For The Table
Savoury Éclairs
Garlic-grilled radicchios, goat camembert, apple butter 22
Buttermilk Fried Chicken
Dill pickle powder 23
Arctic Sourdough Bread
House cultured butter 8
Pine Mushroom Tempura
Dungeness crab, pine dashi, myoga 29
Acadian Gold Caviar
Tater tots, creme fraiche, chives 160
Tasting Menu 175
Puntarelle Chicory
Spotted shrimp, celeriac almond milk, puntarelle and quince sorbet
+ Add Acadian sturgeon caviar 35
+ Add charcoal-grilled sake kasu marinated abalone 31
Sugarloaf Chicory
Potato and pine mushroom ragout, sugarloaf and fermented potato foam, chicory crisps
Rossa di Treviso Radicchio
Prosciutto and onion confit, Kabritt goat cheese, black garlic soubise
French Endive
Rose-honey-glazed dry-aged duck breast, wild rose jus, caramelized witloof and rosehip tart
+ Add Japanese Miyazaki A5 wagyu 39/oz
Endive salad, kimchi glaze
Variegata di Castelfranco Radicchio
Sea urchin gelato, candied radicchio, almond
Rossa di Chioggia Radicchio
Ricotta mousse, plum kernel hazelnut cake, radicchio jam, radicchio and stone fruit leather
Chicory Root
Macaron of porcini, chicory root
Drinks
Wine Pairing 99
Premium Wine Pairing 140
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.
