Life is full of surprises: who knew you could get a fabulous filet mignon at The British Open Pub? Best known for serving fish and chips and other pub fare in a golf-friendly atmosphere, The British Open Pub on Hilton Head Island also does a stand out steak au poivre. This Angus beef creation is thanks to Chef Bruno Etchart, who trained in French cooking for more than a decade. Peppercorns, kosher salt, unsalted butter, brandy and a touch of whipping cream give the sauce its flavor and a bit of heat. It's a perfect complement to the tender, high quality beef. The steak is served with mashed potatoes with gravy and julienne yellow squash, zucchini and carrots. The vegetables are steamed and lightly dressed with fresh herb-infused butter another nod to Chef Bruno's French influences. This steak dinner pairs well with a glass of Row Eleven Pinot Noir ($9).
A popular gathering spot for golfers and sports fans, The British Open Pub has been a locals' and visitors' favorite for 11 years at the Village at Wexford. A second location is also open to the public at the Okatie Creek Golf Club in Sun City.
The restaurants' signature dish is the St. Andrews authentic fish and chips. The fresh cod loins are dipped in lager batter, then fried golden brown. Other crowd pleasers are the lobster roll and lobster salad, both made with fresh, bite-size chunks of cool lobster mixed with a bit of mayo and a touch of homemade spicy remoulade.
For dessert, Brits and Americans alike are wowed by British Open Pub's homemade bread pudding ($5.79), a deep dish bread pudding made with a touch of rum and drizzled with bourbon sauce. This generous dessert is served warm with a tower of freshly whipped cream.
The Hayes family is featuring Oktoberfest through the end of the month. Enjoy a hearty autumn lunch or dinner of knockwurst, bratwurst, sauerkraut and German potato salad. The generous meal ($13.99) comes with apple strudel and ice cream for dessert. Knockwurst is a short, plump beef sausage originating from the Holstein region in Germany. Seasoned with herbs and fresh garlic, it's smoked over oak wood. Bratwurst, a longer pork and veal sausage, is grilled. The sauerkraut (pickled cabbage) and German potato salad are both served warm.
German Spaten Lager is an excellent complement to this meal. Both locations, in The Village at Wexford and in Sun City Hilton Head, specialize in ales, single malt scotch, cider and other imported beers.