Grand Central Oyster Bar/Restaurant

Grand Central Oyster Bar Grand Central Terminal
89 E. 42nd St.
New York, NY 10017

Phone: (212) 490-6650
Hours of Operation:
Monday – Friday: 11:30am – 9:30pm
Saturday: 12:00pm – 9:30pm
Payment Options:
AMEX, Carte Blanche, Diners Club, Discover, JCB, MasterCard, Visa
Executive Chef: Sandy Ingber
General Manager Jonathan Young

Dress Code: Casual Dress

A New York landmark with Guastivino tiled vaulted ceilings, two dining rooms, an oyster bar and counter seating. The Oyster Bar has 450 seats for you to choose from.
Dining Style: Casual Dining
Cuisine: Seafood
Neighborhood: Midtown East
Cross Street: Vanderbilt and Lexington
Menu: View menu on restaurant’s website & After This Review
Price: $31 to $50
Website: http://www.oysterbarny.com

Make a Reservation On Open Table
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New York’s Grande Dame Of Seafood Restaurants

Review By Nancy Walman

Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. The Grand Central Oyster bar recently celebrated its 95th Anniversary. It Serves over 1,300 patrons daily, eating about 1.8 million shellfish a year. 240 gallons of Manhattan and New England clam chowder prepared daily. The restaurant has rented the 27,00 sq. foot space from the MTA since 1913. The Old World interior with its “Guastavino” tile, lining the vaulted ceiling, retains some stained glass windows.

There’s a formidable wine list & seafood shines. There are always wonderful seasonal specials like herring, bay scallops and the freshest fish anywhere. And oh those oysters: Ask your waiter to recommend a selection of varieties. Wonderful plates of smoked fish will be returning. For now, The vast menu offers an array of creative and traditional great starters and the signature pan roast is still a minor miracle. Look for specials. Chef Sandy Ingber has a deft hand and all cooking techniques, whether grilling, steaming, poaching or frying are executed skillfully. The French fries may be the best in town. Bay Scallops were sweet as sugar and a better Black Cod would be difficult to find.

Service is friendly and accommodating and don’t skip the rich, cold and gooey desserts (fabulous rice pudding) at The Grand Central Oyster Bar/Restaurant, Lexington Ave. & Vanderbilt Place. That’s a Manhattan Must on The Walman Report. For a free subscription to The Walman Report, visit www dot Punchin dot com on the net.

Copyright 2009 By Punch In International. All Rights Reserved

MENU PRINTED ON RECYCLED PAPER
(Subject & Prices May Change)

