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

SPICY AHI TUNA SAKU ROLL
Cream cheese, asparagus, red pepper, ponzu sauce, salmon roe

BEEF SHORTRIBS TOSTADA
Tortilla chips, avocado creme fraiche, pickled onion, refried bean

ESCARGOTS BOURGUIGNONNE
Baked escargots, white wine-garlic butter, grilled baguette

BISON TARTARE
Horseradish cream, gherkin, red chili, grainy Dijon

GULL VALLEY TOMATO BRUSCHETTA
Strawberry, crisp capers, fresh basil, Pecorino cheese

PORK BELLY TACOS
Pico de gallo, avocado cream, ginger-glazed pork belly

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

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

SESAME CHICKEN CHOPPED SALAD
Spring mix lettuce, avocado, pole bean, feta cheese, charred corn, black bean salsa, dried cranberries, pumpkin seeds, creamy sesame dressing

GRILLED SALMON RAMEN SALAD
Chilled ramen noodle, Granny Smith apple, bean sprouts, mint, basil, turmeric chili miso dressing

SPICY SRIRACHA OCTOPUS
Spanish chorizo, 9-grain rice, lemon vinaigrette, avocado

BUFFALO MOZZARELLA
Gull Valley tomato, grilled cucumber, mint yogurt, white balsamic 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

BARBECUE CHICKEN DEL ROSARIO
Half chicken, brussel sprouts, bacon lardon, confit tri-colored potatoes

MOROCCAN LAMB LOLLIPOP
Tomatoes, cucumber, cinnamon couscous, turmeric cream, spring green peas, green beans

SPINACH PESTO PACIFIC SALMON
Grilled salmon, creamy almond-spinach pesto, wild mushroom, pickled cherry tomato, spaghetti

DIJON-CRUSTED PACIFIC HALIBUT
Spaghettini, green beans, French curry cream

RICOTTA GNOCCHI
Roasted cauliflower, green peas, sun-dried tomato, lemon butter sauce, Pecorino cheese

ALBERTA ‘AAA’ BEEF TENDERLOIN
Roasted red beet Israeli couscous risotto, grilled broccoli, Parmesan Reggiano, veal reduction

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

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

From The Kitchen

EDAMAME BEANS
Sea salt or spicy Mongolian sauce

SZECHUAN LETTUCE WRAPS
Spicy Szechuan sauce, crushed peanuts, crisp noodle, organic carrots, red pepper, celery, red pepper aioli. Choice of chicken or shrimp.

ATLANTIC LOBSTER ROLL
Baby langoustine, black tiger prawns, tobiko, wasabi aioli, brioche bun

PHILLY CHEESE STEAK EGG ROLL
Butter leaf lettuce, red pepper, caramelized onion, basil aioli

BEEF SHORTRIBS TOSTADA
Tortilla chips, avocado creme fraiche, pickled onion, refried bean

BISON TARTARE
Horseradish cream, gherkin, red chili, grainy Dijon

GULL VALLEY TOMATO BRUSCHETTA
Strawberry, crisp capers, fresh basil, Pecorino cheese

PORK BELLY TACOS
Pico de gallo, avocado cream, ginger-glazed pork belly

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

GINGER BEEF
Ginger soy-glazed beef tenderloin, scallions

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

PEACH AND PROSCIUTTO
White barbecue sauce, roasted garlic, peaches

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

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.