Middleton Place
(800) 782-3608
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Middleton Place

Dining at Middleton Place Restaurant

Lunch

Noon - 3 p.m. daily (general admission required)


Dinner

Winter Hours
Tue - Thu & Sun: 6 p.m. - 8 p.m.
Fri & Sat: 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

EDNA LEWIS LUNCHEON  $25

GARDEN SALAD

SEASONAL SOUP

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

SEASONAL VEGETABLE

CORNBREAD

HOUSE MADE PECAN PIE

SEASONAL COBBLER

FRESH FRUIT

Buffet includes sweet or unsweet iced tea and/or water.

View the Dinner Menu

STARTERS

She Crab Soup
lump crab, cream, sherry
7.

Chef’s Seasonal Soup
mkt.


SALADS

Garden Salad
romaine hearts, hardboiled egg, tomatoes, bleu cheese, heritage farms bacon, crispy fried onions, merlot vinaigrette
8.

Arugula Salad
cranberries, SC pecans, Split Creek Farms feta cheese, champagne vinaigrette 
8.
 

FIRST COURSE

Chicken Livers
southern fried livers, caramelized onion gravy, whipped potatoes
7. 

Pork & Beans
Muddy Pond Mill sorghum baked beans,  house cured pecan smoked pork belly, apple fennel pecan slaw
9.

Shellfish & Grits
east coast shrimp, lobster claw meat, tasso gravy, truffle Anson Mills organic grits
14.

Foie Torchon
salt cured foie gras, pain perdu, bourbon syrup, toasted pecans
15.

Polenta & Mushrooms
roasted Mepkin Abbey mushrooms, creamy Ashe County cheddar cheese & Anson Mills rustic polenta integrale, seasonal greens, parmesan
7.


MAINS
 

Hanger Steak
Certified Angus Beef hanger, fingerling potatoes, house cured Heritage Farms bacon lardons, arugula, whole grain mustard cream
25 

Mushroom Papparadelle
local Mepkin Abbey mushrooms, scratch made pappardelle pasta, parmesan, seasonal greens, lemon butter
20.

Catfish Stew
Carolina Catfish blackened, fennel, stewed tomatoes, leeks, Carolina Gold rice
23.

Southern Fried Guinea Hen
fried Ashley Farms guinea hen leg quarter, truffle macaroni and Ashe County cheddar cheese, sautéed green beans, caramelized onion gravy
24.

Sustainable Seafood Dish
An homage to the SC Aquarium. Dish changes often and incorporates local sustainably harvested seafood.
mkt.

Grilled Manchester Farms Quail
cornbread & Benton’s country ham stuffed quail, mashed potatoes, crispy fried onions, Muddy Pond Mill sorghum whipped butter
28.

Heritage Farms Pork Shank

Anson Mills Carolina gold & Carolina Plantation field pea hoppin’ john risotto, SC collard greens, Muddy Pond Mill sorghum
25.

Naked Beef Georgia Short Rib
truffle Anson Mills organic grits, roasted Mepkin Abbey mushrooms, bordelaise sauce
26.

View the Dessert Menu

Huguenot Torte 6.
with whipped cream

SC Pecan Pie 7.
bourbon caramel sauce, whipped cream

Pumpkin Cheesecake 7.
gingersnap crumble, white chocolate crisps, whipped cream

Seasonal Bread Pudding 4.
Chef’s selection of house-made ice cream

House-Made Ice Cream 4.
choice of vanilla, chai spice, or coffee chocolate 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.

                            

 

Middleton Place