Have you been at The Oyster Bar in Grand Central Station lately before boarding the train home or on a visit to New York city?

The place has a buzz of its own with the constant shucking of oysters as background music.

To celebrate publication of The Grand Central Oyster Bar and Restaurant Cookbook (Stewart, Tabori, & Chang, October 2013) by chef Sany Ingber with Roy Finamore and photographs by Iain Bagwell, Oyster Bar is inviting you to join them for a 6 course 'Oyster Bar Classics' dinner (with wine pairing), this evening, November 13. from 6 to 8 pm.

On the menu

First course: Raw Bar – GCOB Bluepoint, Kumamoto, Belon Oysters, and Topneck Clam with Cocktail Sauce and Mignonette; 

Second Course: Garde Manger – Poached Norwegian Farmed Salmon Filet with Cucumber Dill Salad and Sauce Verte; 

Third Course: Cooked Oysters – Fried Oyster in Shell with Tartar Sauce & Oyster Rockefeller; 

Fourth Course: Pan Roast – Classic Oyster Bar Pan Roast with Toast; 

Fifth Course: Hot Entrée – Broiled Florida Mahi-Mahi Filet with Wild Mushroom Crust and Chive Beurre Blanc, Rice Pilaf; 

Sixth Course: Dessert – Key Lime Pie and Cheesecake Combo with Raspberry Coulis.

“Oyster Bar Classics” dinner is priced at $95 (plus tax and gratuity) and includes a signed copy of The Grand Central Oyster Bar & Restaurant Cookbook, (retail price: $35), authored by executive chef Sandy Ingber and noted author Roy Finamore. 

For reservations call 212-490-6650 or email info [at] osterbarny [dot] com