Middleton Place
(800) 782-3608
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Middleton Place

Dining at Middleton Place Restaurant

Lunch

12 p.m.  3 p.m. daily (General Admission required)


Dinner

Sunday-Thursday:  6 p.m. – 8 p.m.*

Friday-Saturday:     6 p.m. – 9 p.m.

*Closed for dinner on Monday evenings.

Call 843-266-7477 for Dinner reservations.

Closed for Annual Maintenance: January 19 - February 9.



Special Events

Jan. 23 - Braise & Brew Dinner >>

Mar. 23 - Wednesday Wine Strolls Begin >> 

"Like" Middleton Place Restaurant on Facebook for specials, event updates and more!  

View Lunch Menu

The Middleton Place Restaurant strives to serve fresh, locally-sourced dishes. Items are subject to change due to seasonal availability.

SOUP AND SALAD

She Crab Soup

domestic lump crab, cream, sherry

Cup: $7.        Bowl: $11.

 

Chef’s Seasonal Soup

local ingredients, gluten free & vegetarian

Cup: $5.         Bowl: $9.

 

Wedge Salad

Kurious Farms hydroponic Bibb lettuce, local watermelon radishes, Clemson bleu cheese, bacon lardons, Southern buttermilk dressing

$8.

 

Beet Salad

Ambrose Farms roasted beets, arugula, Split Creek Farms goat cheese crumbles,roasted SC pecans, SC honey truffle vinaigrette

$9.

 

Watermelon Salad

compressed Middleton grown organic watermelon,Split Creek Farms feta, pickled watermelon rind, watercress, red wine vinaigrette

$9.

 

Peach & Tomato Salad

grilled SC peaches, local heirloom tomatoes, organic Middleton basil pesto, buffalo mozzarella, Golden balsamic reduction, Bulls Bay sea salt

$11.

 

(You may enjoy Adluh dusted & fried chicken livers or pickled shrimp to your salad for an additional $6.)

 

 

LOW COUNTRY SPECIALTIES

(served with scratch made Adluh cornbread)

 

Southern Fried Chicken

Adluh flour dredged & deep fried in vegetable oil (served with two sides)

$15.

 

Pulled BBQ Pork

pecan smoked with tangy Carolina Gold mustard sauce (served with two sides)

$15.

 

Low Country Shrimp & Grits

sautéed domestic shrimp, house made Tasso gravy & Anson Mills organic grits

$15.

 

Southern Vegetable Sampler

please enjoy a selection of four locally sourced & scratch prepared Southern sides below

$15.

 

SIDE OPTIONS (additional sides $4)

 

Stewed Ambrose Farms Squash & Onions

 

Hoppin’ John (Anson Mills Field Peas & Rice)

 

Braised Certified SC Collard Greens

 

Creamy Organic Anson Mills Grits

 

Stewed Ambrose Farms Okra & Tomatoes

 

Heirloom Tomato Slices with Bulls Bay Sea Salt

 

Succotash w/Local Beans, Peas & Corn

 

Macaroni & Cheese w/Carolina Cheddar

 

Adluh Cornmeal Dusted & Fried Okra

 

Southern Green Beans with Country Ham

 

Please ask your server for our children’s options and inform them of any dietary requests.

 

Executive Chef Brandon Buck ~ Sous Chefs Christopher Leszczynski & Charles Bell

View the Dinner Menu

The Middleton Place Restaurant strives to serve fresh, locally-sourced dishes. Items are subject to change due to seasonal availability.

 

SOUPS, SALADS & APPETIZERS

She Crab Soup
Carolina blue crab, cream, sherry
7. cup/ 11. bowl
 

Heirloom Pumpkin Bisque (V)
Autumn spices, sorghum crème fraiche
5. cup/ 9. bowl
 

Mushroom Soup (V)
puréed local & wild mushrooms, herbs
5. cup/ 9. bowl

Beet Salad (V)
Middleton Place organic tatsoi, Split Creek Farms goat cheese, local roasted beets, roasted SC pecans, SC honey & white truffle vinaigrette
9.

Bibb Salad
Kurios Farms hydroponic Bibb lettuce, local radishes, Clemson blue cheese, bacon lardons, Southern buttermilk & herb dressing

9.

Fried Chicken Livers
whipped Yukon Gold potatoes, Southern succotash, sweet corn & saffron puree
10.

Fried Green Tomatoes (V) 
organic Anson Mills grits, Carolina cheddar pimiento cheese, Middleton Place organic tatsoi
9.

Braised Guinea Hen Rillette 
Joyce Farms guinea, house made pickles, grain mustard, Middleton Place organic tatsoi, bread  
11.

Seared Sea Scallops
whipped local sweet potatoes, house cured bacon lardons, braised Middleton Place organic kale, smoked bourbon pork reduction
 14.

