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

Feta Spinach Artichoke Dip
Crispy wonton chips & pepperoncinis

Gorgonzola PEI Mussels
Garlic, red onions, leeks, hand cut fries  and gorgonzola cream

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
Boneless tender beef ribs and caramelized onion on a freshly baked Panini with au jus.

Mini Tenderloin Sliders
Three cheddar burgers with red pepper aioli served on mini brioche buns

Ginger Beef
Ginger soy glazed beef tenderloin  garnished with scallions

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

Crispy Buffalo Wings
Root vegetable batonettes and blue cheese  dipping 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

Albacore Tuna Confit Nori
Confit tuna, sesame nori, crisp chickpeas and spicy miso dressing

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

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

Torchon of Montreal Foie Gras
Smoky tomato-bacon jam, red wine poached pears and toasted brioche

Beef Short Rib Gyoza
Cool wild mushroom salad, pickled beet and wasabi jus

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

Alberta Beef Tenderloin Tataki
Thinly sliced tenderloin, sourdough croutons, wasabi aioli, lime-soy drizzle, crushed hazelnut and crispy egg yolk

From the garden

Kale & Quinoa Salad
Seared Ahi tuna, cucumber, cherry tomato, toasted pine nut and honey 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

Miso Marinated Chinook Salmon
Green onion fritter, spring green mix and wasabi slaw

Mains

Honey Sage Chicken Roulade
Braised spinach, sautéed beet, pearl onion, quinoa potato waffle and blackberry reduction

Bone-In New York Strip
16oz New York strip loin served with sautéed spinach, truffle French fries and chipotle aioli

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

Sundried Tomato Pesto Chilean Sea Bass
Sautéed root vegetables, pearl onion, asparagus and cherry tomato-olive confit

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

Spicy Seafood Linguini Pescatore
East coast scallops, black tiger prawns, wild pink prawns, PEI mussels, garlic, shallot, onion, chili flake and garlic tomato sauce

Alberta AAA Beef Tenderloin
7oz beef tenderloin served with creamy baby langoustine - Irving Farm bacon cassoulet, broccolini 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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