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.
Eat, Learn, Celebrate Lunch Special: 3-course: Appetizer or Soup, Entrée, Dessert $33 (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
Roasted Cauliflower & Lentil Salad 10
green lentil | demi-sec grape | apple | vadouvan vinaigrette
(vegan, nut-free)
Goat Cheese ‘Napoleon’ 12
lemon goat cheese mousse | puff pastry | charred summer vegetables | basil sunflower seed pistou
(nut-free)
Salmon Rillettes 13
caraway crackers | green goddess | pickled shallot | petite salade
(nut-free)
NAIT Charcuterie Tasting 15
fennel salami | smoked pork loin | salmon rillettes | green olive & almond tapenade | pickled vegetables | crisps
Panisse 10
crispy chickpea fritters | green olive & almond tapenade | smoky tomato coulis | lemon
(vegan, gluten-free)
Steak Tartare 15
gaufrette potato | red endive | pickled garlic scape | parmesan foam
(gluten-free, nut-free)
Duck Pâté en Croûte 14
cassis | walnut | charred shallot & kale
Soup
Soup Du Jour 9
chef-inspired soup created daily
ask server for details
Roasted Butternut Squash & Spiced Apple 9
crème fraîche
Entrées
Chicken Supreme 22
yukon gold potato pavê | parsnip purée | charred roasted cipollini | crispy brussel sprouts | balsamic blistered tomato | chardonnay gastrique
(gluten-free)
Braised Beef Short Rib 28
whipped potatoes | wild mushroom ragout | roasted beet | chive oil | crispy shallots | reduction
Spring Salmon 26
red quinoa pilaf | glazed carrots | asparagus | orange micro salad | maple beurre blanc | citrus pearls
(gluten-free)
Tofu Dragon Bowl 20
coconut brown rice | cabbage carrot slaw | roasted butternut squash | toasted sunflower seeds | avocado | microgreens & sprouts | creamy tamari garlic ginger sauce
(vegan, gluten-free, dairy-free)
Sub Marinated Grilled Chicken Breast or Sautéed Shrimp 6
Pork Chop 24
cold smoked & brined center chop | israeli couscous | burnt ends pork belly | grilled broccolini | spiced peach chutney | pickled mustard seed “caviar”
Dessert
Citrus Olive Oil Cake 9
blood orange sauce | crème fraîche chantilly | pistachio crumb
White, Milk, Dark 10
white chocolate cheesecake revel | malted milk macaron | OOK chocolate pots de crème
Tiramisu Tart 9
coffee crémeux | mascarpone cream | dark cacao estratto
(nut-free)
Crème Brûlée 9
wine-poached pear | preserved lemon crinkle cookie
(nut-free)
Daily Scoop 7
house-made ice cream and sorbet, crafted by our students
ask server for details
Specialty Coffees
Featuring Nespresso
Flavors include regular, decaf and hazelnut
Espresso 4.0
Cappuccino 4.5
Latte 5.0