For The Table
Savoury Eclair
Pickled elderflower compote, goat Brie mousse, grilled asparagus 23
Buttermilk Fried Chicken
Island citrus remoulade, citrus salt 22
Arctic Sourdough Bread
House-cultured butter 8
Celebration Salad
Lemon verbena vinaigrette 24
Grilled Porcini
Chilled egg custard 24
Tasting Menu 175
Individual courses + add-on pricing subject to change
Tuberous Begonia
Scallop crudo, begonia sorbet, cucumber and pickled garlic, koji glaze, begonia broth
Magnolia Kimchi
Charcoal grilled spotted shrimp, prawn and leek terrine, island ginger glaze
Elderflower
Sea Bass confit, butter fermented elderflower basted cabbage, elderflower sabayon and vinaigrette
+ Add abalone 29
Nootka Rose
Pickled wild rose stuffed Squab Breast, grilled sour cherry and rose jus, ‘half kill’ / hangoroshi mochi with cultured butter and wild rose glaze
+ Add wagyu - Japanese Miyazaki A5 striploin, rhubarb kimchi 2oz 75
Red Currant Flower
Uni gelato - red currant flower agrodolce, currant gastrique
Sakura
Sakura sorbet, cherry blossom milk custard, sour cherry sauce
Violet Turkish Delight
Rose honey, pistachio nougat
Drinks
Wine Pairing 85
Premium Wine Pairing 125
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 North West. 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.
