Citrus-Scented Rain under a Snow Moon
As winter yields to the first light of spring, we turn our gaze toward the luminous glow of the Snow Moon — a season that invites brightness and renewal.
Our February-March menu, 'Citrus-Scented Rain under a Snow Moon', celebrates the vibrant fruit of Jane Squier’s garden on Salt Spring Island, where extraordinary citrus ripen under her careful stewardship. Each course is anchored by a single citrus cultivar, allowing its unique character to shape the flavours, fragrances, and mood of the meal.
This continuing collaboration with Jane reflects our shared devotion to the beauty of locally grown produce and the subtle magic that blossoms when winter meets light.
For The Table
Crispy Buttermilk Fried Chicken
Island citrus remoulade, meyer lemon salt 22
Arctic Sourdough Bread
House cultured butter 8
Rabbit Dumplings
Bergamot soup, bergamot, tarragon 22
Savoury Éclairs
Caramelized marmalade, garlic radicchios, romelia cheese 23
Tasting Menu 175
Individual courses + add-on pricing subject to change
Meyer Lemon (This course is our contribution to the Sea Forestation Initiative)
Caramelized sake kasu cured burdock root, burdock peel custard, sea urchin sauce
Yuzu
Scallop confit, yuzu BBQ glazed celeriac akimono, yuzu emulsion, walnut
+ Add abalone with green coriander & abalone butter sauce, island citrus gel 29
Bergamot
Potato confit, bergamot chimichurri, potato skin cream
+ Add Acadian caviar 30
Sudachi
Yellow fin tuna, sudachi and Calabrian chilli paste, fermented rosehip consommé, leek terrine
Palestinian Lime
Charcoal grilled Squab Crown, lapsang souchong tea poached sunchokes, honeyed Palestinian Lime jus, Cedar Isle whole wheat brioche
+ Add A5 Wagyu, makrut kosho, endive 75
Buddha's Hand Fog
Candied white kombu, spruce honey mousse, preserved quince, apple granita, island sea salt
Petit Fours
Island citrus gummy
Chinotto pan forte
Individual courses + add-on pricing subject to change
Drinks
Wine Pairing 90
Premium Wine Pairing 135
Zero Proof Pairing 65
Chef Andrea Carlson has positioned Burdock & Co to be on the leading edge of sustainable dining since it opened in 2013. By nourishing direct relationships with local growers, producers and foragers, Burdock & Co invests in people and practices that celebrate the natural world.
The evolving Moon Menu Series at Burdock & Co grew out of the dedication to these values. The six set menus of the yearly cycle take their inspiration from the micro-seasonality of the Pacific Northwest. Each menu is built from locally grown, of-the-moment produce, expressing a unique botanical language in consistent signature dishes while allowing for evolution and evolving expression.
These menus unfold with a nimble adaptability in relationship with growers, to identify what is sustainable to procure from the earth at any given time. Join us today in Vancouver.
