Mr. Friendly's

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 ALL EVENING as business allows. We hope that you understand and will possibly make a reservation to dine in with us!

Tonight’s Specials

starters
Fall Salad
Granny Smith apples, dried cranberries, blue cheese, mixed greens, sorghum vinaigrette, five spice toasted almonds, seven grain croutons  10

Ginger-Soy Seared Yellowfin Tuna Cake
-served medium-rare-
curried carrot “salad”, wasabi-lime aioli  12

Caribbean Jerk Grilled Swordfish Skewer
peppers, vidalias, mandarin orange chutney, toasted almonds  12

soups
Low Country Clam Chowder green onions, oyster crackers
Roasted Wild Mushroom Bisque pepper-thyme goat cheese

entrees
Pan Roasted Parrotfish
lemon-chive lump crab gremolata, roasted red pepper-saffron hollandaise, creamy stone-ground grits, seasonal veggie sauté  25

Ginger-Honey Glazed #1 Yellowfin Tuna
citrus shrimp-edamame “salad”, yuzu-soy vinaigrette, five spice roasted almonds, jasmine rice, togarashi grilled Bradford Farms okra  27

Char-Grilled 14oz Hand-Cut CAB Ribeye
Grafton truffle cheddar, horseradish-red wine demi glace, roasted garlic mashed potatoes, seasonal veggie sauté  36

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 4:30 until 6, and again as business declines after 8:30. We hope that you understand, and and possibly make a reservation to dine in with us!

TONIGHT’S BURGER SPECIALS

*our Burgers are 12oz house-ground beef tenderloin, ribeye &  cooked Medium Rare to Well Done*
*served on brioche bun with lettuce, tomato, onion & pickle spear and your choice of Tater Tots or Marinated Cucumber-Tomato “salad”
-CLASSIC CHEDDAR CHEESEBURGER  15
-FRENCH QUARTER PIMENTO CHEESEBURGER  our famous blue cheese-roasted red pepper pimento cheese  15
-GOAT CHEESE-MUSHROOM BURGER   sauteed wild mushrooms, goat cheese, caramelized vidalias  16

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

HALF PRICE WINES ARE LISTED AT THE BOTTOM…

Tonight’s Specials

starters
Fall Salad
Granny Smith apples, dried cranberries, blue cheese, mixed greens, sorghum vinaigrette, five spice toasted almonds, seven grain croutons  10

Ginger-Soy Seared Yellowfin Tuna Cake
-served medium-rare-
curried carrot “salad”, wasabi-lime aioli  12

Caribbean Jerk Grilled Swordfish Skewer
peppers, vidalias, mandarin orange chutney, toasted almonds  12

soups
Southwest Chicken & Black Bean Chili cilantro sour cream
Roasted Wild Mushroom Bisque pepper-thyme goat cheese

entrees
Pan Roasted Parrotfish
lemon-chive lump crab gremolata, roasted red pepper-saffron hollandaise, creamy stone-ground grits, seasonal veggie sauté  27

Ginger-Soy Seared Yellowfin Tuna
wasabi-lime aioli, spiced apple-ginger compote, coriander jasmine rice, Thai chile cucumber-edamame “salad”  28

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

Char-Grilled 14oz Hand-Cut CAB Ribeye
Grafton truffle cheddar, horsearadish-red wine demi glace, roasted garlic mashed potatoes, seasonal veggie sauté  36

HALF PRICE WINES
*for dine-in or take out

PINK & WHITE (chilled and ready to drink!)
Zorzal Rosé of Garnacha, Spain  $17
Kaiken Torrontes, Argentina  $17
Tiamo Pinot Grigio, Italy  $17
Sombras del Sol Sauvignon Blanc, Chile  $16
Pine Ridge Chenin Blanc/Viognier, California  $18
Robert Hall Chardonnay, Paso Robles  $18

RED
Garden Row Pinot Noir, California  $18
Terrapura Pinot Noir , Italy  $19
Entrada Malbec, Argentina  $16
Michael David Petit Sirah, California  $23
Cantina Mesa Cannonau, Italy  $18
Obscura Cabernet Sauvignon, California  $18

Place your TAKEOUT ORDER or MAKE A RESERVATION TO DINE IN by calling 803-254-7828.
TAKEOUT ORDERS may be placed between 4:45 and 5:30pm tonight and again after 8:30pm when business begins to slow.
We hope that you understand and will possibly make a reservation to dine in with us!

