The Restaurant at Middleton Place

charleston's most charming Dining terrace

Overlooking the Mill Pond and Azalea Hillside, The Restaurant at Middleton Place is Charleston's most stunning and charming outdoor dining scene. Offering a seasonal take on Lowcountry cuisine, every dish is rooted in tradition, crafted with local ingredients, and served with Southern grace. Inspired by the legacy of Chef Edna Lewis, lunch features comforting classics like fried chicken and she-crab soup. Dinner offers a more refined experience with fresh seafood, organic poultry, and heirloom vegetables.

Dining at Middleton Place is more than a meal. It is a connection to the land, its history, and the enduring flavors of the South.

For dinner reservations, please call 843.266.7477 or book a table:

BOOK A TABLE

Thanksgiving Reservations

/images/content/diner/featured/untitled-design-8-.jpg?034882920418602403

A table outside set up for a group of people to eat

/images/content/diner/map/09172025_Middleton-Place-Restaurant_Andrew-Cebulka-3396.jpeg?039555336920640527

Hours

Lunch Monday-Saturday | 11 am – 3 pm
General admission to Middleton Place is required.

Dinner Tuesday - Saturday | 5:00 - 8:30 pm
Reservations required. General Admission is not required for dinner.

Brunch Sunday | 11 am - 3 pm
General admission to Middleton Place is required.

Soup & Salad

She Crab Soup 9/13
Citrus Lump Crab, Honey Sherry

Local Artisan Greens (GF) 16
Boiled Peanuts, Shaved Sheep’s Cheese, Pickled Fennel, Easter Egg Radish, Onion and Poppy Vinaigrette

Grilled SC Peach Salad (GF) 18
Arugula, Roasted Red Pepper, Candied Pecans, Lemon Whipped Goat Cheese, White Balsamic & Peach Vinaigrette

Fried Chicken & Blue Cheese Salad 26
Artisan Romaine, Stilton, Cucumber, Radish, Nueske Bacon, Hot Honey Vinaigrette

Appetizers

Local Oysters (GF) 18/32
Pickled Peach & Vidalia Onion Mignonette, Horseradish Cocktail

Sweet Potato Cornbread 10
Whipped Middleton Honey Butter

Crispy Local Okra 13
Tomato Bacon Jam

Lowcountry Crab Cake 26
Grilled Sweet Corn, Smoked Tomato Coulis

ADD-ONS

Pan Roasted Salmon* 9
Grilled or Fried Chicken Breast 13
Local Shrimp 8

Entrées

Local Shrimp & Grits 26
Marsh Hen Heirloom Grits, Local Shrimp, Lager, Country Ham Gravy, Chive Oil

Blackened Local Catch Sandwich* MRKT
Buttered Brioche Bun, Crisp Lettuce, Red Onion, Orange, Citrus Remoulade
choice of one side

Southern Fried Chicken 22
House Brined, Hot Honey
choice of one side

Chatel Farms Burger* 22
Buttered Brioche Bun, Pimento Cheese, Fried Green Tomato, Tomato Bacon Jam
choice of one side

Local Heirloom Tomato BLT 18
Crunchy Sourdough, Dukes Mayonnaise
choice of one side

SIDES 7

Citrus Cole Slaw (GF)
SC Braised Collard Greens (GF)
French Fries
Marsh Hen Mill Yellow Grits (GF)

Executive Chef Caleb Hulsey

*Contains ingredients that may be raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

Shareable Bites

Local Oysters* 18/32
Pickled Peach & Jalapeño Mignonette, Horseradish Cocktail

Beef Tartare* 26
Capers, Horseradish, Dill, Lemon, Arugula, Soft Poached Egg, Everything Bagel

Melon & Tomato Burrata 24
Local Heirloom Tomatoes, Compressed Melon, Watermelon Consommé, Anise, Pistachio Crumble, Grilled Toast Points

Sweetgrass PEI Mussels* 22
Saffron Wine, Andouille, Caramelized Onion, Roasted Garlic, Chili, Potato Nest, Crunchy Ciabatta

Starters

She Crab Soup* 13
Middleton Honey Sherry, Lump Crab

Local Fig Glazed Pork Belly* 18
Sunchoke & Oat Cream, Apple & Celery Salad, Chili Crunch

Local Artisan Greens 16
Onion & Poppy Vinaigrette, Boiled Peanuts, Shaved Sheep’s Cheese, Pickled Fennel, Easter Egg Radish

Grilled SC Peach Salad 18
White Balsamic & Peach Vinaigrette, Roasted Red Pepper, Lemon Whipped Goat Cheese, Candied Pecans

Sides

SC Braised Collard Greens
Local Collards, Tomatoes

Roasted Local Mushrooms
Sour Cherry Jus

Yukon Pomme Purée

Smashed Red Potatoes
Goat Cheese, Chives

Grilled Broccolini*
Charred Lemon Béarnaise, Toasted Cashews

Entrées

Joyce Farms Half Chicken Perloo* 37
Sweet Tea Brined, Carolina Gold Rice, Andouille Sausage, Onion, Mixed Herbs

Lowcountry Shrimp & Grits* 34
Marsh Hen Heirloom Grits, Local Shrimp, Lager, Country Ham, Tomato Gravy