FRI FRIDAY DAY JANUARY 22, 200 2009
APPETIZERS PPETIZERS
FRIED OYSTERS, TARTAR SAUCE . . . 9.25
FRIED WHOLE IPSWICH CLAMS. . 12.45
FRIED CALAMARI with MARINARA SAUCE 9.25
PAN FRIED CODFISH CAKE with HARISSA AIOLI
and ARUGULA . . . . 9.95
POACHED NEW ZEALAND GREENLIP MUSSELS with
DIJON DRESSING . . . 6.95
CLAMS CASINO . . . . 9.95
CULTIVATED MAINE MUSSELS STEAMED with
WHITE WINE and GARLIC . . 11.95
DOUBLE CROSS SAKETINI OYSTER SHOOTER with
SALMON CAVIAR . . . 6.95
CAJUN FRIED FLORIDA POPCORN SHRIMP . 13.95
JUMBO SHRIMP COCKTAIL . . . . 16.50
MARINATED DUTCH HERRING with
MUSTARD DILL DRESSING . . . . 8.95
CHILLED OYSTERPOND OYSTERS with TEQUILA
LIME MIGNONETTE . . . 8.95 CAVIAR SANDWICH . . . 8.95
OYSTERS ROCKEFELLER . . 15.50
MAINE LOBSTER COCKTAIL . . 14. 14.00 00
MIXED GREEN SALAD . . . . 4.95
MIXED GREEN SALAD with BEEFSTEAK TOMATO 5.75
JUMBO LUMP CRABMEAT COCKTAIL . . 15.50
FLORIDA STONE CRAB CLAW (LARGE) with
MUSTARD MAYONNAISE . . . 11.95
SOUPS
NEW ENGLAND CLAM CHOWDER . . . 6.25
MANHATTAN CLAM CHOWDER . . . 5.95
TUSCAN WHITE BEAN SOUP with FLORIDA
ROCK SHRIMP . . . . 6.95
BOUILLABAISSE, an oyster bar cLassic 28.95
COLD B BUFFET UFFET JUMBO SHRIMP and JUMBO LUMP CRABMEAT over CLASSIC CAESAR SALAD . . 27.95
FOURSOME of SEAFOOD SALADS with CRABMEAT
CAESAR, BASIL SQUID, TANGY SHRIMP
and POACHED STURGEON TONNATO . 21.95
POACHED FARMED ORGANIC SCOTTISH SALMON
FILET with CUCUMBER DILL SALAD,
SAUCE VERT . . . . 24.95
NICOISE SALAD with SEARED and SLICED
ECUADORIAN TUNA STEAK . . 27.95
POINT JUDITH SQUID SALAD with PURPLE BASIL
VINAIGRETTE and AVOCADO . . 21.95
JUMBO GRILLED SHRIMP GREEK SALAD on a BED
of ROMAINE with FETA CHEESE,
CUCUMBERS, CELERY, PEPPERONCHINI
PEPPERS and RED WINE VINAIGRETTE . 27.95
POACHED WHOLE MAINE LOBSTER, LEMON DILL
MAYONNAISE, FRENCH BEAN SALAD . . 28.95
MAINE LOBSTER ROLL on a TOASTED POTATO
BUN with COLE SLAW and SWEET POTATO
CHIPS . . . . . 27.95
POACHED PACIFIC STURGEON TONNATO with
CUCUMBER DILL SALAD . . . 21.95
FLORIDA STONE CRAB CLAWS (MEDIUM) with
MUSTARD MAYONNAISE . . . 37.95
SHRIMP, CRAB & SCALLOPS
FRIED JUMBO SHRIMP in RICE BATTER . . 25.95
FRIED JUMBO SHRIMP in COCONUT . . 26.95
GRILLED JUMBO SHRIMP, GARLIC HERB BUTTER 27.95
JUMBO GRILLED SHRIMP GREEK SALAD on a BED
of ROMAINE w with FETA CHEESE,
ith CUCUMBERS, CELERY, PEPPERONCHINI
PEPPERS and RED WINE VINAIGRETTE . 27.95
JUMBO SHRIMP and JUMBO LUMP CRABMEAT
over CLASSIC CAESAR SALAD . 27.95
FRIED MAINE SEA SCALLOPS with ROASTED
GARL GARLIC IC IC-THYME HYME HYME-PARMESAN AIOLI and FRENCH
FRIES . . . . . 24.95
SAUTEED NANTUCKET BAY SCALLOPS, GARLIC
HERB BUTTER . . . . . 26.95
FLORIDA STONE CRAB CLAWS (MEDIUM) with
MUSTARD MAYONNAISE . . . 37.95
STEWS & PANROASTS
STEW: PANROAST:
OYSTER . . . 9.95 . . 10.45
CHERRYSTONE CLAM . 12.75 . . 13.25
IPSWICH CLAM . . 13.95 . . 14.45
SHRIMP . . 14.45 . . . 14.95
LOBSTER . . . 21.95 . . 22.45
SEA SCALLOP . 13.25 . . 13.75
COMBINATION . . .20.95 . . 21.45
FROM OUR SMO SMOKEHOUSE KEHOUSE
Our smokehouse is currently on hiatus.
ECLECTIC WINE SPECIALS
HAUTE CABRIERE FRANSCHHOEK
CHARDONNAY/PINOT NOIR 2007 –
SOUTH AFRICA . . . 38
DOM DE L’AUJARDIERE FIE GRIS 2007 –
LOIRE VALLEY, FRAN FRANCE . . CE 40
BARREL 27 “HIGH ON THE HOG” 2006
VIOGNIER/ROUSSANNE/MARSANNE
PASO ROBLES, CALIFORNIA . . 34
RAW BAR
OYSTERS: per piece
BEAVERTAIL (RHODE ISLAND) . . . 2.25
