Grand Army Bar

Cocktails

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SPRING COCKTAILS

inspired by our favorite My Little Pony characters

SUNSHOWER RAINDROPS | 14

gin, cocchi americano,italicus, pineapple juice, lime, tonic

SCOOTALOO | 14

amburana cachaca, passionfruit, cardamom, lime, orange

WIND RIDER | 14

rye whiskey, carpano bianco, pamplemousse, fernet branca

LEAFY GREEN | 13

mesquite smoked white whiskey, haitian rhum, lemon, mint, nutmeg

PINKY PIE | 14

blanco tequila, escubac, aperol, lime, salt

MANGO DASH | 14

mezcal, aperol, dry vermouth, mango eau de vie

KING SOMBRA | 14

mezcal, manzanilla sherry, pineapple juice, spicy salt, honey, lime

STARLIGHT GLIMMER | 13

cappelletti, aquavit, manzanilla sherry, grapefruit liquor, celery bitters, sparkling wine

PHOTO FINISH | 14

bonded bourbon, montenegro, maple syrup, lemon, angostura bitters

FLUTTERSHY | 13

horseradish infused vodka,pear eau de vie, dry vermouth, honey

DERPY HOOVES | 14

reposado tequila, carrot juice, carrot shrub, genepy, orange bitters

THE BOSSES' CABINET | 12

a daily bartender's choice

GRAND ARMY BOILERMAKER | 10

a hardstart and a chef's can of beer (in a GA koozie!)

Food

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DINNER

raw oysters | served with accoutrements | MP

king crab leg | cocktail sauce, horseradish | MP

shrimp cocktail | cocktail sauce, tarragon dip, horseradish | 12

littleneck clams | cilantro, garlic, thai chilis | 12

fluke crudo | peach, white sesame, yuzukoshu, heirloom tomato caramel | 16

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

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

bread & butter | miche, seaweed and herb butters | 7

deviled eggs | crab, capers, breadcrumbs | 10

cheeses | smoked honey, shallot jam, peach compote, pistachio crumble | 23

steak tartare | harissa, pickled blueberries, cucumber, confit yolk, tapioca cracklins | 18

charcuterie |shrimp sausage, smoked trout rillette, octopus terrine, scallop pancetta| 26

gem salad | summer squash, beet ricotta, almond caesar, breadcrumbs, pomegranate gastrique | 13

vegetable crudité | miso labneh, buckwheat, tendrils | 12

broccolini | spicy lemon puree, roasted garlic, crispy shallots | 12

goat cheese brûlée | dates, coconut, sesame, almonds | 16

charred baby octopus | fennel & chartreuse glaze, heirloom cauliflower, couscous, carrot | 24

steamed mussels | sriracha, scallions, baguette | 20

smoked fish ribs | black garlic-strawberry hoisin, banchan | 26

butter poached grouper | fresh corn polenta, chanterelles, tomato jam | 23

pappardelle | sweet basil carbonara, crispy mortadella, summer squash | 20

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

GAMAY BLEND (rose) | Domaine Tiphaine 'Rosa Rose Rosam' | Loire| 2017 | 16 /64

PROSECCO | Mongarda | Veneto| 2016 | 12 /48

TREBBIANO | Micro Mariotti 'Smarazen' | Emiglia-Romagna | 2015 | 12 / 48

WHITE

MUSCADET | Claude Brander 'Les Gras Moutons' | Loire | 2015 | 12 / 48

SILVANER / AUXERROIS | Binner 'Saveurs de Julien' | Alsace | 2015 | 13 / 52

CHENIN BLANC | Domaine Filliatreau 'Linea' | Loire | 2017 | 14 / 56

ROSE & ORANGE

CABERNET FRANC | Lambert 'Chinon Cuvee Mathilde' | Loire | 2017 | 13 / 52

CARIGNAN | Populis | Mendicino County | 2017 | 16 / 64

GRENACHE / SYRAH | Chateau Peyrassol | Provence | 2017 | 14 / 56

GRECANICO DORATO (orange) | Sikele | Sicily | 2016 | 14 / 56

RED

GAMAY (chilled) | Gilles Paris 'Chiroubles Terroir' | Beaujolais | 2015 | 13 / 52

CABERNET FRANC | Luc Sebille 'Les Debonnaires' | Loire | 2014 | 12 /48

Beer

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ON DRAFT

NITRO BLACK LAGER | Jack's Abby 'Smoke & Dagger' | Framingham, MA | 7

PILSNER | Catskills 'Ball Lightning' | Livingston Manor, NY | 7

RICE SAISON | Transmitter 'S8' | Long Island City | 8

BELGIAN-STYLE WITBIER | Folksbier Brauerei 'Spectral Hare' | Carroll Gardens | 7

DOUBLE IPA | Interboro 'You're All I Need' | Williamsburg | 8oz | 8

EAST-COAST STYLE IPA | Finback IPA| Queens | 7

GOSE | Platform 'Orange Blossom' | Cleveland | 8

BASQUE CIDER | Gurutzeta 'Sagardo Sidra' | Atigarraga, Spain | 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

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.