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.
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!
Eat, Learn, Celebrate Lunch Special: 3-Course: Appetizer or Soup, Entree, and Dessert $32 (plus tax)
Your table is ready!
Appetizers
Watermelon & Feta 11
mint | jalapeño | red onion | pickled watermelon rind
(gluten free, nut free, vegetarian)
Fennel & Citrus Salad 11
arugula | radicchio | pistachio | NAIT goat cheese
(gluten free, vegetarian)
Smoked Sablefish 13
roasted tomato | garlic potato purée | potato chips | capers | herbs
(gluten free, nut free)
Chicken & Shrimp Terrine 14
lemon gelée | fennel | dill | mayonnaise verte
(gluten free, nut free)
Fried NAIT Halloumi 12
cucumber | chickpea | lemon | chili
(gluten free, nut free, vegetarian)
Grilled Greek Sausage 13
beef & lamb | zucchini | pomegranate | mint
(gluten free, nut free)
Charcuterie Tasting Plate 13
chicken & shrimp terrine | smoked sablefish | greek sausage | pickled vegetables | crisps
(gluten free)
Soup
Soup Du Jour 9
a student inspired soup created daily by the chef of the day
ask server for details
Creamy Cauliflower Soup 9
sage infused olive oil | hazelnuts
(gluten free, vegetarian)
Entrées
Grilled Sirloin Steak 24
whipped potato | glazed carrots | sauce marchand de vin | watercress
(nut free)
Roasted Salmon 23
lemon & herb risotto | pea purée | beet & horseradish ferment | tarragon mousseline
(gluten free, pescatarian, nut free)
Wild Mushroom Souvlaki 18
olive oil confit potatoes | kale & quinoa salad | tofu | charred green onion chimichurri | spiced tomato & green herb coulis
(gluten free, dairy free, vegan, nut free)
ADD ON - Wild Rice Stuffed Hot Honey Glazed Chicken Ballotine 6
Braised Eggplant 20
broccolini | lemon infused white bean | preserved lemon yogurt sauce | sesame tuile
(gluten free, vegetarian, nut free)
Pan-Fried Pork Cutlet 22
wilted greens | fennel & pickled apple salad | sauce charcutière
(nut free)
Dessert
Chocolate Fudge Brownie 7
praline & cocao nib glaze | whipped milk chocolate ganache | cocoa crumble | buttermilk ice cream
(gluten free)
Passionfruit Curd Tart 8
coconut mousse | vanilla bean streusel crumb | brown sugar meringues
(nut free)
White Chocolate Cheesecake 9
citrus sablé brenton | orange fluid gel | roasted strawberries | crispy saskatoon foam
(nut free)
Sweet Potato and Canadian Maple Crème Brûlée 7
gingersnap
(gluten free, nut free)
The Daily Scoop 6
featuring our student’s creations
ask server for details
(gluten free)
Specialty Coffees
Featuring Nespresso
Flavors include regular, decaf and hazelnut
Espresso 4.0
Cappuccino 4.5
Latte 5.0