"Ultimate Aphrodesiac": Grand Central Oyster Bar Exec Chef Sets Valentine's Oyster Menu

PRLog (Press Release) - Feb 08, 2010 -
Grand Central Oyster Bar executive chef Sandy Ingber is widely known as the “Bishop of Bi-valves,” so when Valentine’s Day approaches the maestro of the kitchen still gets a rise out of calling the oyster “nature’s ultimate aphrodisiac.”  Along with the 30 varieties of oysters on the bountiful Oyster Bar menu, Ingber has used his culinary magic to lovingly put together menu items –- from Angel’s on Horseback as appetizer, Neptune’s Shellfish Platter as an entrée to Stem Strawberry Tuxedoes for dessert – that will insure cupid’s arrow being on target all day for lunch and dinner on Saturday, February 13, a Valentine’s Day prelude since the Oyster Bar is closed on Sundays.  

Before we list Ingber’s specials in entirety, here are his thoughts on the aphrodisiac powers of the oysters and seafood:

“Legend says no Roman orgy would be worth its salt without thousands of oysters, and that Casanova, arguably the greatest lover in world history, credited the oyster with enhancing his legendary prowess,” says Ingber.

“The oyster has a timeless connection with passion,” he added. “Actually, any food from the sea is thought to have the qualities to enhance love, so we recommend that romantics come to the Grand Central Oyster Bar for our romantic Valentine’s Day the day or night before. I always recall the myth of Aphrodite, the Goddess of love, this time of year. She supposedly rose from the deep with the power of granting beauty and invincible charm to others.  As for the scientific evidence of oysters as an aphrodisiac. Phosphorus, iron, copper and iodine (minerals and elements that are plentiful in seafood), are believed to contribute to the efficiency of the sex glands.”

The exotic oyster appetizer special is “Angels on Horseback,” available for $9.95, featuring Blue Point Oysters and deviled Harissa Aioli. “Neptune’s Shellfish Platter” stars oysters and clams on the half shell, ½ Maine Lobster, Greenlip Mussels and Jumbo Shrimp, offered at Market Price.  Main courses include: ; Poached New Zealand Red King Salmon with Champagne Sauce and Salmon Caviar ($28.95); and Wild Mushroom Crusted and Broiled Florida Mahi-Mahi Filet over Truffled Mashed Potatoes and Chive Beurre Blanc ($26.95). Reservations are recommended by calling 212.490.6650.  The Grand Central Oyster Bar is located ‘Below Sea Level’ at Grand Central Station. The Valentine’s Day prelude menu for Saturday, February 13, at the Grand Central Oyster Bar is below:

MAINE LOBSTER BISQUE

SPECIAL OYSTER APP: ANGELS on HORSEBACK with BLUEPOINT OYSTERS and SASSY HARISSA AIOLI – $9.95

SPECIAL LOVER’S OYSTER PLATTER and CHAMPAGNE COMBINATION – Market Price

NEPTUNE’S SHELLFISH PLATTER: OYSTERS, CLAMS, 1/2 MAINE LOBSTER, GREENLIP MUSSELS and JUMBO SHRIMP – MKT $

POACHED NEW ZEALAND RED KING SALMON FILET with CHAMPAGNE SAUCE and SALMON CAVIAR – 28.95

WILD MUSHROOM CRUSTED and BROILED FLORIDA MAHI-MAHI FILET over TRUFFLED MASHED POTATOES and CHIVE BEURRE BLANC – 26.95

GRILLED ECUADORIAN BIGEYE TUNA STEAK with HEIRLOOM TOMATO SALSA and PASSION FRUIT-GINGER GLAZED BABY CARROTS – 29.95

FRIED LONG ISLAND BLUEPRINT OYSTERS with SPICED REMOULADE SAUCE  and SWEETHEARTS POTATO FRIES – 18.95

HOMEMADE DESSERTS: STEM STRAWBERRY TUXEDO’S - 6.95;  FRANGIPANE CHOCOLATE HEART with RASBERRY BAVARARIAN CREAM – 7.95;  APPLE MOUSSE ROULADE with SPICED ICING – 7.25;  LOVERS FRUIT TARTLETTE – 7.25;  CHOCOLATE MOUSEE – 6.75;  RICE PUDDING – 5.00;  CREME CARAMEL – 6.95;  VERY FRESH FRUIT SALAD – 5.50;  FLORIDA KEY LIME PIE – 7.25;  NEW YORK CHEESECAKE – 6.95;  PASSION FRUIT SORBET – 6.25;  WHITE CHOCOLATE ICE CREAM with DARK CHOCOLATE CHIPS – 6.50

Photo:
http://www.prlog.org/10524165/1