Tasting Menu Experience
As spring awakens beneath the Budding Moon, the forest hums with sap and renewal — a season steeped in light, growth, and quiet abundance.
Our April–May tasting menu, ‘Gathering Resins under a Budding Moon’, traces this awakening through wild-foraged treasures from Powell River, gathered by longtime friend and wild food forager Alexander McNaughton: Grand Fir, Pine Resin, Douglas Fir Tip, Cottonwood Bud, Spruce Tip, and Beeswax. Each course reflects the forest’s shifting rhythms, capturing its essence in fleeting forms.
This chapter embodies our reverence for nature’s alchemy — where the raw pulse of the woods meets the gentle arrival of spring light.
For The Table
Gathered Farm's Gem Lettuce Salad
Apricot kernel dressing 21
Buttermilk Fried Chicken
Citrus remoulade, citrus salt 22
Arctic Sourdough Bread
Cultured butter 8
Rabbit Dumplings
Bergamot soup, tarragon 22
Tasting Menu 175
Individual courses + add-on pricing subject to change
Pine Resin
Charcoal grilled morel mushrooms stuffed with burdock and pine needle, pine nut butter, resinous pine glaze, crispy lichen
+ Add abalone with green coriander and abalone butter sauce, island citrus gel 29
Douglas Fir Tip
Rabbit terrine with sakura leaf, fir tip and porcini mostarda, Cedar Isle whole wheat brioche
Black Cottonwood Buds
Mussel and sweet potato flan, mussel cream, cottonwood oil
+ Add Acadian caviar 35
Spruce Tip
Fermented spruce syrup-glazed sablefish, grilled dashi broth, spruce pickled porphyra seaweed
+ Add Japanese Miyazaki A5 striploin 2oz/ 75
Birch Syrup
Uni gelato, braised burdock, hazelnut macaron, pickled fir tip
Beeswax Almond Cake
Koji beeswax butterscotch
Beeswax Custard
Oxidized pear sorbet, bee pollen
Petit Fours
Pine resin kohakutou
Black garlic and blue cheese 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 Northwest. 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. Join us today in Vancouver.