Tonight’s Specials

starters
Fall Salad 
mixed greens, Granny Smith apples, dried cranberries, blue cheese, sorghum vinaigrette, five spice toasted almonds, seven grain croutons  10

Ginger-Soy Seared Yellowfin Tuna Cake
-served medium-rare-  curried carrot “salad”, wasabi-lime aioli  12

soups
Southwest Chicken & Black Bean Chili  cilantro sour cream
Roasted Wild Mushroom Bisque  pepper-thyme goat cheese

entrees
Pan Roasted Carolina Mahi-Mahi  
lemon-chive lump crab gremolata, roasted red pepper-saffron hollandaise,  creamy stone-ground grits, seasonal veggie sauté  27

Ginger-Soy Seared Yellowfin Tuna
wasabi-lime aioli, spiced apple-ginger compote, coriander jasmine rice, thai chile cucumber-edamame “salad”  28

Char-Grilled 14oz Hand-Cut CAB Ribeye
Grafton Village Cheese Co. truffle cheddar, horseradish-red wine demi glace, roasted garlic mashed potatoes, seasonal veggie sauté  36

vegetarian
Butternut Squash Ravioli
brandy cream sauce, brown sugar-thyme roasted apples, caramelized Vidalias, 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 4:45 until 6, and again as business declines after 8:15. We hope that you understand and possibly make a reservation to dine in with us!

Tonight’s Specials

starters
Fall Salad
Granny Smith apples, pickled okra & Vidalia onions, blue cheese, sorghum vinaigrette, five spice toasted almonds, seven grain croutons  10

Ginger-Soy Seared Yellowfin Tuna Cake
-served medium-rare-
curried carrot “salad”, wasabi-lime aioli  12

soups
Southwest Chicken & Black Bean Chili  cilantro sour cream
Bradford Farms Candy Roaster Squash Bisque  candied pecan gremolata

entrees
Pan Roasted Carolina Mahi-Mahi
lump crab gremolata, lemon-caper beurre blanc, creamy stone-ground grits, seasonal veggie sauté  26

Ginger-Soy Seared Yellowfin Tuna
mandarin orange-Thai chile cucumber “salad”, wasabi-lime aioli, coriander jasmine rice, stir-fried veggies  27

Char-Grilled 14oz Hand-Cut CAB Ribeye
black garlic-molasses demi glace, blue cheese pesto, roasted garlic mashed potatoes, seasonal veggie sauté  36

vegetarian
Tempura Fried Local Veggies
asparagus, zucchini, okra, wasabi-lime aioli, coriander jasmine rice, cucumber-mandarin “salad”  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
4:45 until 5:15, and again as business declines after 9. We hope
that you understand, and possibly make a reservation to dine in with us!

Tonight’s Specials

starters
Fall Salad
Granny Smith apples, pickled okra & vidalia onions,
blue cheese, sorghum vinaigrette,
five spice toasted almonds, seven grain croutons  10

High Tider Oysters on the Half Shell
-Pamlico Sound, N.C.-
6 of em’, cocktail sauce,
yuzu-cucumber mignonette  14

Ginger-Soy Seared Yellowfin Tuna Cake
-served medium-rare-
curried carrot “salad”, wasabi-lime aioli  12

soups
Low Country Seafood-Clam Chowder
cornbread, green onions
Bradford Farms Candy Roaster Squash Bisque
candied pecan gremolata

entrees
Bronzed Carolina Mahi Mahi
creole shrimp-green tomato sauté,
lemon-saffron beurre blanc,
creamy stone-ground grits, seasonal veggie sauté  27

Ginger-Soy Seared Yellowfin Tuna
mandarin orange-Thai chile cucumber “salad”,
wasabi-lime aioli, coriander jasmine rice,
stir-fried veggies  27

Sea Salt-Cracked Pepper Grilled
Hand Cut 14oz CAB Ribeye
blue cheese pesto, black garlic-molasses demi-glace,
roasted garlic mashed potatoes, seasonal veggie sauté  36

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 4:45 until 6, and again as business declines after 8:30. We hope that you understand, and possibly make a reservation to dine in with us!

Tonight’s Specials

starters
Almost Fall Salad
Granny Smith apples, pickled okra & vidalia onions, blue cheese, sorghum vinaigrette, five spice toasted almonds, seven grain croutons  10

Ginger-Soy Seared Yellowfin Tuna Cake
-served medium-rare-
curried carrot “salad”, wasabi-lime aioli  12

soups
Low Country Seafood-Clam Chowder
cornbread, green onions
Bradford Farms Candy Roaster Squash Bisque
candied pecan gremolata

entrees
Bronzed Parrotfish
creole beurre blanc, black eye pea-pancetta relish, creamy stone-ground grits, country ham stewed collard greens  26

Ginger-Soy Seared Yellowfin Tuna
mandarin orange-Thai chile cucumber “salad”, wasabi-lime aioli, coriander jasmine rice, stir-fried veggies  25

Sea Salt-Cracked Pepper Grilled Hand Cut 14oz CAB Ribeye
blue cheese pesto, charred vidalia onion “steak sauce”, roasted garlic mashed potatoes, seasonal veggie sauté  36