BELON (NEW BRUNSWICK). . . . 3.95
BLACKBERRY POINT (P.E.I.) . . . 2.95
BLUEPOINT (LONG ISLAND, NY) . XL 2.25 reg 1.75
BOGUES BAY (VIRGINIA) . . . 1.95
CHINCOTEAGUE (VIRGINIA) . . . 1.95
COTUIT (MASSACHUSETTS) . . . 2.55
DISCOVERY BAY (WASHINGTON ST) . . 2.15
FIRE ISLAND (LONG ISLAND, NY) . . . 2.05
GREAT SOUTH BAY (LONG ISLAND, NY) . . 2.05
HAMA-HAMA (WASHINGTON ST) . XL 3.65
IMPERIAL EAGLE CREEK (WASHINGTON ST) . 2.15
ISLAND CREEK (MASSACHUSETTS) . . 2.65
KUMAMOTO (CALIFORNIA) . . . 2.95
MALPEQUE (P.E.I.) . . . . 2.05
MEXIMOTO (BAJA, CALIFORNIA) . . . 2.25
MOONSTONE (RHODE ISLAND) . . . 2.65
MYSTIC RIVER (CONNECTICUTT) . . 2.05
NINIGRET (RHODE ISLAND) . . . 2.65
OYSTER BAY (WASHINGTON ST) . . 2.15
OYSTERPONDS (LONG ISLAND, NY) . . 2.15
PHANTOM CREEK (BRITISH COLUMBIA) . 2.15
REACH ISLAND (WASHINGTON ST.) . . 2.15
STEAMBOAT ISLAND (WASHINGTON ST) . . 2.15
STINGRAY (VIRGINIA) . . . . . 1.95
SUMMERSIDE (P.E.I.) . . . . 2.45
SUNSET BEACH (WASHINGTON ST) . . 2.15
TOTTEN VIRGINICA (WASHINGTON ST) XL 3.50 reg 2.95
WATCH HILL (RHODE ISLAND) . . . 2.15
WELLFLEET (MASSACHUSETTS) . . 2.55
YAQUINA (OREGON) . . . . 2.25
CLAMS:
LITTLENECK . 1.35 TOP NECK . 1.45
CHERRYSTONE . 1.65
SEA URCHIN (MAINE) . . . . . 2.15
SHELLFISH PLATTERS
HELLFISH GRAND CENTRAL OYSTER PLATTER (8pc) . . 17.35
BIVALVE PLATTER (4 OYSTERS, 4 CLAMS) 15.55
MEDLEY of SHELLFISH (10PC) . . . 32.65
. .with 1/2 LOBSTER . . . 46.65
COOKED SHELLFISH
OOKED OYSTERS ROCKEFELLER . . . 15.50
BROILED BLUEPOINT OYSTERS, ANCHOVY BUTTER 11.95
CLAMS CASINO . . . . . 9.95
LONG ISLAND STEAMERS . . . 24.95
FRIED LONG ISLAND BLUEPOINT OYSTERS with
TARTAR, FRENCH FRIES . . 18.45
FRIED IPSWICH CLAMS with TARTAR SAUCE
and FRENCH FRIES . . 23.95
BOUILLABAISSE, an oyster bar cLassic . 28.95
LOBSTER OBSTER
THE LIVE LOBSTER in our TANKS are SHIPPED
DIRECTLY from MAINE to US. PICK YOUR OWN
or TELL US WHAT SIZE YOU PREFER and HOW
YOU WOULD LIKE IT PREPARED.
TODAY’S MARKET PRICE: 27.95 per POUND
MAIN DISHES
JUMBO GRILLED SHRIMP GREEK SALAD on a BED
of ROMAINE with FETA CHEESE,
CUCUMBERS, CEL CELERY, PEPPERONCHINI
ERY, PEPPERS and RED WINE VINAIGRETTE . 27.95
BROILED NEW BEDFORD LEMON SOLE FILET with
SALSA GENOVESE and ROASTED FINGERLING
POTATOES . . . . . OTATOES 26 26.95 .95
GRILLED PACIFIC SWORDFISH STEAK with THAI
PEA PEANUT SAUCE and JADE BLEND RICE. 29.95
NUT BROILED CHINCOTEAGUE BLACK SEA BASS FILET
with ARTICHOKE, BACON & ROASTED TOMATO
RAGOUT . . . . 27.95
FRIED MAINE SEA SCALLOPS with ROASTED
GARLIC GARLIC-THYME HYME HYME-PARMESAN AIOLI and FRENCH
FR FRIES . . . . 24 IES 24.95 .95
PAN FRIED GREEK BRONZINI FILET over CURRIED
LENTILS a and MANGO CHUTNEY . . nd 28 28.95 .95
BEV BEVERAGES ERAGES
SARATOGA WATER, SPARKLING or FLAT . 28OZ 5.25
SODA . . . . . . 2.25
COFFEE HOT or ICED . . 2.25 DECAF 2.25
ESPRESSO, HOT or ICED . . 2.50 DECAF 2.50
CAPPUCCINO, HOT or ICED . . 4.00 DECAF 4.00
TEA HOT. . . . 2.75 . ICED 2.75
FRUIT JUICE . . . 4.50 . MILK 3.95
MONSTER ENERGY DRINK . . 5.00
TODAY’S CATCH ODAY’S ARCTIC CHAR FILET, BROILED . . . 24.95
BARRAMUNDI FILET, BROILED . . . 23.95
BLACK COD (SABLEFISH) FILET, PAN FRIED . 32.95
BLUEFISH FILET, BROILED, . . 20.95
BRONZINI FILET, BR, CHUTNEY, CURRIED LENTILS 28.95
BROOK TROUT, WHOLE, BUTTERFLIED, BROILED
AMANDINE . . . . . 20.95
CATFISH FILET, CAJUN GRILLED . . . 20.95
DOVER SOLE, SAUTEED, MEUNIERE . . 40.95
FLOUNDER, WHOLE BROILED . . . 21.95
