FEAST OF THE SEVEN FISHES (DECEMBER 24), NEW YEAR’S EVE (DECEMBER 31) A LA CARTE MENUS PRESENTED BY EXECUTIVE CHEF SANDY INGBER AT GRAND CENTRAL OYSTER BAR MAKE HOLIDAY SEASON “MOST WONDERFUL TIME OF THE YEAR”

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As the Andy Williams classic goes, the Holiday Season is “the most wonderful time of the year.” That will ring true at the historic Grand Central Oyster Bar (Lower Level, Grand Central Terminal), where executive chef Sandy Ingber will put forth seafood bounty on the Feast of the Seven Fishes (Wednesday, December 24) and New Year’s Eve(Wednesday, December 31) with carefully planned a la carte menus. Adding to the festivities will be the Oyster Bar’s annual New Year’s Eve dessert treats prepared by Ingber in tandem with pastry chef Januz Noka.


The trio of menus will be served for both lunch and dinner, beginning at 11:30 AM, with the final reservation for dinner at 10:00 PM. For reservations call 212-490-6650, and for more information visit www.oysterbarny.com.

Among the Feast of the Seven Fishes “frutte de mare” highlights are the Insalata di Natale Italian Seafood Salad and Grilled Jumbo Shrimp with Puttanesca Sauce over Spaghettini, two Italian-style mainstays, not to mention the exotic Sea Urchin Gelato, an oft-asked-for dessert. New Year’s Eve entrees include sumptuous seafood specials such as Maine Lobster and Jumbo Shrimp Newburg and Oyster Bar Surf & Turf featuring petite filet mignon and shrimp scampi. The dancing sugarplums on the New Year’s Eve dessert menu include these culinary confections making the Oyster Bar a sugary stop: Espresso Sambuca Crème Brulee, Decadent White & Dark Chocolate Cake with Marinated Mixed Berries, and Jack Daniels Gelato with Spiced Nuts.

The three menus, as well as Sandy Ingber’s recipes for Lobster & Shrimp Newberg and Pasta Fagiole with seared Sea Scallops, are below:

Copyright 2014 By Punchin International. All Rights Reserved.

Disclosure

FEAST OF THE 7 FISHES A LA CARTE MENU, DECEMBER 24, 2014, FOR LUNCH AND DINNER

PASTA e FAGIOLE with SEARED MAINE EXTRA

     LARGE SEA SCALLOP and BASIL OIL .         .       $7.25

INSALATA di NATALE (ITALIAN SEAFOOD SALAD)

     with PULPO, SCUNGELLI, CALAMARI and

     SHRIMP .      .      .       .      .                  $28.95

GRILLED JUMBO SHRIMP with PUTTANESCA SAUCE

     over SPAGHETTINI .         .          .            .      $29.95

GRILLED SICILIAN STYLE PACIFIC SWORDFISH

     STEAK with LEMON HERB OIL and ARUGULA      $31.95

MAINE LOBSTER THERMADOR over RICE PILAF      $29.95

SALT CODFISH CAKES with SPICY AMALFI TOMATO SAUCE and RISOTTO MILANESE.         .          .            .      $27.95

DESSERTS:

SEA URCHIN (RIZZI) GELATO…$6.75

ESPRESSO CREME BRULEE…$7.75

NEW YEAR’S EVE A LA CARTE MENU

MAINE LOBSTER BISQUE with MEYER LEMON CRÈME FRAICHE…$7.50

ALASKAN RED LING CRABMEAT SALAD over FRISEE, MACHE and RADICCHIO with YUZU WASABI DRESSING, ASIAN PEARS, AVOCADO, CUCUMBERS and WAKAME SEAWEEK SALAD.      .      .       .      .      30.95

FRIED NEW BEDFORD SEA SCALLOPS with BLACK GARLIC AIOLI and SWEET POTATO WAFFLE FRIES.      .       . 29.95

BROILED ICELANDIC ARCTIC CHAR FILET over TRUFFLED FINGERLING POTATO PUREE with VERMOUTH DILL BEURRE BLANC and SALMON CAVIAR.          .            .      29.95

MAINE LOBSTER and JUMBO SHRIMP NEWBERG over DOMINO RICE with WILF MUSHROOMS and ASPARAGUS.      .      .       .      .      31.95

OYSTER BAR SURF AND TURF-PETITE NEW YORK SIRLOIN and GRILLED JUMBO SHRIMP SCAMPI with POTATO GNOCCHI GRATIN with GORGONZOLA DOLCE and FRENCH BEANS AMANDINE.      .      .       .      .      38.95

NEW YEAR’S EVE DESSERT MENU

         Espresso Sambuca Crème Brulee…………………………………………………………………………….… $8.50     

         Decadent White & Dark Chocolate Cake with Marinated Mixed Berries………………………….$8.50

