For The Table
Savoury Èclairs
Pickled elderflower compote, goat Brie mousse, asparagus 23
Buttermilk Fried Chicken
Island citrus remoulade, Meyer lemon salt 22
Arctic Sourdough Bread
House-cultured butter 8
Celebration Salad
Lemon verbena vinaigrette 24
Grilled Porcini
Chilled egg custard 28
Tater Tots
Acadian Gold caviar, crème fraîche, chives 160
Tasting Menu 175
Individual courses + add-on pricing subject to change
Tuberous Begonia
Scallop crudo, begonia sorbet, cucumber & pickled garlic, koji glaze, begonia broth
Magnolia Kimchi
Charcoal grilled spotted shrimp, leek and fuki terrine, island ginger glaze, magnolia kimchi
Elderflower
Lubina bass confit, butter fermented elderflower basted cabbage, elderflower sabayon & vinaigrette with eulachon
+ Add Acadian Caviar 35
Nootka Rose
Pickled wild rose stuffed squab breast, grilled sour cherry & rose jus, hangoroshi mochi with butter & wild rose glaze, squab leg & radish cake
+ Add Wagyu - Japanese Miyazaki A5 striploin, rhubarb kimchi 2oz 79
Red Currant Flower
Uni gelato - red currant flower agrodolce, currant gastrique
*Our contribution to the Ocean Wise Sea Forestation Biodiversity Project
Sakura
Sakura sorbet, cherry blossom milk custard, vanilla panna cotta, sour cherry sauce
Wild Violet Turkish Delight, Rose Honey Pistachio Nougat
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 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.
