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   16
French Quarter Pimento Cheeseburger
our famous blue cheese-roasted red pepper “pimento” cheese   16
Gouda, Bacon, & BBQ Cheeseburger
smoked gouda, thick cut applewood bacon,
burnt sugar-molasses bbq sauce   16
*substitute an All-Natural Plant-Based Vegetarian Patty for any burger

Tonight’s Specials

starters
Heirloom Tomato “Bruschetta”
mozzarella, basil, white balsamic-sorghum vinaigrette,
balsamic reduction, toasted seven grain batard  11
Jumbo Lump Crab “Louis”
romaine, chopped egg, grape tomatoes, cucumbers,
house-made 1000 island dressing, citrus-herb gremolata  16

soups
Southwest Black Bean pepper jack cheese, cilantro
Garden Fresh Gazpacho cilantro-chile sour cream

entrees
Pecan Dusted NC Trout
honey-thyme beurre blanc, sweet corn-grilled vidalia relish,
creamy stone-ground grits, country ham stewed Bradford collard greens  26
Your Choice of Citrus-Herb Roasted Atlantic Halibut or Silk Snapper
pesto shrimp “salad”, lemon saffron aioli,
creamy stone-ground grits, local heirloom carpaccio  29
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 Seared Maple Leaf Farms Duck Breast
smoked bacon bbq jus, roasted SC peach jam,
roasted garlic mashed potatoes,
country ham stewed Bradford collard greens  27

vegetarian
Summer Vegetable Primavera
squash, green beans, & grape tomatoes, pesto cream sauce,
heirloom tomato-mozzarella caprese “salad”,
penne pasta, balsamic reduction   19

1/2 Priced Wine

*for dine-in or take out
PINK & WHITE
Lapis Luna Dry Rose, California  $19
Faisao Vinho Verde, Portugal  $17
Zenato Pinot Grigio, Italy  $17
Hawkstone Sauvignon Blanc, California  $17
Pine Ridge Chenin Blanc/Viognier, California  $18
Scott Family Chardonnay, California  $19
RED
Yealands Pinot Noir, New Zealand  $24
Borsao Garnacha, Spain  $19
Periano Zinfandel, California  $19
Corvidae “Lenore” Syrah, Washington  $22
Evening Shade Cabernet, California  $21
Bouchon 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
Jumbo Lump Crab “Louis”
romaine, chopped egg, grape tomatoes, cucumbers,
house-made 1000 island dressing, citrus-herb gremolata   16
BBQ Pork & Green Tomato “Bruschetta”
peach-bourbon pulled pork bbq, fried green tomato,
applewood bacon pimento cheese  13
Pale Ale Sauteed Littleneck Clams
lemon, garlic, sweet corn, wilted spinach,
pimento remoulade, grilled bread  14

soups
Southwest Black Bean
pepper jack cheese, cilantro
Garden Fresh Gazpacho
cilantro-chile sour cream

entrees
Pecan Dusted Georgia Red Porgy
honey-thyme beurre blanc, sweet corn-grilled vidalia relish,
creamy stone-ground grits, stewed Bradford collards   27
Citrus-Herb Roasted Atlantic Halibut
pesto shrimp remoulade, saffron blistered grape tomatoes,
creamy stone-ground grits, sautéed veggies   29
Low Country Seared Maple Leaf Farms Duck Breast
smoked bacon bbq jus, roasted SC peach jam,
roasted garlic mashed potatoes,
country ham stewed Bradford collard greens   27
Char-Grilled 14oz CAB Ribeye
burnt sugar-worcestershire steak sauce, blue cheese butter,
roasted garlic mashed potatoes, sautéed veggies   42

vegetarian
Tempura Fried Shiitakes, Squash, & Onion
pickled watermelon rind-kimchi “salad”,
coconut vegetable curry, cilantro-lime jasmine rice   19

