Dinner
For those who enjoy a more adventurous dining experience, Ernest's features a unique Table d'Hôte menu created by our Culinary Arts students usually for Wednesday, Thursday, & Friday for $40/person and with Flight of Wine $65/person. Please call us for details on dates and menu options for when our Table d'Hôte menus will be offered.
Table d'Hôte menu
Executive Chef Menu Nights
A special menu created by our Executive Chef Rylan Krause will be served on these dates:
Feb. 10, Feb. 11, Feb. 23 and Mar. 23 to 24
From coast to coast to coast, across the breadth of our great country, Ernest’s dining room at NAIT (or NAIT Culinary) has been influenced by many great chefs. From Michael Stadtlander to Rod Butters to Jeremy Charles, these Chefs in Residence share in a single vision…the unshakable belief that one should celebrate all that is grown, harvested, or bountiful from where you live. Ernest’s shares in this philosophy and passes those beliefs onto each student that graces our kitchen. Help us eat, learn, and celebrate the food artisans, the farmers, the ranchers, the fishermen, and our students!
Your table is ready!
Starters
Kale Salad
roasted cauliflower | sweet potato | farro crunch | dried cranberry | chèvre | ginger molasses vinaigrette 9
Duck-Filled Crêpes
wild rice crêpes | duck confit with star anise and ginger | beet and orange sauce | pickled beech mushrooms 12
Crispy Pork Belly
fried cornbread | jicama cilantro slaw | chicharrón | honey | fermented chili 12
Mains
Pan Seared Arctic Char
french lentils | braised fennel | walnut cream | grapes | pickled mustard seeds 28
Wild Mushroom Stuffed Chicken Suprême
root vegetable rösti | braised red cabbage | brussel sprouts leaves | squash & apple sauce | cider cream 23
Alberta Beef Filet Mignon
smoked gouda and caramelized onion pavé | sweet & sour beets | broccolini | fresh horseradish | cabernet sauce 28
Desserts
Chocolate Hazelnut Delice
passion fruit coulis. | mango salsa 6
White Chocolate Crème Brûlée
lemon macaroon | olive oil cake 6
Chocolate Sphere
strawberry financier | toasted sesame chantilly | warm pink peppercorn caramel sauce 6