Lunch Menu
Ernest's menus are seasonal and thus vary throughout the year; 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 $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 unshakeable 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!
Executive Chef-Inspired Menu
Please note a special lunch menu created by our Executive Chef Rylan Krause will be served on these dates:
Sept 22-24, Oct 21-23, Nov 19-2, Nov 23, Dec 21-23, Feb 9-10, Feb 22, Mar 22-24, April 6
Appetizers
Roasted Vegetable Salad
baby beets | zucchini | red onion | baby carrot | butternut squash | balsamic reduction | bell pepper dressing 8
Local Greens
baby greens | arugula | heirloom cherry tomatoes | scallions | watermelon radish | in house made feta | honey lime dressing 7
Add to Salads
5oz. Marinated Grilled Chicken Breast 4 OR Sautéed Tiger Prawns 6
Sesame Seared Ahi Tuna
ginger miso sauce | honey wasabi cream | kombu wakame kelp salad 10
King Cole Crispy Duck Confit
butternut squash purée | citrus butter sautéed rocket greens | duck fat potatoes | reduction 14
Charcuterie Selection for One
featuring Meuwly's products and sliced baguette 10
Soup
From the Soup Cauldron
created daily by students 7
Carrot & Parsnip
vanilla spiced yogurt | toasted hemp seeds 7
Fresh bread prepared daily by students in our Patisserie Lab
Entrées
Brown Butter Basted Striploin of Alberta Beef
celeriac purée | fondant potato | pickled root vegetables | horseradish hollandaise 18
Chicken Milanese
lemon sage butter | red onion marmalade | vegetable caponata 16
Chia Seed Crusted Atlantic Salmon
citrus cream | mint, peas & morel mushrooms | green apple & fennel slaw 18
A "Plant Based" Inspired Creation
created weekly by students ask server for details 12
Student Reflection of the week
creation inspired by our students ask server for details 16
Dessert
Chocolate Passion Ganache
stout cake | tropical crémeux | cocoa nib streusel | passion fruit gelée 4
Vegan Lemon Tart
raspberry coulis | toasted meringue | lemon shortbread crumble | strawberry sorbet 4
Salted Butterscotch Crème Brûlée
pecan shortbread | fresh berries 4
Dessert Reflection
a delicious daily dish! 4
Daily Scoop
ice cream or sorbet | garnished with tasty bits 4
Specialty Coffees
Featuring Nespresso
Flavors include regular, caramel and vanilla
Espresso 3.5
Cappuccino 4
Latte 4.5