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 Cheeseburger
smoked gouda, thick cut applewood bacon,
rosemary-burnt sugar “steak sauce”  16
*substitute an All-Natural Plant-Based Vegetarian Patty for any burger

Tonight’s Specials

starters
Lump Crab “Louis”
romaine, chopped egg, grape tomatoes, cucumbers,
house-made 1000 island dressing, citrus-herb gremolata   14
Maters & Mozzarella
local vine-ripe, heirloom, & grape tomatoes, mozzarella,
basil, shaved vidalias, avocado oil, balsamic vinegar   10
Chile-Lime Seared Sea Scallops
watermelon-cucumber “salsa”, five spice toasted almonds   12

soups
Roasted Red Pepper-Tomato Bisque herb goat cheese, chives
Garden Fresh Gazpacho cilantro-chile sour cream

entrees
Crispy Rice Flour Fried Red Trout
green curry-cilantro chimichurri, pickled watermelon rind “salad”,
toasted peanut jasmine rice, seasame-ginger slaw  26
Bronzed Atlantic Mahi-Mahi
cajun shrimp-sweet corn maque choux, creole mustard beurre blanc,
creamy stone-ground grits, stewed collard greens  28
Mr. Friendly’s Famous Meatloaf
house-ground beef tenderloin & ribeye, blue cheese bbq sauce,
fried onion rings, roasted garlic mashed potatoes,
country ham stewed collard greens  19
Chile Rubbed 14oz. CAB Ribeye
rosemary-burnt sugar “steak sauce”, grilled SC peaches,
roasted garlic mashed potatoes, sautéed seasonal veggies  42

vegetarian
Summer Squash Fritters
roasted tomato-basil orzo, olive-caper “salad”, mixed greens  19

1/2 Priced Wine

*for dine-in or take out
PINK & WHITE
Lapis Luna Rose, California  $19
Faisao Vinho Verde, Portugal  $18
Hawkstone Sauvignon Blanc, California  $17
Excelsior Sauvignon Blanc, South Africa  $18
Villa Brici Ribolla Gialla, Italy  $20
Scott Family Chardonnay, California  $19
RED
Yealands Pinot Noir, New Zealand  $24
Zorzal Garnacha, Spain  $19
Periano Zinfandel, California  $19
Sant’ Alfonso Chianti Classico 15, Italy  $24
Yealands Pinot Noir, New Zealand  $24
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 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 Cheeseburger
smoked gouda, thick cut applewood bacon, rosemary-burnt sugar “steak sauce”  16
*substitute an All-Natural Plant-Based Vegetarian Patty for any burger

Tonight’s Specials

starters
Buttermilk Fried SC Okra
creole ranch dressing, creole slaw  8
Lump Crab “Louis”
romaine, chopped egg, grape tomatoes, cucumbers,
house-made 1000 island dressing, citrus-herb gremolata  14
Local Maters & SC Watermelon
heirloom tomatoes, basil, feta, EVOO, balsamic vinegar,
grilled watermelon, lime, five spice toasted almonds  12

soups
Roasted Red Pepper-Tomato Bisque herb goat cheese, chives
Garden Fresh Gazpacho cilantro-chile sour cream

entrees
Your Choice of Pan Roasted Atlantic Halibut or Mahi-Mahi
sweet corn macque choux, saffron-red pepper beurre blanc,
creamy stone-ground grits, sautéed seasonal veggies  29/27
Coriander-Lime Seared #1 Yellowfin Tuna
watermelon-cucumber salsa, wasabi-thai chile aioli,
cilantro jasmine rice, sautéed seasonal veggies  28
Mr. Friendly’s Famous Meatloaf
house-ground beef tenderloin & ribeye, blue cheese bbq sauce,
fried onion rings, roasted garlic mashed potatoes,
country ham stewed collard greens   19
Chile Rubbed 14oz. CAB Ribeye
rosemary-burnt sugar “steak sauce”, grilled SC peaches,
roasted garlic mashed potatoes, sautéed seasonal veggies  42

vegetarian
Summer Squash Fritters
roasted tomato-basil orzo, olive-caper “salad”, mixed greens  19

