Middleton Place
(800) 782-3608
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Middleton Place

Dining at Middleton Place Restaurant

Lunch

12 a.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.



Special Events

Wednesday Wine Strolls Return April 1 - May 27 >>

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

View Lunch Menu

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.

 

 

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

View the Dinner Menu

SOUPS, SALADS and APPETIZERS

 

She Crab Soup

lump crab, cream, sherry

$7/cup       $11/bowl

 

Chef’s Seasonal Soup

local ingredients, gluten free & vegetarian

$5/cup       $9/bowl

 

Beet Salad

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

$9

 

Wedge Salad

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

$8

 

Watermelon Salad

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

$9

 

Peach & Tomato Salad

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

$11

 

Duck Confit rillette

house cured Ashley Farms duck, house made pickles, whole grain mustard, multigrain bread

$9

 

Pork & Beans

Muddy Pond Mill sorghum baked beans, house cured & smoked pork belly, cornbread crumbles

$8

 

Lobster & Succotash

butter poached East Coast lobster meat, Southern succotash, saffron & sweet corn puree

$14

 

Fried Green Tomatoes

panko breaded, organic Anson Mills grits, Carolina cheddar pimiento cheese, arugula

$9

 

MAINS

 

Hanger Steak

Certified Angus Beef hanger, fingerling potatoes, house cured Heritage Farms bacon lardons, wilted arugula, whole grain mustard cream

$26

 

Mushroom Pappardelle

local Mepkin Abbey mushrooms, heirloom tomato, scratch made pappardelle pasta, Middleton basil pesto, buffalo mozzarella, watercress

$19

 

SC Catfish Stew

Carolina Catfish blackened, stewed okra, tomatoes, leeks, local sweet corn, house made pork sausage, Anson Mills Carolina Gold rice

$23

 

Guinea Hen Confit

macaroni & Carolina cheddar pimiento cheese, Southern style green beans with country ham, caramelized onion & black pepper gravy

$24

 

Shrimp & Grits

sautéed domestic shrimp, organic Anson Mills grits, house made pork sausage, stewed okra,  tomatoes, leeks, local sweet corn

$26

 

Buttermilk Fried Quail

Adluh cornmeal dusted Manchester Farms quail, roasted fingerling potatoes, Southern succotash, wilted arugula, saffron & sweet corn puree

$23

 

Grilled Pork Tenderloin

Southern style green beans with country ham, grilled SC peaches, Anson Mills Carolina Gold rice, caramelized onion & black pepper gravy

$22

 

Filet Mignon

grilled Certified Angus Beef tenderloin, Carolina cheddar pimiento cheese, roasted Mepkin Abbey mushrooms, fingerling potatoes, veal reduction

$32

 

View the Dessert Menu

Huguenot Torte

with whipped cream

6.

 

SC Pecan Pie

bourbon caramel sauce, whipped cream

6.

 

Flourless Chocolate Torte

chocolate mousse, white chocolate crisps, salted caramel, whipped cream

8.

 

Peach Shortcake

brown butter biscuit, peach butter, whipped cream

6.

 

Banana Pudding

house-made vanilla wafer, fresh banana slices

6.

 

Wholly Cow  Ice Cream

choice of vanilla, cinnamon, or strawberry

3.

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