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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.

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Currently featuring our August-September Moon Menu, "Submerging Stones under a Sturgeon Moon."

For The Table

Milan's Tomatoes & Burrata

The legendary  35

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Padrón Peppers

Garlic crunch, almond parmesan  22

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Savoury Éclairs

Pickled elderflower compote, goat brie mousse  22


Buttermilk Fried Chicken
Island citrus remoulade, Meyer lemon salt  22


Arctic Sourdough Bread
House cultured butter  8

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Fresh Abalone

Artisan Sake Maker sake kasu marinated, pickled ramson  29

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Caviar

Acadian Gold caviar, tater tots, crème fraiche, chives  160

Tasting Menu  175

Rosehip Glazed Scallop

Cured scallop & tomato dashi, fennel, confit tomato
+ Add Dungeness Crab, Charantais melon, Nootka rose broth  26
 

Charred Corn Risotto
Fermented crab apple & Calabrian chili broth, purslane
 

Pork Collar
Uni XO glazed geoduck, braised celery, spotted shrimp cream

+ Add Acadian Caviar 35

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Lamb Saddle
Caramelized plum & poppy seed clafoutis, green dill seed & plum compote, garlic scape jus

+ Add Japanese Miyazaki A5 Wagyu striploin, rhubarb kimchi 79


Uni Gelato
Candied almond, braised burdock & black currant, Creanza olive oil, fennel pollen
· Our contribution to the Ocean Wise Sea Forestation Biodiversity Project

 

Strawberry
Nootka rose honey marzipan, chamomile & Veracruz vanilla cream, fermented strawberry sauce

Nougat

Black garlic & blue cheese

Drinks

Wine Pairing  99

Premium Wine Pairing  140

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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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