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 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

Seared Scallops
creamed spinach | double smoked bacon | fried shallots | aged balsamic   10

gorgonzola | roasted garlic aioli | romesco (contains almonds) | basil aioli | parmesan   8

Crab Cucumber Maki
red pepper sauce | lemon aioli | pickled chilies | gin compressed cucumber   10

Charcuterie Selection 
featuring Meuwly's products | cheeses | house pickled items | sliced baguette     12


lunch menu soup

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

Braised Lamb Shank
red wine reduction | maple glazed carrots  | 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

Specialty Coffees

Featuring Nespresso
Flavors include regular, caramel and vanilla

Espresso  3.5​

Cappuccino    4

Latte    4.5