GROUPER, RED FILET, BROILED . . . 27.95
HADDOCK FILET, BROILED . . . HALIBUT FILET, BROILED . . . 32.95
HIRAMASA YELLOWTAIL FILET, PAN SEARED RARE 28.95
LEMON SOLE, BROIL BROILED, SALSA GENOVESE . ED, 26.95
LEMON SOLE FILET, PANFRIED . . . . . 25.95
MAHI MAHI FILET, BROILED . . . 25.95
MONKFISH (LOTTE) TOURNEDOS, BEARNAISE . 24.95
OCEAN TROUT, TASMANIAN FILET, BROILED
SALMON, NZ KING FILET FARMED, BR, BEARNAISE 27.95
SALMON, ORGANIC FARMED SCOTTISH FILET,
BROILED, HOLLANDAISE . . . 24.95
SCALLOPS, NANTUCKET BAY, SAUTEED, GARLIC
HERB BUTTER . . . . 26.95
SCALLOPS, SEA, EXTRA LARGE, BROILED . . 27.95
SCALLOPS, SEA, FRIED, GARLIC AIOLI, FRIES . 24.95
SCROD FILET, BROILED . . . 23.95
SEA BASS, BLACK FILET, BROILED, ARTICHOKE
RAGOUT . . . . 27.95
SNAPPER, RED FILET, BROILED . . 29.95
SQUID (CALAMARI), FRIED, MARINARA SAUCE, FF 21.95
STURGEON STEAK, GRILLED, ANCHOVY BUTTER. 29.95
SWORDFISH STEAK, GRILLED, THAI PEANUT SAUCE 29.95
TILAPIA FILET, BROILED . . . 20.95
TUNA, BIGEYE STEAK, CAJUN GRILLED, SALSA 28.95
WOLFISH FILET, PANFRIED . .
OLD FASHIONED FISH-N-CHIPS . . . 20.95
NON NON-SEAFOOD
GRILLED SIRLOIN STEAK . . . 34.95
HALF ROASTED CHICKEN . . . . . 14.95
VEGETABLE PLATTER . . . . 14.95
SIDE DISHES
CREAMED SPINACH . . . . . 4.75
FRENCH FRIES . . . . . 4.75
STEAMED RED BLISS POTATOES . . 4.25
RICE PILAF . . . . . 4.25
COLE SLAW . . . . . . 3.75
VEGETABLE du JOUR . . . 6.95
DESSERTS
NEW YORK CHEESECAKE . . 7.25
TIRAMISU TORTE . . . . 7.50
ENGLISH LEMON CRUNCH TART . . 7.25
SOUTHERN PECAN PIE . . 7.25
GERMAN CHOCOLATE CAKE . . . 7.95
APPLE PEAR TART . . . . 7.25
OLD FASHIONED APPLE PIE . . . 7.25
RICE PUDDING . . . . . 5.00
FRUIT SALAD . . . . . 5.75
ORANGE CRANBERRY SOR SORBET . . BET 6.25
PISTACHIO with BROWNIE ICE CREAM . . 6.50
CHOCOLATE or VANILLA ICE CREAM . 5.75
HOT FUDGE SUNDAE . . . 7.50
any DESSERT A LA MODE . . ADD 2.00
BEERS on DRAUGHT
BUD LIGHT (ST. LOUIS) . . . 5.00
BLUEPOINT TOASTED LAGER (LONG ISLAND, NY) . 6.50
BROOKLYN LAGER (BROOKLYN, NY) . . 6.25
CHELSEA ‘SUNSET RED’”ALE (MANHATTAN) . 6.25
CHIMAY “WHITE” (BELGIUM) . 8 oz 10.00
CISCO “WHALE’S TALE” P/A (NANTUCKET) 7.50
GOOSE ISLAND “HONKER”ALE (CHICAGO) . 7.50
GUINNESS (IRELAND) . . . 7.50
HOEGAARDEN (BELGIUM) . . . 8.00 SAM ADAMS WINTER ALE (MASSACHUSETTS) 6.50
RADEBERGER PILSNER (GERMANY) . . 7.00
SIERRA NEVADA PALE ALE (CALIFORNIA) . 6.25
SIXPOINT “RIGHTEOUS RYE” (BROOKLYN, NY) 7.25
STELLA ARTOIS (BELGIUM) . . . 7.00
PALM AMBER (BELGIUM) . . . 11.75 oz 8.50
BOTTLED BEERS of THE WORLD
OTTLED AMSTEL LIGHT (HOLLAND) . . . . 6.00
ASAHI (JAPAN) . . 33.8 oz CAN 12.00
BECK’S DARK (GERMANY) . . . . 6.00
BECK’S N/A (GERMANY) . . . 6.00
BROOKLYN “LOCAL 1” ALE (NEW YORK) . 25 oz 17.00
CHIMAY “BLUE” (BELGIUM) . . . 11.00
CIDRE DUPONT BRUT – APPLE (BELGIUM) 25 oz 22.00
CORONA (MEXICO) . . . . 6.50
DUVEL (BELGIUM) . . . . . 9.00
ELYSIAN JASMINE IPA (SEATTLE) . 22 oz 9.75
HEINEKEN (NETHERLANDS) . . . 6.00
HEINEKEN LIGHT (NETHERLANDS) . . 6.00
KIRIN “ICHIBAN” (JAPAN) . . . . 6.50
LA CHOUFFE (BELGIUM) . . . 25 oz 19.00
LEFFE BLONDE ABBEY ALE (BELGIUM) . 6.50
MAGIC HAT #9 (VERMONT) . . . 6.25
MICHELOB “ULTRA” – LOW CARB (USA) . 6.00
MILLER GENUINE DRAFT (USA) . . . 6.00
MILLER LITE (USA) . . . . 6.00
SAISON DUPONT (BELGIUM) . . 25 oz 20.00
SAM ADAMS LIGHT (MASSACHUSETTS) . 6.50
SAM SMITH TADDY PORTER (ENGLAND) 18.7 oz 11.50

