Mr. Friendly's

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

TAKEOUT ORDERS ON WEEKENDS are accepted from 5:00-5:45 pm only

Tonight’s Specials

starters
Cheese Plate
Point Reyes blue cheese, “marinated manchego”, peppered goat cheese “toast”,
Ms. Wagners pear honey, strawberries, pickled local peaches, candied pecans  13

House-Cured Salmon Gravlax & Roasted Beets
horseradish cream, fried capers, lemon-dill EVOO,
pickled veggies, table water crackers  10

Pan Seared Sea Scallops
caramelized apple-bacon jam, black cherry-red wine reduction  16

soups
Low Country Seafood Chowder Old Bay croutons
Thai Curry-Coconut Vegetable Soup crispy wontons, green onions

entrees
Bronzed Charleston Mahi-Mahi
sherry-shrimp tomato “gravy”, creole lump crab dressing,
creamy stone-ground grits, stewed Bradford collards  28

Lemon-Basil Roasted Speckled Sea Trout
lobster-caper remoulade, fish camp beurre blanc,
creamy stone-ground grits, sautéed veggies  26

Rosemary-Worcestershire Grilled 14oz CAB Ribeye
blue cheese pesto, horseradish-chive compound butter,
roasted garlic mashed potatoes, sautéed veggies  38

vegetarian
Tempura Fried Veggies
zucchini, squash, wild mushrooms, wasabi aioli,
curried carrot “salad”, cilantro- lime jasmine rice  19

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

TAKEOUT ORDERS ON WEEKENDS are accepted from 5:00-5:45 pm only

Tonight’s Specials

starters
Cheese Plate
Point Reyes blue cheese, “marinated manchego”, peppered goat cheese “toast”,
Ms. Wagners pear honey, strawberries, pickled local peaches, candied pecans  14

House-Cured Salmon Gravlax & Roasted Beets
horseradish cream, fried capers, lemon-dill EVOO,
pickled veggies, table water crackers  10

Pan Seared Sea Scallops
caramelized apple-bacon jam, black cherry-red wine reduction  16

soups
Low Country Seafood Chowder Old Bay croutons
Thai Curry-Coconut Vegetable Soup crispy wontons, green onions

entrees
Bronzed Charleston Mahi-Mahi
sherry-shrimp tomato “gravy”, creole lump crab dressing,
creamy stone-ground grits, stewed Bradford collards  28

Lemon-Basil Roasted Speckled Sea Trout
lobster-caper remoulade, fish camp beurre blanc,
creamy stone-ground grits, sautéed veggies  27

Rosemary-Worcestershire Grilled 14oz CAB Ribeye
horseradish-chive compound butter, balsamic roasted vidalia confit,
roasted garlic mashed potatoes, sautéed veggies  38

vegetarian
Local Veggie “Primavera” 
zucchini, squash, wild mushrooms, grape tomatoes,
pesto cream sauce, penne pasta  19

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

TAKEOUT ORDERS ON WEEKENDS are accepted from 5:00-5:45 pm only

Tonight’s Specials

starters
Tempura Fried Veggies
yellow squash, zucchini, wild mushrooms, wasabi honey, togarashi salt, curried carrot “salad” 13

Pan Seared Sea Scallops
caramelized apple-bacon jam, black cherry-red wine reduction 16

soups
Low Country Seafood Chowder Old Bay croutons
Thai Curry-Coconut Vegetable Soup crispy wontons, green onions

entrees
Crispy Fried Atlantic Speckled Sea Trout 
lobster-caper remoulade, sweet pepper chow chow,
creamy stone-ground grits, sautéed veggies 26

Bronzed Atlantic Mahi-Mahi
pan sautéed shrimp, tasso ham, & green tomatoes, horseradish-chive compound butter,
creamy stone-ground grits, stewed Bradford collards 28

Rosemary-Worcestershire Grilled 14oz CAB Ribeye
brown sugar-espresso torched manchego cheese, balsamic roasted vidalia confit,
roasted garlic mashed potatoes, sautéed veggies 38

vegetarian
Local Veggie “Primavera” 
zucchini, squash, wild mushrooms, grape tomatoes,
pesto cream sauce, penne pasta  19

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

TAKEOUT ORDERS ON WEEKENDS are accepted from 5:00-5:45 pm only

Tonight’s Specials

starters
Pan Sautéed Georgia Middleneck Clams
local herb pesto, grape tomatoes, lemon aioli, grilled ciabatta 13

