-yuzu aioli   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
S.C. Apple & Arugula Salad
blue cheese crumbles, candied pecans, pickled onions,
dried cherries, white balsamic-sorghum vinaigrette   10
Pan Sautéed P.E.I. Mussels
white wine, shallots, garlic, arugula pesto,
saffron aioli, grilled multigrain bread   13
Buttermilk Fried Bradford Farms Okra
creole ranch dressing, low country “dust”   7.5

soup

Sweet Potato Bisque  candied pecan gremolata, toasted marshmallows
Chicken-Corn Chowder herb crouton, chives

entrees
Cornmeal Dusted Red Snapper
crawfish-caper remoulade, grilled corn relish,
creamy stone-ground grits, seasonal sautéed veggies   27
Ginger-Lime Grilled Charleston Wahoo
ponzu shrimp-carrot “salad”, togarashi roasted peanut gremolata,
cilantro pesto rice, vegetable “stir fry”   28
Pepper-Thyme Grilled 14oz CAB Ribeye
wild mushroom bordelaise, blue cheese butter,
roasted garlic mashed potatoes, seasonal sauteed veggies   39