1/2 Priced Wine

*for dine-in or take out
PINK & WHITE
Lapis Luna Rose, California  $19
Faisao Vinho Verde, Portugal  $18
Hawkstone Sauvignon Blanc, California  $17
Excelsior Sauvignon Blanc, South Africa  $18
Villa Brici Ribolla Gialla, Italy  $20
Scott Family Chardonnay, California  $19
RED
Yealands Pinot Noir, New Zealand  $24
Zorzal Garnacha, Spain  $19
Periano Zinfandel, California  $19
Sant’ Alfonso Chianti Classico 15, Italy  $24
Yealands Pinot Noir, New Zealand  $24
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   14
Local Maters & SC Watermelon
heirloom tomatoes, basil, mozzarella, EVOO, balsamic vinegar,
grilled watermelon, lime, five spice toasted almonds   12

soups
Roasted Red Pepper-Tomato Bisque herb goat cheese, chives
Garden Fresh Gazpacho cilantro-chile sour cream

entrees
Pan Roasted Atlantic Halibut
sweet corn macque choux, saffron-red pepper beurre blanc,
creamy stone-ground grits, sautéed seasonal veggies   29
Coriander-Lime Seared #1 Yellowfin Tuna
watermelon-cucumber salsa, wasabi-thai chile aioli,
cilantro jasmine rice, sauteed veggies   28
Low Country Grilled Pork Tenderloin
rosemary-orange steak sauce, bourbon-brown sugar grilled SC peaches,
roasted garlic mashed potatoes, buttermilk fried okra   27
Char-Grilled 14oz. CAB Ribeye
balsamic marinated vine ripes, torched mozzarella, local herb pesto,
roasted garlic mashed potatoes, sautéed seasonal veggies   39

vegetarian
Chive Goat Cheese Stuffed Vine Ripe Tomato
baked vine ripes, red wine reduction, herb panko,
pesto mashed potatoes, sautéed seasonal 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
Buttermilk Fried SC Okra
creole ranch dressing, creole slaw 8
Low Country Fish Cakes
fresh herb tartar sauce, green tomato chow chow   12
Lump Crab “Louis”
romaine, chopped egg, grape tomatoes, cucumbers,
house-made 1000 island dressing, citrus-herb gremolata   14
Local Maters & SC Watermelon
heirloom tomatoes, basil, mozzarella, EVOO, balsamic vinegar,
grilled watermelon, watermelon-cucumber “salsa”,
five spice toasted almonds   12

soups
Summer Vegetable & Andouille cornbread, green onions
Garden Fresh Gazpacho cilantro-chile sour cream

entrees
Low Country Fried Charleston Flounder
Old Bay shrimp remoulade, buttermilk fried Bradford Farms okra,
creamy stone-ground grits, country ham stewed collard greens   26
Pan Roasted Atlantic Halibut
heirloom tomato-sweet corn “salad”, citrus-basil beurre blanc,
creamy stone-ground grits, sauteed seasonal veggies   29
Char-Grilled 14oz. CAB Ribeye
heirloom tomatoes, torched mozzarella, rosemary-red wine reduction,
roasted garlic mashed potatoes, sautéed veggies   39

vegetarian
Oven Roasted Local Tomato “Napoleon”
baked vine ripes, heirlooms, herb panko, parmesan,
grape tomato-mozzarella “caprese”, penne pasta, pesto cream sauce   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
Buttermilk Fried SC Okra
creole ranch dressing, creole slaw   8
Lump Crab “Louis”
romaine, chopped egg, grape tomatoes, cucumbers,
house-made 1000 island dressing, citrus-herb gremolata   13
Local Maters & SC Watermelon
heirloom tomatoes, basil, mozzarella, EVOO, balsamic vinegar,
grilled watermelon, mint, lime, togarashi toasted almonds   11.5

soups
Summer Vegetable & Andouille cornbread, green onions
Garden Fresh Gazpacho cilantro-chile sour cream

entrees
Pan Roasted Atlantic Halibut
heirloom tomato-sweet corn “salad”, citrus-basil beurre blanc,
creamy stone-ground grits, stewed collards   29
Ginger-Coriander Grilled Carolina Swordfish
watermelon-cucumber salsa, wasabi-thai chile aioli,
toasted almond-cilantro jasmine rice, sautéed veggies   27
Char-Grilled 14oz. CAB Ribeye
balsamic marinated vine ripes, torched mozzarella,
rosemary-red wine reduction, roasted garlic mashed potatoes,
sautéed veggies   39

vegetarian
Oven Roasted Local Tomato “Napoleon”
baked vine ripes, heirlooms, herb panko, parmesan,
grape tomato-mozzarella “caprese”, penne pasta, pesto cream sauce   19