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. Autumn 2016 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 March Menus:

Small Plates
3rd & 4th Floor Porches

Chili Glazed Salmon and Tuna Poke Bowl
sushi rice, seaweed salad, ponza sauce
15

Chicken Sliders
blueberry jam and apple slaw
12

Six Lady's Island Oysters
ginger lime relish
15

Black Bean Hummus Quesadillas
corn tortillas, goat cheese, avocado
roasted red pepper dipping sauce
10


Dinner
Dining Room & 2nd Floor Porch

Starters

Chili Glazed Salmon and Tuna Poke Bowl
sushi rice, seaweed salad, ponza sauce  15

Six Lady's Island Oysters
ginger lime relish  15

Soup & Salad

Zucchini and Potato Soup 8

Southern Chopped Salad
red onions, corn, candied pecans, shallot vinaigrette  8

Entrees

Shrimp and Grits
andouille sausage gravy and creamed Adluh grits  23

Seared Duck Breast
sweet potato, cauliflower, pickled apples
black cherry bourbon sauce  25

Confit Salmon
lentils, swiss chard, beet puree, pickled red onion micro salad  26

Beef Tenderloin
Blue Cheese Potato Croquet, Asparagus, Roasted Grape Tomatoes, Creamed Leeks  34

Dessert

Classic Apple Pie  8
Raspberry Chocolate Roulade  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.