XIX Nineteen – St.Albert

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

Lunch Dinner Lounge Brunch

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

MONGOLIAN BEEF BOWL
Sauteed Mongolian beef, sweet soy glaze, 63 degree egg, steamed Jasmine rice, diced tomato & cucumber

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

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

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

CHEF DAILY SPECIAL

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

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

XIX SIGNATURE BURGER
Fresh ground beef tenderloin, Gull Valley tomato, caramelized onion, cheddar cheese, crisp prosciutto, butter leaf lettuce, lemon citrus aioli

CHICKEN BLT
Grilled chicken breast, Irving Farm back bacon, Full 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 Choice of chicken or shrimp

Grilled Salmon Ramen Salad
Chilled ramen noodle, Granny Smith apple, bean sprouts, mint, basil, turmeric chili miso dressing

Spicy Sambuca Prawn Linguini
Fresh linguini, creamy roasted tomato sauce

Feature Flatbread
Ask your server for details

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

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

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

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

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

From The Garden

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

Wild Mushroom Cream Soup
White truffle oil, chives

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

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

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

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

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

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

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

From The Kitchen

CRISPY BUFFALO WINGS
Root vegetable batonettes, blue cheese dipping sauce

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

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

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

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

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

GINGER BEEF
Ginger soy-glazed beef tenderloin, scallions

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

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

Flatbread

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

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

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

BANANA BREAD FRENCH TOAST
Homemade granola crumble, whiskey maple 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's daily creation

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

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

CRISPY CHICKEN & EGG WAFFLE
Siracha aioli, wasabi slaw, whiskey maple syrup, poached egg

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 Rino Lam is a graduate of the NAIT Culinary Arts and Red Seal programs. With 15 years of culinary experience and extensive European training, he’s been able to hone his skills in Canadian cuisine to perfection. He loves to travel and find new inspiration for his dishes, particularly in southeast Asia.