home - XIX Nineteen - Terwillegar

Simply Great Food

Great food deserves to be enjoyed by everyone. That’s why we’ve designed a menu full of culinary creations that are waiting for you to discover them. Paired with outstanding service in a comfortable atmosphere, the Nineteen experience can be summed up in just three words: simply great food.

Food

Dinner Lounge Lunch Brunch

Starters

BEEF SHORT RIB RISOTTO
Wild Mushrooms, green peas, Parmesan cheese, veal reduction

JAPANESE SAKE SOY RIBS
Sticky baby back ribs, puffed amaranth, sesame seeds, pickled vegetable slaw

BEEF TENDERLOIN TATAKI
Shaved beet, radish, Pecorino cheese, mushroom, espresso aioli, Turkish EVOO

GORGONZOLA CREAM MOULES FRITES
Garlic, red onions, leeks, red chili flakes, Gorgonzola, fresh cream, fries, espresso aioli

ATLANTIC LOBSTER POUTINE
Butter poached lobster tail, cheese curds, hand cut Kennebec fries, green peppercorn sauce

WHITE ROCK DUNGENESS CRAB CAKE
Spring pea purée, tomato-basil salsa, basil aioli

AHI TUNA TWIST
Spicy Thai noodles, Asian slaw, cilantro aioli

DOUBLE-SMOKED BACON-WRAPPED SCALLOPS
Roasted cauliflower purée, crispy risotto croquettes, tomato-bacon marmalade, herb coulis

From The Garden

WILD MUSHROOM CREAM SOUP
White truffle oil and chives

BABY KALE CAESAR
Chopped kale, toasted pumpkin seeds, crispy prosciutto, Parmesan Reggiano, sour dough croutons, roasted verde garlic dressing

CALIFORNIA SAN MATEO
Organic greens, fresh BC berries, toasted cashews, feta, honey mustard dressing. Choice of herb-crusted aioli chicken breast or pepper-crusted yellow fin tuna

Mains

QUEBEC VEAL CHOP
White barbecue glazed 10oz bone in veal chop, Brussel sprouts, salami hash, confit potatoes, spicy honey carrot puree

CRISPY LAMB SHANK
Oven roasted root vegetables, black garlic mashed potatoes, gull valley tomato jus

RICCOTA GNOCCHI
Winter squash, roasted garlic, asparagus, organic carrots, fresh cream, Pecorino cheese

ALBERTA ‘AAA’ BEEF TENDERLOIN
Truffled potato egg roll, organic, carrot confit, wild mushroom ragout, veal reduction

HOISIN-GLAZED BEEF SHORT RIBS
Seasonal vegetables, jumbo crispy onion rings, Béarnaise sauce

PEANUT CRUSTED CHINOOK SALMON
Peanut satay cream, crispy tiger prawns mousse wonton, cinnamon 9 grain rice, grilled zucchini

ATLANTIC LOBSTER RAVIOLI
Roasted tomato cream sauce, red chili flakes, garlic, red onions, spicy sambuca prawns

BLACK GARLIC SCALLOP
Pressed pork belly, shaved tri-coloured carrots, green peas, roasted red pepper tomato veloute, bacon crumble

From The Kitchen

BEEF DIP “DAUBE DE BOEUF”
Grilled onions, Brioche bun, rib jus, Kennebec fries

GORGONZOLA CREAM MOULES FRITES
Garlic, red onions, leeks, red chili flakes, Gorgonzola, fresh cream, fries, espresso aioli

CRISPY BUFFALO WINGS
Root vegetable batonettes, blue cheese dipping sauce

XIX SIGNATURE NAM UMAMI BURGER
Fresh-ground beef tenderloin, Gull valley tomato, caramelized onions, cheddar cheese, pickled yellow radish, Mongolian glaze, Romaine lettuce, smoked Nori aioli

MONGOLIAN BEEF BOWL
Sautéed Mongolian beef, sweet soy glaze, 63-degree egg, steamed jasmine rice, diced cucumbers, tomatoes

GINGER BEEF
Ginger soy-glazed beef tenderloin, scallions

SAMBUCA TIGER PRAWNS
Sautéed tiger prawns, hot chili peppers, red onions, fresh garlic, cilantro, crispy noodle capazo

MINI TENDERLOIN SLIDERS
Three cheddar burgers, red pepper aioli, mini brioche buns

PEPPERONCINI CALAMARI
Crispy calamari, banana peppers, pepperoncinis, spicy marinara sauce

AHI TUNA TWISTS
Spicy Thai noodles, Asian slaw, cilantro aiolo

Flatbread

LANGOUSTINE AND PRAWNS
Artichoke-parsley pesto, herbed bocconcini, Asiago cheese, oven-dried tomatoes, lemon tarragon-infused olive oil

