For those who enjoy a more adventurous dining experience, Ernest's features a unique Table d'Hôte menu created by our Culinary Arts students. On select dates, typically a Thursday & Friday evening, the Table d’Hote is $32/person or with a Flight of Wine for $50/person. Please call ahead for details on dates and menu options.
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!
grape | apple | walnut | celery | bacon panna cotta 8
poached atlantic lobster | buttermilk | pickled fennel | apple | cucumber 12
house vacchino cheese | fromage blanc | herb salad | rhubarb saskatoon marmalade | pickled red onions 8
pickled rutabaga | house vacchino cheese | herb salad | gaufrette potatoes 10
mascarpone polenta | sour cherry | seared cabbage 10
Carrot Ginger Soup
coconut | kaffir | candied pistachio | crab cake 7
maple miso glaze | kabocha squash | bok choy | scallion | pickled beech mushroom 22
Tea-Smoked Chicken Breast
sweet potato | green papaya slaw | cashew | chili oil | grilled lime 21
Grilled Flank Steak
fingerling potatoes | charred sweet pepper | sweet corn purée | tomato jam | chimichurri 24
rutabaga 'fry bread' | bone marrow | braised leek | spinach | saskatoon gastrique 24
Roasted Butternut Squash
maple baked beans | creamed corn | cranberry coulis | puffed wild rice 18
chickpea panisse | tomato | charred green pepper | eggplant | yogurt | cilantro 21
NAIT Baking and Pastry Arts Student's Pastry Shop
Our 4th semester students will be serving delicious chocolates and pastries made from scratch. Featuring bon bons, petite gateau, petit four, chocolate and candy bars and other student created items that will vary every week. Check back often to see what new items the students have in store for you!
January 14-21 (weekly student creations)
Earl Grey Éclair
Orange Creamsicle Éclair
Ginger Vanilla Mascarpone and Calamansi Tart (gluten free)
Valrhona Manjari Dark Chocolate and Raspberry Lychee Tart (gluten free)
Matcha Almond Brownie
Mocha Pecan Brownie