Mr. Friendly's

Place your TAKEOUT ORDER by calling 803-254-7828.
TAKEOUT ORDERS MONDAY-THURSDAY will be accepted all evening.
*Please allow extra time for orders placed during peak business*
TAKEOUT ORDERS ON WEEKENDS are accepted from 5:00-5:30 pm only.

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

Tonight’s Specials

starters
Rare Seared Yellowfin Tuna
yuzu cucumbers, ponzu, jalapenos,
cilantro, togarashi almonds 14

Beef Short Rib Fritters
comeback sauce, vidalia onion-bourbon jam 12

soups
Roasted Tomato Bisque pepper goat cheese, basil
Veggie Lentil herb goat cheese

entrees
Cornmeal Dusted NC Flounder
lump crab-shrimp remoulade, green tomato chow chow,
creamy stone-ground grits, country ham stewed Bradford collard greens 24

Our Famous Meatloaf
house-ground beef tenderloin & ribeye,
blue cheese bbq sauce, crispy fried onion rings,
roasted garlic mashed potatoes, country ham stewed Bradford collard greens 19

Char-Grilled 14oz Hand-Cut CAB Ribeye
wild mushroom-peppercorn jus, blue cheese butter,
roasted garlic mashed potatoes, sautéed veggies 38

vegetarian
Roasted Goat Cheese-Tomato Ravioli
pesto-goat cheese cream sauce, eggplant caponata, lemon-basil gremolata 19

HALF Price Wines

*for dine-in or take out
PINK & WHITE
Olivares Dry Rosé, Spain $18
Nick Weis “Urban” Riesling, Austria $19
Hess Sauvignon Blanc, California $21
Astica Torrentes, Argentina $17
Tiamo Pinot Grigio, Italy $17
Sonoma Cutrer Chardonnay, Cali $23
RED
Cielo Pinot Noir, Italy $18
Noah River Pinot Noir, California $21
Three Wine Co. Zinfandel, California $21
Laura Hartwig Cabernet France Chile $24
San Vicente Chianti, Italy $19
Terranoble Cabernet Sauvignon, Chile $21

Place your TAKEOUT ORDER by calling 803-254-7828.
TAKEOUT ORDERS MONDAY-THURSDAY will be accepted all evening.
*Please allow extra time for orders placed during peak business*
TAKEOUT ORDERS ON WEEKENDS are accepted from 5:00-5:30 pm only.

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

Tonight’s Specials

starters
Artisan Cheese Plate
Asher blue, marinated manchego, honey-fig goat cheese “toast”,
thyme infused Bell honey, pickled okra, strawberries,
candied pecans, table water crackers  14

Beef Short Rib Fritters
comeback sauce, vidalia onion-bourbon jam 12

soups
Potato-Leek Bisque black pepper crème fraiche, chives
Veggie Lentil herb goat cheese

entrees
Bronzed NC Flounder
creole shrimp remoulade, green tomato chow chow,
creamy stone-ground grits, country ham stewed Bradford collard greens 24

Our Famous Meatloaf
house-ground beef tenderloin & ribeye,
blue cheese bbq sauce, crispy fried onion rings,
roasted garlic mashed potatoes, country ham stewed Bradford collard greens 19

Char-Grilled 14oz Hand-Cut CAB Ribeye
wild mushroom-peppercorn jus, blue cheese butter,
roasted garlic mashed potatoes, sautéed veggies 38

vegetarian
Pan Sauteed Goat Cheese-Tomato Ravioli
pesto-goat cheese cream sauce, grape tomatoes, candied pecan gremolata 19

HALF Price Wines

*for dine-in or take out
PINK & WHITE
Olivares Dry Rosé, Spain $18
Nick Weis “Urban” Riesling, Austria $19
Hess Sauvignon Blanc, California $21
Astica Torrentes, Argentina $17
Tiamo Pinot Grigio, Italy $17
Sonoma Cutrer Chardonnay, Cali $23
RED
Cielo Pinot Noir, Italy $18
Noah River Pinot Noir, California $21
Three Wine Co. Zinfandel, California $21
Laura Hartwig Cabernet France Chile $24
San Vicente Chianti, Italy $19
Terranoble Cabernet Sauvignon, Chile $21

Place your TAKEOUT ORDER by calling 803-254-7828.
TAKEOUT ORDERS ON WEEKENDS are accepted from 5:00-5:30 pm only.

