Call it a “Crab Fab Four”! Grand Central Oyster Bar Executive Chef Sandy Ingber and General Manager Jonathan Young have teamed with guest sommelier Lisa Carley to pair the sumptuous soft-shell crab with South African wines for a four course dinner menu on Wednesday night, May 30, at 7 p.m.

The pairing dinner is priced at $90, tax and gratuity included. Seating is limited. For reservations call the Grand Central Oyster Bar at 212-490-6650. For more information, email GreatGrapeConcepts@gmail.com.
Ingber’s culinary wizardry on each of four soft-shell courses will be accompanied by a South African wine paired by Ms. Carley. In addition to the opulent quartet of soft-shell courses, an intermezzo between the third and fourth courses, and a fabulous Oyster Bar home-made dessert are also included in the price.

Here is the crabby four-by-four, course-by-course lowdown: 
1st Course: Pan-Fried Baby Soft-Shell Crab with Red Pepper Aioli over Green Bean, Corn and Potato Salad paired with Boschendal 1685 Sauvignon Blanc 2009.
2nd Course: Fried Baby Soft-Shell Crab with Chipotle Ranch Dressing and Sweet Plantain paired with Boschendal 1685 Chardonnay/Pinot Noir 2010.
3rd Course: Sauteed Baby Soft-Shell Crab with Sweet Pink Peppercorn Beurre Blanc over Broccolini paired with Simonsig Pinotage 2011.
Intermezzo: Blueberry Double Cross Vodka Sorbet
4th Course: Cajun Grilled Baby Soft-Shell Crab over Mesclun Greens with
Passion Fruit-Poppy Vinaigrette, Mango Salsa and Hearts Of Palm paired with Simonsig Chenin Blanc 2011
Dessert: Key Lime & Grand Central Oyster Bar N.Y. Cheesecake Combo
Coffee, Tea and/or Amarula (a South African cream liqueur). 

About Grand Central Oyster Bar
Log on to www.oysterbarny.com to check out the Oyster Bar’s daily menu. Celebrating its 99th year in 2012, the Grand Central Oyster Bar is open for lunch beginning at 11:30 AM through the last evening reservation at 9:30 PM. For reservations call 212.490.6650.

89 East 42nd St., New York, NY 10017

212-490-6650
Jonathan Young
jyoung@oysterbarny.com
www.oysterbarny.com

This release was published on openPR.