home - XIX Nineteen

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

BABY KALE CAESAR
Chopped kale, toasted pumpkin seeds, crispy prosciutto, Parmesan Reggiano, sour dough croutons, roasted verde garlic dressing

WILD MUSHROOM CREAM SOUP
White truffle oil and chives

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

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 aioli-crusted chicken breast or pepper-crusted yellowfin tuna

XIX BOLOGNESE FLATBREAD
XIX Five meat Bolognese, crushed tomato, Bocconcini, Asiago

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

CHEF DAILY SPECIAL

CHINOOK SALMON
Butter confit potatoes, sauteed wild mushrooms, Gull Valley Tomato topping

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

PESCATORE
Salmon, prawns, mussels, marinara sauce, fresh basil

XIX SIGNATURE BURGER
Tenderloin patty, Gull Valley tomato, caramelized onion, Cheddar cheese, pickled yellow radish, Mongolian glaze, Romaine lettuce, smoked Nori aioli

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

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

Starters

JAPANESE SAKE SOY RIBS
Sticky baby back ribs, puffed amaranth sesame seeds, pickled vegetable slaw

CHICKEN CONFIT CREPE
Chicken leg confit, hoisin – glaze, crispy onions, celery

BEEF SHORT RIB RISOTTO
Wild Mushrooms, green peas, Parmesan cheese, veal reduction

ATLANTIC LOBSTER POUTINE
Butter poached lobster tail, cheese curds, hand-cut Kennebec fries, green peppercorn sauce

TENDERLOIN BEEF CARPACCIO
Beef tenderloin, parsley, shaved radishes, Percorino cheese, marinated mushroom, EVOO, lemon zest, espresso aioli, whole wheat bread crumble

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 CREAM MOULES FRITES
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
Chopped kale, toasted pumpkin seeds, crispy prosciutto, organic carrots, Parmesan Reggiano, sourdough croutons, roasted verde garlic dressing

Mains

FRESH RICOTTA GNOCCHI
Winter squash roasted garlic, asparagus, organic carrots, fresh cream and Pecorino cheese

CRISPY LAMB SHANK
Oven roasted root vegetables, black garlic mashed potatoes, gull valley tomato jus

QUEBEC VEAL CHOP
White barbecue glazed 10oz bone in veal chop, Brussel Sprouts, salami hash, confit potatoes, spicy honey puree

BLACK GARLIC SCALLOP
Pressed pork belly, shaved tri-coloured carrots, green peas, roasted red pepper tomato veloute, bacon crumble

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

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

ALBERTA ‘AAA’ BEEF TENDERLOIN
Truffled potato egg roll, organic carrot, confit, wild mushroom ragout, veal reduction

From The Kitchen

BEEF DIP “DAUBE DE BOEUF”
Grilled onions, brioche bun, rib jus, Kennebec fries

CRISPY BUFFALO WINGS
Root vegetable batonettes, blue cheese dipping sauce

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

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

SAMBUCA TIGER PRAWNS
Sautéed tiger prawns, hot chili peppers, red onions, fresh garlic, cilantro, crispy noodle capazo

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

GINGER BEEF
Ginger soy-glazed beef tenderloin, scallions

MONGOLIAN BEEF BOWL
Sautéed Mongolian beef, sweet soy glaze, 63-degree egg, steamed jasmine rice, diced cucumbers, tomatoes

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

XIX’S NAM SIGNATURE UMAMI PRESSED SANDWICH
Fresh-ground beef tenderloin, gull valley tomato, caramelized onion, cheddar cheese, pickled yellow radish, Mongolian glaze, Romaine lettuce, smoked Nori aioli

Flatbread

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

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

XIX FIVE MEAT BOLOGNESE
Crushed tomato, Boccocini, Asiago, XIX Bolognese

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.