Mr. Friendly's

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
Southwest Burger
pepper jack cheese, green tomato salsa verde  16
*substitute an All-Natural Plant-Based Vegetarian Patty for any burger

Tonight’s Specials

starters
Local Strawberry-Spinach Salad
Cottle Farms strawberries, blue cheese, toasted almonds,
shaved vidalias, vanilla vinaigrette  10
Crispy Fried Rock Shrimp
wasabi-lime aioli, mandarin oranges, sweet thai chile slaw 14

soups
New England Clam Chowder housemade croutons, chives
Southwest Beef & Two Bean Chili cheddar, cornbread
Garden Fresh Gazpacho cilantro-chile sour cream

entrees
Buttermilk Fried NC Flounder
lemon-herb shrimp remoulade, green tomato chow chow,
creamy stone-ground grits, country ham stewed collard greens  26
Crawfish Crusted Red Snapper
lemon-chive hollandaise, grilled corn macque choux,
roasted garlic mashed potatoes, sauteed seasonal vegggies 27
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
Pepper-Thyme Grilled 14oz Hand-Cut Ribeye
torched manchego, wild mushroom bordelaise,
roasted garlic mashed potatoes, country ham stewed collard greens  38

vegetarian
Spring Vegetable “Primavera”
penne pasta, pan sautéed squash, grape tomatoes, & vidalias,
grilled broccolini, lemon-thyme cream sauce, parmesan-herb gremolata   19

HALF Priced Wine

*for dine-in or take out
PINK & WHITE
Patricia Green “Still Wine”, Oregon $21
Nick Weis “Urban” Riesling, Austria $19
Burst Sauvignon Blanc, Marlborough $20
Astica Torrontes, Argentina $17
Tiamo Pinot Grigio, Italy $17
The Curator Chenin Blanc/Chardonnay, South Africa $18

RED
Root 1 Pinot Noir, Chile $19
Zorzal Garnacha, Spain $19
San Vicente Chianti, Italy $19
Micheal David “Petit” Petit Sirah, California $21
Peirano Zinfandel, California $20
Laura Hartwig Cabernet Sauvignon, Chile $32

-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
Southwest Burger
pepper jack cheese, green tomato salsa verde  16
*substitute an All-Natural Plant-Based Vegetarian Patty for any burger

Tonight’s Specials

starters
Local Strawberry-Spinach Salad
Cottle Farms strawberries, blue cheese, toasted almonds,
shaved vidalias, vanilla vinaigrette  10
Buttermilk Fried Rock Shrimp
fresh herb tartar sauce, creole slaw  14

soups
New England Clam Chowder housemade croutons, chives
Southwest Beef & Two Bean Chili cheddar, cornbread
Garden Fresh Gazpacho cilantro-chile sour cream

entrees
Buttermilk Fried NC Flounder
lemon-herb shrimp remoulade, green tomato chow chow,
creamy stone-ground grits, country ham stewed collard greens  25
Low Country Grilled 10oz Compart Farms Pork Steak
applewood bacon pimento cheese, bbq-pork cheek jus,
roasted garlic mashed potatoes, country ham stewed collard greens  27
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

vegetarian
Spring Vegetable “Primavera”
penne pasta, pan sautéed squash, grape tomatoes, & vidalias,
grilled broccolini, lemon-thyme cream sauce, parmesan-herb gremolata   19

1/2 Priced Wine

*for dine-in or take out
PINK & WHITE
Patricia Green “Still Wine”, Oregon $21
Nick Weis “Urban” Riesling, Austria $19
Burst Sauvignon Blanc, Marlborough $20
Astica Torrentes, Argentina $17
Tiamo Pinot Grigio, Italy $17
The Curator Chenin Blanc/Chardonnay, South Africa $18
Lange Chardonnay, Oregon $21
RED
Root 1 Pinot Noir, Chile $19
Zorzal Garnacha, Spain $19
San Vicente Chianti, Italy $19
Micheal David “Petit” Petit Sirah, California $21
Peirano Zinfandel, California $20
Laura Hartwig Cabernet Sauvignon, Chile $32

-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
Local Strawberry-Spinach Salad
Cottle Farms strawberries, blue cheese, toasted almonds,
shaved vidalias, vanilla vinaigrette  10
Buttermilk Fried Rock Shrimp
fresh herb tartar sauce, creole slaw  14

soups
New England Clam Chowder housemade croutons, chives
Southwest Beef & Two Bean Chili cheddar, cornbread
Garden Fresh Gazpacho cilantro-chile sour cream

entrees
Creole Crawfish Crusted Red Trout
grilled corn macque choux, saffron-chive beurre blanc,
creamy stone-ground grits, sautéed seasonal veggies  26
Buttermilk Fried NC Flounder
lemon-herb shrimp remoulade, green tomato chow chow,
creamy stone-ground grits, country ham stewed collard greens  27
Low Country Grilled 10oz Compart Farms Pork Steak
applewood bacon pimento cheese, bbq-pork cheek jus,
roasted garlic mashed potatoes, country ham stewed collard greens  27
Pepper-Thyme Grilled 14oz CAB Ribeye
black garlic-molasses demi glace, torched Asher blue cheese,
roasted garlic mashed potatoes, grilled broccolini  38

vegetarian
Spring Vegetable “Primavera”
penne pasta, pan sautéed squash, grape tomatoes, & vidalias,
grilled broccolini, lemon-thyme cream sauce, parmesan-herb gremolata   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
Local Strawberry-Spinach Salad Cottle Farms strawberries, blue cheese, toasted almonds, shaved vidalias, vanilla vinaigrette   10

