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

Fung Bun
Sauteed mushroom, feta cheese, pickled onion

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

Beef Short Ribs Risotto
Green peas, Pecorino cheese, mushroom

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

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

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

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

Baby Kale Caesar
Chopped kale, toasted pumpkin seeds, crispy Prosciutto, Asiago, sour dough croutons, roasted garlic verde dressing

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

Wild Mushroom Cream Soup
White truffle oil, chives

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

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

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

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

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

BARBECUE CHICKEN DEL ROSARIO
Half chicken, pickled vegetable slaw, crispy onion, turmeric jasmine rice

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

Fung Bun
Sauteed mushroom, feta cheese, pickled onion

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

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

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

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

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

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

EDAMAME BEANS
Sea salt or spicy Mongolian sauce

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

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

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

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

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

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

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

XIX Signature Bao

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

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

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

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

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

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

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

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 Your little one is always welcome. Ask for a kid's menu upon arrival.

Cheesy Breakfast Skillet
Irving Farm cured bacon, fennel sausage, pulled beef short rib, tri-coloured potato hash, cheddar cheese, two sunny side up eggs

Chicken Confit Poutine
Two sunny side up eggs, hand cut Kennebec fries, pulled chicken leg confit, cheese curds, peppercorn gravy

Huevos Rancheros
Corn tortilla, pico de gallo, refried beans, avocado creme, two fried eggs, cilantro

Granola & Yogurt Bowl
Fresh berries, Greek yogurt, pumpkin seed, sun-dried cranberry, cashew nut

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

Hangover Breakfast Poutine
Two sunny side up eggs, hand cut Kennebec fries, avocado, fennel sausage, cheese-curds, peppercorn gravy

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

FIVE SPICE BAO BENNY
Two poached eggs, house made Bearnaise sauce, served over a grilled bao with confit potatoes.

Classic Back Bacon Benny - Sliced Irving Farm bacon
Crab Cake Benny - Dungeness crab cake, basil aioli
Applewood Smoked Salmon Benny - House-smoke salmon, whipped cream cheese, green onion
BBQ Beef Short Rib Benny - Hoisin-glazed short rib

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

XIX Farm Breakfast
Two eggs any style, toasted house made whole wheat bread, choice of fennel sausage or back bacon, confit potatoes

OMELETTE DU JOUR
Chef daily creation. Served with confit potatoes, fresh berries, house-made whole wheat bread

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.