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Wine List

SPARKLING BTL/GLS CABERNET SAUVIGNON & BLENDS BTL/GLS
65 L’Hereu de Raventos I Blanc Reserva Brut Cava NV – Spain 35 600 Castle View 2006 – Mendoza, Argentina 28/7.00
69 Graham Beck Brut NV – Western Cape, South Africa 35/8.25 603 St. George 2005 – California 28
74 Chateau Frank “Celebre” NV – Finger Lakes, NY 35 606 Pennyfarthing 2005 – California 28
78 Clinton Seyval NV – Hudson River Valley, NY 45 611 Pindar “Pythagoras” Meritage NV – Long Island, NY 28
81 Iron Horse Brut 2002 – Green Valley, Sonoma, California 50 616 Waterbrook “Melange” 2004 – Columbia Valley, Washington 29
83 Schramsberg Blanc de Blanc 2004 – North Coast, California 55/12.75 617 Chiorra Giorgio “La Nunsiò” (50% Barbera) 2001 – Monferrato, Italy 30/7.50
86 Lieb Blanc de Blancs (Pinot Blanc) 2003 – Long Island, NY 55 618 Shannon Ridge 2005 – High Valley, Lake County, California 30
92 Chartogne-Taillet “Cuvée St Anne” NV – Merfy, Champagne 70/15.25 629 Chateau Puy Arnaud Mauréze 2004 – Côte de Castillon, France 32
631 Château Labadie “Labadia Gombaud” 2005 – Médoc, Bordeaux 33
CHARDONNAY 632 Blue Grove Hill 2006 – Philadelphia, South Africa 34/8.50
108 Morande Pionero 2006 – Chile 28/7.25 643 Frankland “Olmo’s Reward” 2000 – Frankland River, Australia 40
112 Liberty School 2005 – California 28 648 R. Goyette 2005 – Napa 44
114 Hess 2006 – Monterey, Claifornia 28 650 Chateau Ste. Michele “Cold Creek” 2002 – Columbia Valley, Washington 48
121 Wishing Tree 2006 – Australia 29 652 Domaine du Castel “Haut Judee” 1996 – Israel 50/12.50
133 Trinchero 2006 – Santa Barbara County, California 30/7.50 653 Bouquet de Monbrísson Margaux 2005 – Médoc, Bordeaux 55
139 Hahn 2006 – Monterey, California 30 659 Rutz 1991 – Napa 68
146 Guenoc 2006 – California 30 669 Cosentino “The Poet” Meritage 2001 – Napa 80/20.00
166 La Mère Boiter Mâcon Villages 2006 – Mâconnais, Burgundy 32 688 Groth 2003 – Napa 95
173 Howling Wolves 2007 – Margaret River, Australia 32/8.00 712 Silver Oak 1999 – Napa 200
194 J.M. Brocard Chablis 2005 – Burgundy 36
197 Olivier Leflaive Bourgogne Aligote 2005 – Burgundy 38/9.50 MERLOT
199 Macrostie 2006 – Carneros, California 38 735 Casa Julia 2004 – Rapel Valley, Chile 28/7.00
206 Jackson “Shelter Belt” 2005 – Marlborough, New Zealand 38 738 C. Smith “Holy Cow” 2006 – Columbia Valley, Washington 28
214 Costello 2006 – Napa 40/10.00 750 Paumanok 2004 – Long Island, NY 32/8.00
225 Domaine Caillot “Les Herbeaux” 2004 – Burgundy 40 766 Hopper Creek Ranch 2004 – Napa 34/8.50
229 Silverado 2006 – Napa 42 768 Davis Bynum “Laureles” 2001 – Russian River Valley, Sonoma, California 35
232 S. Ross 2006 – Eden Valley, San Luis Obispo, California 42 778 Shafer 2005 – Napa 85
237 Léonard de Saint-Aubin Pouilly Fuissé 2004 – Maconnais, Burgundy 48/12.00 780 The Grapes of Roth 2001 – Long Island, NY 115
240 Saintsbury 2006 – Carneros, California 1/2 btl 24
247 Hamilton Russell 2003 – Western Cape, South Africa 50 ZINFANDEL
248 P. Morey 1999 – Burgundy 50 802 Zynthesis 2006 – California 28/7.00
254 White Helix “James Berry” 2006 – Paso Robles, San Luis Obispo Cty, California 54 808 Oak Ridge “Gnarled Vines” 2005 – California 30
270 ZD 2006 – California 64/16.00 813 Haywood “Los Chamizal” 2001 – Sonoma Valley, California 34
272 Michel Schlumberger “La Brume” 2003 – Dry Creek Valley, Sonoma, California 68 822 Mauritson 2006 – Dry Creek Valley, Sonoma, California 45/11.25
275 Dehlinger 2004 – Russian River Valley, Sonoma, California 70 826 Grgich Hills 2005 – Napa 64
283 Chateau Montelena 2006 – Napa 72 829 Robert Biale “Black Chicken” 2006 – Napa 80
292 Fisher “Whitney’s” 2005 – Sonoma, California 82 830 Rusden “Lodestone” 2001 – Barossa, Australia 115
298 Morey-Blanc “Les Charmes” Meursault 1993 – Côte de Beaune, Burgundy 95
300 Cullen 2004 – Margaret River, Australia 100 PINOT NOIR
