Be Demanding.

After years of serving our unique menu exclusively to the members of Blackhawk Golf Club, we realized our passion for world-class cuisine had to be experienced beyond our eighteen holes. With that, Nineteen was born.

“We created a restaurant where patrons could relax with family and friends to enjoy upscale dining in a casual atmosphere. A place that proves you don’t have to sacrifice quality for comfort. We’d like to think of it as 'dining redefined'.”

- chef Andrew Fung

Food

Lounge

Daily and weekly lounge special available from 3-6pm

Faves

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

Pepperoncini Calamari
Crispy calamari, banana peppers, pepperoncini and spicy marinara sauce

Olé NACHOS
Three cheese blend, jalapeño peppers,  bell peppers, tomato salsa and sour cream.  Choice of chicken or beef

BEEF DIP DAUBE DE BOEUF
Boneless tender beef ribs and grilled onions  on a freshly baked panini with au jus

Szechuan Beans
Green beans, onion, garlic, red chili  and Mongolian sauce

GINGER BEEF
Ginger soy glazed beef tenderloin  garnished with scallions

MINI TENDERLOIN SLIDERS
Three cheddar burgers with red pepper aioli  served on mini brioche buns

CRISPY BUFFALO WINGS
Root vegetable batonettes and blue cheese  dipping sauce

Sambuca Tiger Prawns
Sautéed tiger prawns, hot chili, red onion, fresh garlic  and cilantro, served in a crispy noodle capazo

Flatbread

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

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

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

Starters

Whiterock Dungeness Crab Cake
Spring pea puree, tomato-basil salsa and basil aioli

Sake Soy Glazed Baby Back Ribs
Soba vegetable noodle salad, herb panko crumble

Albacore Tuna Napoleon
Spicy miso dressing, diced avocado, tomato, red onion  and Turkish olive oil

Citrus Glazed PEI SCALLOPS
Maple whiskey bacon jam, sweet corn fritter and micro green salad

Roasted Quebec Foie Gras-Fig Terrine
Cassis gastrique, toasted brioche

Alberta Lamb Meatball Pater Lisci
Parmesan cream, vegetable brunoise, spicy marinara sauce

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

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

Alberta Beef Tataki
Wasabi aioli, sliced shallot, arugula, Turkish olive oil, sea salt, crispy potato

From the garden

Walnut Crusted Pacific Salmon
Pan seared salmon fillet, organic greens, wasabi slaw and green onion fritter

Asian Vermicelli Vegetable Slaw
Crispy taro root, julienne root vegetable, pickled red onion, vermicelli noodle, ponzu dressing, choice of tuna or prawns

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

Heirloom Tomato Prosciutto Salad
Sliced Alberta prosciutto, crispy polenta, extra virgin olive oil and aged balsamic glaze

Brome Lake Smoked Duck
Spinach and fennel salad, citrus vinaigrette and toasted walnut

Mains

Free-Range Chicken ‘Mac & Cheese’
Oven roasted Chicken Supreme, caramelized nectarine, chunky tomato-veal ragout

Chilean Sea Bass
Daily Chef seasonal seafood creation

Heritage Angus New York Steak
Homemade Cajun rubbed, sautéed wild BC mushroom, foie croquette, veal reduction, grated asiago

Grainy Dijon Crusted Pacific Halibut
Fresh manila clams, tomato concasse, basil, linguini tossed in French curry cream

HOISIN GLAZED ALBERTA BEEF SHORT RIBS
Seasonal vegetables, jumbo crispy onion rings  and béarnaise sauce

Maple Dijon Braised Alberta Pork Shank
Panko crust, celeriac puree, French green beans and cranberry chutney

Spicy Sambuca Tiger Prawns Linguini
Dungeness crab, chili flakes, red onion, shallot, extra virgin olive oil, fresh arugula

ALBERTA AAA BEEF TENDERLOIN
Herb crusted 7oz tenderloin, roasted root vegetables,  smoky tomato-bacon ragout and veal reduction

Duo of Alberta Lamb
Grilled rack of lamb & loin chop, herb potato gnocchi, sautéed wild mushroom, mint pesto

Wine

Our extensive, curated wine list — which you can view in full in the restaurant — includes some of the best bottles available anywhere in Western Canada. You can taste premium wine by the glass without having to purchase the bottle. Using an enomatic dispenser, these wines are preserved from alteration by oxygen, protecting taste, aroma, body and colour. You can also select from our exclusive Reserve list to find the ideal bottle for that special occasion or a relaxing evening out.

From the vine

Reserve

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

JASPER HILL, GEORGIA’S PADDOCK, SHIRAZ
2009, Australia, Heathcote, 100 James Suckling.

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

PETER LEHMANN, STONEWALL, SHIRAZ
2006, Australia, Barossa, 94 Robert Parker.

D’ARENBERG, THE DEAD ARM, SHIRAZ
2008, Australia, McLaren Vale, 91 Robert Parker.

AALTO, TEMPRANILLO
2008, Spain, Ribera del Duero, 95 Robert Parker.

CAYMUS, SPECIAL SELECTION, CABERNET SAUVIGNON
2009, USA, California, Napa Valley, 93 Wine Spectator.

DOMAINE SERENE EVENSTAD RESERVE, PINOT NOIR
2008, USA, Oregon, Russian River Valley.

TWO HANDS, LILY’S GARDEN, SHIRAZ
2010, Australia, Barossa, 93 Wine Spectator.

CHÂTEAU DE BEAUCASTEL, BLEND
2007, France, Châteauneuf du Pape, 96 Wine Spectator.

TENUTA SETTE PONTE, ORENO, MERLOT CABERNET SAUVIGNON, SANGIOVESE
2009, Italy, Tuscany, 94+ Robert Parker.

CHAPPELLET, PRITCHARD HILL, CABERNET SAUVIGNON
2007, USA, California, Napa Valley, 96 Wine Spectator.

CLIFF LEDE, CABERNET SAUVIGNON
2009, USA, California, Stags Leap District, 91 Robert Parker.

FATTORIA FELSINA, FONTALLORO, SANGIOVESE
2006, Italy, Tuscany, 95 Wine Spectator #13 Top 100.

TALENTI, BRUNELLO DI MONTALCINO, SANGIOVESE
2007, Italy, Tuscany, 94 Robert Parker.

CLIFF LEDE, POETRY, CABERNET SAUVIGNON
2008, USA, California, Stags Leap District, 93 Robert Parker.

Chef Andrew

Chef
Andrew
Fung

Classically trained on the West Coast of Canada and in Europe, Chef Andrew Fung redefines dining with globally inspired dishes full of bold, robust flavours.

As one of the city’s most exciting chefs, Andrew has won several culinary awards, including top honours at Edmonton’s Gold Medal Plates competition, and being named one of the top six chefs in Switzerland through the 2003 Swiss Culinary Cup. His inventive style and meticulousness are some of the many reasons that make him a friend of foodies. With a perfect combination of task-master in the kitchen and friendly face in the dining room, don’t be surprised if he personally visits your table to ensure your dining experience has been truly redefined.

Gallery

Reservations

Nineteen XIX Reservations

Call us to reserve at 780-395-1119 or book your table online. Note that we do not take bookings more than two months in advance.

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