Dining at Middleton Place Restaurant
11 a.m. - 3 p.m. daily (general admission required)
Tuesday-Sunday: 6 p.m. - 9 p.m.
Closed for dinner on Monday evenings.
View Lunch Menu
EDNA LEWIS LUNCHEON $25
FRIED CAROLINA CHICKEN
FRIED CAROLINA CATFISH BITES
PECAN SMOKED PULLED PORK
SC COLLARD GREENS
MIDDLETON PLACE HOPPIN’ JOHN
TOMATO PIE CASSEROLE
ANSON MILLS ASHE COUNTY CHEDDAR GRITS
HOUSE MADE PECAN PIE
Buffet includes sweet or unsweet iced tea and/or water.
A LA CARTE
Chef’s Daily Soup
She Crab Soup
romaine hearts, hardboiled egg, tomatoes, bleu cheese, Heritage Farms bacon, crispy fried onions, merlot vinaigrette
dried cranberries, SC pecans, Split Creek Farms feta cheese, champagne vinaigrette
Add fried catfish bites ($6), grilled salmon ($11) or roasted free-range chicken breast ($9) to any salad.
View the Dinner Menu
She Crab Soup
lump crab, cream, sherry
Chef’s Seasonal Soup
romaine hearts, hardboiled egg, tomatoes, bleu cheese, heritage farms bacon, crispy fried onions, merlot vinaigrette
cranberries, SC pecans, Split Creek Farms feta cheese, champagne vinaigrette
southern fried livers, caramelized onion gravy, whipped potatoes
Pork & Beans
Muddy Pond Mill sorghum baked beans, house cured pecan smoked pork belly, apple fennel pecan slaw
Shellfish & Grits
east coast shrimp, lobster claw meat, tasso gravy, truffle Anson Mills organic grits
salt cured foie gras, pain perdu, bourbon syrup, toasted pecans
Polenta & Mushrooms
roasted Mepkin Abbey mushrooms, creamy Ashe County cheddar cheese & Anson Mills rustic polenta integrale, seasonal greens, parmesan
Certified Angus Beef hanger, fingerling potatoes, house cured Heritage Farms bacon lardons, arugula, whole grain mustard cream
local Mepkin Abbey mushrooms, scratch made pappardelle pasta, parmesan, seasonal greens, lemon butter
Carolina Catfish blackened, fennel, stewed tomatoes, leeks, Carolina Gold rice
Southern Fried Guinea Hen
fried Ashley Farms guinea hen leg quarter, truffle macaroni and Ashe County cheddar cheese, sautéed green beans, caramelized onion gravy
Sustainable Seafood Dish
An homage to the SC Aquarium. Dish changes often and incorporates local sustainably harvested seafood.
Grilled Manchester Farms Quail
cornbread & Benton’s country ham stuffed quail, mashed potatoes, crispy fried onions, Muddy Pond Mill sorghum whipped butter
Heritage Farms Pork Shank
Anson Mills Carolina gold & Carolina Plantation field pea hoppin’ john risotto, SC collard greens, Muddy Pond Mill sorghum
Naked Beef Georgia Short Rib
truffle Anson Mills organic grits, roasted Mepkin Abbey mushrooms, bordelaise sauce
View the Dessert Menu
with whipped cream
SC Pecan Pie
bourbon caramel sauce, whipped cream
Flourless Chocolate Torte
salted caramel, whipped cream
Vanilla Bean Panna Cotta
mixed berry sauce, fresh berries
Wholly Cow Ice Cream
choice of vanilla, cinnamon, or cappuccino chip
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.