Pan Seared Sea Scallops
caramelized apple-bacon jam, black cherry-red wine reduction 16

soups
Low Country Seafood Chowder Old Bay croutons
Thai Curry-Coconut Vegetable Soup crispy wontons, green onions

entrees
Cornmeal Dusted NC Rainbow Trout
lump crab-caper gremolata, saffron-red pepper beurre blanc,
creamy stone-ground grits, sautéed veggies 26

Bronzed Atlantic Mahi-Mahi
pan sautéed shrimp, tasso ham, & green tomatoes, sweet pepper chow chow,
creamy stone-ground grits, stewed Bradford collards 28

Rosemary-Worcestershire Grilled 14oz CAB Ribeye
torched “espresso” rubbed manchego cheese, balsamic roasted vidalia confit,
roasted garlic mashed potatoes, sautéed veggies 38

vegetarian
Local Veggie “Primavera” 
zucchini, squash, wild mushrooms, grape tomatoes,
pesto cream sauce, penne pasta  19

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

TAKEOUT ORDERS ON WEEKENDS are accepted from 5:00-5:45 pm only

Restaurant Week 3 Course Menu is available for TAKEOUT –
FOR MENU SCROLL DOWN

Tonight’s Specials

starters

Pan Sauteed Middleneck Clams   local herb pesto, grape tomatoes, grilled ciabatta, lemon aioli  13
Buffalo Fried NC Catfish Nuggets creole ranch dressing, house pickled veggies 12

soups
Roasted Red Pepper Bisque balsamic feta cheese, basil
Thai Curry-Coconut Vegetable  crispy wontons, green onions

entrees
Cornmeal Dusted NC Rainbow Trout lump crab-caper gremolata, saffron-red pepper beurre blanc, creamy stone-ground grits, sautéed veggies 24

Our Famous Meatloaf blue cheese bbq sauce, crispy fried onion rings, roasted garlic mashed potatoes, stewed collards  19

Char-Grilled 14oz Hand-Cut CAB Ribeye Point Reyes blue cheese, rosemary-red wine reduction, roasted garlic mashed potatoes, grilled asparagus  38

vegetarian
Local Veggie “Farrotto” asparagus, wild mushrooms, grape tomatoes, pesto cream sauce  19

“Extended” Restaurant Week 3 Course Menu

Three Courses $35
-choose one item below for each course-
Available for TAKEOUT – limit of four person orders for three course take out

FIRST
Roasted Red Pepper Bisque balsamic feta cheese, basil
Thai Curry-Coconut Vegetable Soup crispy wontons, green onions
Local Beets herb goat cheese, candied pecans, mixed greens, vidalias, white balsamic-sorghum vinaigrette
Classic Mixed Green Salad grape tomato, cucumber, vidalias, croutons, choice of dressing
Our Caesar Salad romaine, house Caesar dressing, parmesan, croutons
The Friendly Salad mandarins, candied pecans, bacon, blue cheese, vidalias, bbq vinaigrette
House-Cured Salmon Gravlax horseradish cream, fried capers, lemon-dill EVOO, house-pickled veggies, table water crackers
SECOND
Blackened Shrimp & Grits your choice of andouille creole sauce or tasso ham gravy
Peach Mustard BBQ Glazed Salmon our famous peach chutney, creamy grits, sautéed veggies
Buttermilk Fried Chicken tasso ham gravy, mashed taters, stewed collards
Cornmeal Dusted NC Rainbow Trout crab-caper gremolata, saffron-red pepper beurre blanc, stone-ground grits, sautéed veggies
Our Famous Meatloaf blue cheese bbq sauce, crispy fried onion rings,roasted garlic mashed potatoes, stewed collards
Today’s Vegetarian Entrée — Local Veggie “Farrotto” asparagus, wild mushrooms, grape tomatoes, pesto cream sauce
THIRD
Flourless Chocolate Torte
Key Lime Pie
Raspberry Donut Cheesecake

1/2 Priced 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
Tiamo Pinot Grigio, Italy $18
Pine Ridge Chenin Blanc, California $21
Ardeche Chardonnay France $18
RED
Cielo Pinot Noir, Italy $18
Bread & Butter Pinot Noir, California $21
Astica Malbec, Argentina $17
Hewitson “Miss Harry” GSM, Australia $24
San Vicente Chianti Italy $19
Owen Roe “Sharecroppers” Cabernet Sauvignon, Washington $23