302 Talbott “Cuvée Cynthia” 2003 – Monterey, California 105 831 D. Bosler “Birdsnest” 2006 – Casablanca Valley, Chile 30/7.50
305 Hanzell 2004 – Sonoma, California 110/27.50 832 Trout Valley 2007 – Nelson, New Zealand 30
836 Wild Horse 2006 – California 1/2 btl 30
SAUVIGNON BLANC 837 Marc Cellars Reserve 2005 – Sonoma, California 31
318 Hache 2006 – Curico Valley, Chile 28/7.00 841 Wyatt 2006 – California 34
322 Nederburg 2007 – Western Cape, South Africa 28 842 Yamhill Valley “Sipino” 2006 – Oregon 34
327 Bougrier 2006 – Loire Valley, France 30/7.50 843 J. Drouhin “Vero” 2005 – Burgundy 34
333 Tangent ”Paragon” 2006 – Edna Valley, California 29 845 Merlin 2006 – Burgundy 35
342 Kumkani “Lanner Hill” 2005 – South Africa 30 846 F. & D. Clair 2002 – Côtes de Beaune, France 38
353 J.M. Brocard St. Bris 2006 – Burgundy 32 848 O. Morin Chitry 2005 – Yonne, Burgundy 40/10.00
364 Magito 2006 – North Coast, California 34 850 H. Wiemer 2002 – Finger Lakes, NY 42
366 Channing Daughters 2007 – Long Island, New York 35 851 O. Guyot “Les Faviers” Marsannay 2004 – Burgundy 45
367 Ferrari Carano Fumé Blanc 2006 – Sonoma, California 34/8.50 852 Domaine Rossignol-Trapet 2005 – Bourgogne, Burgundy 48
369 G. & J.H. Goisot Saint-Bris 2006 – Burgundy 35 853 Gruet “Cuvee Gilbert” 2006 – New Mexico 48
375 Mauritson 2006 – Dry Creek Valley, Sonoma, California 36 855 Bellevale 2004 – Gippsland, Australia 50/12.50
376 Beckmen 2004 – Santa Inez Valley, Santa Barbara, California 36/9.00 861 Hamilton Russell 2002 – Walker Bay, South Africa 60
377 Groth 2007 – Napa 39 866 Confuron Cotetidot “Les Suchots” Vosne Romanee 1er Cru 1998 – Côte de Nuits, Burg. 75
379 Novelty Hill “Stillwater Creek” 2005 – Columbia Valley, Washington 39 871 Alcina “San Giacomo” 2005 – Sonoma Coast, California 92
380 Mission 2007 – Hawkes Bay, New Zealand 40/10.00 874 Chat. Genot-Boulanger “Corton les Combes” Volnay Gr Cru 2000 – Côte de Beaune, Burg. 110
385 Domaine Fournier Sancerre 2006 – Loire Valley, France 44/11.00 875 Clos de Thorey Nuits St. Georges 1er Cru 2003 – Côte de Nuits, Burgundy 115
390 Jean-Paul Mollet Pouilly Fume’ – Les Sables, France 2007 50 878 Jayson (Pahlmeyer) 2005 – Sonoma Coast, California 125
393 Grgich Hills Fumé 2005 – Napa 54
SYRAH/SHIRAZ
SEMILLON 882 El Espino “1707” 2006 – Amansa, Spain 30/7.50
423 Kalleske “Clarry’s” (40% Chenin Blanc) 2004 – Barossa Valley, Australia 34 883 A. Juame “Grand Veneur” Côtes du Rhone 2005 – Rhone Valley, France 31
428 Burge Family “Olive Hill” 2006 – Barossa Valley, Australia 58 885 Mas des Brunes “Cuvée de Cigales” 2006 – Côtes de Thongue, France 32
886 Arrowfield “Sophie’s Bridge” 2005 – Hunter Valley, Australia 35
RIESLING 887 Goose Ridge 2003 – Columbia Valley, Washington 35
443 A. Scott 2006 – Marlborough, New Zealand 34/8.50 888 Boarding Pass – 2005 – South Australia 36
445 Gainey 2007 – Santa Ynez Valley, California 34 890 Rocca delle Macie”Sasyr” 2005 – Tuscany, Italy 40
458 Paumanok “Dry” 2007 – North Fork, Long Island 38 894 E. Darnaud “Les Trois Chênes” Crozes-Hermitage 2006 – Northern Rhone, France 50/12.50
462 Neiss “Kindenheimer Grafenstück” Trocken 2006 – Pfalz, Germany 40 898 Dom. des Père de L’Eglise “Le Calice de Saint Pierre” Chat-du-Pape 1998- Rhone Vly 80
465 Basserman Jordan “Forstreiter Jesuit” Spattlese 2004 – Pfalz, Germany 48/12.00
469 Hirsch “Heiligenstein” 2005 – Kamptal, Austria 60 CABERNET FRANC
474 Brundlmayer “Lyra – Zobinger Heiligenstein” Trocken 2005 – Kamptal, Austria 68 902 Savion Chinon 2006 – Loire Valley, France 28/7.00
476 Domaine Zind-Humbrecht “Herrenweg” 2005 – Turkheim, Alsace, France 75 907 Castello di Borghese 2003 – Long Island, NY 34
478 Weingut H. Nikolai “Erbacher Honigberg” Auslese 2004 – Rheingau, Germany 1/2 btl 80 910 Paumanok 2005 – Long Island, NY 40
912 Lang & Reed 2006 – Napa 40/10.00
VIOGNIER 914 Howling Wolves 2005 Cab Franc/Merlot- Margaret River, Australia 45
