Dinner Menu

 

Ernest’s respectfully acknowledges that the land on which we learn, work and live is Treaty Six territory. We seek to learn from history and the lessons that have come before us, and to draw on the wisdom of the First Peoples in Canada. Only through learning can we move forward in truth and reconciliation, and to a better future together. 

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!

Our core menu is thoughtfully prepared by NAIT’s Culinary Arts students and remains consistent throughout the term. In addition to below offerings, we’ll be featuring special menu items throughout the weeks. Please ask your server for details.

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Starters

Duck Consommé​​  10
wild rice crêpe julienne | herb infusion
(nut-free)

Smoked Ham Hock Terrine en Aspic  12
sour cherry preserve
(nut-free)

Salad Nicoise  15
olive oil tuna confit | nicoise olive | green bean | pickled potato | egg | anchovy and caper dressing 
(nut-free)

Scallop Crudo​  15
vadouvan cauliflower purée, NAIT prosciutto | pickled apple 
(nut-free)

Squash “Ceviche”​  12
birch syrup | beans | fried hominy | corn emulsion | bannock cracker
(nut-free)
 

Mains

Dry Aged Striploin  36
parsnip berni | sweet potato pavé | celeriac purée | beet relish | red wine sauce
(gluten-free, nut-free)

Dry Aged Duck Breast  30
seville orange gastrique | squash polenta | charred endive | smoked carrot | rhubarb  
(gluten-free, nut-free)

Vegan Miso Tofu "Cod"  24
bok choy | sesame sauce | coconut and pandan rice | tamarind sauce 
(vegan)

Market Fish  30
boudin blanc | white chocolate curry | coconut and pandan rice | papaya | herb salad 
(nut-free)

Chicken Galantine  27
lemon mousseline | panisse | quince | manchego | vermouth sauce vin blanc 
(gluten-free, nut-free)

Chinese Carbonara  26
pork belly | peas | chili oil | hainanese scallion | egg crema | grana padano
(nut-free)

Desserts

Pomme Millefeuille  13
date cream | granny smith apples | coffee vanilla sauce

Coconut Cheesecake 13
toffeed bananas | mango gelée | roasted pineapple 

Summer by the Lake 13
meringue kisses | lemon curd | seasonal berries 
(gluten-free)

Seaside  13
chocolate mousse | chocolate cake | kirsch gelée
(gluten-free, vegan)