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

TAKEOUT ORDERS ON WEEKENDS are accepted from 5:00-5:45 pm only

Restaurant Week 3 Course Menu is available for TAKEOUT –
FOR MENU SCROLL DOWN

Tonight’s Specials

starters

Skillet Baked Oysters “Friendlyfeller” tasso ham, spinach, wild mushrooms, parmesan, herb breadcrumbs 14
Buffalo Fried NC Catfish Nuggets creole ranch dressing, house pickled veggies 12

soups
Roasted Red Pepper Bisque balsamic feta cheese, basil
Southwest Ham & Pinto Bean cilantro crema, crispy tortillas

entrees
Cornmeal Dusted NC Rainbow Trout lump crab-caper gremolata, saffron-red pepper beurre blanc, creamy stone-ground grits, sautéed veggies 24

Our Famous Meatloaf blue cheese bbq sauce, crispy fried onion rings, roasted garlic mashed potatoes, stewed collards  19

Char-Grilled 14oz Hand-Cut CAB Ribeye Point Reyes blue cheese, rosemary-red wine reduction, roasted garlic mashed potatoes, grilled asparagus  38

vegetarian
Local Veggie “Farrotto” asparagus, wild mushrooms, grape tomatoes, pesto cream sauce  19

Restaurant Week 3 Course Menu

Three Courses $35
-choose one item below for each course-
Available for TAKEOUT – limit of four person orders for three course take out

FIRST
Roasted Red Pepper Bisque balsamic feta cheese, basil
Southwest Ham & Pinto Bean cilantro crema, crispy tortillas
Local Beets herb goat cheese, candied pecans, mixed greens, vidalias, white balsamic-sorghum vinaigrette
Classic Mixed Green Salad grape tomato, cucumber, vidalias, croutons, choice of dressing
Our Caesar Salad romaine, house Caesar dressing, parmesan, croutons
The Friendly Salad mandarins, candied pecans, bacon, blue cheese, vidalias, bbq vinaigrette
House-Cured Salmon Gravlax horseradish cream, fried capers, lemon-dill EVOO, house-pickled veggies, table water crackers
SECOND
Blackened Shrimp & Grits your choice of andouille creole sauce or tasso ham gravy
Peach Mustard BBQ Glazed Salmon our famous peach chutney, creamy grits, sautéed veggies
Buttermilk Fried Chicken tasso ham gravy, mashed taters, stewed collards
Cornmeal Dusted NC Rainbow Trout crab-caper gremolata, saffron-red pepper beurre blanc, stone-ground grits, sautéed veggies
Our Famous Meatloaf blue cheese bbq sauce, crispy fried onion rings,roasted garlic mashed potatoes, stewed collards
Today’s Vegetarian Entrée — Local Veggie “Farrotto” asparagus, wild mushrooms, grape tomatoes, pesto cream sauce
THIRD
Flourless Chocolate Torte
Key Lime Pie
Raspberry Donut Cheesecake

1/2 Priced 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
Tiamo Pinot Grigio, Italy $18
Pine Ridge Chenin Blanc, California $21
Ardeche Chardonnay France $18
RED
Cielo Pinot Noir, Italy $18
Bread & Butter Pinot Noir, California $21
Astica Malbec, Argentina $17
Hewitson “Miss Harry” GSM, Australia $24
San Vicente Chianti Italy $19
Owen Roe “Sharecroppers” Cabernet Sauvignon, Washington $23

TAKEOUT ORDERS are only accepted from 5:00-5:45 this evening.

Place your TAKEOUT ORDER by calling 803-254-7828.

Restaurant Week 3 Course Menu is available for TAKEOUT –
FOR MENU SCROLL DOWN

Tonight’s Specials

starters
Sesame-Ginger Seared Yellowfin Tuna Cake medium rare, wasabi-lime aioli, curried carrot “salad”  12
Buffalo Fried Catfish Nuggets creole ranch dressing, house pickled veggies 12

soups
Roasted Red Pepper Bisque  balsamic feta, basil
Southwest Pinto Bean cilantro crema, crispy tortillas

entrees
Cornmeal Dusted NC Trout lump crab-caper gremolata, saffron-red pepper beurre blanc, creamy stone-ground grits, sautéed veggies  24

Char-Grilled 14oz Hand-Cut CAB Ribeye Point Reyes blue cheese, rosemary-red wine reduction, roasted garlic mashed potatoes, sauteed veggies 38

vegetarian
Local Veggie Primavera asparagus, wild mushrooms, grape tomatoes, penne pasta, pesto cream sauce, parmesan  19

Restaurant Week 3 Course Menu

Three Courses $35
-choose one item below for each course-
Available for TAKEOUT – limit of four person orders for three course take out

