XIX Nineteen

Simply Great Food

There was a time when only members of the Blackhawk Golf Club could enjoy Head Chef Andrew Fung’s culinary creations. Then we realized that food this great deserves to be shared with everyone, so Nineteen opened its doors to the public. And we’ve been amazing them ever since.

Food

Lounge Dinner Lunch

From The Kitchen

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

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

DAUBE DE BOEUF
Boneless tender beef ribs, grilled onions, freshly baked panini, au jus

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

SAKE SOY-GLAZED BABY BACK RIBS
Soba vegetable noodle salad, herb panko crumble

SLOPPY “CHOS”
Three-cheese blend, jalapeño peppers, pepperoncinis, bell peppers, tomato salsa, sour cream. Choice of chicken confit or Alberta beef bolognese

CRISPY BUFFALO WINGS
Root vegetable batonettes, blue cheese dipping sauce

GINGER BEEF
Ginger soy-glazed beef tenderloin, scallions

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

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

GORGONZOLA PEI MUSSELS
Garlic, red onions, leeks, hand-cut fries, Gorgonzola cream

Flatbread

SPICY ITALIAN
Italian turkey sausage, goat feta, Mediterranean peppers, garlic tomato sauce

MARGHERITA
Mozzarella cheese, extra-virgin Turkish olive oil, basil-garlic tomato sauce

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

Starters

HONEY-GLAZED QUAIL
Roasted organic carrot salad, Greek yogurt, aged balsamic reduction

GRANVILLE ISLAND BEER-BATTERED ESCARGOT
Tomato concasse, diced red onions, fresh basil, curried Dijon mustard cream

WHITEROCK 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

IRVING FARM KAKUNI
Sake soy-glazed pork belly, 63-degree egg, daikon, pickled beets, ponzu butter sauce

ALBACORE TUNA TATAKI
Edamame, crisp chickpeas, spicy miso dressing, orange segments

ALBERTA BEEF TENDERLOIN TATAKI “BO TAI CHANH”
Chopped mint, basil, cilantro, chili-lime-soy drizzle, fish sauce, crushed hazelnuts, grated Asiago

GORGONZOLA PEI MUSSELS
Garlic, red onions, leeks, hand cut fries, gorgonzola cream

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

From The Garden

KALE AND QUINOA SALAD
Seared ahi tuna, cucumber, cherry tomato, toasted pine nut, honey-champagne vinaigrette

GULL VALLEY TOMATO AND BOCCONCINI SALAD
Crispy polenta, aged balsamic, prosciutto, extra-virgin olive oil

BEET AND QUEBEC GOAT CHEESE
Walnut-beet coulis, torched goat cheese, crushed walnuts, pickled beets

CALIFORNIA SAN MATEO
Organic greens, fresh BC berries, toasted cashews, chèvre cheese, honey mustard dressing. Choice of herb aioli-crusted chicken breast or pepper-crusted ahi tuna

CRUNCHY SMOKED BROME LAKE DUCK SALAD
Lemon-thyme vinaigrette, crunchy root vegetables, baby kale greens, toasted pecans, pickled beets, sundried tomatoes

Mains

CITRUS SAGE TIGER PRAWNS
House made linguini, toasted pine nuts, fried sage, baby spinach, lemon butter sauce

MAPLE-GLAZED ALBERTA WILD BOAR
Grilled wild boar chop, sautéed peaches, braised fennel, shimeji mushrooms, thyme reduction

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

PACIFIC CHINOOK SALMON
Creamy Parmesan polenta, grilled asparagus, smoky tomato-bacon jam

DIJON-CRUSTED PACIFIC HALIBUT
Pan-seared fillet, French curry cream, spaghettini, green beans

HERB DIJON-CRUSTED RACK OF LAMB
Oven-roasted baby spring rack of lamb, sautéed asparagus, wild mushrooms, marinated peppers

GRILLED CHICKEN RATATOUILLE LINGUINE
Sautéed bell peppers, eggplant, zucchini, roasted garlic, extra-virgin olive oil, hand-grated Pecorino Romano

