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 & cocktails 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 November Menu:


Chicken & Biscuit Dumpling Soup 8 

Artisan Mixed Greens, Butternut Squash, Cranberries
Pecans, Cherry Balsamic Vinaigrette 8 

Beef Tartare*, Egg, Pickles, Onions 
Potato Straws, Mustard 12


Seared Scallops*, Carolina Gold Rice, Spinach
Saffron-Vanilla Puree 32

Duck Breast*, Cherry Bourbon Glaze, Celeriac & Autumn Lentils
 Caramelized Fennel 28

Braised Lamb Shank, Oven Dried Tomato & Roast Garlic Polenta
Baby Carrots, Gremolata 26

Prime Strip Steak*, Fondate Potato, Mushrooms
Asparagus, Onion Soubise 34


Pumpkin Cheesecake
 Grand Marnier Carmel Sauce 8

Chocolate Mousse Bombe
Raspberry Jam, Chocolate Cake 8

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

Restaurant hours 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 11:00 a.m. - 2:00 p.m.