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.
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)
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
Whitecliff Sauvignon Blanc 2017 New Zealand (3oz)
Dirty Laundry ‘Woo Woo’ Gewürztraminer 2016 Naramata, British Columbia (3oz)
Hermit Crab Marsanne Viognier 2016 Australia (3oz)
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
Cune Crianza 2015 Spain (3oz)
Henry of Pelham Baco Noir 2016 Niagara Peninsula, Ontario (3oz)
Benjamin Bridge Nova 7 Gaspereau Valley, Nova Scotia (3oz)
Our dessert menu varies. Please ask server for details.
Taylor Fladgate 10 Year Tawny Port Portugal (2oz)
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
La Gioiosa Prosecco Italy (3oz)
Benjamin Bridge Nova 7 Gaspereau Valley, Nova Scotia(3oz)
Schild Unoaked Chardonnay 2017 Australia(3oz)
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
The Ned Pinot Noir 2014 New Zealand (3oz)
Alkoomi Shiraz 2016 Australia (3oz)
Luigi Bosca Malbec 2015 Argentina (3oz)
Torres Moscatel Oro (2oz)
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
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)
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
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)
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.
Please ask your server for details about the day's special student chef 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.
Join us for a taste experience that's delicious and hyper-local, prepared with culinary passion by NAIT's student chefs.
We welcome walk-in's, but also encourage guests to book in advance to ensure the best possible dining experience.
With gourmet options for large and small groups, Ernest's is the perfect venue for private functions and special occasion dining.
View menu options
Our staff will do our best to accommodate any dietary restrictions. Please let your server know in advance.
