Mr. Friendly's

Place your takeout order or MAKE A RESERVATION TO DINE IN by calling 803-254-7828.

Reservations are also available at www.resy.com 

TAKEOUT ORDERS are only accepted from 5:00 – 6:00 this evening

No takeout orders will be accepted on New Years Eve

END OF YEAR MENU 

**THIS IS OUR ONLY MENU FOR BOTH THURSDAY AND FRIDAY 12/30 AND 12/31

starters
blackeye pea hummus house-pickled veggies, carrots, celery, crackers 9

RAW Wellfleet Oysters on the Half Shell six of em’, cucumber-dill mignonette, classic cocktail sauce 16

our famous crispy fried Gulf Select Oysters classic cocktail sauce 14.5

fried Adluh Yellow Grit Cakes flash-fried, herb goat cheese, roasted garlic head 9.5

east meets west Shrimp crispy fried shrimp, wasabi honey, curried carrot “salad”, mandarin oranges 14

skillet baked Country Ham-Spinach Dip toasted ciabatta bread, parmesan cheese 9.5

cornmeal fried Green Tomatoes applewood bacon pimento cheese, creole ranch dressing 9.5

soups
Roasted Cauliflower Bisque herb goat cheese   cup 5 bowl 7
Blackeye Pea, Collard & Andouille Stew jalapeno-cheddar cornbread   cup 5 bowl 7

salads
the Friendly mixed greens, applewood bacon, blue cheese, candied pecans, mandarin oranges, bbq vinaigrette 10

local beets herb goat cheese, candied pecans, mixed greens, shaved vidalias, white balsamic-sorghum vinaigrette 10

simple Caesar romaine , garlic-lemon Caesar dressing, shaved parmesan, housemade croutons 9.5

mixed green grape tomatoes, cucumbers, shaved vidalias, housemade croutons, your choice of dressing 9.5
salad dressings bbq vinaigrette buttermilk-basil blue cheese creole ranch honey-dijon white balsamic-sorghum vinaigrette

entrees
Lemon-Herb Roasted N.C. Rainbow Trout
lump crab-caper gremolata, “fish camp” beurre blanc, creamy stone-ground grits, country ham stewed collard greens 26

Blackened Shrimp & Grits
your choice of tasso ham gravy or andouille creole sauce, creamy stone-ground grits 25

Peach-Mustard BBQ Glazed Atlantic Salmon
our famous peach chutney, creamy stone-ground grits, seasonal vegetable sauté 26

Togarashi-Lime Seared Yellowfin Tuna
green curry-vegetable coconut broth, yuzu-orange aioli, cilantro jasmine rice, thai chile shrimp “salad” 28

Buttermilk Fried Chicken
farm raised boneless breast of yard bird, tasso ham gravy, roasted garlic mashed potatoes, country ham stewed collard greens 22

Thyme-Dijon Grilled Pork Tenderloin
caramelized apple-smoked bacon jam, roasted garlic mashed potatoes, country ham stewed collard greens 25

12 Hour Braised CAB Beef Short Ribs
pan sauce, horseradish-thyme roasted wild mushrooms, roasted garlic mashed potatoes, grilled asparagus 28

Our Famous Applewood Bacon Wrapped 7oz CAB Filet Mignon
“french quarter” pimento cheese, roasted garlic mashed potatoes, seasonal vegetable sauté 38

Char-Grilled 12oz Hand-Cut CAB Ribeye
torched Point Reyes blue cheese, rosemary-red wine reduction, roasted garlic mashed potatoes, grilled asparagus 38

Tonight’s Vegetarian Entrée
ask your server for tonight’s preparation, changes daily 21

vegetarian
Pan Roasted Butternut Squash, Apple, & Goat Cheese Ravioli
fresh herb cream sauce, Amarena cherry compote, yellow squash, candied pecan gremolata  19

Place your takeout order or MAKE A RESERVATION TO DINE IN by calling 803-254-7828.
TAKEOUT ORDERS will be accepted for up to six guests from 5:00 until 6:30!
We hope that you understand, and possibly make a reservation to dine in with us!

