Burdock & Co
Moon Menu Series
Burdock & Co is excited to present our Third Year of the Moon Menu Series with 6 distinct seasonal local botanical themes.
We focus on flavours...topics...subjects...ingredients that are deeply inspiring to us, each aligned to a moon series that echoes its time and place.
February - March
CITRUS Scented Rain Under a Snow Moon
April - May
Gathering RESINS Under a Budding Moon
June - July
FLOWER Gazing Under the Berry Moon
August - September
Road Trip BOTANICALS Under the Sturgeon Moon
October - November
Radiant RADICCHIOS Under a Frost Moon
December - January
Gathering ROOTS Under a Cold Moon
Current Menu : April - May 2024
gathering resins under a Budding Moon
Add...
Arctic Sourdough Bread
Acadian Sturgeon Caviar
Burrata
wild ramp leaf butter 8
tarragon 'tater tots, crème fraîche, chives 125
toasted focaccia, quince harissa, Creanza olive oil 26
Buttermilk Fried Chicken
spring pickle & citrus remoulade 22
Celebration Salad
Glorious Organics greens, wild rose vinaigrette 20
Menu...
Birch Syrup
Pine Resin
Douglas Fir Tip
Black Cottonwood Buds
Spruce Tip
savoury profiteroles, duck liver mousse, elderberry
braised burdock stuffed morel mushroom, fermented pine nut purée, resinous pine syrup, crispy lichen
leek terrine, bay leaf confit scallop, fir sabayon, scallop & fir tip vinaigrette • add Acadian Gold caviar 30
nettle & ricotta ravioli, spring onion pickle, cottonwood cream
fermented spruce tip syrup bbq glazed black cod, pickled porphyria seaweed, alder shiitake, XO fried radish cake, sake butter sauce, nori pineapple bun
Beeswax
honey cake, oxidized pear sorbet, bee pollen
Green Pine Cone Caramel
150
Wine Pairing 75
Premium Pairing 110