         Sauvignon Blanc Poached Quince & Oven Roasted Calvados Apple Pie……………………….…$7.50

         French Caramel Tiramisu……………………………………………………………………………………………$8.50

         Chocolate Mousse………………………………………………………………………………………………………$6.75

         Rice Pudding………………………………………………………………………………………………………………$5.00

         Creme Caramel…………………………………………………………………………………………………………..$6.95

         Very Fresh Fruit Salad………………………………………………………………………………………………..$5.95

         Florida Key Lime Pie………………………………………………………………………………..…………….…..$7.25

         New York Cheesecake……………………………………………….……………………………..…………………$6.95 

         Strawberry Champagne Sorbet……………………………..……………………………….……………………$6.50

         Jack Daniels Gelato with Spiced Nuts.………………………………………………………….………………$6.75

         Chocolate or Vanilla Ice Cream…………………………………………………………………………………  $5.75

         Hot Fudge Sundae ……………………………………………………………………………………………………… $7.50
(any Dessert A La Mode….Add $2.00)

Maine Lobster and Jumbo Shrimp Newberg over Domino Rice

with Wild Mushrooms and Asparagus from the Oyster Bar’s Sandy Ingber

Ingredients: yield 4 servings

  • 2 egg yolks, beaten
  • ½ cup heavy cream
  • ¼ cup butter or margarine
  • 2 tablespoons dry sherry
  • ½ teaspoon salt
  • 1 pinch cayenne pepper
  • 1 pinch ground nutmeg
  • 1 teaspoon Spanish paprika
  • ½# cooked and diced fresh lobster meat (shrimp or mixed seafood can be used also)
  • 12 pieces large or jumbo shrimp, peeled and deveined, tails on
  • 4 4oz. servings of domino rice (1/2 cooked rice pilaf and ½ cooked wild rice, mixed together)
  • 1# shiitake mushrooms, sliced (or any other wild mushrooms you like)
  • 1 tablespoon salted butter
  • 1 tablespoon pure olive oil
  • 1 tablespoon minced shallots
  • 8 jumbo or large spears Asparagus, cut thin on bias

Preparation

– In a small bowl, whisk together yolks, and cream until well blended, set aside.

– Melt butter in large sauté pan and add olive oil, when hot, but not burnt, add wild mushrooms and cook until caramelized, about 5 minutes, add shallots and cook 2 more minutes, remove from heat.

– Remove mushrooms from pan, scraping all out, add 1 tablespoon olive oil, heat high and add shrimp, stirring gently, cook until done about 3 minutes, remove from pan.

– Blanch asparagus in boiling salted water for 1 minute and shock in ice water.

– Have Domino rice hot and ready to serve.

– Melt butter in saucepan over low heat.

– Stir in the egg mixture, paprika and sherry.

– Cook, stirring constantly until the mixture thickens, do not boil.

– Remove from heat, season with salt, cayenne and nutmeg.

– Add lobster, shrimp, asparagus and wild mushrooms, return pan to low heat and cook gently until heated through.

– Serve over a bed of domino rice, and sprinkle with chopped parsley and paprika.

– You can also serve over buttered toast points (classical presentation) instead of the rice or both.

Pasta e Fagiole with Extra-Large Sea Scallops and Basil Oil from the Oyster Bar’s Sandy Ingber

– Paul Lorenzoni, who was a manager here in the 1990s, gave us his mother’s recipe for this hearty soup, and we’ve been making it ever since. If you’re serving this as a first course, garnish each bowl with a single scallop. For a main course, it’s 6 scallops per serving.

Serves 4

For the soup

– 1/4 cup olive oil

– 1 cup medium-diced onion

– 2 tablespoons minced garlic

– 1 (28-ounce) can diced tomatoes

– 2 cups chicken stock

– 1/4 cup grated Parmesan cheese

– 2 tablespoons chopped parsley

– 1/4 teaspoon coarse ground black pepper

– 1 cup canned cannellini beans (with their juice)

– 1 cup tubettini pasta (or elbow macaroni)

For the basil oil

– 1/2 packed cup fresh basil leaves

– 1/2 teaspoon minced shallot

– 1/4 teaspoon minced garlic

– Pinch of kosher salt

– Pinch of coarse ground black pepper

– 1/2 cup olive oil

For the scallops

– Soybean oil

– 4 or 24 extra-large (U-10s) sea scallops (see above)

– Wondra

To make the soup: Heat the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring often, until the onion is starting to soften, about 5 minutes. Add the tomatoes, chicken stock, Parmesan, parsley, and pepper and bring to a simmer. Reduce the heat to low and simmer gently for 1 1/2 hours. Stir regularly.

– Turn the heat back to medium-high. Add the beans and tubettini and bring to a simmer. Again, lower the heat and simmer until the pasta is tender, about 15 minutes. Stir often, scraping the bottom of the pan. You can make the soup ahead. It will thicken as it sits, so add a little water when you reheat it.

To make the basil oil: Put the basil, shallot, garlic, salt, and pepper in a food processor or blender. Turn on the machine and add the oil in a slow, steady stream. Process until the basil is finely chopped. Transfer to a squeeze bottle or a bowl.

To make the scallops: Heat a slick of oil in two large nonstick skillets over high heat. When the skillets are hot, dust the scallops in the Wondra, pat off the excess, and divide them between the skillets. Sear them until golden brown, about 3 minutes. Turn and sear the other side, until cooked through, about 2 1/2 minutes.

To serve, divide the soup among 4 soup dishes. Top each serving with 6 scallops and drizzle with basil

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