Dinner 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. On select dates, students will be following their curriculum so dates may vary but we hope to host these on  Wednesday, Thursday & Friday evening, the Table d’Hote is $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.

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!


Alberta Squash Salad  9
seasonal squash | crème fraiche | pickled red cabbage | sunflower shoots & seeds 

Parsnip & Pear Agnolotti  10
brown butter | walnut | sage | grana padano 

Petits Farcis – Stuffed Vegetables  11
seasonal vegetables | spicy beef sausage filling   

Braised Veal Cheek  12
roast parsnip & shallot | haskap | rosemary   

Chilled Seafood ‘Escabeche’  13
prawn | scallop | mussels | sweet onion custard |  sauce ‘escabeche’   

Smoked Tomato Soup  8
goat cheese croquette | herbes de provence   


Five Spice Chicken Confit  22
rice cake | oyster mushroom | bok choy | prawn cracker | ginger reduction   

Pan-Roasted Duck Breast  24
cornbread | poblano | cherry tomato | sweet corn purée | ruby chocolate reduction   

Beef Brisket ‘Pot-au-Feu’  25
coriander | fingerling potato | carrot | daikon | chive  

Wild Pacific Halibut  23
moroccan-spiced potato | charred peppers | chermoula | preserved lemon vinaigrette   

Crispy Chickpea Panisse  19
zucchini | eggplant | pickled fennel | mint  

Pork Belly & Scallops   25
braised pork belly | seared pacific scallops | white bean & tomato gratin | kale 


Baked Alaska Melba  8
raspberry and peach ice creams | butter cake | raspberry coulis

Tonka Crème Caramel   8
espresso genoise | warm figs & pears | caramel crisp

Tropical Mirage  8
coconut mousse | mango pineapple salsa | coconut sauce
(gluten free & vegan)

The Cube​  8
dark chocolate mousse cake | orange marmalade | cacao streusel
(gluten free & vegan)