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Tasting Menu Experience

Our tasting menu experience focuses on flavours, topics, subjects, and ingredients that are deeply inspiring to us, each aligned to a Moon series that echoes its time and place.

Currently featuring our October-November Moon Menu, "Radiant Radicchios under a Frost Moon."

For The Table

Chicories Salad
Milan's grapes  24

Savoury Éclairs

Garlic grilled radicchios, goat camembert, apple butter  23

Buratta
Quince and green fennel seed mostarda, endives  30


Buttermilk Fried Chicken
Dill pickle powder  22


Arctic Sourdough Bread
House cultured butter  8

Tasting Menu  165

Gallo di Verona Radicchio

Confit scallop, celeriac, Salt Spring Island citrus kosho, local ginger and plum sauce
+ Add Acadian caviar  30

+ Add dungeness crab, chilled charantais melon and nootka rose broth, cucumber   26
 

Sugar Loaf Chicory

Green farro risotto, chicory and lacto fermented potato mousse, radicchio saurkraut
 

Rossa di Treviso Radicchio
Prosciutto and onion confit, Kabritt cheese, black garlic soubise
 

Rossa di Verona Radicchio
Gindara sablefish, radicchio crepe with lemon verbena butter

+ Add Japanese Miyazaki A5 striploin, wagyu fat confit hakurei turnip, kimchi glaze  74


Variegata di Castelfranco Radicchio
Uni gelato, candied radicchio, almond

· Our contribution to the Ocean Wise Seaforestation Biodiversity Project
 

Rossa di Chioggia Radicchio
Ricotta gelato, plum kernel hazelnut cake, radicchio jam, radicchio and stone fruit leather

Chicory Root

Macaron of porcini, chicory root

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.

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