In accordance with the new restriction Exemption Program mandated by AHS starting September 20, 2021 Ernest’s will require proof of COVID-19 vaccination for ages 12 and older in order to dine with us. Rapid testing will not be accepted as an alternative to vaccination. Guests must wear masks at all times unless they are eating. We will also be offering curbside pick up as well. The students are excited to serve you!

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  $20 (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!

Appetizers

lunch menu appetizer

Lyonnaise Salad
frisée lettuce | house-cured bacon lardon | pickled onion | crouton | chicken liver dressing | fine herbs | poached egg   8

Garden Salad
fresh greens | quinoa | rotating house dressing   8

Hummus and Ful
made in-house | warm grilled pita | seasonal roasted vegetables | fresh salsa   7

Beef Tartare
hand cut to order  | pickled beets | mustard | horseradish crema | shallots | parsely | egg yolk | gaufrette  9

House Ricotta and Roasted Carrots
za'atar spiced | tahini and lemon infused house yogurt | pomegranate | fresh mint  8

Smoked Salmon
roasted broccolini | lemon and mustard charred cauliflower | hazelnuts  | dijon aioli  12

Rabbit Ballotine
stuffed with wild rice, pecans, and dried cranberries | squash purée  | pork glace | black kale  12


Soup 

lunch menu soup

Curried  Cauliflower Soup
maple caramelized onions   5

Student Creation of the Day
created weekly  ask server for details   5

Fresh bread prepared daily by students in our Patisserie Lab


Entrées 

lunch menu entrée

"Au Poivre" Beef Loin
truffled mushrooms | pommes  macaire  | purée of parsnips  15

Harisa Spiced Chicken Breast
lemon couscous | green beans | tomatoes & pearl onions with serrano ham  14

Pan-Fried Cold-Smoked Cod
crushed potatoes | winter vegetables | veracruz sauce | puffed wild rice  14

Braised Lamb Shank Ragu
pappardelle | smoked ricotta  | garlic breadcrumbs  15

Vegetarian
wild mushroom & cheese fritters  | pepperonata  13


Dessert

lunch menu dessert

Chocolate Brownie
chocolate banana mousse | mango compote | cacao  nib streusel | cocoa crumble   3

Blueberry Financier
honey ginger ice cream | haskap thyme gastrique    3

Butternut Crème Brûlée
knob creek bourbon | candied pecans   3

Spilt Milk
"This is nothing to cry about"
student created ice cream or sorbet feature   3


Specialty Coffees

Featuring Nespresso
Flavors include regular, caramel and vanilla

Espresso  3.5​

Cappuccino    4

Latte    4.5