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

COCO POMMEL | 13

coconut infused rhum, banana liquor, cold brew coffee, toasted oregeat

PINKY PIE | 14

blanco tequila, escubac, aperol, lime, salt

DOCTOR FIZZBANG | 13

forthave apertivo, saint agresrtis amaro, punt e mes, cold brew coffee, grapefruit bitters, soda

SAPPHIRE SHORES | 14

agricole rum, rum fire, strega, blue curacao, butter, lime

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

OCTAVIA MELODY | 14

gin, manzanilla sherry, yogurt, honey, fennel liquor, absinthe

PHOTO FINISH | 14

sour-mash whiskey, 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 | 18

shrimp cocktail | horseradish, cocktail sauce | 9

littleneck clams | cilantro, garlic, Thai chili | 12

scallop crudo | hearts of palm, apple, ginger yogurt | 16

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

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

deviled eggs | crab, capers, breadcrumbs | 9

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

vegetable crudité | miso yogurt, buckwheat pancakes | 11

cheeses | shallot marmalade, smoked wildflower honey, fruit and nuts | 11

spring lettuces | sugar snap peas, fava beans, stracciatella, croutons | 13

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

poached asparagus | crab, bottarga, preserved lemon | 12

beef tartare | harissa, cucumber, puffed tapioca | 18

charred octopus | spaghetti squash, maitake mushrooms, brown butter | 20

steamed mussels | sriracha, toasted bread | 16

poached cod | black olive, pickled lentils, fennel | 25

wild trout | romanesco, butternut squash, finger limes | 24

potato gnocchi | wild mushrooms, chorizo, gouda | 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

ROSE & ORANGE

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 | 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.