Mr. Friendly's

Find us on DoorDash for Dinner Monday - Thursday
*Please allow extra time for orders placed during peak business hours* 
TAKEOUT ORDERS ON WEEKENDS are accepted from 5:00-5:30 PM ONLY.

Tonight’s Specials & SC Restaurant Week Three Course Menu 

starters
Smoked Salmon 
horseradish cream, lemon-herb gremolata, sour cream-beet “salad”, crispy capers, pickled onions, EVOO, toast points  12
Seared Halloumi Cheese
dried cranberries, toasted almonds, balsamic reduction, mixed greens   13

soups
Roasted Red Pepper-Tomato Bisque   herb goat cheese
Seafood Bouillabaisse   herb croutons

entrees
Buttermilk Fried Red Trout
lump crab-sweet corn relish, Old Bay-dill pickle remoulade,
creamy stone ground grits, country ham stewed collard greens 27
Lemon-Herb Grilled Charleston Wahoo
saffron-citrus shrimp & asparagus “salad”, roasted red pepper beurre blanc,
creamy grits, sauteed seasonal veggies 31
Mr. Friendly’s Famous Meatloaf
house-ground beef tenderloin & ribeye,
blue cheese bbq sauce, crispy fried onion rings,
roasted garlic mashed potatoes, country ham stewed collards 24
Peppercorn Grilled 14oz CAB Hand-Cut Ribeye
wild mushroom-rosemary bordelaise, truffle-horseradish vidalia confit,
roasted garlic mashed potatoes, grilled asparagus 42
vegetarian
Vegetable “Farrotto”
grilled asparagus, sauteed zucchini, squash, & grape tomatoes,
creamy farro, parmesan, basil oil  23

SC Restaurant Week Menu   
Three Courses $39 
January 9 -19     
-choose one item per course-       
-dine-in only-
 
first
Roasted Red Pepper-Tomato Bisque   herb goat cheese
Seafood Bouillabaisse   herb croutons
Classic Mixed Green Salad grape tomato, cucumber, vidalia, croutons, dressing choice
Our Caesar Salad romaine, house Caesar dressing, parmesan, croutons
The Friendly Salad mandarin oranges, candied pecans, bacon,blue cheese, bbq vinaigrette
Southwest Black Bean Cake green tomato salsa verde, cilantro sour cream
Cornmeal Fried Green Tomatoes applewood bacon pimento cheese, creole ranch dressing
Griddle Seared Salmon Croquette pimento remoulade, green tomato chow chow
Or Choose from Tonight’s Specials—upcharges may apply 
 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
Mustard-Thyme Grilled Chicken Breast peach chutney, toasted almonds, mashed taters, sautéed veggies
Peach Mustard BBQ Glazed Salmon peach chutney, stone-ground grits, sautéed veggies
Today’s Vegetarian Entrée see tonight’s specials
Or Choose one of Tonight’s Entrée Specials —upcharges may apply
third
Bourbon Pecan Pie         
Key Lime Pie
Crème Brulee Cheesecake        
Chocolate Torte

-3 Course available for Dine-In Only-
-no substitutions-    
-no split plates-

Find us on DoorDash for Dinner Monday - Thursday
*Please allow extra time for orders placed during peak business hours* 
TAKEOUT ORDERS ON WEEKENDS are accepted from 5:00-5:30 PM ONLY.

Tonight’s Specials & SC Restaurant Week Three Course Menu 

starters
Smoked Salmon 
horseradish cream, lemon-herb gremolata, crispy capers, pickled onions, EVOO, toast points  12
Seared Halloumi Cheese
dried cranberries, toasted almonds, balsamic reduction, mixed greens   13
soups
Southwest Black Bean Chili  cilantro sour cream
Seafood Bouillabaisse   herb croutons
entrees
Buttermilk Fried Red Trout
lump crab-sweet corn relish, Old Bay-dill pickle remoulade,
creamy stone-ground grits, country ham stewed collard greens  27
Lemon-Herb Grilled Charleston Wahoo
saffron-citrus shrimp & asparagus “salad”, roasted red pepper beurre blanc,
creamy stone ground grits, sauteed seasonal veggies  31
Crawfish-Sweet Corn Stuffed Pork Tenderloin
tasso ham gravy, tobacco onions, roasted garlic mashed potatoes,
country ham stewed collard greens  29
Peppercorn Grilled 14oz CAB Hand-Cut Ribeye
wild mushroom-rosemary bordelaise, truffle-horseradish vidalia confit,
roasted garlic mashed potatoes, grilled asparagus 42
vegetarian
Butternut Squash Ravioli
apple-spinach saute, brown butter, spiced honey, candied pecan gremolata  23

