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Mr. Friendly's

New Southern Cafe


Wednesday’s Dinner Specials 2.1.2023

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
Creole Crawfish Cakes
pimento remoulade, green tomato chow chow   13
Winter Harvest Salad
Granny Smith apples, pickled onions, herb goat cheese,
candied pecans, mixed greens, white balsamic-sorghum vinaigrette   10

soups
Roasted Cauliflower Bisque
herb goat cheese
Chicken, Roasted Corn, & Chorizo
crispy tortillas, cotija cheese

entrees
Buttermilk Fried Red Trout
low country shrimp remoulade, dill pickle chow chow,
creamy stone-ground grits, country ham stewed collard greens   27
Herb Roasted Tilefish
toasted almond-crab pesto, roasted red pepper-saffron beurre blanc,
creamy stone-ground grits, sautéed veggies    28
Char-Grilled 14oz. CAB Ribeye
wild mushroom-horseradish bordelaise, champagne cheddar cheese,
roasted garlic mashed potatoes,
country ham stewed collard greens   42

vegetarian
Pesto Grilled Yellow Squash & Vine Ripe Tomato
roasted red pepper coulis, creamy parmesan-spinach “orzotto”,
lemon-herb gremolata    21

 

Tuesday’s Dinner Specials & 1/2 Priced Wine 1.31.2023

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
Creole Crawfish Cakes
pimento remoulade, green tomato chow chow   13
Wild Mushroom-Goat Cheese Toast
roasted wild mushrooms, herb goat cheese,
balsamic reduction, texas toast   11

soups
Roasted Cauliflower Bisque  herb goat cheese
Chicken, Roasted Corn, & Chorizo  crispy tortillas

entrees
Buttermilk Fried SC Flounder
low country shrimp remoulade, dill pickle chow chow,
creamy stone-ground grits, country ham stewed collard greens   28
Miso Roasted NC Red Drum
ponzu-ginger cucumber-carrot relish, honey-lime buerre blanc,
toasted almond jasmine rice, sautéed veggies   27
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
Low Country Grilled 14oz. Compart Farms Pork Chop
smoked bacon-vidalia compote,bbq-brown sugar jus,
roasted garlic mashed potatoes, country ham stewed collard greens   28

vegetarian
Pesto Grilled Yellow Squash & Vine Ripe Tomato
roasted red pepper coulis, creamy parmesan-spinach “orzotto”,
lemon-herb gremolata    21

1/2 Priced Wine

PINK & WHITE
Guinigi Prosecco, Italy $20
Los Vascos Rosé, Colchagua Valley, Chile $20
Zenato Pinot Grigio, Delle Venezie, Italy $19
Blue Nun Riesling, Germany $19
Barone Montalto Pinot Grigio, Italy $19
Saveurs du Temps Chardonnay, France $19
RED
Dante Pinot Noir, California $21
Honora Vera Garnacha, Spain $19
Mo Monastrell, Valencia, Spain $20
Trapiche Malbec, Argentina $22
Cedar & Salmon Cabernet, Horse Heaven Hills, Washington $26
Ryder Cabernet Sauvignon, California $22

half price wines are offered on Monday & Tuesday night’s only

 

Monday’s Dinner Specials & 1/2 Priced Wines 1.30.23

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
Creole Crawfish Cakes
pimento remoulade, green tomato chow chow   13
Wild Mushroom-Goat Cheese Toast
roasted wild mushrooms, herb goat cheese,
balsamic reduction, texas toast   11

soups
Roasted Cauliflower Bisque  herb goat cheese
Chicken, Roasted Corn, & Chorizo  crispy tortillas

entrees
Buttermilk Fried SC Flounder
low country shrimp remoulade, dill pickle chow chow,
creamy stone-ground grits, country ham stewed collard greens   28
Miso Roasted NC Red Drum
ponzu-ginger cucumber-carrot relish, honey-lime buerre blanc,
toasted almond jasmine rice, sautéed veggies   27
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
Low Country Grilled 14oz. Compart Farms Pork Chop
smoked bacon-vidalia compote,bbq-brown sugar jus,
roasted garlic mashed potatoes, country ham stewed collard greens   28

vegetarian
Tempura Fried Yellow Squash, Wild Mushrooms, & Vidalias
ponzu-ginger cucumber-carrot relish, wasabi honey,
toasted almond jasmine rice, sautéed veggiess    21

