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!
Your table is ready!
Starters
Heirloom Carrot Soup 8
almond dukkah | coconut foam | ginger custard
(gluten-free)
Lemongrass Crab Custard 16
turmeric gastrique | curried crab salad | plantain | mango
(gluten-free)
Tomato & Stracciatella Salad 14
tomato on the vine | cherry tomatoes | stracciatella cheese | tarragon oil | maldon sea salt
(gluten-free, vegetarian)
Pâte én Croûte 15
lacto fermented cumberland sauce
Mapo Tofu 14
fresh tofu | roasted peanut | salted black bean | chili oil | mature vinegar
(vegan)
Mains
Butcher's Cut 30
(choice of Chuck Flat or Dry Aged Striploin)
flavours of pemmican | bone marrow sauce | pickled saskatoons | potato fondant | preserved root vegetable
Pappardelle alla Funghi e Limone 24
fresh egg yolk pasta | alberta mushroom | chili flake | lemon butter sauce
(vegetarian)
Add On - Duck Confit 5
Dry Aged Duck Breast 28
hazelnut crusted parsnip croquette | braised brassica | cherries
Pakora 24
eggplant purée | tomato chutney | cashew raita
(vegan)
Food From the Forest (Askîhk Ohci Mîciwin) 28
game hen | smoked mushroom broth | potato dumplings | seared king oyster mushroom | farro cracker
(dairy-free, can be modified to gluten-free)
"Three Sister" Salt Baked Cod 28
fried hominy | zucchini | squash pavé | green bean mosaic | hibiscus beurre blanc
(gluten-free)
Desserts
Featured Weekly Rotating Desserts!
Indulge in our dynamic selection crafted by our talented baking students. Delivered on a cart for you to choose your favorite sweet treat of the week!
Prices will vary.