SC Restaurant Week Menu   
Three Courses $39 
January 9 -19     
-choose one item per course-       
-dine-in only-
 
first
Southwest Beef & Black Bean Chili  cheddar cheese, cilantro sour cream
Seafood Bouillabaisse herb croutons
Classic Mixed Green Salad grape tomato, cucumber, vidalia, croutons, dressing choice
Our Caesar Salad romaine, house Caesar dressing, parmesan, croutons
The Friendly Salad mandarin oranges, candied pecans, bacon,blue cheese, bbq vinaigrette
Southwest Black Bean Cake green tomato salsa verde, cilantro sour cream
Cornmeal Fried Green Tomatoes applewood bacon pimento cheese, creole ranch dressing
Griddle Seared Salmon Croquette pimento remoulade, green tomato chow chow
Or Choose from Tonight’s Specials—upcharges may apply 
 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
Mustard-Thyme Grilled Chicken Breast peach chutney, toasted almonds, mashed taters, sautéed veggies
Peach Mustard BBQ Glazed Salmon peach chutney, stone-ground grits, sautéed veggies
Today’s Vegetarian Entrée see tonight’s specials
Or Choose one of Tonight’s Entrée Specials —upcharges may apply
third
Bourbon Pecan Pie         
Key Lime Pie
Crème Brulee Cheesecake        
Chocolate Torte

-3 Course available for Dine-In Only-
-no substitutions-    
-no split plates-

Find us on DoorDash for Dinner Monday - Thursday
*Please allow extra time for orders placed during peak business hours* 
TAKEOUT ORDERS ON WEEKENDS are accepted from 5:00-5:30 PM ONLY.

Tonight’s Specials & SC Restaurant Week Three Course Menu 

starters
Smoked Salmon 
horseradish cream, lemon-herb gremolata, crispy capers, pickled onions, EVOO, toast points  12
Seared Halloumi Cheese
dried cranberries, toasted almonds, balsamic reduction, mixed greens   13
soups
Southwest Black Bean Chili  cilantro sour cream
Seafood Bouillabaisse   herb croutons
entrees
Buttermilk Fried Red Trout
lump crab-sweet corn relish, Old Bay-dill pickle remoulade,
creamy stone-ground grits, country ham stewed collard greens  27
Lemon-Herb Grilled Charleston Wahoo
saffron-citrus shrimp & asparagus “salad”, roasted red pepper beurre blanc,
creamy stone ground grits, sauteed seasonal veggies  31
Peppercorn Grilled 14oz CAB Hand-Cut Ribeye
wild mushroom-rosemary bordelaise, truffle-horseradish vidalia confit,
roasted garlic mashed potatoes, grilled asparagus 42
vegetarian
Butternut Squash Ravioli
apple-spinach saute, brown butter, spiced honey, candied pecan gremolata  23

SC Restaurant Week Menu   
Three Courses $39 
January 9 -19     
-choose one item per course-       
-dine-in only-
 
first
Southwest Beef & Black Bean Chili  cheddar cheese, cilantro sour cream
Seafood Bouillabaisse herb croutons
Classic Mixed Green Salad grape tomato, cucumber, vidalia, croutons, dressing choice
Our Caesar Salad romaine, house Caesar dressing, parmesan, croutons
The Friendly Salad mandarin oranges, candied pecans, bacon,blue cheese, bbq vinaigrette
Southwest Black Bean Cake green tomato salsa verde, cilantro sour cream
House Deviled Eggs pickled okra & pimento remoulade, candied bacon & green tomato chow chow
Cornmeal Fried Green Tomatoes applewood bacon pimento cheese, creole ranch dressing
Griddle Seared Salmon Croquette pimento remoulade, green tomato chow chow
Or Choose from Tonight’s Specials—upcharges may apply 
 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
Mustard-Thyme Grilled Chicken Breast peach chutney, toasted almonds, mashed taters, sautéed veggies
Peach Mustard BBQ Glazed Salmon peach chutney, stone-ground grits, sautéed veggies
Today’s Vegetarian Entrée see tonight’s specials
Or Choose one of Tonight’s Entrée Specials —upcharges may apply
third
Bourbon Pecan Pie         
Key Lime Pie
Crème Brulee Cheesecake        
Chocolate Torte

-3 Course available for Dine-In Only-
-no substitutions-    
-no split plates-

Find us on DoorDash for Dinner Monday - Thursday
*Please allow extra time for orders placed during peak business hours* 
TAKEOUT ORDERS ON WEEKENDS are accepted from 5:00-5:30 PM ONLY.

