For those who enjoy a more adventurous dining experience, Ernest's features a unique Table d'Hôte menu created by our Culinary Arts students Wednesday, Thursday, & Friday for $40/person and with Flight of Wine $65/person. Please call us for details on dates and menu options for when our Table d'Hôte menus will be offered.
Table d'Hôte menu
Executive Chef Menu Nights
A special menu created by our Executive Chef Rylan Krause will be served on these dates:
Feb. 10, Feb. 11, Feb. 23 and Mar. 23 to 24
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!
roasted cauliflower | sweet potato | puffed farro | dried cranberry | chèvre | ginger molasses vinaigrette 9
wild rice crêpes | duck confit with star anise and ginger | beet and orange sauce | chives 12
Crispy Pork Belly
sweetcorn griddle cake | jicama cilantro |slaw | lime | honey | fermented chili 12
Pan Seared Arctic Char
french lentils | braised fennel | walnut cream | grapes | pickled mustard seeds 25
Wild Mushroom Stuffed Chicken Suprême
fall vegetable hash | braised red cabbage | squash | okanagan cider cream sauce 23
"AAA" Alberta Beef Tenderloin
aged cheddar and caramelized onion pavé | glazed baby carrot and broccolini. | horseradish | mondavi cabernet sauce 28
Chocolate Hazelnut Delice
passionfruit coulis. | mango salsa 6
White Chocolate Crème Brûlée
lemon macaroon | olive oil cake 6
strawberry financier | toasted sesame chantilly | warm pink peppercorn caramel sauce 6