Tonight’s Specials

starters
Beef Short Rib Fritters
comeback sauce, vidalia onion-bourbon jam  12

Artisan Cheese Plate
Asher blue, marinated manchego, honey-fig goat cheese “toast”,
thyme infused Bell honey, pickled okra, strawberries,
candied pecans, table water crackers  14

soups
Potato-Leek Bisque black pepper crème fraiche, chive
Veggie Lentil herb goat cheese

entrees
Buttermilk Fried NC Flounder
creole shrimp remoulade, green tomato chow chow,
creamy stone-ground grits, country ham stewed collards  26

Citrus-Chile Seared Yellowfin Tuna
roasted red pepper pesto, eggplant caponata, arugula, lemon-almond farro, sauteeed veggies  28

Low Country Grilled 9oz Compart Farms Pork Steak
smoked gouda-piquillo pepper pimento cheese, burnt sugar-molasses bbq sauce,
roasted garlic mashed potatoes, country ham stewed collards  19

Char-Grilled 14oz Hand-Cut CAB Ribeye
wild mushroom-peppercorn jus, blue cheese butter,
roasted garlic mashed potatoes, sautéed veggies  38

vegetarian
Pan Sauteed Goat Cheese-Tomato Ravioli
pesto-goat cheese cream sauce, grape tomatoes, candied pecan gremolata  19

starters
Beef Short Rib Fritters
comeback sauce, vidalia onion-bourbon jam  12

Artisan Cheese Plate
Asher blue, marinated manchego, honey-fig goat cheese “toast”,
thyme infused Bell honey, pickled okra, strawberries,
candied pecans, table water crackers  14

soups
Potato-Leek Bisque black pepper crème fraiche, chive
Veggie Lentil herb goat cheese

entrees
Buttermilk Fried NC Flounder
creole shrimp remoulade, green tomato chow chow,
creamy stone-ground grits, country ham stewed collards  26

Citrus-Chile Seared Yellowfin Tuna
roasted red pepper pesto, eggplant caponata, arugula, lemon-almond farro, sauteeed veggies  28

Low Country Grilled 9oz Compart Farms Pork Steak
smoked gouda-piquillo pepper pimento cheese, burnt sugar-molasses bbq sauce,
roasted garlic mashed potatoes, country ham stewed collards  19

Char-Grilled 14oz Hand-Cut CAB Ribeye
wild mushroom-peppercorn jus, blue cheese butter,
roasted garlic mashed potatoes, sautéed veggies  38

vegetarian
Goat Cheese-Tomato Ravioli   19

Place your TAKEOUT ORDER by calling 803-254-7828.
TAKEOUT ORDERS MONDAY-THURSDAY will be accepted all evening.
*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 Sausage Fritters
comeback sauce, creole slaw  12

#1 Yellowfin Tuna Sashimi
ponzu, yuzu cucumbers, jalapeno, cilantro, crispy wontons  16

Artisan Cheese Plate
Asher blue, marinated manchego, pepper goat cheese ”toast”,
thyme infused Bell honey, pickled okra, strawberries,
candied pecans, table water crackers  14

soups
Potato-Leek Bisque black pepper crème fraiche, chive
Veggie Lentil herb goat cheese

entrees
Buttermilk Fried NC Flounder
creole shrimp remoulade, green tomato chow chow,
creamy stone-ground grits, country ham stewed collards  26

