Ernest’s is Open

In keeping with public health regulations, we are currently practicing physical distancing and highly recommend reservations due to limited seating. If you do not have a reservation, please contact us, and we will try to accommodate you as best as possible. Additionally, we are no longer accepting parties larger than six people. Thank you for your cooperation.


For those who enjoy a more adventurous dining experience, Ernest's features a unique Table d'Hôte menu created by our Culinary Arts students Wednesday, Thursday, & Friday for $45/person (plus tax and gratuity).  Please call us for details on dates and menu options for when our Table D'Hôte menus will be offered.

Executive Chef Menu Nights

A special menu created by our Executive Chef Rylan Krause will be served on these dates: 

Sept 22-25, Sept 29, Oct 21-23, Nov 19-20, Nov 24, Jan 12, Feb 9-10, Feb 23, Mar 23-24, April 6

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 unshakeable 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!


Yellowfin Tuna & Scallop Ceviche
lime and white radish dressing | caesar jelly    15

Celeriac Purée with Spiced Cauliflower
preserved lemon | almonds | quail egg | flatbread    9

Salt-Baked Beetroot Salad
whipped ricotta | apple | hazelnut | beet greens    8

Westphalian Ham and Mushroom Salad
baby spinach | roasted portobello | pickled shiitake | balsamic-madeira dressing    15

Beef Tartar Tostadas
cured egg yolk | habanero    15

Thai Butternut Squash Soup
blue crab griddle cake | lemongrass sour cream    7


Olive Oil Poached Steelhead Trout
grilled scallions | baby squash | fingerling potatoes | romesco foam    25

Honey Lacquered Duck Breast
savoy cabbage | braised cippolini onions | herbed spätzle | sour orange gastrique    24

Wild Mushroom Stuffed Chicken Suprême
red bean and sweet corn succotash | brown butter kasha | amontillado cream sauce    23

Mediterranean Spiced Rack of Lamb
root vegetable poêlée | citrus-minted Israeli couscous |pomegranate molasses jus    29

Alberta Beef Filet Mignon
glazed baby carrots | grilled broccolini |parsnip purée |pommes fondant | mondavi cabernet sauce    28

Soy Infused Portobello Mushrooms
farro | braised baby gem lettuce | tofu dressing | pumpkin seed pesto    19


Warm Gingerbread Pudding
apple spiced compote | brandy Snap | calvados ice cream    6

Buttermilk Panna Cotta
caramelized pears | madeleines    6

Dark Chocolate Mousse
cherry gelée | flourless cardamom cake    6

Strawberry Tart
orange crémeux |  tuile    6