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.
Starters
Paganens Algonquin Almond Soup 10
sage | sweetgrass | grilled onion crema | watercress oil | bannock crouton
(vegan)
Prawn Carpaccio 16
verjus | canadian "caviar" | baby rocket | chili compressed melon | champagne vinaigrette
(gluten free, dairy free, nut free)
Fennel & Zucchini Salad 14
israeli couscous | confit cherry tomato | preserved lemon dressing
(vegan, nut free)
Rillette 14
rotating flavor & aspic | pickles | mustard | artisan bread
Mains
Dry Aged Striploin 32
OR
6oz. Tenderloin 42
pomme anna | cabbage gratin | leek soubise | tempura maitake mushroom blend |
pomegranate & veal reduction
(gluten free, nut free)
King Cole Dry Aged Duck Breast 30
squash polenta | broccolini | harvard beets | rhubarb seville orange gastrique
(gluten free, nut free)
Stuffed Pasta 24
chickpea pasta | whipped soy “ricotta” filling | maitake mushroom | tomato sugo | pine nuts | vegan parm
(vegan)
Salmon and Pickerel Mosaic 28
cedar sauce bercy | chamomile asparagus | wild rice sushi cake | kelp crisp
(nut free)
Chicken Supreme 26
morel mousseline | pomme purée | smoked carrot | pumpkin seed romesco
(gluten free, nut free)
Desserts
Tropical Slice (Tropique Lumière) 12
coconut dacquoise | mango compote | passion fruit mousse | passion fruit beurre blanc | lemon sorbet
(gluten free, nut free)
Black Forest Gâteau (Noir & Cerise) 12
chocolate sponge | chocolate coffee kirsch mousse | glace cherries | sponge toffee | cherry cream
(gluten free, nut free, vegan)
Citrus-Kissed Orchard 12
caramelized cardamon pears & apples | frangipane | lemon yogurt mousse | vanilla whipped ganache
Raspberry Tea Cloud 12
cream puff | earl grey whipped ganache | raspberry compote | almond streusel