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Leaves Shadow

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

moon, 3_4 full, sky only.png


Arctic Sourdough Bread

Acadian Sturgeon Caviar


Buttermilk Fried Chicken

aged sake kasu butter    8

tarragon 'tater tots, crème fraîche, chives   125

toasted focaccia, quince harissa, Creanza olive oil    26

remoulade, citrus salt    22


Birch Syrup

savoury profiteroles, duck liver mousse, elderberry

Pine Resin

Douglas Fir Tip

Black Cottonwood Buds

Spruce Tip

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


honey cake, oxidized pear sorbet, bee pollen

Pine Resin Lokum


Green Pine Cone Caramel


Wine Pairing                75

Premium Pairing        110

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