Tonight’s Specials 

starters
Seasonal Salad
Granny Smith apples, Bosc pears, local persimmons,
mixed greens, candied pecans, shaved onions,
white balsamic-sorghum vinaigrette 10

Blackeye Pea Hummus
house-pickled veggies, carrots, table water crackers 9

Baked Littleneck Clams “Casino”
applewood bacon, herb-garlic breadcrumbs 12

soups
Blackeye Pea, Collard & Andouille Stew
jalapeno-cheddar cornbread
Roasted Tomato Bisque
lump crab, basil

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

Togarashi-Lime Seared #1 Yellowfin Tuna
green curry-vegetable coconut broth, yuzu-orange aioli,
cilantro jasmine rice, thai chile shrimp “salad”  28

Sea Salt-Pepper Grilled 14oz CAB Ribeye
horseradish-rosemary roasted wild mushrooms, black garlic-burnt sugar steak sauce,
roasted garlic mashed potatoes, country ham stewed collard greens  38

vegetarian
Pan Roasted Butternut Squash, Apple, & Goat Cheese Ravioli
fresh herb cream sauce, Amarena cherry compote, yellow squash, candied pecan gremolata  19

Place your takeout order or MAKE A RESERVATION TO DINE IN by calling 803-254-7828.
TAKEOUT ORDERS will be accepted for up to six guests from 5:00 until 5:30.
We hope that you understand, and possibly make a reservation to dine in with us!

Tonight’s Specials

starters
Seasonal Veggie Salad
Granny Smith apples, Bosc pears, local persimmons,
mixed greens, candied pecans, shaved onions,
white balsamic-sorghum vinaigrette 10

RAW Oysters on the Half Shell
-Malpeque Oysters, Prince Edward Island-
six of ‘em, yuzu-ginger mignonette, cocktail sauce 15

Smoked Trout Dip
house-pickled veggies, water table crackers 9

Low Country Fish Fritters
Old-Bay-green tomato remoulade, creole slaw 12

soups
Blackeye Pea, Collard & Andouille Stew
jalapeno-cheddar cornbread
Thai Spiced Carrot-Ginger Bisque
crispy wontons, cilantro

entrees
Lemon-Herb Roasted NC Rainbow Trout
pesto shrimp relish, saffron-red pepper beurre blanc,
creamy stone-ground grits, sautéed veggies 26

Togarashi-Lime Seared #1 Yellowfin Tuna
green curry-vegetable coconut broth, yuzu-orange aioli,
cilantro jasmine rice, curried carrot salad 28

8 Hour Braised CAB Beef Short Ribs
red wine pan sauce, horseradish-rosemary roasted wild mushrooms,
blue cheese mashed potatoes, grilled asparagus 29

Sea Salt-Pepper Grilled 14oz CAB Ribeye
horseradish-rosemary roasted wild mushrooms, black garlic-burnt sugar steak sauce,
roasted garlic mashed potatoes, country ham stewed collard greens 38

vegetarian
Pan Roasted Butternut Squash, Apple, & Goat Cheese Ravioli
fresh herb cream sauce, Amarena cherry compote,
yellow squash, candied pecan gremolata 19

Place your takeout order or MAKE A RESERVATION TO DINE IN by calling
803-254-7828. TAKEOUT ORDERS will be accepted for up to six guests from 5:00 until 5:45.
We hope that you understand, and possibly make a reservation to dine in with us!

Tonight’s Specials

starters
Seasonal Veggie Salad
Granny Smith apples, Bosc pears, local persimmons,
mixed greens, candied pecans, shaved onions,
white balsamic-sorghum vinaigrette  10

RAW Oysters on the Half Shell
-Malpeque Oysters, Prince Edward Island-
six of ‘em, yuzu-ginger mignonette, cocktail sauce  15

Low Country Fish Fritters
Old-Bay-green tomato remoulade, creole slaw  12

soups
Caramelized French Onion  parmesan crostini
Carrot-Ginger Bisque  crispy wontons, cilantro

entrees
Lemon-Herb Roasted NC Rainbow Trout
pesto shrimp-caper “salad”, saffron-red pepper beurre blanc,
creamy stone-ground grits, sautéed veggies  26

Togarashi-Lime Seared #1 Yellowfin Tuna
green curry-vegetable coconut broth, yuzu-orange aioli,
cilantro jasmine rice, curried carrot salad  28