Tonight’s Specials

starters
our famous crispy fried Gulf Select Oysters  classic cocktail sauce  16
low country Seafood-Andouille Fritters  crispy fried, pimento remoulade, green tomato chow chow   14
skillet baked Brie  sherried apple-vidalia compote, red grapes, spiced honey, wheat crackers  15
12 hour braised Pork Cheeks “Crepinette”  roasted tomato ragout, goat cheese grits, panko-herb breadcrumbs  15
buttermilk fried Shrimp hot sauce butter, pickled onions, blue cheese slaw  16
southwest Black Bean Cakes always vegetarian, green tomato salsa verde, cilantro sour cream   12
skillet baked Country Ham-Spinach Dip  toasted artisan bread, parmesan cheese  12
cornmeal fried Green Tomatoes  applewood bacon pimento cheese, creole ranch dressing  11’

soups & salads
Low Country Seafood-Corn Chowder  citrus-herb gremolata  6  / 8.5     
Roasted Tomato Bisque  basil oil, parmesan crisp   6 / 8.5     
the Friendly  mixed greens, applewood bacon, blue cheese, candied pecans, mandarin oranges, bbq vinaigrette  12
our Caesar  romaine, garlic-lemon Caesar dressing, shaved parmesan, housemade croutons  11
mixed green  grape tomatoes, cucumbers, shaved vidalias, housemade croutons, your choice of dressing  11
salad dressings     bbq vinaigrette     balsamic-herb vinaigrette       tomato-cilantro vinaigrette
buttermilk-basil blue cheese      creole ranch      honey-dijon

entrees
your choice of crispy buttermilk fried Red Trout OR blackened Charleston Mahi-Mahi
lump crab-sweet corn relish, Old Bay-dill pickle remoulade, creamy stone-ground grits, country ham stewed collard greens   27 / 31
citrus-herb grilled Atlantic Swordfish
mediterranean shrimp “salad”, saffron-lemon beurre blanc, creamy stone ground grits, sauteed seasonal veggies   33
peach-mustard bbq glazed Atlantic Salmon
our famous peach chutney, creamy stone-ground grits, seasonal vegetable sauté   28
blackened Shrimp & Grits
our longtime classic served with your choice of andouille creole sauce or tasso ham gravy & creamy stone-ground grits   28
our famous Mr. Friendly’s Meatloaf
house-ground beef tenderloin & ribeye, wild mushroom bordelaise, horseradish-thyme vidalia confit,
roasted garlic mashed potatoes, country ham stewed collard greens  25
char-grilled 14 oz. hand-cut CAB Ribeye
blue cheese creamed leeks, red wine-thyme reduction, roasted garlic mashed potatoes, sauteed seasonal veggies  44
our famous hand-cut applewood bacon wrapped 7oz CAB Filet Mignon
our famous “french quarter” pimento cheese, roasted garlic mashed potatoes, sauteed seasonal veggies   39
buttermilk fried farm raised Chicken Breast
mustard-thyme marinated, tasso ham gravy, roasted garlic mashed potatoes, country ham stewed collard greens   25
tonight’s vegetarian entrée
ask your server for tonight’s preparation   24

sides, split charges
6   creamy stone-ground grits           seasonal vegetable sauté            roasted garlic mashed potatoes           country ham stewed collard greens
4  roasted garlic head          8  plain fried OR grilled green tomatoes             8  split charge for all entrees               4  split charge for all salads            

