Lunch Menu 


Ernest's menus are seasonal and thus vary throughout the year or subject to change at a moments notice; 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!


lunch menu appetizer

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

Garden Salad
fresh greens | quinoa | rotating house dressing   8

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

Duck Ballotine
stuffed with wild rice, hazelnuts, sour cranberries in cognac, and pork  | butternut squash purée  | maple pork glace | black kale  12


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


lunch menu entrée

"Au Poivre" Beef Loin
sautéed mushrooms |  macaire potato  | purée of parsnips | honey glazed carrots  15

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

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

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

wild mushroom & cheese fritters  | pepperonata  13


lunch menu dessert

Chocolate Brownie
chocolate banana mousse | mango compote | 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