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
SC Peach Salad
blue cheese, candied pecans, pickled onions,
mixed greens, sorghum vinaigrette   10
Ginger-Soy Yellowfin Tuna Cake
medium rare, mandarin orange-cucumber relish, wasabi-lime aioli   12
Buttermilk Fried SC Okra
creole ranch dressing   7

soups
Summer Tomato Bisque herb goat cheese
Melon-Cucumber Gazpacho diced melon, mint chiffonade
Garden Fresh Gazpacho cilantro-chile sour cream

entrees
Cornmeal Dusted Great Lakes Walleye
lump crab-fried caper gremolata, fish camp beurre blanc,
creamy stone-ground grits, sautéed veggies   28
Bronzed Red Trout
charred corn-green tomato macque choux, dill pickle-shrimp remoulade,
creamy stone-ground grits, stewed collard greens   26
Burnt Sugar-Coffee Rubbed 14oz. CAB Ribeye
SC peach-mozzarella “salad”, balsamic-truffle reduction,
roasted garlic mashed potatoes, sautéed asparagus   42

vegetarian
Tempura Fried Veggies
green beans, squash, onion-carrot cake, cilantro-chile vinaigrette,
curried veggie “salad”   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, Bacon, BBQ Cheeseburger
applewood bacon, smoked gouda, BBQ sauce   16
*substitute an All-Natural Plant-Based Vegetarian Patty for any burger

Tonight’s Specials

starters
SC Peach Salad
blue cheese, candied pecans, pickled onions,
mixed greens, sorghum vinaigrette   10
Ginger-Soy Yellowfin Tuna Cake
medium rare, mandarin orange-cucumber relish, wasabi-lime aioli  12

soups
Summer Tomato Bisque herb goat cheese
Melon-Cucumber Gazpacho diced melon, mint chiffonade
Garden Fresh Gazpacho cilantro-chile sour cream

entrees
Cornmeal Dusted Great Lakes Walleye
lump crab-fried caper gremolata, fish camp beurre blanc,
creamy stone-ground grits, sautéed veggies  28
Bronzed Red Trout
charred corn-green tomato macque choux, dill pickle-shrimp remoulade,
creamy stone-ground grits, stewed 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 collard greens  19
Burnt Sugar-Coffee Rubbed 14oz. CAB Ribeye
SC peach-mozzarella “salad”, balsamic-truffle reduction,
roasted garlic mashed potatoes, sautéed asparagus  42

vegetarian
Oven Roasted Vine Ripe Tomato
torched mozzarella, balsamic-truffle reduction, pesto orzo,
sauteed veggies   19

1/2 Priced Wine

*for dine-in or take out
PINK & WHITE
Excelsior Sauvignon Blanc, South Africa $18
Tatomer Gruner/Riesling, California  $19
Hawkstone Sauvignon Blanc, California  $17
Villa Brici Ribolla Gialla, Italy  $20
Elk Cove Pinot Gris, Oregon  $26
Sonoma Cutrer Chardonnay, California  $23
RED
Montinore Pinot Noir, Oregon $24
Yealands Pinot Noir, New Zealand  $24
Zorzal Garnacha, Spain  $19
Montes Alpha Carmenère, Chile  $24
Stark-Conde Syrah, South Africa  $23
Micheal David “Petit” Petit Sirah, Washington $24

-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, BBQ Cheeseburger
applewood bacon, smoked gouda, BBQ sauce   16
*substitute an All-Natural Plant-Based Vegetarian Patty for any burger

Tonight’s Specials

starters
Low Country Fish & Andouille Fritters
dill pickle-shrimp remoulade, creole slaw   12
Lump Crab “Louis” Salad
housemade 1000 island, hard-boiled egg, romaine, grape tomatoes,
pickled onions, cucumbers, lemon-herb gremolata   13
Local Tomato-Watermelon “Caprese”
vine ripes, grape tomatoes, SC watermelon, mozzarella, basil,
shaved vidalias, croutons, avocado oil, white balsamic-sorghum vinaigrette   11

soups
Summer Tomato Bisque herb goat cheese
Garden Fresh Gazpacho cilantro-chile sour cream