MARGHERITA
Tomato, fresh basil, mozzarella, roasted garlic, feta cheese, basil aioli

XIX FIVE MEAT BOLOGNESE
Crushed Tomato, Boccocini, Asiago, XIX Bolognese

Menu available Friday and Saturday, 12:00PM to 2:00PM

XIX BOLOGNESE FLATBREAD
Five meat Bolognese, crushed tomato, Bocconcini, Asiago

GORGONZOLA CREAM MOULES FRITES
Garlic, red onions, leeks, red chili flakes, Gorgonzola, fresh cream, fries, espresso aioli

TRUFFLE WILD MUSHROOM LINGUINE
Lardons, leeks, cream, cranberries, 63 degree egg, truffle oil

AHI TUNA TWIST
Spicy Thai noodles, Asian slaw, cilantro aioli

BLACK COFFEE BARBECUE GLAZED ALBERTA BEEF SHORT RIBS
Truffle mashed potatoes, oven roasted root vegetables

PESCATORE
Salmon, prawns, mussels, marinara, fresh basil

CHICKEN BLT
Grilled chicken breast, Irving Farm back bacon, Gull Valley tomato, Cheddar cheese, Romaine lettuce, basil aioli

CHEF DAILY SPECIAL

BABY KALE CAESAR
Chopped kale, toasted pumpkin seeds, crispy prosciutto, Parmesan Reggiano, sour dough croutons, roasted verde garlic dressing

LANGOUSTINE AND PRAWNS FLATBREAD
Artichoke-parsley pesto, herbed bocconcini, asiago cheese, oven-dried tomatoes, lemon tarragon-infused olive oil

MARGHERITA FLATBREAD
Tomato, fresh basil, Mozzarella, roasted garlic, basil aioli

WILD MUSHROOM CREAM SOUP
White truffle oil and chives

CHINOOK SALMON
Butter confit potatoes, sauteed wild mushrooms, Gull Valley Tomato topping

BEEF DIP “DAUBE DE BOEUF”
Grilled onions, brioche bun, ribs jus, Kennebec fries

CALIFORNIA SAN MATEO
Organic greens, fresh BC berries, toasted cashews, feta cheese, honey mustard dressing. Choice of herb-crusted aioli chicken breast or pepper-crusted yellow fin tuna

XIX SIGNATURE BURGER
Tenderloin patty, Gull Valley tomato, caramelized onion, cheddar cheese, pickled yellow radish, Mongolian glaze, Romaine lettuce, smoked Nori aioli

MONGOLIAN BEEF BOWL
Sauteed Molgolian beef, sweet soy glaze, 63 degree egg, steamed jasmine rice, diced cucumber and tomato

Menu available Sunday, 10:00AM to 2:00PM

BREAKFAST POUTINE
Two sunny side up eggs, hand cut Kennebec fries, avocado, Valbella sausage, cheese-curds, and peppercorn gravy

TRUFFLE WILD MUSHROOM LINGUINE
Lardons, leeks, cream, cranberries, 63 degree egg, truffle oil

CALIFORNIA SAN MATEO
Organic greens, fresh BC berries, toasted cashews, feta cheese, honey mustard dressing. Choice of herb-crusted aioli chicken breast or pepper-crusted yellow fin tuna

XIX’S NAM SIGNATURE BURGER
Tenderloin patty, Gull Valley tomato, carmelized onion, Cheddar cheese, pickled yellow radish, Mongolian glaze, Romaine lettuce, smoked Nori aioli

CRISPY CHICKEN & WAFFLE
Sriracha aioli, wasabi slaw, whisky maple syrup, poached egg

AVOCADO TOAST
Applewood smoked salmon, grilled sourdough, citrus cream cheese spread, cucumber, pickled red onions, aged balsamic

FIVE SPICE BAO BENNY
Grilled Boa, Irving farm back bacon, poached eggs, Bearnaise sauce

BANANA BREAD FRENCH TOAST
Homemade granola crumble, whiskey maple syrup, fresh berries, creme fraiche

XIX BIG BREAKFAST
Two eggs any style, toasted baguette, Irving Farm back bacon, Valbella sausages, potato hash

OMELETTE DU JOUR
Chef daily creation

Team

Our culinary team brings old favourites and new discoveries to the table. Their creativity and attention to detail make every dish a success. With their help, the food at Nineteen really does speak for itself.

Head Chef Andrew Fung was classically trained in Europe and on Canada’s West Coast. His incredible work has earned him several culinary awards, including top honours at Edmonton’s Gold Plates competition and a ranking among Switzerland’s top six chefs at the 2003 Swiss Culinary Cup.