Dinner Menu- Sample Menu (closed)

 

 

For those who enjoy a more adventurous dining experience, Ernest's features a unique Student Feature menu created by our Culinary Arts students. On select dates, students will be following their curriculum so dates may vary, the Student Feature is a 3-course menu for $45/person or with a Flight of Wine for $65/person. Please call ahead for details on dates and click the link below for menu options and note there can be NO substitutions for the menu items.

Table d'Hôte 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!

Your table is ready!


Starters

Roasted Asparagus​  10
fromage frais | seed crackers | pickled shallot | radish

NAIT Ricotta Gnocchi  12
charred winter squash | lemon | whey reduction | thyme

Rillette en Terrine  9
pork & duck confit | rosemary walnut crisps | haskap | pickled vegetables

BC Spot Prawn Crudo 14
tomato dashi consommé | melon | salmon caviar | radish sprouts

Cream of Mushroom​  8
crispy root vegetables | chive

Mains

Honey & Lavender Glazed Chicken  22
fennel potato purée | french carrots | black kale | herbes de provence

Leg of Duck Confit  23
buttered grains | beet | sour cherry | duck jus | puffed wild rice

Braised Alberta Beef Cheek  26
pommes paillasson | broccolini | mornay | pickled mushroom 

Wild BC Sablefish  24
white bean purée | green bean | citrus beurre blanc | almond chorizo crumble

Ratatouille  19
confit of tomato | zucchini | eggplant | chickpea “hushpuppies” | pickled fennel | herbs

Desserts

Featured Weekly Rotating Desserts!
Indulge in our dynamic selection crafted by our talented baking students. Delivered on a cart for you to choose your favorite sweet treat of the week!
Prices will vary.