Anchorage 1770 Dining

Reintroducing The Ribaut Social Club

Pat Conroy once said “A recipe is a story that ends with a good meal.” At the Anchorage, every dish of fresh, comforting, Lowcountry cooking tells a story—and our guests listen with rapt anticipation. January 2017 marked the return of the Ribaut Social Club, a fine dining and social space for Beaufort locals and visitors to mingle over cocktails and impeccable regional cuisine. The relaunch opens our culinary offerings to the public for the first time, and reservations are strongly recommended.

Capturing the Original Spirit

Our aim is to capture the incorrigible spirit and convivial atmosphere of the original Ribaut Club, established at the Anchorage in 1891. In its heyday, the Club hosted performances, grand parties, dances and even gambling—a raucous getaway from buttoned-up social strictures of the time. Today, guests can enjoy bites and appetizers with unrivaled water views or a sophisticated brunch surrounded by 300 years of Beaufort history. We’ve also hosted exclusive events like the Pat Conroy Literary Festival VIP Dinner and a scrumptious Lowcountry Thanksgiving feast. 

The relaunch coincides with the arrival of Byron Landis, our new executive chef who will elevate the cuisine at our award-winning boutique property. We are currently serving dinner in the dining room and 2nd floor front porch & small plates on the 3rd and 4th floor porches (weather permitting) from Wednesday to Saturday (5-8 p.m.) and a fresh, hearty Sunday brunch (10:30 a.m. - 2 p.m.). 

Our April Menus:

Small Plates
3rd & 4th Floor Porches

Arugula, Heirloom Tomatoes, Lemon Walnut Pesto
  Goat Cheese, Balsamic Vinaigrette,
Baguette Crisp   8

Cucumber Gazpacho & Strawberry Relish  8

North Carolina Striped Bass Ceviche 
Avocado, Mango, Jalapeño & House Chips    12

Red Beet Gnocchi's & Lemon Walnut Pesto     8

Red Pepper Hummus, Pickled Cucumbers 
Spring Vegetables & Toasted Bread   12

Dinner
Dining Room & 2nd Floor Porch

Starters

North Carolina Striped Bass Ceviche 
Avocado, Mango, Jalapeño & House Chips  12

Red Beet Gnocchi's with Lemon Walnut Pesto    8


Soup & Salad

Cucumber Gazpacho, Strawberry Relish  8

Heirloom Tomatoes, Arugula, Lemon Walnut Pesto,
Goat Cheese, Balsamic Vinaigrette, Baguette Crisp   8

Entrees

Sautéed Soft Shell Crab
Champagne Butter Sauce, Watermelon Radish
Sweet Corn Purée, Artichoke & Fennel Potato Salad  24

Rack of Lamb
Natural Jus, Red Beet Gnocchi, Parsnips, Spring Ramps, Balsamic Reduction  30

Beef Tenderloin Tips 
Royal Trumpet Mushrooms, Vidalia Onion Soubise, House Made Egg Noodles   26

Seared Wild Striped Bass 
   Blood Orange Foam, Carolina Gold Rice
             Purple Asparagus, Strawberry Jam          28


Dessert

Strawberry Cheesecake, Graham Cracker Crust  8
Chocolate Layer Cake, Coffee Buttercream & Chocolate Ganache  8

Vanilla Bean Ice Cream  3

 *Consuming raw or undercooked meat, eggs, poultry, seafood or shellfish may increase your risk of foodborne illness

Restaurant hours are small plates & dinner Wednesday - Saturday 5:00 - 7:30 p.m.

Last call for drinks on the 3rd & 4th floor is 8:00 p.m.

Brunch is served Sunday 10:30 a.m. - 2:00 p.m.