488 Pichon 2007 – France 32/8.00 915 Clos Rougeard Saumur-Champigny 2000 – Loire Valley, France 62
490 Kunde Estate 2005 – Sonoma, California 36 916 Raffault “Picasses” Chinon 1993 – Loire Valley, France 65
494 Wattle Creek 2003 – Alexander Valley, Sonoma, California 40 917 Lang & Reed “1er Etage” 2003 – Napa 75
918 Raffault “Picasses” Chinon 1989 – Loire Valley, France 85
CHENIN BLANC
522 Cape Indaba 2007 – South Africa 26 OTHER REDS
527 Pine Ridge (Viognier blend) 2006 – Clarksburg, California 30/7.50 922 Arzuaga “La Planta” Tempranillo 2006 – Navarro, Spain 32/8.00
537 Paumanok 2007 – Long Island, NY 44 924 Lungarrotti “Rubesco” (Sangiovese/Canaiolo) 2004 – Torgiano, Umbria, Italy 33
539 Domaine aux Moines Savenières 1992 – Roche aux Moines, Loire Valley, France 56 925 Falchini “Titlato Colobaia” Chianti 2005 – Colli Senesi, Tuscany, Italy 30
928 E. Santini “Montepergoli” 2001 – Bolgheri, Tuscany, Italy 120
WHITE PINOTS 932 Mas de la Dame 2001 – Provence, France 40/10.00
541 Bacaro Pinot Grigio 2007 – Terre Degli Osci, Veneto, Italy 28/7.00 935 Domaine Mouréou Madiran 2002 – France 30
542 Valley of the Moon Pinot Blanc 2006 – Sonoma, California 29 941 Domaine L. Martray Brouilly Vieilles Vignes 2005 – Beaujolais, France 32/8.00
545 Fantinel “Borgo Tesis” Pinot Grigio 2002 – Friuli, Grave 30 943 Trapiche Malbec 2007 – Mendoza, Argentina 30
549 Lieb Pinot Blanc 2006 – Long Island, NY 32/8.00
548 Swanson Pinot Grigio 2006 – Napa 50 ROSÉ
550 Hugel “Cuvée de Amours” Pinot Blanc 2005 – Alsace, France 34 951 Arniston Bay Pinotage 2007 – Western Cape, South Africa 28/7.00
552 Eyrie Pinot Blanc 2006 – Willamette Valley, Oregon 42/10.50 952 Craftsman Pinot Noir 2007 – Nezmely, Hungary 30/7.50
554 St. Innocent Pinot Gris “Vitae Springs” 2006 – Willamette Valley, Oregon 45 954 Commanderie de la Bargemore 2006 – Coteaux d’Aix en Provence, France 32/8.00
956 Burlotto Teres NV – Veduno, Italy 34
OTHER WHITES
560 Pepiere Muscadet-sur-Lie 2007 – Loire Valley, France 28/7.00 DESSERT WINE Glass
558 Lopez de Herredia “Gravonia” Rioja Crianza 1996 – Spain 40 961 Domaine de Barroubio “St. Jean Blue Label” Muscat 2005 – Minervois, France 6.00
559 Valdelapinta Verdejo 2006 – Rueda, Spain 29 965 J. Cattin Tokay Pinot Gris Vendange Tardive 2001 – Alsace, France 7.50
561 Perusini Ribolla Gialla 2006 – Colli Orientali del Friuli, Italy 48 966 Clinton “Romance” NV – Hudson Valley, NY 7.50
562 Hugues Beaulieu Picpoul De Pinet 2007 – Languedoc, France 28/7.00 980 P. Togni “Ca Togni” 1997 – Napa 20.00
565 Morgassi Superiore Gavi di Gavi 2006 – Piedmont, Italy 40 983 Royal “Betsek” Tokaji Aszu Puttyonos 1999 – Hungary 25.00
573 Handley Gewurtztraminer 2006 – Anderson Valley, California 36/9.00 984 Inniskillin Ice Cabernet Franc 2004 – Niagara Peninsula, Canada 28.00
575 Wiemer Gewurtztraminer (Dry) 2006 – Finger Lakes, New York 42
576 Domaine Weinbach “Reserve Personelle” Gewurztraminer 2005 – Alsace, France 58 PORT Glass
577 Huber “Hugo” Grüner Veltliner 2006 – Nieder, Austria 28 986 Dows Crusted NV 6.00
579 Kartauserhof “Steinterrassen” Gruner Veltliner 2006 – Wachau, Austria 36 990 Churchill’s Tawny 10 Yr Old 8.00
581 Sakonnet Vidal 2006 – Rhode Island 28 991 Rozes LBV 1994 8.50
992 Ferreira 2000 9.00
SAKE 993 Quinta De La Rosa 1995 9.00
588 Dassai “Ni-wari San-bun” Junmai Daiginjo – Yamaguchi, Japan 720ml 100/14.00 994 Calem “Quinta Da Foz” 1996 12.00
995 Casa de Santa Eufemia “Special Reserve” White 30 Yr Old 14.00
SHERRY 996 Churchill’s 1997 17.50
592 Hidalgo “La Gitana” Manzanilla – Jeres-Xeres,Spain 500ml 26/4.25 997 Grahams 1991 20.00
597 Fernando de Castillo “Antique” Amontillado – Jeres-Xeres, Spain 500ml 70/13.25 998 Warres 1977 25.00
598 Fernando de Castillo “Antique” Oloroso NV – Jeres-Xeres, Spain 500ml 70 999 Grahams 1970 34.00
599 Vientos “Angel’s Cuvée” 2004 – Atlandida, Uruguay 60
Wine List
PLEASE PERUSE OUR PEARLS OF THE VINE
RESERVE LIST FOR SPECIAL SELECTIONS

