Burdock & Co
Moon Menu Series
Burdock & Co is excited to present our Third Year of the Moon Menu Series with 6 distinct seasonal local botanical themes.
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We focus on flavours...topics...subjects...ingredients that are deeply inspiring to us, each aligned to a moon series that echoes its time and place.
February - March
CITRUS Scented Rain Under a Snow Moon
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April - May
Gathering RESINS Under a Budding Moon
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June - July
FLOWER Gazing Under the Berry Moon
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August - September
Road Trip BOTANICALS Under the Sturgeon Moon
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October - November
Radiant RADICCHIOS Under a Frost Moon
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December - January
Gathering ROOTS Under a Cold Moon
Current Menu : April - May 2025
gathering resins under a Budding Moon
For The Table
Celebration Salad
Savoury Éclair
Arctic Sourdough Bread
Buttermilk Fried Chicken
apricot pit & tarragon vinaigrette 24
duck liver mousse, elderberry syrup 23
house cultured butter, fermented spruce, burnt conifer 8
citrus remoulade, citrus salt 23
Menu
165
Grand Fir
island citrus escabeche of mussel and scallop, grand fir ice
Pine Resin
charcoal grilled morel mushroom stuffed with braised burdock, fermented pine nut puree, resinous pine syrup glaze, crispy lichen
Douglas Fir Tip
rabbit terrine with porcini mushroom, fir tip pickle glaze, cherry leaf
Cottonwood Bud
raviolo, nettle and ricotta, poplar stem cream, spring onion pickle, cottonwood bud oil
Spruce Tip
fermented spruce syrup bbq glazed halibut, pickled porphyra seaweed veil, alder grown shiitake, XO fried radish cake, sake butter sauce
• add Acadian caviar 30
•. add: Wagyu
Japanese Miyazaki A5 striploin, green fennel seed, harissa, endives 2oz / 72
Beeswax
honey cake, oxidized pear sorbet, bee pollen
Pine Resin
kohakutou
Wine Pairing 75
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Premium Pairing 110