Ernest’s is Open

Following the Government of Alberta's decision to increase the safety measures, Ernest's is closed for in-person dining. Curbside pickup will still be offered. Please place your online order at to select fantastic student-inspired creations from the Department of Culinary Arts and Professional Food Studies at NAIT.

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 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!

Executive Chef-Inspired Menu

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

Feb. 10 to 11, Feb. 22 to 23 and Mar. 22 to 24


lunch menu appetizer

Carrot Salad with Yogurt and Coriander
tri-colored carrots | scallion | radish | walnuts | yogurt | honey | coriander   7

Ernest's Greens
baby greens | radish | mixed cherry tomatoes | red onion | cucumber | crispy herbed goat cheese croquettes | citrus mustard dressing  7

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

Seared Scallops
creamed spinach | fried shallots | aged balsamic   10

duck confit fontina cheese stuffed | roasted garlic aioli | romesco (contains almonds) | basil aioli | parmesan   8

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


lunch menu soup

Winter Squash
toasted pumpkin seeds | crème fraiche   8

Student Creation of the Day
created weekly  ask server for details    8

Fresh bread prepared daily by students in our Patisserie Lab


lunch menu entrée

Alberta Beef Short Ribs
kalbi marinated beef short ribs | fried broccoli with gochujang sauce  | sautéed bokchoy  | pickled daikon  18

Roasted Chicken Breast
chanterelle mushroom purée  | sweet corn & farro ragout  | cider reduction  16

Cold Smoked Atlantic Salmon
roasted beets with vanilla | grilled asparagus | romesco dressing (contains almonds) 18

Student Created Vegetarian Entrée Feature
created weekly  ask server for details   12

Braised Lamb Shank
red wine reduction | maple glazed carrots & parsnips  | sautéed peas with mint  16


lunch menu dessert

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

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

Salted Butterscotch Crème Brûlée
pecan shortbread | fresh berries   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