Grilled Skirt Steak* 46
Creamed Corn, Charred Okra Relish, Crispy Shallot, Hot Honey & Black Garlic Vinaigrette

New Zealand Lamb Rack* 48
Sweet Potato Spoon Bread, Grilled Broccolini, Pickled Mustard Seed, Bourbon Peach Gastrique

Local Mushroom Risotto 28
Roasted Mushrooms, Sour Cherry, Cashew, Aged Padano

Pan Seared Diver Sea Scallops* 48
Yukon Pomme Purée, Crayfish, English Peas, Dill Butter, Bourbon Barrel Smoked Trout Roe

À La Carte

(Includes One Sauce)

8oz North Atlantic Salmon* 24

6-7oz Local Catch* MKT

8oz Filet Mignon* 45

16oz Beef Ribeye* 58

24oz Double Cut Sweet Tea Brined Pork Chop* 42

Chef’s Cut* MKT

SAUCES 2

Red Wine Jus
Classic Béarnaise*
Lemon Thyme Beurre Blanc
Green Tomato Relish
Middleton Steak Sauce

Executive Chef Caleb Hulsey

*Contains ingredients that may be raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

Appetizers

Beignets (V) 12
Powdered Sugar, Bourbon Syrup

Eggs in Purgatory* 13
Egg, Tomato Sauce, Parmesan Cheese, Grilled Bread

Fried Green Tomatoes (V) 13
Pimento Cheese, Fines Herbs

Soups & Salads

She Crab Soup 9/13
Seasonal & Local Ingredients

Little Gem Lettuce Salad (V) 14
Cucumbers, Shallots, Radish, Parmesan, Corn Bread Croutons, Herb Buttermilk Dressing

Local Farm Salad (V) (GF) 13
Mixed Greens, Shaved Vegetables, Roasted Red Pepper Vinaigrette

ADD-ONS

Poached Egg* 4
Roasted Chicken Breast 9
Seared Shrimp 10
Roasted Salmon* 10

Entrées & Sandwiches

Eggs Benedict BLT* 21
English Muffin, Poached Eggs, Bacon, Fried Green Tomato, Little Gem Lettuce, Hollandaise, Choice of Side

Eggs Florentine Benedict* 19
English Muffin, Poached Eggs, Sautéed Arugula, Hollandaise, Choice of Side

Shrimp & Grits 24
Lager, Low Country Ham, Tomato Gravy

Middleton Place Burger* 20
Brioche Bun, American Cheese, Lettuce, Tomato, Pickle, House Made 1000 Island, Choice of Side
Add Sunny-Side-Up Egg 4

Chicken Biscuit 17
House Made Biscuit, Pickle Brined Chicken, Pepper Jam, Choice of Side

Grilled Steak Sandwich* 19
Brioche Bun, Lettuce, Tomato, Onion, Boursin Cheese, Whole Grain Mustard Aioli, Choice of Side
Add Sunny-Side-Up Egg 4

French Toast 16
Mixed Berry, Bourbon Maple Syrup, Powdered Sugar

Potato Rosti (GF) 21
Potato Cake, Bacon, Sausage, Fried Egg, Sautéed Bell Pepper and Onions

SIDES 6

Fresh Fruit (V), House Salad (V), Anson Mills Grits (V), French Fries (V), Biscuit (V), Sausage, Applewood Smoked Bacon

Kis Menu
12 and under

Grilled Cheese - Chicken Tenders - French Toast - Cheeseburger $14
comes with choice of side

A 22% gratuity will be added to parties of 6 or more.

*Contains ingredients that may be raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

Thanksgiving Buffet

Entrées

Joyce Farms Sweet Tea Brined Turkey Breast

Middleton Honey Glazed Ham

Carved Prime Rib

Artisan Salad

Cranberry Vinaigrette

Dressing

Green Goddess Dressing

Desserts

Pecan Pie

Pumpkin Pie

Side Dishes

Bradford Farm Collard Greens

Brown Butter Sweet Potato Casserole

Local Mushroom & Green Bean Gratin

Boursin & Herb Whipped Potatoes

Southern Cornbread Stuffing

Candied Heirloom Carrots

Citrus Cranberry Chutney

Macaroni & Cheese

Assorted Muffins

Turkey Gravy

Yeast Rolls

*Menu is subject to change

Staff Carousel

Executive Chef

Chef Caleb Hulsey

Caleb Hulsey is a proud South Carolina native whose culinary journey is deeply rooted in the rich traditions of Southern cuisine. Raised among the flavors and hospitality of the Lowcountry, Caleb began his career in Charleston, where he quickly developed a passion for refined Southern cooking. His formative years in kitchens like Atlanticville on Sullivan’s Island laid the foundation for a style that honors heritage while embracing innovation.

Over the years, Caleb has cultivated strong relationships with local farmers, fishermen, and purveyors, believing that the soul of Southern food lies in its connection to the land and community. His menus reflect a commitment to seasonality and sustainability, showcasing the best of what the region has to offer—from heirloom vegetables to freshly caught seafood.

After leading culinary programs at luxury resorts across the country, Caleb returned to Charleston to helm the kitchen at The Inn at Middleton Place, where he continues to celebrate the flavors, stories, and people that define Southern hospitality.

Reserve My Stay