1/2 Priced Wine

PINK & WHITE
Guinigi Prosecco, Italy $20
Los Vascos Rosé, Colchagua Valley, Chile $20
Zenato Pinot Grigio, Delle Venezie, Italy $19
Blue Nun Riesling, Germany $19
Barone Montalto Pinot Grigio, Italy $19
Saveurs du Temps Chardonnay, France $19
RED
Dante Pinot Noir, California $21
Honora Vera Garnacha, Spain $19
Mo Monastrell, Valencia, Spain $20
Trapiche Malbec, Argentina $22
Cedar & Salmon Cabernet, Horse Heaven Hills, Washington $26
Ryder Cabernet Sauvignon, California $22

half price wines are offered on Monday & Tuesday night’s only

 

Saturday’s Dinner Specials 1.28.2022

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
Wild Mushroom-Goat Cheese Toast
roasted wild mushrooms, herb goat cheese,
balsamic reduction, texas toast   11
Creole Crawfish Cakes
pimento remoulade, green tomato chow chow   13

soups
Roasted Cauliflower Bisque herb goat cheese
Lemon Chicken-Orzo feta cheese

entrees
Buttermilk Fried SC Flounder
lump crab remoulade, dill pickle chow chow,
creamy stone-ground grits, country ham stewed collard greens   28
Miso Roasted NC Red Drum
ponzu-ginger cucumber-carrot relish, honey-lime buerre blanc,
toasted almond jasmine rice, sautéed veggies   29
Low Country Grilled 14oz. Compart Farms Pork Chop
smoked bacon-vidalia compote, bbq-brown sugar jus,
roasted garlic mashed potatoes, country ham stewed collard greens   28
Char-Grilled 14oz. CAB Ribeye
wild mushroom-horseradish bordelaise, shaved Champagne cheddar cheese,
roasted garlic mashed potatoes, sautéed seasonal veggies   42

vegetarian
Tempura Fried Yellow Squash, Wild Mushrooms, & Vidalias
ponzu-ginger cucumber-carrot relish, wasabi honey,
toasted almond jasmine rice, sautéed veggiess    21

 

Friday’s Dinner Specials 1.27.2023

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
Wild Mushroom-Goat Cheese Toast
roasted wild mushrooms, herb goat cheese,
balsamic reduction, texas toast   11
Creole Crawfish Cakes
pimento remoulade, green tomato chow chow   13

soups
Roasted Cauliflower Bisque herb goat cheese
Lemon Chicken-Orzo feta cheese

entrees
Buttermilk Fried SC Flounder
lump crab remoulade, dill pickle chow chow,
creamy stone-ground grits, country ham stewed collard greens   28
Miso Roasted Golden Tilefish
ponzu-ginger cucumber-carrot relish, honey-lime buerre blanc,
toasted almond jasmine rice, sautéed veggies   29
Low Country Grilled 14oz. Compart Farms Pork Chop
smoked bacon-vidalia compote, bbq-brown sugar jus,
roasted garlic mashed potatoes, country ham stewed collard greens   28
Char-Grilled 14oz. CAB Ribeye
wild mushroom-horseradish bordelaise, shaved Champagne cheddar cheese,
roasted garlic mashed potatoes, sautéed seasonal veggies   42

vegetarian
Tempura Fried Yellow Squash, Wild Mushrooms, & Vidalias
ponzu-ginger cucumber-carrot relish, wasabi honey,
toasted almond jasmine rice, sautéed veggiess    21

 

Wednesday’s Dinner Specials 1.25.2023

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
Wild Mushroom-Goat Cheese Toast
roasted wild mushrooms, herb goat cheese,
balsamic reduction, texas toast   11
Smoked Atlantic Salmon Tartare
horseradish cream, lemon-chive oil, pickled red onions,
lemon pepper-dill “gremolata”, table water crackers   11

soups
Roasted Cauliflower Bisque herb goat cheese
Lemon Chicken-Orzo herb feta

entrees
Buttermilk Fried SC Flounder
lump crab remoulade, dill pickle chow chow,
creamy stone-ground grits, country ham stewed collard greens   28
Your Choice of Ginger-Soy Seared
#1 Yellowfin Tuna or Charleston Mahi-Mahi
housemade burnt sugar “ponzu”, spiced carrot-cucumber salad,
toasted almond jasmine rice, sautéed veggies   29/27
Char-Grilled 14oz. CAB Ribeye
herb roasted wild mushrooms,cabernet-horseradish bordelaise,
roasted garlic mashed potatoes, sautéed seasonal veggies   42

vegetarian
Tempura Fried Yellow Squash, Wild Mushrooms, & Vidalias
housemade burnt sugar “ponzu”,spiced carrot-cucumber salad,
toasted almond jasmine rice, sautéed veggies    21

 

