Ernest’s is Open

In keeping with public health regulations, we are currently practicing physical distancing and highly recommend reservations due to limited seating. If you do not have a reservation, please contact us, and we will try to accommodate you as best as possible. Additionally, we are no longer accepting parties larger than six people. Thank you for your cooperation.


Lunch Menu

Ernest's menus are seasonal and thus vary throughout the year; if you have questions, please ask your student server or Ernest's staff member for details or assistance.

Once again, we are offering the Ernest's  Eat, Learn, Celebrate lunch special:  3-Course: Appetizer or Soup, Entree, and Dessert  $25 (plus tax)

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 unshakeable 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!

Executive Chef-Inspired Menu

Please note a special lunch menu created by our Executive Chef Rylan Krause will be served on these dates: 

Sept 22-24, Oct 21-23, Nov 19-2, Nov 23, Dec 21-23, Feb 9-10, Feb 22, Mar 22-24, April 6

Appetizers

lunch menu appetizer

Roasted Vegetable Salad
baby beets  | zucchini | red onion | baby carrot | butternut squash  | balsamic reduction | bell pepper dressing    8

Local Greens
baby greens | arugula | heirloom cherry tomatoes  | scallions  | watermelon radish  | in house made feta  | honey lime dressing   7

Add to Salads
5oz. Marinated Grilled Chicken Breast 4   OR  Sautéed Tiger Prawns   6

Sesame Seared Ahi Tuna
ginger miso sauce  | honey wasabi cream  | kombu wakame kelp salad    10

King Cole Crispy Duck Confit
butternut squash purée  | citrus butter sautéed rocket greens  | duck fat potatoes | reduction     14

Charcuterie Selection for One
featuring Meuwly's products and sliced baguette     10


Soup 

lunch menu soup

From the Soup Cauldron
created daily by students    7​

Carrot & Parsnip
vanilla spiced yogurt | toasted hemp seeds    7​

Fresh bread prepared daily by students in our Patisserie Lab


Entrées 

lunch menu entrée

Brown Butter Basted Striploin of Alberta Beef
celeriac purée | fondant potato  | pickled root vegetables | horseradish hollandaise   18

Chicken Milanese 
lemon sage butter | red onion marmalade | vegetable caponata  16

Chia Seed Crusted Atlantic Salmon
citrus cream | mint, peas & morel mushrooms | green apple & fennel slaw  18

A "Plant Based" Inspired Creation
created weekly by students  ask server for details   12

Student  Reflection  of the week
creation inspired by our students ask server for details    16


Dessert

lunch menu dessert

Chocolate Passion Ganache
stout cake | tropical crémeux | cocoa nib streusel | passion fruit gelée   4

Vegan Lemon Tart
raspberry coulis | toasted meringue | lemon shortbread crumble | strawberry sorbet    4

Salted Butterscotch Crème Brûlée
pecan shortbread | fresh berries   4

Dessert Reflection
a delicious daily dish!   4

Daily Scoop
ice cream or sorbet | garnished with tasty bits   4


Specialty Coffees

Featuring Nespresso
Flavors include regular, caramel and vanilla

Espresso  3.5​

Cappuccino    4

Latte    4.5