Buttermilk Fried NC Soft Shell Crab pimento remoulade, grilled corn macque choux  17

Our Famous Griddle Seared Salmon Croquettes preserved lemon aioli, creole slaw 12

soups
New England Style Clam Chowder housemade croutons, chives
Southwest Beef & Two Bean Chili  cheddar cheese, green onion cornbread
Garden Fresh Gazpacho  cilantro-chile sour cream

entrees
Creole Crawfish Crusted Red Trout grilled corn macque choux, saffron-chive beurre blanc, creamy stone-ground grits, sauteed seasonal veggies   26

Buttermilk Fried NC Flounder lemon-herb shrimp remoulade, green tomato chow chow, creamy stone-ground grits, country ham stewed collard greens   27

Low Country Grilled 10oz Compart Farms Pork Steak house-brined, applewood bacon pimento cheese, bbq-pork cheek jus, roasted garlic mashed potatoes, country ham stewed collard greens  27

Pepper-Thyme Grilled 14oz CAB Ribeye black garlic-molasses demi glace, torched Asher Farms blue cheese, roasted garlic mashed potatoes, grilled broccolini   38

vegetarian
Spring Vegetable “Primavera” angel hair pasta, pan sautéed squash, grape tomatoes & vidalias,
grilled broccolini, lemon-thyme cream sauce, parmesan-herb gremolata   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
Local Strawberry-Spinach Salad Cottle Farms strawberries, blue cheese, toasted almonds, shaved vidalias, vanilla vinaigrette   10

Buttermilk Fried NC Soft Shell Crab pimento remoulade, creole slaw   17

Crispy Fried Calamari pineapple salsa, sweet thai chile vinaigrette  12

soups
New England Style Clam Chowder  green onions
Roasted Red Pepper-Tomato Bisque  herb goat cheese
Garden Fresh Gazpacho  cilantro-chile sour cream

entrees
Pan Roasted Red Trout local pesto-shrimp “salad”, preserved lemon aioli, creamy stone-ground grits, sauteed seasonal veggies   25

Buttermilk Fried NC Soft Shell Crabs pimento remoulade, grilled corn macque choux,  creamy stone-ground grits, sautéed seasonal veggies   34

Pepper-Thyme Grilled 14oz CAB Ribeye
black garlic-molasses demi glace, torched Asher Farms blue cheese, roasted garlic mashed potatoes, grilled broccolini   38

vegetarian
Spring Vegetable “Primavera”
penne pasta, pan sautéed squash, grape tomatoes, & vidalias,
grilled broccolini, lemon-thyme cream sauce, parmesan-herb gremolata   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
Local Strawberry-Spinach Salad
Cottle Farms strawberries, blue cheese, toasted almonds,
shaved vidalias, vanilla vinaigrette   10
Crispy Fried Fish-Sweet Corn Fritters
fresh herb tartar sauce, creole slaw   11
Low Country Fried Calamari
pimento remoulade, andouille sausage creole sauce   12

soups
New England Style Clam Chowder  green onions
Roasted Red Pepper-Tomato Bisque  herb goat cheese
Garden Fresh Gazpacho  cilantro-chile sour cream

entrees
Cornmeal Dusted Red Trout
lemon-herb shrimp remoulade, green tomato chow chow,
creamy stone-ground grits, country ham stewed collard greens   25
Bronzed Red Snapper
roasted tomato-saffron “vinaigrette”, grilled “street corn” salad
creamy stone-ground grits, sautéed seasonal veggies   27
Pepper-Thyme Grilled 14oz CAB Ribeye
porter-mustard demi-glace, horseradish-thyme vidalia onion confit,
roasted garlic mashed potatoes, grilled broccolini   38

vegetarian
Spring Vegetable “Primavera”
penne pasta, pan sautéed squash, grape tomatoes, & vidalias,
grilled broccolini, lemon-thyme cream sauce, parmesan-herb gremolata   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 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 & Onion Cheeseburger
horseradish-thyme vidalia jam, smoked gouda  16
*substitute an All-Natural Plant-Based Vegetarian Patty for any burger

