RSC Menu - Anchorage 1770
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RSC Menu

Our menu changes seasonally and based on what the Chef finds in local markets. Beaufort Restaurant Week is September 6th-15th. Call 843-525-1770 for reservations. Please check back regularly for updates.


Portuguese Soup
kale, spicy sausage, potatoes, white beans, tomatoes

Trio Kale Farm Salad
shaved Brussel sprouts, rainbow carrot ribbons, pickled red onions, radishes, spiced port wine emulsion, crispy chevre fritter

Jumbo Lump & Potato Croquettes
garden pea puree, buttermilk tarragon dressing, seared lemon, espelette

Tartufo Pappardelle di fungi
black winter truffles, morel, shiitake, portobello, shaved parmesan Reggiano, taleggio crema, pea tendrils

Chef’s Selection of Cheeses (for two)
quince paste, acacia honey, cornichons, crackers, lavash, Honey crisp apples, iberico chorizo


Seared Prime B/I Filet Mignon
pommes puree, sauteed farm vegetables, green peppercorn glace de veau, gaufrette potato, confit tomato

Seared Prime B/I NY Strip
Wild Mushroom Ragout, crispy polenta, sauteed spinach, black winter truffles, green peppercorn glace de veau

Hot Smoked Salmon Oscar
crispy polenta, sauteed farm vegetables, Jumbo Lump, saffron hollandaise, confit tomato

Pan Seared U-10 Diver Sea Scallops
pommes puree, sauteed farm kale blend, leek beurre fonduta, glazed rainbow carrots, beluga caviar, frizzled leeks

Pan Roasted Colorado Rack of Lamb
pommes puree, sauteed farm vegetables, green peppercorn glace de viande, confit tomato

Seared Muscovy Duck Breast
purple & burgundy sweet potato gnocchi, sauteed farm kale blend, sorghum bacon jus, lardons

Pan Roasted B/I Veal Chop
smoked blue cheese and caramelized shallot butter, pommes puree, sauteed farm vegetables, gaufrette potato, glace de viande


cognac macerated berries, vanilla chantilly, lady finger crumble, espresso cocoa nibs