In accordance with the new restriction Exemption Program mandated by AHS starting September 20, 2021 Ernest’s will require proof of COVID-19 vaccination for ages 12 and older in order to dine with us. Rapid testing will not be accepted as an alternative to vaccination. Guests must wear masks at all times unless they are eating. We will also be offering curbside pick up as well. The students are excited to serve you!

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 $32/person or with Flight of Wine for $50/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

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

Beet Salad
goat cheese | pear | endive | hazelnut | tarragon 8

Smoked Duck Confit
carrots roasted in duck fat | dates | fennel | almonds | carrot-top pistou 12

Chilled Prawn
buttermilk | cucumber | pickled radish | rye crisps | dill 10

Perogies
cottage cheese | mushroom & leek ragout | grizzly gouda | thyme 8

Corn Bisque
tomato | fennel | saffron | crab cake 6

Mains

Coho Salmon
maple miso glaze | kabocha squash | gai lan | scallion | pickled beech mushroom 22

Chicken Suprême
calabrese sausage stuffing | polenta | zucchini | bell pepper | pecorino 21

Pork Tenderloin
potato rösti | braised red cabbage | kohlrabi | cider cream | apple crisps 20

Bison Rib-Eye
rutabaga 'fry bread' | bone marrow | braised leek | saskatoon poivrade 24

Grilled Butternut Squash
cranberry beans | maple syrup | creamed corn | celery heart | puffed wild rice 18

Lamb Shank
eggplant panisse | gull valley tomato | charred green pepper | yogurt | mint 21

Desserts

Chocolate Mousse Cake
oat streusel | cherry compote 4

Pear Caramel Mousse
almond nougatine | financier | pear compote 4

Pecan Halo
pumpkin brûlée | vanilla bean parfait 4

Lemon Olive Oil Cake
thyme shortbread | raspberry coulis | brown butter tuile 4

Your table is ready!

Join us for a taste experience that's delicious and hyper-local, prepared with culinary passion by NAIT's student chefs.

We welcome walk-in's, but also encourage guests to book in advance to ensure the best possible dining experience.

Make a Reservation

Planning an event?

With gourmet options for large and small groups, Ernest's is the perfect venue for private functions and special occasion dining.

View menu options

Our staff will do our best to accommodate any dietary restrictions. Please let your server know in advance.

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