8 Hour Braised CAB Beef Short Ribs
red wine pan sauce, horseradish-rosemary roasted wild mushrooms,
blue cheese mashed potatoes, grilled asparagus  29

Sea Salt-Pepper Grilled 14oz CAB Ribeye
horseradish-rosemary roasted wild mushrooms, black garlic-burnt sugar steak sauce,
roasted garlic mashed potatoes, country ham stewed collard greens  38

vegetarian
Pan Roasted Butternut Squash, Apple, & Goat Cheese Ravioli
fresh herb cream sauce, Amarena cherry compote,
yellow squash, candied pecan gremolata  19

Place your takeout order or MAKE A RESERVATION TO DINE IN by calling
803-254-7828. TAKEOUT ORDERS will be accepted for up to six guests from
5:00 until 5:45, and again as business declines after 8:45. We hope
that you understand, and possibly make a reservation to dine in with us!

Tonight’s Specials

starters
Seasonal Veggie Salad
Granny Smith apples, Bosc pears, local persimmons,
mixed greens, candied pecans, shaved onions,
white balsamic-sorghum vinaigrette 10

Smoked NC Trout Spread
house pickled veggies, table water crackers 9

Low Country Fish Fritters
Old-Bay-green tomato remoulade, creole slaw 12

soups
Caramelized French Onion  parmesan crostini
Carrot-Ginger Bisque  crispy wontons, cilantro

entrees
Crispy Fried Atlantic Permit
citrus-caper shrimp relish, Old Bay-green tomato remoulade,
creamy stone-ground grits, country ham stewed collard greens 25

Togarashi-Lime Seared #1 Yellowfin Tuna
green curry-vegetable coconut broth, yuzu-orange aioli,
cilantro jasmine rice, curried carrot salad 28

Mr. Friendly’s Famous Meatloaf
house-ground beef tenderloin & Angus ribeye,
blue cheese bbq sauce, crispy fried onion rings,
roasted garlic mashed potatoes, country ham stewed collard greens 19

Sea Salt-Pepper Grilled 14oz CAB Ribeye
horseradish-rosemary roasted wild mushrooms,
red wine -horseradish “steak sauce”,
roasted garlic mashed potatoes, grilled asparagus 38

vegetarian
Pan Roasted Butternut Squash, Apple, & Goat Cheese Ravioli
fresh herb cream sauce, Amarena cherry compote,
yellow squash, candied pecan gremolata 19

HALF PRICE WINES
*for dine-in or take out

PINK & WHITE (chilled and ready to drink!)
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
Michael Sullberg Chardonnay, California $17

RED
Cielo Pinot Noir, Italy $18
Astica Malbec, Argentina $17
Anciano Garnacha, Spain $19
Micheal David “Lodi” Red, California $22
Owen Roe “Sharecropper’s” Cabernet, Washington $22

MAKE A RESERVATION TO DINE IN by calling 803-254-7828 or go to www.resy.com

Due to a high volume of Dine-In Customers this evening, we are not accepting any TAKEOUT ORDERS 

Tonight’s Specials

starters
Seasonal Veggie Salad
Granny Smith apples, local persimmons, bosc pears, mixed greens, candied pecans, shaved onions, white balsamic-sorghum vinaigrette  10

Bourbon-Maple Glazed Compart Farms Pork Belly
crispy sweet potato “toast”, pickled okra  12

soups
Caramelized French Onion
parmesan crostini

“Stuffed” Cabbage & Beef
white rice, dill crème fraiche

entrees
Crawfish Crusted Atlantic Permit
saffron-lemon beurre blanc, creole shrimp relish, creamy stone-ground grits, country ham stewed collard greens  28

Togarashi-Lime Grilled Charleston Mahi-Mahi
marinated bok choy-carrot “salad”, citrus-yuzu aioli, coconut-ginger broth, shiitake mushrooms, cilantro jasmine rice  28

Sea Salt-Pepper Grilled 14oz CAB Ribeye
torched Sottocenere truffle cheese, red wine -horseradish demi glace, roasted garlic mashed potatoes, seasonal veggie sauté  36

Vegetarian Entrée–Pan Roasted Artichoke-Caramelized Onion Ravioli, lemon-thyme cream sauce, grape tomatoes, zucchini, parmesan gremolata  18