Caviar & Bananas presents the Fall Flavors wine dinner

Caviar & Bananas is pleased to announce a fall wine dinner, Wednesday, December 8th.  

We will  be featuring a five course chef's tasting menu designed by Executive Chef Todd Mazure which will focus on local fall ingredients. Wines will be paired and presented by Leigh-Ann Beverly of Advintage Distributors.

First Course: (Amuse Trio)

  • Foie Gras: Fig, Toasted Cashew, Pomegranate
  • American Sturgeon Caviar: House Made Chip, Crème Fraiche, Micro Chive
  • Buffalo Carpaccio: Manchego, Horseradish, E.V.O

Paired With: Avinyo Cava Brut Riserva, Penedes, Spain

Second Course:

  • Roasted Baby Beets, Beet Greens, Watercress, Blood Orange, House Made Ricotta, Arbequina Olive Oil

Paired With:  Inama Soave Classico 2009, Veneto, Italy

Third Course:

  • Pan Seared Hawaiian Pomfret “Monchong”
  • Spaghetti Squash Risotto, Chestnuts, Meyer Lemon, Vanilla Consommé, Fresh Black Truffles

Paired With: Ancien Sonoma Coast Pinot Noir 2008, Sonoma Coast, California


  • “North Carolina” Apple Cider Granita

Fourth Course:

  • Roasted “Ashley Farms” Guinea Hen
  • Lamb Sausage, Arugula, Lentil Cassoulet, Sour Cherry Reduction

Paired With: Alvaro Palacios "Petalos", Bierzo, Spain 2008


  • Chef's Cheese Selection
  • Assorted Housemade Truffles

Paired With: Reginato Rose of Sparkling Malbec 2009, Mendoza, Argentina

The price of the dinner is $70/ per person and includes five courses with five wine pairings. Reservations are required, so place call (843) 577-9997.

Caviar & Bananas is located at 51 George Street. The dinner will begin at 6:30 p.m.

Filed in