Tonight’s Specials

starters

Today’s Raw Oysters on the Half Shell
Gaia’s, New Brunswick, Canada
six of ‘em, cocktail sauce, cucumber-shallot mignonette   17
The “Almost Winter” Salad
NC Granny Smith apples, herb goat cheese, candied pecans,
pickled onions, mixed greens, honey-thyme vinaigrette   11
Skillet Baked Brie
sherried apple-vidalia compote, red grapes, spiced honey,
table water crackers   14
soups
Roasted Tomato Bisque pesto lump crab, parmesan
Southwest Chorizo & Vegetable   cheddar cornbread
entrees
Your Choice of Charleston Mahi Mahi or Cornmeal Dusted Speckled Sea Trout
lump crab-sweet corn relish, pimento remoulade,
creamy stone-ground grits, country ham stewed SC collards   29/27
Pesto Grilled NC Swordfish
roasted tomato-olive tapenade, saffron-lemon beurre blanc,
creamy stone-ground grits, sauteed seasonal veggies   29
12 Hour Braised CAB Short Ribs
red wine-rosemary bordelaise, tobacco onions,
roasted garlic mashed potatoes, country ham stewed collards   36
Peppercorn Grilled14oz CAB Hand-Cut Ribeye
blue cheese butter, balsamic-truffle reduction,
roasted garlic mashed potatoes, sauteed seasonal veggies   42

vegetarian
Butternut Squash Ravioli
apple-spinach saute, brown butter, spiced honey, candied pecan gremolata  23

Tonight’s Specials

starters

Today’s Raw Oysters on the Half Shell
Gaia’s, New Brunswick, Canada
six of ‘em, cocktail sauce, cucumber-shallot mignonette   17
The “Almost Winter” Salad
NC Granny Smith apples, herb goat cheese, candied pecans,
pickled onions, mixed greens, honey-thyme vinaigrette   11
Skillet Baked Brie
sherried apple-vidalia compote, red grapes, spiced honey,
table water crackers   14
soups
Roasted Tomato Bisque pesto lump crab, parmesan
Southwest Chorizo & Vegetable   cheddar cornbread
entrees
Cornmeal Dusted Speckled Sea Trout
lump crab-sweet corn relish, pimento remoulade,
creamy stone-ground grits, country ham stewed SC collards   28
Pesto Grilled NC Swordfish
roasted tomato-olive tapenade, saffron-lemon beurre blanc,
creamy stone-ground grits, sauteed seasonal veggies   29
12 Hour Braised CAB Short Ribs
red wine-rosemary bordelaise, tobacco onions,
roasted garlic mashed potatoes, country ham stewed collards   36
Peppercorn Grilled14oz CAB Hand-Cut Ribeye
blue cheese butter, balsamic-truffle reduction,
roasted garlic mashed potatoes, sauteed seasonal veggies   42

vegetarian
Butternut Squash Ravioli
apple-spinach saute, brown butter, spiced honey, candied pecan gremolata  23

Lunch is served Monday-Friday from 11:30am-2:30pm.
Reservations are accepted but not required.
TAKEOUT: Please call (803)254-7828 to place your order.
-order online for pickup or delivery through the link on our main page-
-takeout orders exceeding four guests may require additional time-
-large takeout orders may/should be placed in advance-

Today’s Lunch Specials

Buttermilk Fried Red Trout
pimento remoulade, lump crab-sweet corn relish,
creamy stone-ground grits, your choice of succotash or creole slaw 19
Chef Owens’ Creamy Herb Chicken Salad
over a Big Salad, cucumbers, grape tomatoes, shaved vidalias, candied pecans,
Granny Smith apples, mixed greens, honey-thyme vinaigrette 17
also available as a sandwich on a brioche bun 16

soups
Roasted Tomato Bisque   pesto lump crab
Southwest Chorizo & Vegetable   cheddar cornbread

Lunch Wine Specials
$7 glass $25 bottle
Pink Mont Gravet Rose
White Ponga Sauvignon Blanc     Circa Pinot Grigio
Red Bodan Roan Pinot Noir    St. Cosme Syrah/Grenache    Di Majo Norante Sangiovese

Quick Cocktails & Cheap Beer
Classic Mimosa 8      Pineapple Mimosa 8
Southern Peach Bellini 8      Bloody Mary w/ pickled okra 9

Non-Alcoholic yet quite tasty
Peach Sweet Tea 4
High Spirits “Oracle” Grapefruit-Lemon THC Seltzer 8.5

Find us on DoorDash for Dinner Monday - Thursday
*Please allow extra time for orders placed during peak business hours*

