Grand Army Bar

Cocktails

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FALL COCKTAILS

inspired by Grimm fairy tales..

RAGING FIRES WITHIN HER VEINS | 14

gin, braulio, pamplemousse, cava

SEVEN RAVENS | 14

jamaican rum, pimm’s #1, becherovka, pineapple juice, lime, honey, angostura bitters

VALIANT LITTLE TAILOR | 13

mezcal, tamarind liquor, moscatel sherry, pimento dram

DONKEY CABBAGES | 13

gin, finochietto, dry vermouth, lime bitters, beet

BRIGHT SUN BRINGS IT TO LIGHT | 14

japanese whiskey, cardamaro, cardamom tincture, angostura and orange bitters

LITTLE RED CAP | 13

apple brandy, aperol, armadillo vermouth

DEATH’S MESSENGER | 13

mezcal, mole chile amaro, cold brew coffee, cream

THE SKILLFUL HUNTSMAN | 14

rye whiskey, armadillo vermouth, creme de cacao

GIRL WITHOUT HANDS | 14

blanco tequila, grapefruit juice, falernum, roots herb, lime juice, angostura bitters

GOLDEN KEY | 13

haitian rhum, yellow chartreuse dry and sweet vermouth

IRON JOHN | 14

rye whiskey, apple brandy, fig shrub, walnut nocino

STORY OF A YOUTH WHO WENT FORTH TO LEARN WHAT FEAR WAS | 14

aquavit, lime cordial, scotch bonnet tincture, pineapple juice

Food

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DINNER

raw oysters | served with accoutrements | MP

king crab leg | cocktail sauce, horseradish | 18

shrimp cocktail | horseradish, cocktail sauce | 9

the plaza | 18 oysters, shrimp, clams, crudo | 90

the grand army | 24 oysters, shrimp, clams, crudo, crab leg | 120

littleneck clams | cilantro, garlic, Thai chili | 12

hamachi sashimi | cucumber, seaweed, lemongrass | 16

deviled eggs | crab, capers, breadcrumbs | 9

bread & butter | miche, seaweed butter | 7

honeydew gazpacho | cantaloupe caviar, house ricotta, pistachios | 11

leafy greens | toasted nori, seaweed vinaigrette | 12

heirloom tomatoes | green olives, sunflower seeds, shiso | 14

cheeses | smoked wildflower honey, fruit and nut terrine | 20

charred octopus | delicata squash, brussels sprouts, marcona almonds | 20

steamed mussels | sriracha, toasted bread | 16

baked oysters | sundried tomatoes, basil, orange | 14

seared scallops | beets, grapefruit, cardamom | 25

wild halibut | artichoke, gigante beans, saffron | 24

sweet potato raviolo | oyster mushrooms, brown butter, pine nuts | 18

CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS

Wine

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WINES BY THE GLASS

SPARKLING

chardonnay | Domaine Rolet Crémant du Jura | Jura | 2011 | 13 / 53

cabernet franc | Château Soucherie | Loire | 2014 | 15 / 60

cava | German Gilabert ‘Brut Nature’ | Catalunya | 2014 | 11 / 44

WHITE

muscadet | Éric Chevalier ‘La Noe’ | Loire | 2013 | 13 / 52

grenache blanc | Château Bas | Provence | 2016 | 10 / 40

pinot bianco | Alois Lageder ‘Haberle’ | Alto-Adige | 2014 | 15 / 60

txakolina | Artomaña | Basque Country | 2015 | 11 / 44

ROSE & ORANGE

montepulciano | Azienda Agricola Cirelli | Abruzzo | 2014 | 12 / 48

cabernet franc | Jean-Yves Bretaudeau | Loire | 2016 | 10 / 40

txakolina | Nicolas Ulacia e Hijos ‘Ulacia’ | Basque Country | 2016 | 12 / 48

pinot grigio (orange) | Franco Terpin ‘Quinto Quarto’ | Friuli | 2015 | 13 / 52

RED

pinot noir | Domaine Benoît Cantin | Burgundy | 2014 | 15 / 60

gamay (served chilled) | Nathalie Banes ‘La Saoulee’ | Beaujolais | 2015 | 16 / 64

