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

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

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

Roasted Bone Marrow
Beef short ribs, tomato marmalade, grape, pan-fried baguette

Beef Short Ribs Risotto
Green peas, Pecorino cheese, mushroom

Holstein Beef Tartare
Horseradish cream, gherkin, grainy Dijon, pickled mustard seed

Smoked Red Pepper Falafel
Rosemary Greek yogurt, aubergine veloute

GORGONZOLA Mussels
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

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

Wild Mushroom Cream Soup
White truffle oil, chives

Sesame Beet & Goat Cheese
Black and white sesame, grape, Gull Valley cherry tomato, beet-balsamic dressing

Baby Kale Caesar
Kale, creamy garlic cashew dressing, toasted chickpea, pepita-Parmesan

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, pickled vegetable slaw, crispy onion, turmeric jasmine rice

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

Veal Chop
12oz. veal chop, mascarpone potatoes, roasted root vegetables, maple-celeriac puree, brandy creme

Spicy Miso Ahi Tuna
7oz. sesame-crusted tuna steak, crushed edamame, grilled scallion, roasted red pepper, spicy miso glaze

Truffle Ricotta Gnocchi ‘Cacio e Pepe’
Roasted cauliflower, Pecorino cheese, fried sage

ALBERTA ‘AAA’ BEEF TENDERLOIN
Pomme puree, wild mushroom, sugar snap peas, butternut squash puree, sunchoke chips, 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.

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

Shake Shake Parmesan Fries
Hand cut Kennebec potatoes, XIX seasoning salt, Parmesan cheese, truffle aioli

Holstein Beef Tartare
Horseradish cream, gherkin, grainy Dijon, pickled mustard seed

Roasted Bone Marrow
Beef short ribs, tomato marmalade, grape, pan-fried baguette

Mongolian Beef Bowl
Sauteed Mongolian beef, sweet soy glaze, 63 degree egg, steamed jasmine rice, diced cucumber, tomatoes, Asian slaw

Smoked Red Pepper Falafel
Rosemary Greek yogurt, aubergine veloute

GORGONZOLA Mussels
Garlic, red onions, leeks, red chili flakes, Gorgonzola, fresh cream, fries, espresso aioli

CRISPY BUFFALO WINGS
Root vegetable batonettes, blue cheese dipping sauce

XIX Burger King
Tenderloin patty, Gull Valley tomato, pickle, shredded lettuce, XIX sauce, American cheese. Served with hand cut fries.

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

Thai Chicken
Thai red curry cream, cilantro, chicken breast, feta cheese

XIX Bolognese
XIX Five Meat Bolognese, crushed tomato, Bocconcini, Asiago

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

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

GORGONZOLA Mussels
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

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

Szechuan Lettuce Wraps
Spicy Szechuan sauce, crushed peanuts, crisp noodle, organic carrots, red pepper, celery, red pepper aioli. Served with chicken or shrimp.

Wild Mushroom Risotto
Sauteed mona mushroom, roasted garlic, green peas, Pecorino cheese.

XIX Signature Bao

Mongolian Mushroom - green onion, feta cheese
Ginger Beef - pickled red onion, green onion

Linguine All’Amatriciana
Double smoked bacon, Pecorino cheese, red chili flakes

Chef’s Curry
Inspired from around the globe, served with jasmine rice

Thai Chicken Flatbread
Red curry cream, cilantro, roasted chicken breast, feta cheese.

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

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 Burger King
Tenderloin patty, Gull Valley tomato, pickle, shredded lettuce, XIX sauce, American cheese. Served with hand cut fries.

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.