NEW BELGIUM ALE CHICKEN
Roasted half chicken, Brussels sprouts and Irving Farm bacon hash, baby potatoes, baby carrots, dark ale reduction

SAUTÉED HERB POTATO GNOCCHI
Spinach, roasted garlic, French green beans, roasted tomato broth

ALBERTA AAA BEEF TENDERLOIN
Triple-cooked potato wedges, chipotle-Parmesan aioli, grainy mustard kale and spinach, veal reduction

Wine

Our wine list includes some of the best bottles available in Western Canada. Choose from our reserve list to find the right vintage for your night out. You can also enjoy a glass without buying the bottle. We use an enomatic dispenser to preserve the wines from oxygen, protecting taste, aroma, body, and colour.

Ask for our full wine list at the restaurant.

House White Red Sparkling Reserve

House

IRONSTONE OBSESSION SYMPHONY
California, USA

KING ESTATE PINOT GRIS
Oregon, USA

GIESEN SAUVIGNON BLANC
Marlborough, New Zealand

WENTE MORNING FOG CHARDONNAY
California, USA

PETER LEHMANN CLANCY’S LEGENDARY RED
South Australia

WENTE SOUTHERN HILLS CABERNET SAUVIGNON
California, USA

COLOMÉ AMALAYA MALBEC
Mendoza, Argentina

WENTE RELIZ CREEK PINOT NOIR RESERVE
California, USA

Enomatic

BURROWING OWL PINOT GRIS
Okanagan, Canada

CLIFFE LEDE SAUVIGNON BLANC
Napa Valley, USA

GLEN CARLOU QUARTZ STONE CHARDONNAY
Paarl, South Africa

ROAD 13 VIOGNIER ROUUSANNE MARSANNE
Okanagan, Canada

TENUTA DELL’ORNELLAIA LE SERRE NUOVE
Tuscany, Italy

MOLLYDOOKER THE MAITRE D’ CABERNET SAUVIGNON
McLaren Vale, Australia

LUCA MALBEC
Mendoza, Argentina

F.E.L. PINOT NOIR
Anderson Valley, USA

Burrowing Owl Pinot Gris
Okanagan, Canada

LAVIS STORIE DI VITE PINOT GRIGIO
Trentino, Italy

SÉNÉCHAUX CHÂTEAUNEUF DU PAPE
Rhone, France

DOG POINT SAUVIGNON BLANC
Marlborough, New Zealand

CLIFFE LEDE SAUVIGNON BLANC
Napa Valley, USA

HALL SAUVIGNON BLANC
Napa Valley, USA

QUAIL’S GATE GEWÜRZTRAMINER
Okanagan, Canada

GLEN CARLOU QUARTZ STONE CHARDONNAY
Paarl, South Africa

JAX Y3 CHARDONNAY
Napa Valley, USA

CAKEBREAD CHARDONNAY
Napa Valley, USA

BELLINGHAM OLD VINE CHENIN BLANC
Coastal Region, South Africa

ROAD 13 JACKPOT VIOGNIER ROUSSANNE MARSANNE
Okanagan, Canada

BOYER MARTENOT CHARMES PREMIER CRU MEURSAULT
Burgundy, France

BALTHASER RESS HATTENHEIMER SCHUTZENHAUS RIESLING KABINETT
Rheingau, Germany

LUCA MALBEC
Mendoza, Argentina

DOMAINE DU GRAND TINEL CHÂTEAUNEUF DU PAPE
Rhône, France

LUCA PINOT NOIR
Mendoza, Argentina

F.E.L. PINOT NOIR
Anderson Valley, USA

SCHILD ESTATE SHIRAZ
Barossa Valley, Australia

MOLLYDOOKER THE BOXER SHIRAZ
McLaren Vale, Australia

TWO HANDS GNARLY DUDES SHIRAZ
Barossa Valley, Australia

MOLLYDOOKER TWO LEFT FEET SHIRAZ/CABERNET/MERLOT
McLaren Vale, Australia

