For The Table
Savoury Éclairs
Garlic grilled radicchios, goat camembert, apple butter 23
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
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 2 oz / 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.
