Caviar & Bananas featuring a salt bar with dinner and drinks

Caviar & Bananas is hosting an event with drinks and hors d'oeuvres followed by a salt tasting and family-style dinner on Thursday, August 2.

Executive Chef Todd Mazurek will select salts from among Caviar & Bananas salt bar's 16 artisan salts to enhance the flavors from the bounty of fresh vegetables, seafood and fruits of the Lowcountry while Sarah Graham, author of The Local Palate's recent article "Salt" will introduce you to the art of choosing and using Artisanal Finishing Salts to enhance your everyday eating experiences.

$75 in advance. (843) 577-7757. info@caviarandbananas.com

MENU

PASSED HORS D'OEUVRES
Mini Local Beet Tartlet
Mascarpone Crema, Citrus Zest, Bulls Blood
Cypress Smoked Salt

Foie Gras "C B & J"
Foie Gras Mousse, Cashew Butter,
Apricot Jelly, Toasted Brioche
Hawaiian Red Salt

Salmon Trio in Puff Pastry
House Cured & Smoked Salmon, Dill Creme Fraiche,
Caviar, Chives
Persian Blue Salt

House Made Mini Pretzel Nugget with Palmetto Amber Beer Cheese Mustard
Murray River Pink Salt

TASTING/DISCUSSION
Buttered White Bread Squares | Cucumber Moons
Cherry Tomatoes|  Goat Cheese Crostini

DINNER
wine service

AMUSE
Bone Marrow with Grilled Local Beer Bread
Peruvian Pink Salt

SERVED SALAD COURSE
Summer Local Watermelon & Heirloom Kale Salad
with Duck Prosciutto Carpaccio and Burden Creek Chevre
Halen Mon Vanilla Salt Crystals

FAMILY STYLE ENTRÉE + SIDES
Himalayan Salt Block Seared Flank Steak
Local Blackberry & Preserved Meyer Lemon Gastrique
Himalayan Salt

Salt Baked, Smashed & Fried Local New Potatoes
with Green Garlic & Chives
Guerande Salt

Stewed Heirloom Tomatoes, Fresh Corn & Local Okra
Black Lava Salt

Ambrose Farm's Kentucky Wonder Green Beans
with Benton's Farm Country Ham
Guava Wood Smoked Salt

DESSERT
Lime Margarita Semifreddo with SC Peach Compote
Salted Tequila Reduction
Bali Coconut Lime Salt