CHATEAU STE. MICHELLE INDIAN WELLS CABERNET SAUVIGNON
Washington, USA

MOLLYDOOKER THE MAITRE D’ CABERNET SAUVIGNON
McLaren Vale, Australia

GIRARD CABERNET SAUVIGNON
Napa Valley, USA

TWO HANDS SEXY BEAST CABERNET SAUVIGNON
Barossa Valley, Australia

PETER LEHMANN MENTOR CABERNET SAUVIGNON
Barossa Valley, Australia

MISSION HILL COMPENDIUM CABERNET BLEND
Okanagan Valley, Canada

BENZINGER MERLOT
Sonoma County, USA

ROAD 13 FIFTH ELEMENT MERLOT BLEND
Okanagan, Canada

TENUTA SETTE PONTI CROGNOLO SANGIOVESE/MERLOT
Tuscany, Italy

VIETTI NEBBIOLO
Piedmont, Italy

CASTELLARE DI CASTELLINA CHIANTI CLASSICO
Tuscany, Italy

MONTES PURPLE ANGEL CARMENERE
Colchagua Valley, Chile

TOMMASI AMARONE DELLA VALPOLICELLA CLASSICO DOCG
Veneto, Italy

TRITON TRIDENTE TEMPRANILLO
Castilla y Leon, Spain

MICHAEL DAVID EARTHQUAKE ZINFANDEL
Lodi, USA

CHÂTEAU TEYSSIER
Bordeaux, France

CANTICO PROSECCO DOC
Veneto, Italy

ADAMI PROSECCO GARBÈL DOC
Veneto, Italy

BRUN CHAMPAGNE RESERVE CRU
Champagne, France

COPPOLA SOFIA BLANC DE BLANCS
California, USA

MANDOIS BRUT ROSÉ GRANDE RESERVE
Champagne, France

DEUTZ BRUT
Champagne, France

VEUVE CLICQUOT BRUT
Champagne, France

ACHAVAL FERRER FINCA MIRADOR MALBEC
Mendoza, Argentina 2009 | 96 Robert Parker

GUILLON CLOSE DE VOUGEOT GRAND CRU
Côte de Nuits, France 2007

MOLLYDOOKER CARNIVAL OF LOVE SHIRAZ
McLaren Vale, Australia 2011 | 97 Robert Parker

CHÂTEAU LAGRANGE BORDEAUX
Saint-Julien, France 2009 | 94 Robert Parker

ROCCHE DEI MANZONI VIGNA CAPPELLA DI SANTO STEFANO BAROLO DOCG
Piedmont, Italy 2007 | 94 Antonio Galloni

FULIGNI BRUNELLO DI MONTALCINO SANGIOVESE
Tuscany, Italy 2008 | 95 Robert Parker

BRUNELLO DI MONTALCINO
Tuscany, Italy 2006 | 94 Robert Parker

CAYMUS SPECIAL SELECTION CABERNET SAUVIGNON
Napa Valley, USA 2011 | 93 Wine Spectator

DOMAINE SERENE EVENSTAD RESERVE PINOT NOIR
Russian River Valley, USA 2011

TWO HANDS LILY’S GARDEN SHIRAZ
Barossa Valley, Australia 2010/2011 | 93 Wine Spectator

CHÂTEAU DE BEAUCASTEL CHÂTEAUNEUF DU PAPE
Châteauneuf-du-Pape, France 2010 | 96 Wine Spectator

GUILLON GEVREY CHAMBERTIN LES CHAMPONNETS PREMIER CRU
Burgundy, France 2007 | 95 Wine Spectator

LE SERRE NUOVE DELL’ORNELLAIA
Bolgheri Doc Rosso, Italy 2011 | 94 Wine Advocate

RODNEY STRONG ROCKAWAY CABERNET SAUVIGNON
Sonoma County, USA 2008 | 92 Wine Spectator

CLIFFE LEDE CABERNET SAUVIGNON
Stags Leap District, USA 2010 | 91 Robert Parker

PAUL HOBBS CABERNET SAUVIGNON
Napa Valley, USA 2008 | 95 Robert Parker

CLIFFE LEDE POETRY CABERNET SAUVIGNON
Stags Leap District, USA 2010 | 93 Robert Parker

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 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.