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

For The Table

Milan's Tomatoes & Burrata

The legendary  35

Padrón Peppers

Garlic crunch, almond parmesan  22

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

Fresh Abalone

Artisan Sake Maker sake kasu marinated, pickled ramson  29

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

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  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 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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