Middleton Place
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Dining at Middleton Place Restaurant

Lunch
11 a.m. - 3 p.m. daily (general admission required)

Dinner

Tue - Sun: 6 p.m. - 9 p.m.
Closed for dinner on Monday evenings.
Call 843-266-7477 for Dinner reservations.

Special Events

Wednesday Wine Strolls through June 25
Enjoy wine tastings in a different garden location each Wednesday evening.
Details + Tickets HERE >>

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View Lunch Menu

MIDDLETON PLACE RESTAURANT
Spring Lunch Menu

EDNA LEWIS LUNCHEON $18
  
FRESH FIELD GREEN SALAD

PULLED PORK WITH MUSTARD BBQ

FRIED NC CHICKEN

SC COLLARD GREENS WITH HAM HOCK

SEASONAL SELECTION

HOPPIN JON

CORN PUDDING

CORNBREAD


A LA CARTE

SHE CRAB SOUP
$7

CHEF’S SEASONAL SOUP
mkt.

ARUGULA SALAD
fresh cucumbers, split creek farms feta, field peas, pickled red onion, croutons, sherry vinaigrette
 $9
add roasted free range chicken breast +$9 or grilled salmon +$11
 
BEET SALAD
fresh greens, chevre, pecans, merlot vinaigrette
$9
add roasted free range chicken breast +$9 or grilled salmon +$11

FIELD GREENS SALAD
house cured pecan smoked bacon, fresh tomato, bleu cheese crumbles, southern buttermilk dressing
$9
add roasted free range chicken breast +$9 or grilled salmon +$11

VEGETARIAN POTLUCK
locally sourced seasonal vegetables and grains
$14
 
 
some items may be substituted due to seasonal availability

Executive Chef Brandon Buck ~ Sous Chef Cheryl Ackland

View the Dinner Menu

MIDDLETON PLACE RESTAURANT
Dinner Menu
 
SOUPS, SALADS AND APPETIZERS

She Crab Soup
$7 

Chef’s Seasonal Soup
market price 

Arugula Salad
fresh cucumbers, split creek farms feta, field peas, pickled red onion, croutons, sherry vinaigrette
$9
 
Beet Salad 
fresh greens, chevre, pecans, merlot vinaigrette
$9
 
Field Greens Salad
house cured pecan smoked bacon, fresh tomato, bleu cheese crumbles, southern buttermilk dressing
$9

Chicken and Rice
chicken livers, roasted chicken, sausage, Carolina Gold rice
$9
 
Brassicas Casserole 
Ashe County cheddar cheese, pecans
$7

Sausage and Potatoes 
housemade sausage, roasted potatoes, onion, sauerkraut, mustard aioli
$9

Mussels 
apple cider broth, house cured bacon, shallot, greens, fresh herbs 
$13
 
Housemade Fettuccine 
ham hock, winter greens, parmesan, ham hock broth 
$7


ENTREES

“Chicken and Dumplings”
 biscuit dumplings, Ashley Farms airline chicken breast, onions, celery, carrots
$25

CAB Hanger Steak
sauté of winter greens, roasted fingerling potatoes, onion soubise sauce 
 $25
 
Pecan Smoked Heritage Pork Chop
Carolina Gold rice and Sea Island pea hoppin’ john risotto, SC collard greens, bourbon apple preserve
$27

Catfish Stew
NC blackened catfish, tomatoes, housemade pork sausage, leek, corn, rice
$25

Sustainable Seafood Selection
seasonally sourced and sustainably caught seafood
market price
 
Vegetarian Potluck
locally sourced seasonal vegetables and grains, changes often
 $14

Shrimp, Sausage and Grits
East coast shrimp, housemade sausage, tasso ham gravy, peppers, onions, Anson Mills grits
$26

Executive Chef Brandon Buck ~ Sous Chef Cheryl Ackland

View the Dessert Menu

MIDDLETON PLACE RESTAURANT
Lunch Dessert Menu


Huguenot Torte
with whipped cream
6.

SC Pecan Pie
bourbon caramel sauce, whipped cream
6.

House-Made Ice Cream
choice of vanilla, butter pecan or mint chocolate chip
4.
 
Seasonal Southern Dessert
changes often
mkt.
 
 
Dinner Dessert Menu

Huguenot Torte
with whipped cream
6.

SC Pecan Pie
bourbon caramel sauce, whipped cream
6.
 
Seasonal Cobbler
house-made vanilla ice cream
6.
 
Flourless Chocolate  Torte
salted caramel, whipped cream
7.
 
Key Lime White Chocolate Cheesecake
raspberry sauce, fresh berries
7.
 
House-Made Ice Cream
choice of vanilla, butter pecan or mint chocolate chip
4.
 
~ Pastry Chef Courtney Simpson ~
Menu items subject to change.

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.
             

 

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