Grand Army Bar

Cocktails

SPRING COCKTAILS

inspired by our favorite Gilmore Girls episodes...

THAT DAMN DONNA REED

gin, hibiscus, ginger, egg white, lemon, pisco, absinthe

LATE NIGHT AT LUKE'S

amburana-aged cachaca, bruto americano, sweet vermouth

RENOIR GIRL

vodka, grapefruit oleo saccharum, suze, cava

EN GARDE!

botanical haitian rum, banana, coffee amaro, sweet vermouth, angostura

THE LONG MORROW

japanese whiskey, amaro, swedish punsch, mole bitters, sparkling rose

SUPER COOL PARTY PEOPLE

pineapple rum, navy-strength rum, pineapple, mint, chamomile

THE DRAGONFLY INN

pimm's #1, dry gin, rhubarb, lime, rabarbaro, soda

KISS AND TELL

rye whiskey, cognac, toasted orgeat, apricot eau de vie, lemon, salt

THE GLASS CHIMNEY

mezcal, green chartreuse, falernum, lime, smoked black salt, soda

HEP ALIEN

spanish gin, size, arugula, lime

Food

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

black bass crudo | avocado, tomatillo, jicama | 16

deviled eggs | crab, capers, breadcrumbs | 9

bread & butter | miche, seaweed butter | 7

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

leafy green ceasar | toasted nori, seaweed vinaigrette | 12

asparagus | feta, pumpernickel, mint | 14

cheeses | smoked onion jam, fruit and nut terrine | 20

charred octopus | couscous, artichokes, nettle yogurt | 20

steamed mussels | sriracha, toasted bread | 16

baked oysters | guajillo chili, bread crumbs, lime | 16

seared scallops | peaches, bok choy, oats and seeds | 25

roasted cod | fava beans, mushrooms, cucumber broth | 24

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

Wine

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

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.

Chris Balla

Beer Buyer

An Austin native and former jazz musician, Chris Balla is Grand Army's beer buyer/resident beer expert. Chris first tasted his first good beer at the age of 15 in Germany. Fifteen years, a stint at Bierkraft, and many casks later, Chris still loves kolsch and lots of other delicious, esoteric stuff that he curates at Grand Army. His approach to building a beer program is underscoring a mix of European sensibility with American ingenuity.