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

Green Rabbit (75 ml) (contains milk)
crème de menthe, crème de cacao, crème brûlée liqueur, oat milk, whipped cream
21

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

Maria Rigol Ordi Rosat Reserva Cava ’22, Catalonia, SP             

A sparkling rosé made from organically grown Pinot Noir. The vines grow in deep loam soils, giving the wine it’s mineral undercurrent. Disgorged with 0 dosage, this is a dry sparkling rosat, with hints of cherry, wild strawberry and anise.

Cirelli ‘Vino Bianco’ ’24,  Abruzzo, IT                                                      

A blend of Trebbiano and Pecorino grown on clay and limestone. Fermented in stainless steel tank and aged for 4 months, this is a crisp and fresh, medium-bodied white with hints of lemon, apricot, and hay. Bottled unfiltered and unfined.

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.

Birch Block ‘Orange Gew’ ’25, Summerland, BC                                  

100% Gewürstraminer, organically grown in Summerland, BC. The grapes are macerated on their skins for 7 days before being pressedinto stainless steel tanks. An aromatic skin contact wine, with hints of white flowers and juicy orchard fruit, and a hint of nutmeg on the finish. Bottled unfiltered, unfined.

Folias de Baco ‘Uivo Rosé’ ’23, Douro, PT                                              

A dry rosé made from directly pressed Pinot Noir and Touriga Franca. Fermentation and ageing occurs in stainless steel tanks to create a fresh, light rosé, with notes of juicy white peach, lemon and strawberry held together by a slight mineral undercurrent.

Ursa Major ‘Back from the Brink’ Nouveau ’25, Kaleden/Naramata     

A blend of Pinot Noir from Kaleden, BC and Gamay from the Naramata Bench. The grapes are whole-cluster fermented together, macerated on their skins for 7 days, and aged in stainless steel tanks. Bottled unfined, unfiltered, and served chilled.

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