FIRST
Roasted Red Pepper Bisque balsamic feta, basil
Southwest Pinto Bean cilantro crema, crispy tortillas
Local Beets herb goat cheese, candied pecans, mixed greens, vidalias, white balsamic-sorghum vinaigrette
Classic Mixed Green Salad grape tomato, cucumber, vidalias, croutons, choice of dressing
Our Caesar Salad romaine, house Caesar dressing, parmesan, croutons
The Friendly Salad mandarins, candied pecans, bacon, blue cheese, vidalias, bbq vinaigrette
House-Cured Salmon Gravlax horseradish cream, fried capers, lemon-dill EVOO, house-pickled veggies, table water crackers
SECOND
Blackened Shrimp & Grits your choice of andouille creole sauce or tasso ham gravy
Peach Mustard BBQ Glazed Salmon our famous peach chutney, creamy grits, sautéed veggies
Buttermilk Fried Chicken tasso ham gravy, mashed taters, stewed collards
Thyme-Dijon Grilled Pork Tenderloin caramelized apple-smoked bacon jam, roasted garlic mashed potatoes, stewed collard greens  
Cornmeal Dusted NC Rainbow Trout see specials above
Today’s Vegetarian Entrée — see specials above 
THIRD
Flourless Chocolate Torte
Key Lime Pie
Raspberry Donut Cheesecake

TAKEOUT ORDERS will be accepted from 4:30 until 7:30 this evening.

Place your TAKEOUT ORDER by calling 803-254-7828.

Restaurant Week 3 Course Menu is available for TAKEOUT –
FOR MENU SCROLL DOWN

Tonight’s Specials

starters
Sesame-Ginger Seared Yellowfin Tuna Cake medium rare, wasabi-lime aioli, curried carrot “salad”  12
Buffalo Fried Catfish Nuggets creole ranch dressing,house pickled veggies 12

soups
Roasted Red Pepper Bisque  balsamic feta, basil
Southwest Pinto Bean cilantro crema, crispy tortillas

entrees
Cornmeal Dusted NC Trout lump crab-caper gremolata, saffron-red pepper beurre blanc, creamy stone-ground grits, sautéed veggies  24

Char-Grilled 14oz Hand-Cut CAB Ribeye Point Reyes blue cheese, rosemary-red wine reduction, roasted garlic mashed potatoes, grilled asparagus  38

vegetarian
Local Veggie Primavera asparagus, wild mushrooms, grape tomatoes, penne pasta, pesto cream sauce, parmesan  19

Restaurant Week 3 Course Menu

Three Courses $35
-choose one item below for each course-
Available for TAKEOUT – limit of four person orders for three course take out

FIRST
Roasted Red Pepper Bisque balsamic feta, basil
Southwest Pinto Bean cilantro crema, crispy tortillas
Local Beets herb goat cheese, candied pecans, mixed greens, vidalias, white balsamic-sorghum vinaigrette
Classic Mixed Green Salad grape tomato, cucumber, vidalias, croutons, choice of dressing
Our Caesar Salad romaine, house Caesar dressing, parmesan, croutons
The Friendly Salad mandarins, candied pecans, bacon, blue cheese, vidalias, bbq vinaigrette
House-Cured Salmon Gravlax horseradish cream, fried capers, lemon-dill EVOO, house-pickled veggies, table water crackers
SECOND
Blackened Shrimp & Grits your choice of andouille creole sauce or tasso ham gravy
Peach Mustard BBQ Glazed Salmon our famous peach chutney, creamy grits, sautéed veggies
Buttermilk Fried Chicken tasso ham gravy, mashed taters, stewed collards
Thyme-Dijon Grilled Pork Tenderloin caramelized apple-smoked bacon jam, roasted garlic mashed potatoes, stewed collard greens  
Cornmeal Dusted NC Rainbow Trout see specials above
Today’s Vegetarian Entrée — see specials above 
THIRD
Flourless Chocolate Torte
Key Lime Pie
Raspberry Donut Cheesecake

TAKEOUT ORDERS are currently accepted from 5:00 pm – 6:00 pm and again from 8:00pm – 9:00 pm

Place your TAKEOUT ORDER by calling 803-254-7828.

