New Year's Eve Seafood, Confection Specials at Grand Central Oyster Bar December 31, 2011

Grand Central Oyster Bar executive chef Sandy Ingber, dubbed the “Bishop of Bivalves,” will roll out a special menu of delicious seafood delicacies, including lobster, scallops, Arctic char, bass filet, surf and turf and more, and a bevy of home-made desserts like crème Brule, poached apple and fresh fruits that will be available for lunch and dinner all day New Year’s Eve on Saturday, December 31, at the historic restaurant “below sea level” in Grand Central Terminal. Open 11:30 a.m. - 9:30 p.m.

Official Website: http://www.oysterbarny.com