Bottled Soda Cocktail (75 ml)
please see feature board
16

Gordon Ramsmary (60 ml)
rosemary gin, sweet potato shochu, aquavit, bitter melon oil, violette, cava
18

Zest on My Chest (75 ml)
elderflower tequila, lillet blanc, limoncello, licor 43, lemon, agave
19

The Churn (feat. koji) (75 ml)
fig rum, oloroso sherry, miso, peat, citrus, pernod, egg white
21

Saigon Kiss (75 ml)
rau răm gin, gentian, blanc vermouth, orange blossom
23

Senshi (Mr. Soy Boy) (75 ml)
toasted rice brown butter, whisky, averna, soy cream, black walnut, nutmeg
23

Birch Block Sparkling Rosé-de-Franc '22, Summerland, BC             

An energetic sparkling Pét-Nat, made
from Cabernet Franc. Grapes are macerated on skins for 3 hours and aged sur lis for 12
months. Beautifully blushed and dry, with hints of alpine strawberry and red grapefruit.

Daydreamer Riesling '25, Naramata, BC                                                     

100% Riesling from the Naramata Bench. Grown on granite soils, these vines miraculously survived the 2024 deep-freeze in the region. Grapes are directly-pressed into stainless steel. Hints of lime, green apple and peach, with a mineral finish - this light white's residual sugar is balanced by bright acidity.

Domaine les Deux Terres ‘L-Adret’ ’22, Ardèche, FR                           

Viognier grown biodynamically and picked early to retain freshness. Fermented in stainless steel and aged in neutral oak barrels, this medium-bodied, dry white is bottled unfiltered, unfined and with no additions of SO2.

Weninger 'Franz Plays' '24, Burgenland, AU                                  

A blend of Pinots (Gris, Blanc and Noir) that are co-fermented, then macerated on their skins for 10 days and aged in neutral barrels for 7 months. Bottled unfined and unfiltered, with no added SO2. Playful and aromatic with notes of orange, mango and dried herbs.

A Sunday in August Rosé '25, Okanagan, BC                                              

A dry rosé yet aromatic rosé made from Pinot Noir and a dash of Riesling. The grapes spend 24 hours macerating on their skins before being pressed into stainless steel tank and aged for 6 months. Unfined and unfiltered.

Laurent Cazottes 'Le Fruit Rouge' '24, Vin de France

A blend of Braucol and Syrah that undergoes a short skin maceration to ensure this is a light-bodied, zippy red. Grapes are grown on limestone and clay soils and are aged in stainless steel tank. Easy-drinking with notes of wild strawberry, cherry and a slight herbaceous finish. Unfined and unfiltered.

Anthony Buchanan Petit Sirah (Durif) ’24, Kaleden, BC                      

100% Petit Sirah (aka Durif) that is whole bunch macerated for 7 days. Aged in amphora and oak puncheons to produce a full-bodied red, with hints of blueberry, chocolate, plums and black pepper. Grapes were harvested from Washington State.

3 oz / 10 oz / ½ L / btl

Junmai Ginjo Wataribune
14 / 43 / 66 / 95

Dassai 45 Junmai Daiginjo, Yamaguchi
15 / 45 / 70 / 103

Hakutsuru Daiginjo (served hot)
12 / 37

Powell Street Ode to Citra Pale Ale (14 oz)
8

Powell Street Czech Pilsner (14 oz)
8

Hitachino Nest Red Rice Ale (330 ml)
12

Creek & Gully “Flora” Dry Cider (355 ml)
9

Rotating mocktail
11

Perrier soda water
8