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 RoséSpain $18
Nick Weis “Urban” RieslingAustria $19
Hess Sauvignon BlancCalifornia $21
Tiamo Pinot Grigio, Italy $18
Pine Ridge Chenin BlancCalifornia $21
Ardeche Chardonnay France $18
RED
Cielo Pinot NoirItaly $18
Bread & Butter Pinot NoirCalifornia $21
Astica MalbecArgentina $17
Hewitson “Miss Harry” GSMAustralia $24
San Vicente Chianti Italy $19
Owen Roe “Sharecroppers” Cabernet SauvignonWashington $23