syrah/grenache | Andrea Calek ‘Babiole’ | Rhône | 2014 | 14 / 56

Beer

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ON DRAFT

DRY IRISH STOUT | Victory ‘Donnybrook’ Stout | Pennsylvania | 6

GERMAN-STYLE HELLES LAGER | Suarez Family Brewery ‘While’ | Hudson Valley | 7

IPA | Finback ‘Intertidal’ | Astoria | 7

AMBER FESTIVAL LAGER | Hofstetten ‘Hochzeitsbier von 1810’ | Austria | 9

WILD SAISON WITH ZINFANDEL GRAPES | Transmitter ‘H1’ | LIC | 8oz | 10

BELGIAN-STYLE WITBIER | Allagash White | Maine | 6

SOUR BARREL-AGED HARVEST SAISON | Crooked Stave ‘Surette’ | Colorado | 8oz | 10

DRY SPANISH SIDRA | Gurutzeta Sagardo Naturala | Basque Country | 8oz | 8

BOTTLES & CANS

can of beer — chef’s selection | M/P

IPA | The Alchemist ‘Focal Banger’ | Vermont | 16oz tallboy | 11

SOUR SALTY WHEAT ALE | Westbrook Gose | South Carolina | 7

PILSNER | Rothaus Pils ‘Tannenzäpfle’ | Baden-Württemburg | 8

WILD-FERMEMNTED PALE ALE | Orval | Gaume | 13

UNFILTERED LAGER | Mahrs-Bräu ‘Ungespundet’ | Bavaria | 500ml | 9

ORGANIC HEFEWEISEN | Schneider ‘Wiesen Edel-weisse’ | Bavaria | 500ml | 9

WILD-FERMENTED SAISON | Transmitter ‘F4’ | Long Island City | 500ml | 19

HOPPY 'SAKE-STYLE- SAISON | Stillwater ‘Extra Dry’ | Connecticut | 16oz tallboy | 8

SOUR ALE WITH TROPICAL FRUITS | Stillwater/Dugges ‘Tropic Punch’ | Sweden | 10

STOUT WITH OYSTERS AND CLAMS | Birra del Borgo ‘Perle ai Porci’ | Lazio | 14

BARREL-AGED BELGIAN DARK ALE | Struise 2012 Pannepot Reserva | Flanders | 18

CIDER

LOCAL DRY CIDER | Rootstock | NY | 12oz can | 7

SITE-FORAGED NATURAL CIDER | Aaron Burr ‘Mamakating Hollow’ | NY | 500ml | 13 / 42

DRY SPANISH SIDRA | Menéndez ‘Val D’Ornon’ | Asturias | 700ml | 7 / 21

CHILEAN BRUT CIDER | Quebrada del Chucao | Chile | 750ml | 11 / 33

Damon Boelte

Head Bartender, Co-Owner

Head bartender and co-owner Damon Boelte is from Lone Wolf, Oklahoma. An award-winning bartender and decade-long Brooklyn resident, Damon has worked at LeNell's Ltd., a renowned spirits shop, and Prime Meats in Carroll Gardens. He's built custom motorcycles in Oklahoma and New York, plays in the band Brothers with his twin, Dylan, and has a strong collection of turquoise, Pendleton, cocktail books, and cowboy boots.

Carissa Clay

General Manager, Co-Owner

Carissa grew up gardening and cooking with her grandmother, a lifelong server, in Sebastopol, California. She attended the Institute of Culinary Education in New York, and began her cooking career with Chez Panisse in Berkeley. While in California, Carissa cooked with Jonathan Waxman in Sonoma and led the kitchen at True North, an integrative medical center in Santa Rosa. While attending NYU for her master's degree in nutrition, Carissa crossed over to the front of house working at Prime Meats, Rucola, The NoMad, and Lafayette.

Kevin Baird

Bar Director

Kevin grew up on the west coast: born in San Diego and raised in Seattle. As a teenager he worked in a variety of kitchens which sparked his interest in the hospitality industry. While in Seattle his love of craft beers brought him to transition from kitchens to the bar. Kevin worked as a bartender in Seattle before moving to NYC to hone his bartending skills.