Health & Safety Notice (updated May 5)

Ernest’s and NAIT are committed to keeping our community healthy and safe during the COVID-19 pandemic and therefore have closed the dining room operations. If you have any questions or concerns, please email us at ernests@nait.ca. We look forward to serving you again soon.


Lunch Menu

Appetizers

lunch menu appetizer
Our menus are seasonal and vary throughout the year. Please ask your server for details.
 

Roasted Beet Salad
baby beets | pickled chioggia beets | candied walnuts | NAIT in-house made goat cheese | lemon parsley vinaigrette | aged balsamic | micro greens    9

Ernest's Greens
local "VGN" leaf-greens | gull valley cherry tomatoes | shaved carrots | scallions | radish | NAIT in-house made feta | tomato vinaigrette    8

British Columbia Spot Prawns & Braised Leek
butter | lemon | chives    12​

Seared Scallops
butternut squash pureé | beef short rib marmalade | pomegranate reduction | micro greens    14

Seared Lamb Loin
rosemary | cumin | eggplant tapenade | mint yogurt sauce | toasted pine nuts   13

Kitchen Board
assortment of charcuterie | cheese | pickles & bread    18
(for sharing) ask your server


Soup 

lunch menu soup

From the Soup Cauldron
created daily by students    5​

Roasted Tomato with Gin
goat cheese | crème fraîche   5​

Fresh bread prepared daily by students in our Patisserie Lab


Entrées 

lunch menu entrée

Leek & Onion Ash Crusted Sablefish
orange basil cream | beet confit | red pepper purée | sautéed  peas & morels   18

Berbere Spiced Lamb Rack
lentil pilaf | snap peas | spiced harissa sauce    16

A "Plant Based" Inspired Creation
created daily by students  12

Pan Seared Prosciutto Wrapped Chicken Breast
lemon sage cream | rocket leaves pesto | breaded fontina cheese    15

Maple Brined Pork Chop
apple butter | grilled polenta | pickled radish    16​

Cured & Roasted Striploin of Beef
chimichurri dressing | banana potatoes | malbec reduction | squash purée    16

Pan Seared Trout
baby bok choy | shiitake mushrooms | dashi broth | pea tendrils   14

Beef Skirt Steak
olive oil roasted shallots | cerleriac purée | braised carrots | wild mushrooms | merlot gastrique    16

 


Dessert

lunch menu dessert

Chocolate Mousse Hotdog
doughnut bun | kiwi relish | mango-passion mustard | strawberry raspberry  ketchup | churro fries    4

Raspberry Semifreddo
chocolate chickpea sponge | lemon curd | bittersweet chocolate sauce | candy floss    4

Cinnamon and Honey Crème Brûlée
lavender lemon shortbread | fresh berries     4

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

Student Reflection
daily creation inspired by our students     4


Specialty Coffees

Featuring Nespresso
Flavors include regular, caramel and vanilla

Espresso  3.5​

Cappuccino    4

Latte    4.5