Nightingale’s summer menu highlights local suppliers through fresh and innovative share plates

Celebrating its second year of business, Nightingale continues to uphold the same food philosophy that it opened its doors with: to keep dishes simple, flavour first, fresh and in a constant state of evolution. In doing so, Chef Phil Scarfone aims to keep the ingredients as local as possible and has built strong relationships with many of the lower mainland’s highest quality organic produce farms, as well as B.C.’s finest seafood and meat purveyors. This summer, these suppliers help to bring the Nightingale menu to life with their vibrant, local ingredients showcased throughout a range of fresh new dishes.

“Most of the dishes we serve have no more than five ingredients in them, so the freshness of each component is hugely important,” says Head Chef, Phil Scarfone. “In working with small-batch farms focused on quality over quantity, we’ve showcased the best of the region while staying true to our food philosophy.”

Of the many farms and purveyors Chef Scarfone works closely with, Surrey’s Zaklan Heritage Farm offers Nightingale some of the freshest veggies and greens throughout the lower mainland. This summer season, their produce is showcased throughout the menu with Hakurei turnips served fermented with Nightingale’s grilled veal tongue and black pepper jam ($15); peas, fava beans and fiddleheads are served with crispy garlic, dill and meyer-lemon house made yoghurt ($12); and arugula salad comes with persian cucumber, manchego cheese and a refreshing verjus dressing ($17). For dessert, enjoy sweet and succulent macerated local strawberries, served over matcha cheesecake with toasted vanilla ice cream ($12).

Arguably the best seats in the house are the “kitchen tables” for two. Directly opposite the kitchen, these three demi-booths offer a close up view of the action, allowing diners to see raw ingredients being transformed into delicious dishes. Diners looking for a uniquely interactive and immersive experience will enjoy the compelling kitchen theatre and the opportunity to interact directly with Chef Scarfone as he runs the pass.

Nightingale’s new summer menu offers guests the best of the region and season through each plate. To explore Nightingale’s menu, visit www.hawknightingale.com/menus or book your table by calling 604.695.9500.