Visions of holiday sugarplums will be dancing on the plates of visitors at the Grand Central Oyster Bar on New Year’s Eve, when the historic eatery once again offers its annual dessert menu all day Tuesday, December 31, to put a sweet conclusion to 2013. It's the perfect "sugary stop" before heading to Times Square for the ball to drop or a family visit to the Rockefeller Center Christmas Tree.
Executive Chef Sandy Ingber and Pastry Chef Januz Noka have teamed to put forth the culinary confections that will have holiday revelers salivating. The Oyster Bar, located on the lower level of Grand Central Terminal, will be open from 11:30am for lunch through 10pm. Call 212-490-6650 or visit www.oysterbarny.com for more info and to make reservations.
Here’s a look at the scrumptious treats, priced from $5 to $8.50 — from Raspberry Vanilla Bourbon Napoleon Crème Brûlée to Crystallized Ginger Parfait Valrhona Chocolate Truffle Cake to a simple but classic Hot Fudge Sundae. These treats are perfect for following a hearty bowl of clam chowder to warm up from the winter frost, a dozen on the half shell, or your favorite seafood delight:
Crystallized Ginger Parfait Valrhona Chocolate Truffle Cake with Amaretti Crunch - $8.50
Raspberry Vanilla Bourbon Napoleon Creme Brulee with Blood Orange Compote - $7.50
Black Cassis & Oven Roasted Apple Almond Crostata with Rum Raisin Raspberry Sauce - $7.50
Champagne Sabayone White Chocolate Souffle Torte with Strawberries Romanoff - $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
Mango Passion Fruit Sorbet - $6.50
Espresso Sambuca Ice Cream - $6.75
Chocolate or Vanilla Ice Cream - $5.75
Hot Fudge Sundae - $7.50