Citrus Roasted Red Snapper
lump crab pesto, saffron-lemon beurre blanc,
creamy stone-ground grits, sauteed veggies  28

Our Famous Meatloaf
house-ground beef tenderloin & ribeye,
blue-cheese bbq sauce,crispy fried onion rings,
roasted garlic mashed potatoes, country ham stewed collards  19

Char-Grilled 14oz Hand-Cut CAB Ribeye
wild mushroom-peppercorn jus, blue cheese butter,
roasted garlic mashed potatoes, sautéed veggies  38

vegetarian
Panko-Herb Crusted Zucchini & Squash
roasted red pepper pesto, pepper goat cheese, lemon-almond farro  19

Place your TAKEOUT ORDER by calling 803-254-7828.
TAKEOUT ORDERS MONDAY-THURSDAY will be accepted all evening.
*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 Sausage Fritters
comeback sauce, creole kale slaw  12

#1 Yellowfin Tuna Sashimi
ponzu, yuzu cucumbers, jalapeno, cilantro, crispy wontons  16

Artisan Cheese Plate
Asher blue, marinated manchego, pepper goat cheese ”toast”,
thyme infused Bell honey, pickled okra, strawberries,
candied pecans, table water crackers  14

soups
Blythe’s Beef Minestrone parmesan, pasta
Veggie Lentil herb goat cheese

entrees
Buttermilk Fried NC Flounder
creole shrimp remoulade, green tomato chow chow,
creamy stone-ground grits, country ham stewed collards  26

Citrus Roasted Red Snapper
lump crab pesto, saffron-lemon beurre blanc,
creamy stone-ground grits, sauteed veggies  28

Our Famous Meatloaf
house-ground beef tenderloin & ribeye,
blue-cheese bbq sauce,crispy fried onion rings,
roasted garlic mashed potatoes, country ham stewed collards  19

Char-Grilled 14oz Hand-Cut CAB Ribeye
wild mushroom-peppercorn jus, blue cheese butter,
roasted garlic mashed potatoes, sautéed veggies  38

Place your TAKEOUT ORDER by calling 803-254-7828.
TAKEOUT ORDERS are currently accepted on WEEKDAYS from 5:00pm – 9:00pm
*Please allow extra time for orders placed between 6:30-8:00pm*

TAKEOUT ORDERS ON WEEKENDS are accepted from 5:00-5:30 pm only

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

Tonight’s Specials

starters
Artisan Cheese Plate
Asher blue, marinated manchego, pepper goat cheese ”toast”, thyme infused Bell honey, pickled okra, strawberries,
candied pecans, table water crackers  13

Baked Oysters “Friendlyfeller”
5 of ‘em, tasso ham, spinach-parmesan cream sauce, herb breadcrumbs 13

soups
Blythe’s Beef Minestrone parmesan, pasta
Low Country Seafood Chowder green onions

entrees
Buttermilk Fried Carolina Flounder
creole shrimp remoulade, green tomato chow chow, creamy stone-ground grits, country ham stewed Bradford collard greens  26

Our Famous Meatloaf
house-ground beef tenderloin & ribeye, blue cheese bbq sauce, crispy fried onion rings, roasted garlic mashed potatoes, country ham stewed Bradford collard greens  19

Char-Grilled 14oz Hand-Cut CAB Ribeye
wild mushroom-peppercorn jus, torched manchego, roasted garlic mashed potatoes, sautéed veggies  38

vegetarian
Tempura Fried Shiitake Mushrooms, Squash & Zucchini
carrot-ginger “salad”, togarashi-lime jasmine rice, coconut-curry broth. 19

HALF Price Wines

*for dine-in or take out
PINK & WHITE
Olivares Dry Rosé, Spain $18
Nick Weis “Urban” Riesling, Austria $19
Hess Sauvignon Blanc, California $21
Astica Torrentes, Argentina $17
Tiamo Pinot Grigio, Italy $17
Sonoma Cutrer Chardonnay, Cali $23
RED
Cielo Pinot Noir, Italy $18
Decoded Pinot Noir, California $20
Three Wine Co. Zinfandel, California $21
Laura Hartwig Cabernet France Chile $24
San Vicente Chianti, Italy $19
Terranoble Cabernet Sauvignon, Chile $21

Place your TAKEOUT ORDER by calling 803-254-7828.
TAKEOUT ORDERS ON WEEKENDS are accepted from 5:00-5:30 pm only.