entrees
Lemon-Herb Roasted NC Rainbow Trout
lump crab-fried caper gremolata, fish camp beurre blanc,
creamy stone-ground grits, sautéed veggies   26
Ginger-Soy Seared #1 Yellowfin Tuna
spicy cucumber-mandarin orange relish, togarashi spiced almonds,
wasabi mashed potatoes, sesame gilled asparagus   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 collard greens   19
Horseradish-Herb Grilled 14oz. CAB Ribeye
mozzarella-tomato “caprese”, balsamic-truffle reduction,
roasted garlic mashed potatoes, sautéed veggies   39

vegetarian
Tempura Fried Veggies
green beans, squash, onion-carrot cake,
cilantro-chile vinaigrette, curried veggie “salad”    19

1/2 Priced Wine

*for dine-in or take out
PINK & WHITE
Picpoul Rose, France $20
Tatomer Gruner/Riesling, California  $19
Hawkstone Sauvignon Blanc, California  $17
Villa Brici Ribolla Gialla, Italy  $20
Elk Cove Pinot Gris, Oregon  $26
Sonoma Cutrer Chardonnay, California  $23
RED
Carson Scott Pinot Noir, California  $22
Yealands Pinot Noir, New Zealand  $24
Zorzal Garnacha, Spain  $19
Montes Alpha Carmenère, Chile  $24
Stark-Conde Syrah, South Africa  $23
Ryan Patrick Rock Island Red, Washington  $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
Low Country Fish & Andouille Fritters
dill pickle-shrimp remoulade, creole slaw   12
Local Tomato-Watermelon “Caprese”
vine ripes, grape tomatoes, SC watermelon, mozzarella, basil, shaved vidalias,
croutons, avocado oil, white balsamic-sorghum vinaigrette   11
House-Brined Pork Belly
watermelon rind relish, bourbon-sorghum bbq glaze   13

soups
Sweet Corn-Seafood Chowder oyster crackers
Garden Fresh Gazpacho cilantro-chile sour cream

entrees
Lemon-Herb Roasted Atlantic Speckled Trout
lump crab-fried caper gremolata, fish camp beurre blanc,
creamy stone-ground grits, sautéed veggies   27
Ginger-Soy Seared #1 Yellowfin Tuna
spicy cucumber-mandarin orange relish, togarashi spiced almonds,
marinated veggie-soba noodle “salad”, sesame gilled asparagus   31
Pale Ale Brined 14oz. Compart Farms Pork Chop
burnt sugar-bbq jus, charred corn-country ham relish,
roasted garlic mashed potatoes, country ham stewed collard greens   27
Horseradish-Herb Grilled 14oz. CAB Ribeye
mozzarella-tomato “caprese”, balsamic-truffle reduction,
roasted garlic mashed potatoes, sautéed veggies   39

vegetarian
Tempura Fried Veggies
green beans, squash, onion-carrot cake, cilantro-chile vinaigrette, curried veggie “salad”   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” Salad
housemade 1000 island, hard-boiled egg, romaine, grape tomatoes,
pickled onions, cucumbers,lemon-herb gremolata  14
Local Tomato-Watermelon “Caprese”
vine ripes, grape tomatoes, SC watermelon,
mozzarella, basil, shaved vidalias, croutons,
avocado oil, white balsamic-sorghum vinaigrette  11
House-Brined Pork Belly
watermelon rind relish, bourbon-sorghum bbq glaze  13

soups
Sweet Corn and Seafood Chowder oyster crackers
Garden Fresh Gazpacho cilantro-chile sour cream

entrees
Your choice of Bronzed Red Trout or Atlantic Speckled Trout
creole shrimp remoulade, grilled green onions,
creamy stone-ground grits, country ham stewed collard greens  27
Citrus-Ginger Seared Red Snapper
cucumber-mandarin “salad”, cilantro-chile vinaigrette,
“Kung Pao” peanut rice, sautéed veggies  29
Horseradish-Herb Grilled 14oz. CAB Ribeye
mozzarella-tomato “caprese”, balsamic-truffle reduction,
roasted garlic mashed potatoes, sautéed veggies  39

vegetarian
Tempura Fried Veggies
wasabe-chile aioli, togarashi-lime jasmine rice, sautéed veggies   19