Updates Available on Website: Website:http://www.oysterbarny.com

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Chefs Bio

Sandy Ingber
Executive Chef
Grand Central Oyster Bar

Sandy Ingber’s days begin the same way. At 3:00 AM, he drives to the new Fulton Fish Market at Hunts Point in the Bronx, arriving by 4:00 AM. He makes his rounds among the vendors, comparing the freshness and prices of their catches, seeking out the highest quality seasonal seafood and deciding on the special for the day. “Ninety percent of what I buy each morning is consumed that day, so people are getting the freshest seafood available. And if it’s not the best, I just won’t buy it.”

Born in Baltimore, Maryland, Executive Chef Sandy Ingber spent his teenage years in North Carolina, before moving to Boulder, Colorado. There Ingber gained his first experience working in restaurants, and discovered his passion for cooking. Before long, he decided to make it his career.

At 23, Ingber went to the Culinary Institute of America, graduating in 1977. Homesick for Colorado, he moved back to Boulder, where he got his first sous-chef job at Pelican Pete’s, a popular seafood restaurant. After a year, having gained experience in the kitchen, Ingber was promoted to the position of Executive Chef, where he stayed for two years.

In 1981, longing for big city life, Ingber moved to New York with his wife, Susie, and worked various corporate restaurant jobs, including The Club at Citicorp Center and 195 Things to Eat Cafeteria. At Karl Mariners’ Inn on Long Island, Ingber got back into the seafood business, and after two years he was offered a job as purchasing agent and fish buyer at The Grand Central Oyster Bar. Seven years later, he was promoted to the position of Executive Chef in charge of all food operations, including purchasing and fish buying.

After all these years, Ingber never tires of his job. “At The Oyster Bar, I have the opportunity to work with an established cuisine I really love, but get to make it my own. It’s exciting because there are unlimited possibilities for preparing seafood, and the menu is tremendous. It’s thrilling to be a part of such a famous and classic restaurant.”

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History

The Grand Central Oyster Bar
Celebrating 95 Years; New York Tradition Since 1913

The Grand Central Oyster Bar & Restaurant, celebrating its 95th birthday tonight, first opened its doors in 1913, in the state-of-the-art Grand Central Terminal, with great fanfare. Over the years since, it has become one of America’s most historic and celebrated seafood restaurants, renowned for its grand décor, spectacular raw bar, and vast daily menu, drawing a clientele of high-society New Yorkers, local business people, dignitaries, celebrities, commuters and tourists alike.

Located on the lower level of the renovated terminal, which has been transformed nto a Mecca of restaurants and retail shops. The landmark Grand Central Oyster Bar stands alone, a legendary restaurant that has endured the test of time. Though a disastrous fir damaged much of the restaurant in 1997, the magnificent dining room was painstakingly restored to its former splendor. The Grand Central Oyster Bar, with its cavernous architecture and sweeping white tiled ceilings, evokes the feeling of old New York in all its grandness.

The 500-seat Oyster Bar offers a vast selection of the freshest and most seasonal seafood available from all over the world, including 20-30 varieties of oysters daily, with a staggering total of over 5 million sold every year, as well as 20-30 types of fish. Other specialties include the Oyster Bar’s made-to-order seafood chowders, stews and pan roasts, and exquisite house-smoked salmon, trout and sturgeon. Executive Chef Sandy Ingber’s seafood specials change both seasonally and daily, and include timeless classics, along with cutting-edge recipes. Some of his favorites include Florida Stone Crab Claws with Mustard Mayonnaise, Artic Char Filet with Red and Black Caviar and Beurre Blanc, Who le Main Lobster Club Sandwich with Cayenne Mayonnaise and Sweet Potato Chips, Pan Fried Florida Soft Shell Crabs, and Cajun Grilled Louisiana Catfish with a Bourbon Pecan Butter and Blue Corn Bread. The Grand Central Oyster Bar offers an outstanding and competitively priced list of wines from around the world, with a focus of California and French whites, including over 75 choices by the glass, allowing diners to match a different wine to every course and experiment without having to commit to an entire bottle.