Restaurant Week 3 Course Menu is available for TAKEOUT –
FOR MENU SCROLL DOWN

Tonight’s Specials

starters
Sesame-Ginger Seared Yellowfin Tuna Cake medium rare, wasabi-lime aioli, curried carrot “salad”  12
Buffalo Fried Catfish Nuggets creole ranch dressing,house pickled veggies 12

soups
Roasted Red Pepper Bisque  balsamic feta, basil
Southwest Pinto Bean cilantro crema, crispy tortillas

entrees
Cornmeal Dusted NC Trout lump crab-caper gremolata, saffron-red pepper beurre blanc, creamy stone-ground grits, sautéed veggies  24

Our Famous Meatloaf blue cheese bbq sauce, crispy fried onion rings, roasted garlic mashed potatoes, stewed collards  19

Char-Grilled 14oz Hand-Cut CAB Ribeye Point Reyes blue cheese, rosemary-red wine reduction, roasted garlic mashed potatoes, grilled asparagus  38

vegetarian
Local Veggie Primavera asparagus, wild mushrooms, grape tomatoes, penne pasta, pesto cream sauce, parmesan  19

Restaurant Week 3 Course Menu

Three Courses $35
-choose one item below for each course-
Available for TAKEOUT – limit of four person orders for three course take out

FIRST
Roasted Red Pepper Bisque balsamic feta, basil
Southwest Pinto Bean cilantro crema, crispy tortillas
Local Beets herb goat cheese, candied pecans, mixed greens, vidalias, white balsamic-sorghum vinaigrette
Classic Mixed Green Salad grape tomato, cucumber, vidalias, croutons, choice of dressing
Our Caesar Salad romaine, house Caesar dressing, parmesan, croutons
The Friendly Salad mandarins, candied pecans, bacon, blue cheese, vidalias, bbq vinaigrette
House-Cured Salmon Gravlax horseradish cream, fried capers, lemon-dill EVOO, house-pickled veggies, table water crackers
SECOND
Blackened Shrimp & Grits your choice of andouille creole sauce or tasso ham gravy
Peach Mustard BBQ Glazed Salmon our famous peach chutney, creamy grits, sautéed veggies
Buttermilk Fried Chicken tasso ham gravy, mashed taters, stewed collards
Our Famous Meatloaf see specials above
Cornmeal Dusted NC Rainbow Trout see specials above
Today’s Vegetarian Entrée — see specials above 
THIRD
Flourless Chocolate Torte
Key Lime Pie
Raspberry Donut Cheesecake

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

TAKEOUT ORDERS ON WEEKENDS are accepted from 5:00-5:45 pm only

Restaurant Week 3 Course Menu is available for TAKEOUT –
FOR MENU SCROLL DOWN

Tonight’s Specials

starters
Sesame-Ginger Seared Yellowfin Tuna Cake medium rare, wasabi-lime aioli, curried carrot “salad”  12
Buffalo Fried Catfish Nuggets creole ranch dressing,house pickled veggies 12

soups
Creamy Local Broccoli & Cheddar  cheddar cheese, croutons
Italian Wedding  pork & beef meatballs, ditalini pasta, parmesan

entrees
Lemon-Herb Roasted NC Red Snapper lump crab-caper gremolata, saffron-red pepper beurre blanc, creamy stone-ground grits, sautéed veggies  27

Our Famous Meatloaf blue cheese bbq sauce, crispy fried onion rings, roasted garlic mashed potatoes, stewed collards  19

Char-Grilled 14oz Hand-Cut CAB Ribeye Point Reyes blue cheese, rosemary-red wine reduction, roasted garlic mashed potatoes, grilled asparagus  38

vegetarian
Local Veggie “Farrotto” asparagus, wild mushrooms, grape tomatoes, pesto cream sauce  19

Restaurant Week 3 Course Menu

Three Courses $35
-choose one item below for each course-
Available for TAKEOUT – limit of four person orders for three course take out

FIRST
Creamy Local Broccoli & Cheddar Soup cheddar cheese, croutons
Blythe’s Italian Wedding Soup housemade meatballs, ditalini pasta, parmesan
Local Beets herb goat cheese, candied pecans, mixed greens, vidalias, white balsamic-sorghum vinaigrette
Classic Mixed Green Salad grape tomato, cucumber, vidalias, croutons, choice of dressing
Our Caesar Salad romaine, house Caesar dressing, parmesan, croutons
The Friendly Salad mandarins, candied pecans, bacon, blue cheese, vidalias, bbq vinaigrette
House-Cured Salmon Gravlax horseradish cream, fried capers, lemon-dill EVOO, house-pickled veggies, table water crackers
SECOND
Blackened Shrimp & Grits your choice of andouille creole sauce or tasso ham gravy
Peach Mustard BBQ Glazed Salmon our famous peach chutney, creamy grits, sautéed veggies
Buttermilk Fried Chicken tasso ham gravy, mashed taters, stewed collards
Our Famous Meatloaf see specials
Cornmeal Dusted NC Rainbow Trout see specials
Today’s Vegetarian Entrée — Local Veggie “Farrotto” asparagus, wild mushrooms, grape tomatoes, pesto cream sauce
THIRD
Flourless Chocolate Torte
Key Lime Pie
Raspberry Donut Cheesecake