Tuesday’s Dinner Specials & 1/2 Priced Wine 1.24.2023

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
Wild Mushroom-Goat Cheese Toast
roasted wild mushrooms, herb goat cheese,
balsamic reduction, texas toast   11
Smoked Atlantic Salmon Tartare
horseradish cream, lemon-chive oil, pickled red onions,
lemon pepper-dill “gremolata”, table water crackers   11

soups
Lemon Chicken-Orzo  herb feta
Curried Lentil Soup  herb goat cheese

entrees
Bronzed Charleston Mahi-Mahi
lump crab remoulade, dill pickle chow chow,
creamy stone-ground grits, country ham stewed collard greens  28
Ginger-Soy Seared #1 Yellowfin Tuna
housemade burnt sugar “ponzu”,spiced carrot-cucumber salad,
toasted almond jasmine rice, sautéed veggies  29
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
Char-Grilled 14oz. CAB Ribeye
herb roasted wild mushrooms, cabernet-horseradish bordelaise,
roasted garlic mashed potatoes, sautéed seasonal veggies  42

vegetarian
Tempura Fried Yellow Squash, Wild Mushrooms, & Vidalias
housemade burnt sugar “ponzu”,spiced carrot-cucumber salad,
toasted almond jasmine rice, sautéed veggies    21

1/2 Priced Wine

PINK & WHITE
Guinigi Prosecco, Italy $20
Los Vascos Rosé, Colchagua Valley, Chile $20
Zenato Pinot Grigio, Delle Venezie, Italy $19
Blue Nun Riesling, Germany $19
Barone Montalto Pinot Grigio, Italy $19
Saveurs du Temps Chardonnay, France $19
RED
Dante Pinot Noir, California $21
Honora Vera Garnacha, Spain $19
Mo Monastrell, Valencia, Spain $20
Trapiche Malbec, Argentina $22
Cedar & Salmon Cabernet, Horse Heaven Hills, Washington $26
Ryder Cabernet Sauvignon, California $22

half price wines are offered on Monday & Tuesday night’s only

 

Monday’s Dinner Specials & 1/2 Priced Wine 1.23.23

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
Wild Mushroom-Goat Cheese Toast
roasted wild mushrooms, herb goat cheese,
balsamic reduction, texas toast   11
Smoked Atlantic Salmon Tartare
horseradish cream, lemon-chive oil, pickled red onions,
lemon pepper-dill “gremolata”, table water crackers   11

soups
Lemon Chicken-Orzo  herb feta
Curried Lentil Soup  herb goat cheese

entrees
Bronzed Charleston Mahi-Mahi
lump crab remoulade, dill pickle chow chow,
creamy stone-ground grits, country ham stewed collard greens  28
Ginger-Soy Seared #1 Yellowfin Tuna
housemade burnt sugar “ponzu”,spiced carrot-cucumber salad,
wasabi potato cake, sautéed veggies  29
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
Char-Grilled 14oz. CAB Ribeye
herb roasted wild mushrooms, cabernet-horseradish bordelaise,
roasted garlic mashed potatoes, sautéed seasonal veggies  42

vegetarian
Pan Sautéed Butternut Squash, Apple, & Goat Cheese Ravioli
cognac cream sauce, caramelized apple-grilled vidalia compote
balsamic reduction, candied pecan gremolata   21

1/2 Priced Wine

PINK & WHITE
Guinigi Prosecco, Italy $20
Los Vascos Rosé, Colchagua Valley, Chile $20
Zenato Pinot Grigio, Delle Venezie, Italy $19
Blue Nun Riesling, Germany $19
Barone Montalto Pinot Grigio, Italy $19
Saveurs du Temps Chardonnay, France $19
RED
Dante Pinot Noir, California $21
Honora Vera Garnacha, Spain $19
Mo Monastrell, Valencia, Spain $20
Trapiche Malbec, Argentina $22
Cedar & Salmon Cabernet, Horse Heaven Hills, Washington $26
Ryder Cabernet Sauvignon, California $22

half price wines are offered on Monday & Tuesday night’s only

 

Friday’s Dinner Specials & Restaurant Week 3 Course Menu 1.20.2023

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.

