Middleton Place
(800) 782-3608
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Middleton Place

Dining at Middleton Place Restaurant


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


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

Hot Nights & Holy City Dinner - August 23 >>

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

View Lunch Menu


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



Beet Salad

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



Watermelon Salad

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



Peach & Tomato Salad

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



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




(served with scratch made Adluh cornbread)


Southern Fried Chicken

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



Pulled BBQ Pork

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



Low Country Shrimp & Grits

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



Southern Vegetable Sampler

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



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



She Crab Soup

Carolina blue crab, cream, sherry

$7/cup       $11/bowl


Chef’s Seasonal Soup

local and seasonal ingredients

$5/cup       $9/bowl


Beet Salad

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



Wedge Salad

Kurios Farms hydroponic bibb lettuce, local watermelon radishes, Clemson blue cheese, bacon lardons, Southern buttermilk dressing



Watermelon Salad

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



Peach & Tomato Salad

SC peaches, heirloom tomatoes, basil pesto, buffalo mozzarella, Golden Balsamic redux, Bulls Bay sea salt



Duck Confit Rillette

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



Fried Chicken Livers

whipped Yukon Gold potatoes, Southern succotash, sweet corn & saffron puree



Polenta & Mushrooms

organic Anson Mills polenta, roasted local & wild mushrooms, Split Creek farms goat cheese, herbs



Fried Green Tomatoes

creamy organic Anson Mills grits, Carolina cheddar pimiento cheese, watercress





Hanger Steak

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



Mushroom Pappardelle

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



SC Catfish Stew

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



Free-Range Chicken

pan seared Ashley Farms chicken breast, macaroni & Carolina cheddar pimiento cheese, Southern style green beans with country ham 



Shellfish & Grits

sautéed domestic shrimp, East Coast lobster, Carolina blue crab, organic Anson Mills grits, house made Tasso ham gravy



Buttermilk Fried Quail

Adluh cornmeal dusted Manchester Farms quail, Southern succotash, whipped Yukon Gold potatoes, sweet corn & saffron puree  



Grilled Pork Chop

Heritage Farms all–natural Cheshire pork, Anson Mills Carolina Gold ‘Hoppn’ John’ risotto, braised SC collard greens,  SC peach & basil chutney  



Certified Angus Beef Filet

Carolina cheddar pimiento cheese, whipped Yukon Gold potatoes, wilted watercress & arugula, roasted wild mushrooms, veal reduction


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


View the Dessert Menu

Huguenot Torte

with whipped cream



SC Pecan Pie

bourbon caramel sauce, whipped cream



Flourless Chocolate Torte

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



Peach Shortcake

brown butter biscuit, peach butter, whipped cream



Banana Pudding

house-made vanilla wafer, fresh banana slices



Wholly Cow  Ice Cream

choice of vanilla, cinnamon, or strawberry


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