Tonight’s Specials

starters
Local Strawberry-Spinach Salad
Cottle Farms strawberries, blue cheese, toasted almonds,
shaved vidalias, vanilla vinaigrette 10
Crispy Fried Fish-Sweet Corn Fritters
fresh herb tartar sauce, creole slaw 11
Low Country Fried Calamari
pimento remoulade, andouille sausage creole sauce 12

soups
Low Country Stew andouille, tasso, country ham, collard greens, blackeye peas
Roasted Red Pepper-Tomato Bisque herb goat cheese
Garden Fresh Gazpacho cilantro-chile sour cream

entrees
Cornmeal Dusted Red Trout
lemon-herb shrimp remoulade, green tomato chow chow,
creamy stone-ground grits, country ham stewed collard greens   25
Your Choice of Bronzed Yellowfin Tuna OR Red Snapper
roasted tomato-saffron “vinaigrette”, grilled “street corn” salad
creamy stone-ground grits, sautéed seasonal veggies   26/27
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
Pepper-Thyme Grilled 14oz CAB Ribeye
porter-mustard demi-glace, horseradish-thyme vidalia onion confit,
roasted garlic mashed potatoes, grilled broccolini   38

vegetarian
Spring Vegetable “Primavera”
pan sautéed squash, grape tomatoes, & vidalias,
grilled broccolini, lemon-thyme cream sauce, parmesan-herb gremolata   19

1/2 Priced Wine

*for dine-in or take out
PINK & WHITE
Patricia Green “Still Wine”, Oregon $21
Nick Weis “Urban” Riesling, Austria $19
Millet Sauvignon Blanc, France $18
Astica Torrentes, Argentina $17
Tiamo Pinot Grigio, Italy $17
The Curator Chenin Blanc/Chardonnay, South Africa $18
RED
Noah River Pinot Noir, California $21
Maddalena Merlot, California $22
Zorzal Garnacha, Spain $19
San Vicente Chianti, Italy $19
Peirano Zinfandel, California $20
Laura Hartwig Cabernet Sauvignon, Chile $32

-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 & Mushroom Cheeseburger
horseradish-thyme roasted shitakes, smoked gouda  16
*substitute an All-Natural Plant-Based Vegetarian Patty for any burger

Tonight’s Specials

starters
Local Strawberry-Spinach Salad
Cottle Farms strawberries, blue cheese, toasted almonds,
shaved vidalias, vanilla vinaigrette  10
Crispy Fried Fish-Sweet Corn Fritters
fresh herb tartar sauce, creole slaw  11

soups
Low Country Stew andouille, tasso, country ham, collard greens, blackeye peas
Roasted Red Pepper-Tomato Bisque herb goat cheese
Garden Fresh Gazpacho cilantro-chile sour cream

entrees
Bronzed Yellowfin Tuna
roasted tomato-saffron “vinaigrette”, grilled “street corn” salad
pepper jack mashed potatoes, country ham stewed collards  26
Pan Roasted Red Snapper
lemon-herb shrimp relish, citrus-caper beurre blanc,
creamy stone-ground grits, sautéed seasonal veggies  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 collard greens  19
Pepper-Thyme Grilled 14oz CAB Ribeye
porter-mustard demi-glace, horseradish-thyme roasted shitake mushrooms,
roasted garlic mashed potatoes, grilled broccolini  38

vegetarian
Tempura Fried Tofu
wasabi-lime aioli, pineapple salsa, cilantro jasmine rice,
coconut-curry vegetable broth  19

1/2 Priced Wine

*for dine-in or take out
PINK & WHITE
Patricia Green “Still Wine”, Oregon $21
Nick Weis “Urban” Riesling, Austria $19
Millet Sauvignon Blanc, France $18
Astica Torrentes, Argentina $17
Tiamo Pinot Grigio, Italy $17
The Curator Chenin Blanc/Chardonnay, South Africa $18
RED
Noah River Pinot Noir, California $21
Maddalena Merlot, California $22
Zorzal Garnacha, Spain $19
San Vicente Chianti, Italy $19
Peirano Zinfandel, California $20

-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
Local Strawberry-Spinach Salad
Cottle Farms strawberries, blue cheese, toasted almonds,
shaved vidalias, vanilla vinaigrette  10
Crispy Fried Fish-Sweet Corn Fritters
pimento remoulade, creole slaw  11

soups
Low Country Stew
andouille, tasso, country ham, collard greens, blackeye peas
Roasted Red Pepper-Tomato Bisque
herb goat cheese

entrees
Bronzed Yellowfin Tuna
roasted tomato-saffron “vinaigrette”, grilled “street corn” salad
pepper jack mashed potatoes, country ham stewed collards  28
Pan Roasted Red Snapper
lemon-dill lump crab relish, citrus-caper beurre blanc,
creamy stone-ground grits, sautéed seasonal veggies  28
Low Country Grilled 10oz Compart Farms Pork “Steak”
48hr. house-brined, porter-mustard beer sauce, buttermilk fried onion rings,
roasted garlic mashed potatoes, country ham stewed collards  27
Pepper-Thyme Grilled 14oz CAB Ribeye
blue cheese butter, horseradish-thyme roasted shitake mushrooms,
roasted garlic mashed potatoes, grilled broccolini  38

vegetarian
Tempura Fried Tofu
wasabi-lime aioli, pineapple salsa, cilantro jasmine rice,
coconut-curry vegetable broth  19