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Grand Central Oyster Bar Logo

Seafood Specialties, Culinary Confections Ring In The New Year At The Grand Central Oyster Bar

New York's Grand Central Oyster Bar Executive Chef Sandy Ingber presents seafood delicacies and sweet treats on New Year’s Eve.

FOR IMMEDIATE RELEASE

 
 
Icelandic Arctic Char Filet.
Icelandic Arctic Char Filet.
PRLog (Press Release) - Dec. 22, 2011 - Grand Central Oyster Bar executive chef Sandy Ingber will be at his best wrapping up 2011, when the “Bishop of Bivalves” rolls out a special menu of delicious seafood delicacies that will be available for lunch and dinner all day New Year’s Eve on Saturday, December 31, at the historic restaurant “below sea level” in Grand Central Terminal.

In addition, the Oyster Bar will feature a bevy of home-made desserts – from Grand Marnier Mixed Berries to Passion Fruit-Crystalized Ginger Crème Brule to Rhapsody of Raspberries with White and Dark Chocolate Chibouste – which are sure to delight every sweet tooth, and will be served throughout the day.  

Here is the menu to close out 2011 in “Grand” style: The Appetizers – Maine Lobster Bisque, $7.95; and Marinated Dutch Herring Salad with Heirloom Tomato Salad, German Potato Salad and Roasted Beet Dressing, $22.95; The Main Courses – Fried New Bedford Sea Scallops with Black Garlic Aioli and Sweet Potato Fries, $27.95; Broiled Icelandic Arctic Char Filet with Chive-Salmon Caviar Crème Fraiche over Truffled Fingerling Potato Puree, $28.95; Maine Lobster and Jumbo Shrimp Newberg over Domino Rice with Mushrooms and Asparagus, 29.95; Broiled Long Island Wild Striped Bass Filet topped with Jumbo Lump Crabmeat and Champagne Dill Sauce, $29.95; and Oyster Bar Surf and Turf: Petite New York Sirloin and Grilled Jumbo Shrimp Scampi with Gratin Potatoes and French Beans Almandine, $35.95.

The culinary confections are priced from $5.00 to $8.50, for an ultra-sweet New Year’s Eve that can follow a hearty bowl of chowder to heat up from the winter frost. Here is the menu that will be put forth from the kitchen of executive chef Sandy Ingber and concocted by pastry chef Janoz Noka:  Passion Fruit-Crystalized Ginger Creme Brule; Champagne Poached Hudson Valley Apple In Puff Pastry With French Caramel Frangipane; Grand Marnier Marinated Mixed Berries In Almond Chocolate Tulipe With Pistachio Bavarois; Rhapsody Of Raspberries With White & Dark Chocolate Chibouste; Chocolate Mousse; Rice Pudding; Creme Caramel; Very Fresh Fruit Salad; Florida Key Lime Pie; New York Cheesecake; Huckleberry Champagne Sorbet; Egg Nog Brandy Ice Cream; Chocolate Or Vanilla Ice Cream; Hot Fudge Sundae.

Log on to www.oysterbarny.com  to check out the daily menu.

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The Grand Central Oyster Bar first opened its doors in 1913, in what was then a brand new, state-of-the-art, Grand Central Station. With its cavernous architecture and sweeping white tiled ceilings, it evokes this old N.Y. in all its grandness.

Photo:
http://www.prlog.org/11756294/1

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Contact Email:
***@comcast.net Email Verified
Source:Jerry Milani
Phone:212-490-6650
Zip:10017
City/Town:New York City - New York - United States
Industry:Food, Restaurants, Event
Tags:oyster, oyster bar, new york, grand central, new year s eve, dessert, seafood, restaurant, shellfish
Shortcut:prlog.org/11756294
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