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

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

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

SOUP AND SANDWICH OF THE DAY

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

PRESSED BEEF SANDWICH
Tenderloin patty, jalapeno jack cheese, sun-dried tomato aioli, lettuce, pickled red onions. Served with hand-cut 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

GINGER BEEF
Ginger soy-glazed beef tenderloin, scallions

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

TRUFFLE LINGUINI
House made linguini, sundried cranberries, roasted garlic cream, lardons, truffle oil

Starters

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

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

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

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

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

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

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

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

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

Mains

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

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

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
Fresh Ricotta Gnocchi, roasted beet puree, organic peas and tri-coloured carrots, pea coulis and veal reduction

From The Kitchen

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

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

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

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

ALBERTA AAA BEEF SHORT RIB SLIDERS
Jalapeño jack cheese, red wine reduction, caramelized onions, brioche bun

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

GARLIC QUEBEC DUCK WINGS
Choose between two varieties: spicy honey garlic sauce or fried garlic, shallot, scallion, and chili akes

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

PEACH AND PROSCIUTTO
Peach, brie, prosciutto, garlic aioli, arugala, balsamic glaze

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

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

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

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

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

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

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

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 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.