Closed till Sept 5 - 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 Hazelnut Soup 8
sage | sweetgrass | grilled onion crema | watercress oil |  bannock frybread crouton

Prawn Carpaccio 16
verjus fluid gel |  canadian caviar | baby rocket | champagne vinaigrette

Fennel & Zucchini Salad 14
israeli couscous | confit cherry tomato | preserved lemon dressing
(vegan)

Rillette 16
rotation flavor & aspic | pickles | mustard | artisan bread

Mains

Dry Aged Striploin  30
pomme anna | cabbage gratin | leek soubise | tempura maitake mushroom blend |
pomegranate & veal reduction 

Stuffed Pasta  24
chickpea pasta | whipped soy “ricotta” filling | tomato sugo | vegan parm 
(vegan)

Salmon and Pickeral Mosaic  28
cedar sauce bercy | chamomile asparagus | wild rice & kelp crisp

Chicken Galantine  24
mousseline | cippolini onion tarte tatin | braised carrots | sauce chasseur

Desserts

Tropical Island  10
coconut meringue | passion fruit curd | tropical fruits 
(gluten free)

Chocolate Pear Delice  10
dark chocolate mousse | brownie | poached pears & apricots
(gluten free, vegan)

Banoffee 10
banana milk chocolate cake | brown butter ice cream | toffee sauce

Cheesecake Brûlée  10
seasonal berries and fruits | raspberry cream | caramel sauce