Lunch Menu
Ernest’s respectfully acknowledges that the land on which we learn, work and live is Treaty Six territory. We seek to learn from history and the lessons that have come before us, and to draw on the wisdom of the First Peoples in Canada. Only through learning can we move forward in truth and reconciliation, and to a better future together.
Ernest's Eat, Learn, Celebrate lunch special: 3-Course: Starter, 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!
Appetizers
Daily Terrine with Accompanying Condiment 6
a student lead, rotating terrine presented by the chef of the day
Butterleaf and Radish Salad 10
green onions | roasted chickpeas | sprouted lentils | house-made buttermilk & herb dressing
(gluten free & vegetarian)
Beef Tartare 13
smoked mussel emulsion | fried capers | pickled mushrooms | bannock crumble
(dairy free) **contains raw beef & egg**
Cold Smoked Salmon Éclair 11
salmon roe | crème fraiche | chives | puréed & pickled beets
(pescatarian)
Fried Pork Croquettes 12
pea purée | pickled shallots | pea tendrils
(dairy free)
‘Bordelaise’ Mushrooms 11
soft poached egg | crispy onion | puff pastry
(vegetarian)
Miso Glazed Eggplant ‘Scallops’ 11
maple squash purée | walnut & parsley crumble
(vegan & gluten free)
Soup
Soup of the Day 7
created daily ask server
Squash Soup 7
purée of squash & apples | sage oil
Entrées
Arctic Char Filet 16
sunflower seeds crusted | three sisters succotash | sumac potato crisps | herbed butter sauce
Chicken Suprême 17
pastrami spiced | pumpkin & scallion hash | charred broccolini | parisienne vegetables
Smoked Pork Chop 17
grilled fennel | apple & parsnip purée | buttered leeks | corn fritters | chimichurri dressing
Beef Short Ribs 18
creamed barley | horseradish & rutabaga purée | juniper sauce
Carrots 13
fermented & jerky | sprouted beans & walnuts | black olive oil
Dessert
Yuzu Coconut Panna Cotta 5
mango fluid gel | orange segments | freeze dried raspberries | brandy snap
(gluten free & vegan)
Chocolate Mousse 5
milk chocolate mousse | cookie crumb | cocoa nib brittle | white chocolate snow | caramel sauce
(gluten free )
Almond Rhubarb Tart 5
almond cream | brown butter ice cream | streusel | strawberry coulis
Ice Cream 5
student choice ice cream & sorbet | tuile | fresh fruit
ask server for details
Specialty Coffees
Featuring Nespresso
Flavors include regular, caramel and vanilla
Espresso 3.5
Cappuccino 4
Latte 4.5