Smoked Goat Sausage 
house made Heritage Foods goat sausage, fried Brussels sprouts, organic Anson Mills polenta, whole grain mustard cream

12.

  

ENTREES 

Hanger Steak* 
grilled Certified Angus Beef, whipped local sweet potatoes, house cured bacon lardons, roasted Brussels sprouts, shallots, grain mustard cream
28.
 

Mushroom Pappardelle (V) 
scratch made pappardelle pasta, roasted local & wild mushrooms, buffalo mozzarella, Brussels sprouts, Middleton Place organic tatsoi
19.

SC Catfish Stew 
blackened Carolina catfish fillet, tomatoes, leeks, sweet corn, Anson Mills Carolina Gold rice
26.

Sustainable Seafood Dish
A homage to the SC Aquarium “Good Catch’ program in downtown Charleston. This dish changes often and incorporates locally sourced, seasonal, sustainably harvested seafood.
mkt.


Shellfish & Grits 
sautéed domestic shrimp, Carolina blue crab, seared sea scallop, organic Anson Mills grits,  house made spicy Tasso ham gravy
32.

Buttermilk Fried Quail 
Adluh cornmeal dusted Manchester Farms quail, Southern succotash, whipped Yukon Gold potatoes, SC sweet corn & saffron puree  
24.


Braised Pork Shank 
braised Heritage Farms all-natural Cheshire pork, organic Anson Mills polenta, Middleton Place organic kale, smoked bourbon pork reduction  
28.


14oz. New York Strip*  
grilled Certified Angus Beef, whipped Yukon Gold potatoes, wilted Middleton Place organic tatsoi, roasted local & wild mushrooms, veal reduction
34.

 

 

 Executive Chef Brandon Buck ~ Sous Chefs Christopher Leszczynski & Charles Bell

All proceeds benefit the non–profit  Middleton Place Foundation

 

An 18% gratuity charge will be added to parties of 6 or more.

 

*Contains ingredients that are raw or undercooked, (V) denotes the dish is prepared vegetarian

 

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness

 

 

View the Dessert Menu

 
The Middleton Place Restaurant strives to serve fresh, locally-sourced dishes. Items are subject to change due to seasonal availability.
 
 
Southern Pecan Pie 
South Carolina pecans, local bourbon caramel sauce, sorghum whipped cream
7.
 
 
Carrot Cake 
local rum raisins, Split Creek Farms goat cheese icing
7.
 
 
Huguenot Torte
 Granny Smith apples, South Carolina pecans, sorghum whipped cream
6.
 
 
Carolina Gold Rice Pudding 
Anson Mills organic Carolina Gold rice, Grand Marnier cherry compote
6.
 
 
Pumpkin Cheesecake 
Autumn spices, ginger snap crust, sorghum whipped cream
7.
 
 
Local Wholly Cow  Ice Cream 
Please ask your server about our seasonal flavors
4.

About the Restaurant

The Middleton Place Restaurant offers visitors traditional Low Country fare. Okra soup, she-crab soup, shrimp and grits, collard greens and Huguenot torte are just a few of the tempting dishes served for lunch daily. In the evening, guests enjoy elegant dining overlooking the Mill Pond and Azalea Hillside while savoring a more formal menu featuring local seafood, organic chicken, and carefully selected cuts of meat, and seasonal vegetables.
 
The influence of renowned Southern Chef Edna Lewis is still felt at Middleton Place, where she was the resident Chef for several years. The recipes Ms. Lewis developed for the Restaurant give special attention to authentic Low Country cuisine, and continue to be used for both lunch and dinner menu selections.
 
The Middleton Place Restaurant originated in 1928 when the Junior League of Charleston set up one of its first fund raising enterprises, a springtime Tea Room located in the Mill at Middleton Place. In the upstairs kitchen, League volunteers prepared okra soup and made sandwiches that were served to guests seated at tables overlooking the Ashley River. In 1949, the Tea Room, now the Restaurant, was moved to its present location.
 
The Restaurant building was designed by W. Bancel LaFarge in 1933, based on research done in Barbados, and has the same roof lines as the Mill. It was originally used as a guest house, with two bedrooms and a sitting room upstairs. The cypress-paneled room downstairs was a living and game room surrounded by a screened porch. The Cypress Room, now used as a private dining room, was originally a series of storerooms leading to the plantation office.
 
Proceeds from the operation of the Restaurant support the preservation work of the not-for-profit Middleton Place Foundation.
 
In keeping with traditional Southern Foodways, the Middleton Place Restaurant strives to use seasonal, local, and organic ingredients whenever possible, as well as supporting the conservation efforts of the Sustainable Seafood Initiative, the Billfish Foundation, Slow Foods and Fresh on the Menu.

                            

 

Middleton Place