Anchorage 1770 Dining

The Ribaut Social Club Est. 1891

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 March Menu:


Heirloom Tomato Salad
Baguette Crisp, Mozzarella Cheese, Beet Puree
Micro Arugula, Balsamic Vinaigrette 8

Sea Island Pea Soup
Collard Greens, Tomatoes, Okra
Hominy, Bacon Broth 8

Benne Seed Crusted Crab Cake*
Butter Poached White Sweet Potato
Pickled Red Cabbage 13

Seared Prime Strip Loin*
Egg Yolk & Worcestershire Emulsion 15


Wild Striped Bass*
White Sweet Potatoes, Spinach, Benne Seeds
Caramelized Onion, Bacon & Orange Sour Relish
Chive Butter Sauce 32

Prime Strip Steak*
Steak Fries, Asparagus
Herb Butter 34

White Sweet Potatoes**
Spinach, Benne Seeds
Pickled Red Cabbage, Asparagus, Carrots 20

Fried Cornmeal Pork Chop*
Geechie Boy Sea Island Peas, Hoppin' John
Oyster Mushrooms, Dried Cornmeal Stuffing, Carrots
Ham Hock Jus 28


Lemon Custard
Sponge Cake 8

Chocolate Cake**
Raspberry Coulis 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.

Drinks on the 3rd & 4th floor are for dinner or inn guest only. Last call is 7:00 p.m.

Brunch is served Sunday 11:00 a.m. - 2:00 p.m.