Tonight’s Specials

starters
Artisan Cheese Plate
Asher blue, marinated manchego, pepper goat cheese ”toast”,
thyme infused Bell honey, pickled okra, strawberries,
candied pecans, table water crackers  14

Crispy Fish & Andouille Sausage Fritters
cajun remoulade, green tomato chow chow  11

Sashimi & Ceviche Duo
Pacific Snapper Sashimi ponzu, yuzu-cucumber relish, jalapeno, cilantro
Snapper, Mahi, & Flounder Ceviche crispy wontons  15

soups
Blythe’s Beef Minestrone parmesan, pasta
Low Country Seafood Chowder green onions

entrees
Creole Roasted NC Flounder “en Papillote”
lump crab pesto, lemon-caper butter, basil, parsley,
creamy stone-ground grits, sautéed veggies  26

Almond Crusted Red Snapper
carrot-ginger “salad”, coconut-curry vegetable broth,
togarashi-lime jasmine rice, tempura fried shiitake mushrooms  28

5 Hour Low Country Braised CAB Beef Short Ribs
pork cheek-thyme “gravy” smoked chile “tobacco” onions,
roasted garlic mashed potatoes, country ham stewed Bradford collards  27

Char-Grilled 14oz Hand-Cut CAB Ribeye
wild mushroom-peppercorn jus, torched manchego,
roasted garlic mashed potatoes, sautéed veggies  38

vegetarian
Tempura Fried Veggies
shiitake mushrooms, squash, zucchini, carrot-ginger “salad”, coconut-curry vegetable broth, togarashi-lime jasmine rice  19

Place your TAKEOUT ORDER by calling 803-254-7828.
TAKEOUT ORDERS ON WEEKENDS are accepted from 5:00-5:30 pm only.

Tonight’s Specials

starters
Artisan Cheese Plate
Asher blue, marinated manchego, pepper goat cheese ”toast”,
thyme infused Bell honey, pickled okra, strawberries,
candied pecans, table water crackers  13

Oysters on the Half Shell
-Salt Shakers, Chincoteague Bay MD –
6 of ‘em, dill pickle mignonette, cocktail sauce  14

Sashimi & Ceviche Duo
Pacific Snapper Sashimi ponzu, yuzu-cucumber relish, jalapeno, cilantro
Snapper, Mahi, & Flounder Ceviche crispy wontons  16

soups
Blythe’s Beef Minestrone parmesan, pasta
Low Country Seafood Chowder green onions

entrees
Creole Roasted NC Flounder “en Papillote”
lump crab pesto, lemon-caper butter, basil, parsley,
creamy stone-ground grits, sautéed veggies  27

Almond Crusted Red Snapper
carrot-ginger “salad”, coconut-curry vegetable broth,
togarashi-lime jasmine rice, tempura fried shitake mushrooms  29

5 Hour Braised CAB Beef Short Ribs
guanciale-thyme espangole, smoked chile “tobacco” onions,
roasted garlic mashed potatoes, country ham stewed Bradford collards  28

Char-Grilled 14oz Hand-Cut CAB Ribeye
wild mushroom-peppercorn jus, torched manchego,
roasted garlic mashed potatoes, sautéed veggies  38

vegetarian
Tempura Fried Veggies
carrot-ginger “salad”, coconut-curry vegetable broth,
togarashi-lime jasmine rice  19