***Don't forget, for EVERY $60 worth of GIFT CERTIFICATES you purchase,
you get a FREE BOTTLE OF WINE to take home!***

Tonight’s Specials

starters
The “Almost Winter” Salad
NC Granny Smith apples, herb goat cheese, candied pecans,
pickled onions, mixed greens, honey-thyme vinaigrette  11
Baked Virginia Oysters “Friendlyfeller”
five of em’, country ham, spinach, parmesan cream sauce,
herb breadcrumbs  17
Buffalo Fried Pork Belly – limited quantity available-
Texas Pete butter, blue cheese slaw, shaved celery-carrot “salad”  14

soups
Roasted Tomato Bisque pesto lump crab, parmesan
Southwest Chorizo & Vegetable   cheddar cornbread

entrees

Buttermilk Fried Red Trout
lump crab-sweet corn relish, pimento remoulade,
creamy stone-ground grits, country ham stewed SC collards   28
Sesame-Ginger Seared #1 Yellowfin Tuna
sweet thai chile shrimp-cucumber “salad”, togarashi almonds,
coconut-curry vegetable broth, cilantro jasmine rice   31
Peppercorn-Thyme Grilled 14oz CAB Hand-Cut Ribeye
red wine bordelaise, blue cheese butter,
roasted garlic mashed potatoes, sauteed seasonal veggies   42

vegetarian
Butternut Squash Ravioli
Candy Roaster squash puree,
brown butter sautéed spinach, candied pecan gremolata  23

Find us on DoorDash for Dinner Monday - Thursday
*Please allow extra time for orders placed during peak business hours* 
TAKEOUT ORDERS ON WEEKENDS are accepted from 5:00-5:30 PM ONLY.

Tonight’s Specials

starters
Rosemary Lamb Salami
warm bacon potato salad, arugula, roasted tomatoes,
pesto oil, balsamic-truffle reduction, grilled bread  13
Buffalo Fried Pork Belly
Texas Pete butter, blue cheese slaw, shaved celery-carrot “salad”  14
Torched #1 Yellowfin Tuna “Tataki”
mandarin-teriyaki glaze, sesame cucumber salad, wasabi aioli  18

soups
Butternut Squash Bisque candied pecan gremolata
Herb Roasted Turkey-Corn Chowder sage, parmesan

entrees
Bronzed Charleston Mahi-Mahi
deviled lump crab remoulade, green tomato chow chow,
creamy stone-ground grits, country ham stewed SC collards  29
Sesame-Ginger Grilled Carolina Wahoo
Momofuku’s chili shrimp-zucchini “salad”, togarashi almonds,
coconut-curry vegetable broth, cilantro jasmine rice  31
12 Hour Braised CAB Beef Short Ribs
red wine-rosemary bordelaise, horseradish caramelized onions,
herb goat cheese mashed potatoes, sauteed seasonal veggies  36
Southwest Grilled 14oz CAB Hand-Cut Ribeye
smoked gouda-jalapeno pimento cheese, bbq-bacon jus,
roasted garlic mashed potatoes, country ham stewed collards  42

vegetarian
Butternut Squash Ravioli
Candy Roaster squash puree, brown butter sautéed spinach, candied pecan gremolata  23

Find us on DoorDash for Dinner Monday - Thursday
*Please allow extra time for orders placed during peak business hours* 
TAKEOUT ORDERS ON WEEKENDS are accepted from 5:00-5:30 PM ONLY.

Tonight’s Specials

starters
Rosemary Lamb Salami
warm bacon potato salad, arugula, roasted tomatoes,
pesto oil, balsamic-truffle reduction, grilled bread  13
Pan Seared Crawfish-Sweet Corn Cakes
pimento remoulade, green tomato chow chow  16
Torched #1 Yellowfin Tuna “Tataki”
mandarin-teriyaki glaze, sesame cucumber salad, wasabi aioli 18

soups
Butternut Squash Bisque candied pecan gremolata
Creole Ham Hock & Pinto Bean cheddar cornbread

entrees
Bronzed Charleston Mahi-Mahi
deviled lump crab remoulade, green tomato chow chow,
creamy stone-ground grits, country ham stewed SC collards  29
Sesame-Ginger Grilled Carolina Wahoo
Momofuku’s chili shrimp-zucchini “salad”, togarashi almonds, coconut-curry vegetable broth, cilantro jasmine rice  31
12 Hour Braised CAB Beef Short Ribs
red wine-rosemary bordelaise, horseradish caramelized onions,
herb goat cheese mashed potatoes, sauteed seasonal veggies  36
Southwest Grilled 14oz CAB Hand-Cut Ribeye
smoked gouda-jalapeno pimento cheese, bbq-bacon jus,
roasted garlic mashed potatoes, country ham stewed collards   42

vegetarian
Butternut Squash Ravioli
Candy Roaster squash puree, brown butter sautéed spinach, candied pecan gremolata  23