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

$4 12 oz Draft Beer and $10 Lounge Menu from 3-5pm

Faves

Sous Vide Turkish Rose Infused Flatiron Steak
Sautéed baby spinach, crispy polenta, sour dough crouton and veal reduction.

Charred Albacore Tuna “TACO”
Green onion cake, radish, pickle root vegetable, cilantro and avocado cream.

Miso Marinated BC Chinook Salmon
Teriyaki udon, wild mushroom, pearl onion and root vegetables.

Ahi Tuna Twist
Spicy Thai noodles, Asian slaw and cilantro aioli

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

Sloppy “Chos”
Three cheese blend, jalapeño peppers,  bell peppers, tomato salsa and sour cream.  Choice of chicken confit or beef bolognese

“Daube De Boeuf” Slider
Boneless tender beef ribs and caramelized onion. Served on mini brioche buns

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

Ginger Beef
Ginger soy glazed beef tenderloin  garnished with scallions

Bloody Caesar Prawns Cocktail
Citrus poached jumbo tiger prawns and bloody caesar cocktail sauce.

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

Irving Farm Kakuni
Sake soy glazed pork belly, 63 degree egg, daikon, pickle beet and ponzu butter sauce

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

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

Double Smoked Bacon Wrapped Scallops
Roasted cauliflower puree, crispy risotto croquette, tomato-bacon marmalade and herb coulis

Torchon of Montreal Foie Gras
Cassis gastrique, toasted brioche and crushed walnut

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 Bone Marrow
Quebec chevre-spinach crust, sourdough crouton, Turkish olive oil

From the garden

Butter Poached Canadian Rock Lobster Quinoa Salad
Cucumber, cherry tomato, toasted pine nut and Champagne vinaigrette

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

Cured BC Salmon & Kale Salad
Sliced red chili, shaved carrot, kale, arugula and spicy soy dressing

Mains

Truffle Chicken Linguini
63 degree egg, roasted garlic, leek, shallot, red onion, fresh cream and sautéed wild mushroom.

Walnut Crusted Pacific Chinook Salmon
Curried orzo, Spanish Chorizo, zucchini, red pepper, wild mushroom and diced tomato

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

Miso Marinated Chilean Sea Bass
Daily Chef seasonal seafood creation

Sauteed Herb Potato Gnocchi
Spinach, roasted garlic, French green beans and roasted tomato broth.

Hoisin Glazed Alberta Beef Short Ribs
Seasonal vegetables, jumbo crispy onion rings  and béarnaise sauce

Maple Braised Alberta Lamb Shank
Dijon panko crust, celeriac puree, French green beans and crispy onions

Spicy Sambuca Tiger Prawns Linguini
Chili flakes, red onion, shallot, extra virgin olive oil, fresh spinach

Alberta AAA Beef Tenderloin
Herb crusted 7oz tenderloin, roasted root vegetables,  smoky tomato-bacon ragout and veal reduction

Herb Dijon Crusted Alberta Lamb
Oven roasted lamb loin, herb potato gnocchi, asparagus, pickled mustard seed, wild mushrooms and lamb reduction

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

CHATEAU LAGRANGE, BORDEAUX
2008, Saint-Julien, Bordeaux, 94 Robert Parker

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

GUILLON CLOS DE VOUGEOT GRAND CRU
2006

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

AALTO, TEMPRANILLO
2009, Spain, Ribera del Duero, 95 Robert Parker.

CAYMUS, SPECIAL SELECTION, CABERNET SAUVIGNON
2010, 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
2010/2011, Australia, Barossa, 93 Wine Spectator.

CHÂTEAU DE BEAUCASTEL
2010, France, Châteauneuf du Pape, 96 Wine Spectator.

CHAPPELLET, PRITCHARD HILL, CABERNET SAUVIGNON
2009/2010, USA, California, Napa Valley, 96 Wine Spectator.

CLIFF LEDE, CABERNET SAUVIGNON
2010, USA, California, Stags Leap District, 91 Robert Parker.

CLIFF LEDE, POETRY, CABERNET SAUVIGNON
2009/2010, 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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