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
Jumbo Lump Crab “Louis”
romaine, chopped egg, grape tomatoes, cucumbers,
house-made 1000 island dressing, citrus-herb gremolata   16
BBQ Pork & Green Tomato “Bruschetta”
peach-bourbon pulled pork bbq, fried green tomato, deviled egg potato salad   13
Crispy Fish-Andouille Fritters
pimento remoulade, creole slaw   12

soups
Thai Coconut-Curry Vegetable
bok choy, shiitake mushrooms, thai basil
Garden Fresh Gazpacho
cilantro-chile sour cream

entrees
Pecan Dusted Georgia Red Porgy
honey-thyme beurre blanc, sweet corn-grilled vidalia relish,
creamy stone-ground grits, stewed Bradford collards   27
Citrus-Herb Roasted Atlantic Halibut
pesto shrimp remoulade, saffron blistered grape tomatoes,
creamy stone-ground grits, sautéed veggies   29
Low Country Seared Maple Leaf Farms Duck Breast
smoked bacon bbq jus, roasted SC peach jam,
roasted garlic mashed potatoes,
country ham stewed Bradford collard greens   27
Pepper-Thyme Grilled 14oz CAB Ribeye
burnt sugar-worcestershire steak sauce, blue cheese butter,
roasted garlic mashed potatoes, sautéed veggies   42

vegetarian
Tempura Fried Shiitakes, Squash, & Onion
pickled watermelon rind-kimchi “salad”,
coconut vegetable curry, cilantro-lime jasmine rice   19

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
Summer Bounty Salad
local heirloom tomatoes, SC peaches, grilled vidalia-corn relish,
mixed greens, spiced almonds, avocado ranch dressing 11

BBQ Pork & Green Tomato “Bruschetta”
peach-bourbon pulled pork bbq, fried green tomato,
deviled egg potato salad 12

Jumbo Lump Crab “Louis”
romaine, chopped egg, grape tomatoes, cucumbers,
house-made 1000 island dressing, citrus-herb gremolata 16

soups
Thai Coconut-Curry Vegetable
bok choy, shiitake mushrooms, thai basil
Garden Fresh Gazpacho
cilantro-chile sour cream

entrees
Housemade Teriyaki Glazed Swordfish
kim chi-cucumber ‘salad”, yuzu-chile aioli,
toasted almond jasmine rice, sauteed seasonal veggies 28

Cornmeal Dusted Atlantic Halibut
pesto shrimp remoulade, saffron blistered grape tomatoes,
creamy stone-ground grits, sautéed veggies 29

Pepper-Thyme Grilled 14oz CAB Ribeye
burnt sugar-worcestershire steak sauce, applewood bacon pimento cheese,
roasted garlic mashed potatoes, country ham stewed Bradford collard greens 42

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   16
French Quarter Pimento Cheeseburger
our famous blue cheese-roasted red pepper “pimento” cheese   16
Gouda, Bacon, & BBQ Cheeseburger
smoked gouda, thick cut applewood bacon,
burnt sugar-molasses bbq sauce   16
*substitute an All-Natural Plant-Based Vegetarian Patty for any burger

Tonight’s Specials

starters
Summer Bounty Salad
local heirloom tomatoes, SC peaches, grilled vidalia-corn relish,
mixed greens, spiced almonds, avocado ranch dressing   11
Jumbo Lump Crab “Louis”
romaine, chopped egg, grape tomatoes, cucumbers,
house-made 1000 island dressing, citrus-herb gremolata   15

soups
Thai Coconut-Curry Vegetable bok choy, shiitake mushrooms, thai basil
Garden Fresh Gazpacho cilantro-chile sour cream

entrees
Housemade Teriyaki Glazed Swordfish
yuzu cucumber-watermelon rind relish, thai basil,
spicy almond gremolata, cilantro jasmine rice, sesame-ginger slaw   28
Cornmeal Dusted Atlantic Halibut
pesto shrimp remoulade, grilled green onions,
creamy stone-ground grits, sautéed veggies   29
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
Pepper-Thyme Seared Maple Leaf Farms Duck Breast
SC peach-vidalia jam, burnt sugar-smoked bacon bbq sauce,
roasted garlic mashed potatoes, country ham stewed collard greens   27

vegetarian
Lemon-Herb Grilled Asparagus & Local Purple Eggplant
herb pesto orzo, grape tomatoes,
roasted red pepper-saffron coulis, parmesan   19

