Dinner

Please note that Ernest's is open for dinner reservations Tuesday - Friday  6:00 p.m. - 7:15 p.m.
The dinner menu varies depending on the week.

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Table d'Hôte

Enjoy a chef-inspired three course meal with optional wine pairings to compliment and enhance the flavour of each dish. Menus are seasonal and change regularly throughout the year.

$45 per person (plus GST)

$60 per person with Flight of Wine (plus GST)

First Course

Select one of the following options

Tuna Crudo
ahi tuna | cilantro | aji amarillo | avocado cream & grissini

Grilled Vegetable Napoleon
zucchini | eggplant | tomato | roasted peppers mascarpone | hummus | extra virgin olive oil

Coconut Spinach Purée
scented rice | chive sour cream

Grilled Peach & Prosciutto Arugula Salad
heirloom cherry tomato | toasted pumpkin seeds | white balsamic & fig vinaigrette

Wines

Select one of the following options

Whitecliff Sauvignon Blanc 2017
New Zealand (3oz)

Dirty Laundry ‘Woo Woo’ Gewürztraminer 2016
Naramata, British Columbia (3oz)

Hermit Crab Marsanne Viognier 2016
Australia (3oz)


Second Course

Select one of the following options

Moroccan Spiced Rack of Alberta Lamb
israeli couscous & vegetables | roasted tomato compote | pomegranate molasses

Wild Mushroom Stuffed Chicken Breast Supréme
yam purée | spaghetti squash  | zucchini parisienne | marsala sauce

Pan Seared Arctic Char
poached fingerling potato | grilled broccolini | charred kale | green pea foam

Vegetarian Risotto
tomato broth | wilted spinach | chickpeas | soft poached egg | grana padano

Wines

Select one of the following options

Cune Crianza 2015
Spain (3oz)

Henry of Pelham Baco Noir 2016
Niagara Peninsula, Ontario (3oz)

Benjamin Bridge Nova 7
Gaspereau Valley, Nova Scotia (3oz)


Third Course

Our dessert menu varies. Please ask server for details.

Wines

Taylor Fladgate 10 Year Tawny Port
Portugal (2oz)   

Table d'Hôte

Enjoy a chef-inspired three course meal with optional wine pairings to compliment and enhance the flavour of each dish. Menus are seasonal and change regularly throughout the year.

$45 per person (plus GST)

$60 per person with Flight of Wine (plus GST)

First Course

Select one of the following options

Pheasant Confit
puy lentils | double smoked bacon | edamame | saskatoon berry | baby frisée 

Beans & Greens
 greek giant beans | wilted spinach | cured egg yolk |  charred broccolini | extra virgin olive oil

Tomato Gin Purée
chive créme fraiché

Vegetable Ribbon Salad
artisan greens | carrots | zucchini | kohlrabi | asparagus | pickled beets | white balsamic dijon vinaigrette

Wines

Select one of the following options 

La Gioiosa Prosecco 
Italy (3oz)

Benjamin Bridge Nova 7
Gaspereau Valley, Nova Scotia(3oz)

Schild Unoaked Chardonnay 2017
Australia(3oz)


Second Course

Select one of the following options

Roasted Veal Chop
house made pappardelle | shimeji mushroom | buttered rainbow carrots | nova 7 moscato sauce

Apricot Glazed King Cole Duck Breast
farro | charred apricot | roasted rainbow beets | saskatoon chutney | apricot gastrique

Pan Seared Icelandic Cod Fish
white bean purée | roasted roma tomato confit | green beans | preserved lemon infused extra virgin olive oil  

Spinach &  Chickpea Pasta Roll 
wild mushroom | gruyère | celeriac potato purée | cream cheese | soubise sauce

Wines

Select one of the following options 

The Ned Pinot Noir 2014
New Zealand  (3oz)

Alkoomi Shiraz 2016
Australia (3oz)

Luigi Bosca Malbec 2015
Argentina (3oz)


Third Course

Our dessert menu varies. Please ask server for details.

Wines

Torres Moscatel Oro (2oz)

Table d'Hôte

Enjoy a chef-inspired three course meal with optional wine pairings to compliment and enhance the flavour of each dish. Menus are seasonal and change regularly throughout the year.

$45 per person (plus GST)

$60 per person with Flight of Wine (plus GST)

First Course

Select one of the following options

Seared Scallop & Butter Poached Lobster
chimichurri | pancetta | mango salsa | fruit gel

Beet Tartare
chèvre | walnuts | fresh dill | beet chips

Thai Butternut Squash Purée
blue crab griddle cake | lemongrass sour cream 

Heirloo Tomato & Burrata
micro greens | fresh basil | 12 year old balsamic | extra virgin olive oil  

Wines

Select one of the following options

Kettle Valley Chardonnay 2016
Naramata, British Columbia (3oz)   

Culmina Unicus Grüner Veltliner 2016
Okanagan, British Columbia (3oz) 

Henry of Pelham Riesling 2017
Niagara Peninsula, Ontario (3oz)   


Second Course

Select one of the following options

Châteaubriand Bouquetière
sauce béarnaise | marchand de vin sauce
created by our students at your table (serves 2 minimum)

Sous Vide Pheasant Breast
braised leek whipped potato | carrot purée | roasted brussels sprouts | blackberry gastrique

Pesto Crushed Atlantic Salmon
grilled polenta | asparagus spears | roasted pepper-tomato coulis | crispy parsnip & basil

Baked House-made Feta  & Ratatouille
kalamata olives | extra virgin olive oil | fresh oregano | artisan bread

Wines

Select one of the following options

Chateau Ste. Michelle Merlot 2015
Columbia Valley, Washington (3oz)  

Ken Forrester Petite Pinotage 2016
South Africa (3oz)   

Paul Jaboulet Parallèle 45 Rosé 2017
France (3oz)   


Third Course

Our dessert menu varies. Please ask server for details.
 

Wines

Taylor Fladgate 10 Year Tawny Port
Portugal (2oz)
 

Table d’Hôte Student Chef Menu

For those who enjoy a more adventurous dining experience, Ernest's features a unique Table d’Hôte menu created by our Culinary Arts students. Menus adapt with  the seasons and reflect our students' culinary creativity.

$45 per person (plus GST)

$60 per person with Flight of Wine (plus GST)

Please ask your server for details about the day's special student chef menu.

Ernest’s Executive Chef Rylan Krause Menu

Ernest’s Executive Chef Rylan Krause will feature his chef-inspired seasonal menu for your dining options.

Please ask your server for details about this day’s menu.