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

GULL VALLEY’S TOMATO “BRUSCHETTA”
Confit tomatoes, cured spring strawberries, red pepped and crispy capers, red wine vinaigrette

BEEF TARTARE
Pickled spring onion, horseradish 'yolk' crema, smoky mustard, crisp green apple and celaric salad

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

PAN ROASTED SRIRACHA OCTOPUS AND CHORIZO
Sriracha-marinated octopus, avocado, six-grain rice, ginger citrus dressing

SPRING PEA FALAFEL
Spiced-yogurt dip, marinated radishes, fresh dill and cucmbers

SPICY MISO ALBACORE TUNA TARTAR
Avocado, red onion, sunchoke chips, spicy miso dressing

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

GRILLED ASPARAGUS & OKA
Red wine vinaigrette, shaved oka cheese, fresh mint, marinated shemiji mushroom and crushed pistachio

MISO SASHIMI CHOPPED SALAD
Ahi Tuna, Salmon, iceberg lettuce, radicchio, mozzarella, cherry tomato, crispy chickpeas, capicola, avocado and puffed amaranth

STEAK CHICORY ENDIVE
Angus sirloin steak a la plancha, tossed endive, fine herbs, smoked mushroom, crispy artichoke, toasted spice vinaigrette and horseradish aioli

CRISPY KALE
Chopped kale, toasted pumpkin seeds, crispy prosciutto, organic carrots, Pecorino, roasted verde garlic dressing, taro root

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

Mains

QUEBEC VEAL “ZURICH GESCHNETZELTES”
Pan roasted veal striploin, parsnip coulis, sautéed oyster & shimeji mushroom, sweet potato puree, parsnip chips and peppercorn sauce

LOBSTER DAN DAN RAMEN
Dan Dan's noodle broth, crushed peanuts, marinated shiitake mushroom and pickled vegetables

ALBERTA ‘AAA’ BEEF TENDERLOIN
Fresh Ricotta gnocchi, roasted beet puree, organic peas and Tri-coloured carrots, pea coulis and veal reduction

OVEN ROASTED PIRI-PIRI HALF CHICKEN
White BBQ sauce, grilled warm zucchini salad, parmesan pedals, lemon zest and Piri Piri dipping sauce

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

HERITAGE ANGUS AAA SIRLOIN STEAK
Aubergine caviar stuffed eggplant, crème fraiche, fresh thyme, rosemary, sautéed long beans, garlic chips and tare glaze

BLACK GARLIC SCALLOP
Pan seared scallop, black garlic oil, roasted red pepper & tomato veloute, bacon crumble, crispy risotto cake and braised lettuce

DUO OF QUEBEC DUCK
Crispy duck leg confit, sous vide duck breast, grilled Bao, sauteed aspargus, pomegranate reduction

From The Kitchen

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

SPRING PEA FALAFEL
Spiced-yoghurt dip, marinated radishes, fresh dill and cucumbers

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

PRESSED AAA BEEFSHORT RIB PITA
Cheddar cheese, caramelized onions, Gochjang aioli

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

QUEBEC DUCK POUTINE
Triple cooked hand-cut kennebec fries, cheese curds, peppercorn gravy, shredded duck leg confit

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

PEACH & PROSCIUTTO
Peach, brie, prosciutto, garlic aioli, arugula, balsamic glaze

Come to Nineteen for lunch Friday and Saturday from 12PM to 3PM. Menu varies from day to day.

XIX BOLOGNESE FLATBREAD
Five meat bolognese, boccocini, fresh oregano, asiago cheese

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

GINGER BEEF
Ginger soy-glazed beef tenderloin, scallions

AHI TUNA BOWL
Spicy Thai noodles, sweet & sour slaw, fresh cilantro, cilantro aioli

PACIFIC CHINOOK SALMON
Chef’s Daily Special

GRILLED BEEF SHORT RIB AND CHEESE SANDWICH
Brioche bun, pickle, basil aioli. Served with cream of wild mushroom soup

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

CRISPY KALE
Chopped kale, toasted pumpkin seeds, crispy prosciutto, organic carrots, Pecorino, roasted verde garlic dressing, taro root

BEEF BURGER
Fresh – ground beef tenderloin, caramelized onions, smoked bacon, cheddar cheese, tomato – basil mayo

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

Menu available Sunday, 10AM to 2:00PM

KARE RAMEN
Nitamago, rye noodles, sesame green onion salad, curried coconut cream

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

MOROCCAN MEATBALL TAGINE
Spicy gull valley tomato stew, grilled zucchini, grilled sourdough, poached eggs, micro greens

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

AM CHARCUTERIE
Avocado, balsamic marinated peppers, poached eggs, daily selection of cured meats, hummus, spicy wonton chips, olive oil, balsamic vinegar

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

CHÈVRE SCRAMBLE
Pecorino, Four Whistle Farm eggs, Turkish EVOO, tomato-bacon jam, whole wheat piadina bread

Team

Working under the careful eye of General Manager Nicole Hewson, 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.