Grand Central Oyster Bar Celebrates 100th Birthday April 19; Seafood & Prime Rib Buffet Highlights

NEW YORK - March 15, 2013 - PRLog -- The historic Grand Central Oyster Bar, celebrating 100 years throughout 2013, will throw its "Grand Centennial Celebration" birthday party on Friday night, April 19, at the iconic New York City seafood restaurant. Tickets are priced at $119.13, and available by calling 212-490-6652 (9:00am-6:00pm), 212-490-7108 (after 6:00 pm) or order online by visiting www.oysterbarny.com.

Executive chef Sandy Ingber will present a bountiful menu featuring the freshest delicacies from the sea, and prime rib for landlubbers, and renowned television host and author Sara Moulton will join Ingber in concocting "Linguini and White Clam Sauce" in a chef demonstration. Q104.3 radio personality Shelli Sonstein (Jim Kerr Rock and Roll Morning Show), the "First Lady of Oysters," will be on hand to meet fans and talk (and enjoy) bi-valves.

The festivities for the evening will include: the 10 millionth oyster in OB
history will be consumed; cocktail hour with raw bar and passed hors d'oeuvres; fresh seafood and prime rib buffet; open bar featuring the Oyster Bar's Centennial Chardonnay wine from Paumanok Vineyards and a bevy of wines, spirits and beers; live music; raffles and prizes; celebrities; and much, much more.

The Grand Central Oyster Bar first opened in 1913 "below sea level" in Grand Central Terminal.

The menu for the April 19 "Grand Centennial Celebration" is below:

Open Bar
GCOB Centennial Wine
Wines: Sparkling, Red, White
Spirits: Vodka, Whiskey, Gin, Scotch
Selected Domestic & Imported Beer

Raw Bar and Passed Hors D'oeuvres

Raw Bar – 4 East Coast, 4 West Coast Oysters
Littlenecks, Cherrystones
Crab Claw Cocktail
Passed Hor D’hourves:
Mini Crabcakes, BBQ Pork Wings, Cucumber Cups with Smoked Salmon Mousse and Topneck Clams Casino

Seafood Extravaganza Buffet

Classic Caesar Salad
Broiled Alaskan Wild Red Kings Salmon Filet with Béarnaise Sauce
Seared Ecuadorian Bigeye Tuna Steak with Fresh Tomato Cilantro Salsa
Fried Ipswich Clams, Horseradish Remoulade
Linguini with White Clam Sauce, Littleneck Clams and Florida Rock Shrimp
Roasted Prime Ribs of Beef with Au Jus and Horseradish Sauce
Medley of Fresh Vegetables, Herb Roasted Yukon Gold Potatoes

Dessert Buffet
GCOB NY Style Cheesecake
Key Lime Pie
Centennial Sheet Cake-Red Velvet