1/2 Priced Wine

*for dine-in or take out
PINK & WHITE
Vajra “Rosabella” Rose, Italy  $19
Faisao Vinho Verde, Portugal  $17
Tiamo Pinot Grigio, Italy  $17
Hawkstone Sauvignon Blanc, California  $17
Pine Ridge Chenin Blanc/Viognier, California  $18
Scott Family Chardonnay, California  $19
RED
Yealands Pinot Noir, New Zealand  $24
Borsao Garnacha, Spain  $19
Periano Zinfandel, California  $19
Corvidae “Lenore” Syrah, Washington  $22
Evening Shade Cabernet, California  $21
Bouchon 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
Lump Crab “Louis”
romaine, chopped egg, grape tomatoes, cucumbers,
house-made 1000 island dressing, citrus-herb gremolata   15
Summer Bounty Salad
local heirloom tomatoes, SC peaches, grilled vidalia-corn relish,
mixed greens, spiced almonds, avocado ranch dressing   11

soups
Thai Coconut-Curry Vegetable
bok choy, shiitake mushrooms, thai basil
Garden Fresh Gazpacho
cilantro-chile sour cream

entrees
Housemade Teriyaki Glazed Swordfish
yuzu-soy cucumbers, thai basil, spicy almond gremolata,
cilantro jasmine rice, sesame-ginger slaw   28
Lemon-Dill Roasted Atlantic Halibut
pesto shrimp relish, roasted red pepper-saffron coulis,
creamy stone-ground grits, sautéed veggies   29
Pepper-Thyme Seared Maple Leaf Farms Duck Breast
SC peach-vidalia jam, burnt sugar-smoked bacon bbq sauce,
roasted garlic mashed potatoes,
country ham stewed Bradford collard greens   27
Chile Rubbed 14oz. Hand-Cut CAB Ribeye
smoked gouda-jalapeno mornay, green tomato salsa verde,
roasted garlic mashed potatoes,
country ham stewed Bradford collard greens   42

vegetarian
Lemon-Herb Grilled Asparagus & Local Eggplant
herb pesto orzo, roasted red pepper-saffron coulis, parmesan, sautéed veggies   19

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
Lump Crab “Louis”
romaine, chopped egg, grape tomatoes, cucumbers,
house-made 1000 island dressing, citrus-herb gremolata   15
Cornmeal Fried Louisiana Frog Legs
horseradish-chive remoulade, pickled watermelon rind relish   13

soups
Low Country Stew
collards, black eye peas, andouille, Sea Island red peas, cornbread crumbles
Garden Fresh Gazpacho
cilantro-chile sour cream

entrees
Housemade Teriyaki Glazed Swordfish
yuzu-soy cucumbers, thai basil, spicy almond gremolata,
cilantro jasmine rice, sesame-ginger slaw   28
Lemon-Dill Roasted Atlantic Halibut
pesto shrimp relish, roasted red pepper-saffron coulis,
creamy stone-ground grits, sautéed veggies   29
Pepper-Thyme Seared Maple Leaf Farms Duck Breast
SC peach-vidalia jam, burnt sugar-smoked bacon bbq sauce,
roasted garlic mashed potatoes,
country ham stewed Bradford collard greens   27
Chile Rubbed 14oz. Hand-Cut CAB Ribeye
smoked gouda-jalapeno mornay, green tomato salsa verde,
roasted garlic mashed potatoes,
country ham stewed Bradford collard greens   42

vegetarian
Lemon-Herb Grilled Asparagus & Local Eggplant
herb pesto orzo, roasted red pepper-saffron coulis, parmesan, sautéed veggies   19