PLEASE NOTE: 
The 3 Course Restaurant Week Menu is NOT AVAILABLE FOR TAKEOUT

Tonight’s Specials

starters
Wild Mushroom Goat Cheese Toast
roasted wild mushrooms, herb goat cheese,
balsamic reduction, texas toast   11
Smoked Atlantic Salmon
horseradish cream, lemon-chive oil, pickled red onions,
lemon pepper-dill “gremolata”, table water crackers   11
Pecan Crab Cake
pimento remoulade, dill pickle chow chow   16

soups
Curry-Lentil Soup herb goat cheese
Creamy New England Clam Chowder oyster crackers, chives

entrees
Buttermilk Fried Red Trout
lump crab remoulade, dill pickle chow chow,
creamy stone-ground grits, country ham stewed collard greens   26
Ginger-Soy Seared #1 Yellowfin Tuna
housemade burnt sugar “ponzu”,spiced carrot-cucumber salad,
wasabi potato cake, sautéed veggies   31
Char-Grilled 14oz. CAB Ribeye
herb roasted wild mushrooms, cabernet-horseradish bordelaise,
roasted garlic mashed potatoes, sautéed veggies   42

vegetarian
Broccoli Rabe & Caciocavollo Ravioli
creamy tomato-basil cream sauce, balsamic reduction,
parmesan gremolata   21

Restaurant Week 3 Course Menu

FIRST
Curry-Lentil Soup
herb goat cheese
Creamy New England Clam Chowder
oyster crackers, chives
Classic Mixed Green Salad
grape tomato, cucumber, vidalia, croutons, choice of dressing
Our Caesar Salad
romaine, house Caesar dressing, parmesan, croutons
The Friendly Salad
mandarins, candied pecans, bacon, blue cheese, shaved vidalias, bbq vinaigrette
Fried Green Tomatoes
applewood bacon pimento cheese, creole ranch dressing
Smoked Atlantic Salmon
Wild Mushroom Goat Cheese Toast

SECOND
Blackened Shrimp & Grits
your choice of andouille creole sauce or tasso ham gravy
Buttermilk Fried Chicken
tasso ham gravy, mashed taters, stewed collard greens
Peach Mustard BBQ Glazed Salmon
peach chutney, stone-ground grits, sauteed veggies
Buttermilk Fried Red Trout
Today’s Vegetarian Entrée

THIRD
Key Lime Pie       Flourless Chocolate Torte
Chocolate Chip Cookie Cake       Raspberry Doughnut Cheesecake

 

Wednesday’s Dinner Specials & 3 Course Restaurant Week Menu 1.18.2023

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.

PLEASE NOTE: 
The 3 Course Restaurant Week Menu is NOT AVAILABLE FOR TAKEOUT

Tonight’s Specials

starters
Pecan Crusted Goat Cheese Salad
Granny Smith apples, pickled onions, candied pecans,
mixed greens, sorghum-herb vinaigrette   10
Smoked Atlantic Salmon
horseradish cream, lemon-chive oil, pickled red onions,
lemon pepper-dill “gremolata”, table water crackers   11
Pecan Crab Cake
pimento remoulade, dill pickle chow chow   16

soups
Curry-Lentil Soup herb goat cheese
Creamy New England Clam Chowder oyster crackers, chives

entrees
Buttermilk Fried Red Trout
lump crab remoulade, dill pickle chow chow,
creamy stone-ground grits, country ham stewed collard greens   26
Ginger-Soy Seared #1 Yellowfin Tuna
housemade burnt sugar “ponzu”,spiced carrot-cucumber salad,
wasabi potato cake, sautéed veggies   31
Char-Grilled 14oz. CAB Ribeye
wild mushroom-truffle demi-glace,blue cheese pesto,
roasted garlic mashed potatoes, sautéed veggies   42

vegetarian
Broccoli Rabe & Caciocavollo Ravioli
creamy tomato-basil cream sauce, balsamic reduction,
parmesan gremolata   21

Restaurant Week 3 Course Menu

FIRST
Curry-Lentil Soup
herb goat cheese
Creamy New England Clam Chowder
oyster crackers, chives
Classic Mixed Green Salad
grape tomato, cucumber, vidalia, croutons, choice of dressing
Our Caesar Salad
romaine, house Caesar dressing, parmesan, croutons
The Friendly Salad
mandarins, candied pecans, bacon, blue cheese, shaved vidalias, bbq vinaigrette
Fried Green Tomatoes
applewood bacon pimento cheese, creole ranch dressing
Smoked Atlantic Salmon

SECOND
Blackened Shrimp & Grits
your choice of andouille creole sauce or tasso ham gravy
Buttermilk Fried Chicken
tasso ham gravy, mashed taters, stewed collard greens
Peach Mustard BBQ Glazed Salmon
peach chutney, stone-ground grits, sauteed veggies
Buttermilk Fried Red Trout
Today’s Vegetarian Entrée

THIRD
Key Lime Pie       Flourless Chocolate Torte
Chocolate Chip Cookie Cake       Raspberry Doughnut Cheesecake