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
Sausage Roll 13
pork ‘banger’ sausage | puff pastry | grainy mustard | green salad
(nut free)
English Garden Salad 11
baby potato | green bean | demi-sec tomato | NAIT cheddar cheese | mustard tarragon dressing
(gluten free, nut free, vegetarian)
Smoked Haddock 11
chilled potato leek soup | pickled shallot | potato crisps
(gluten free, nut free)
Seared Scallops 15
pea purée | crispy leek | ginger-pickled carrots | curry foam
(gluten free, nut free)
NAIT Cheddar & Ale Croquettes 12
frisée salad | fresh apple | pickled rutabaga
(nut free)
Mushrooms on Toast 12
sautéed oyster mushrooms | NAIT sourdough | poached egg
(nut free, vegetarian)
Soup
Soup Du Jour 9
a student inspired soup created daily by the chef of the day
ask server for details
Parsnip and Pear Soup 9
whipped chevre | winter spiced pear compote | crisp sage
(gluten free, nut free, vegetarian)
Entrées
Ploughman’s Lunch 20
NAIT smoked ham & sausage | NAIT-made cheddar cheese | NAIT sourdough | "branston pickle" | piccalilli | apple
(nut free)
Grilled Sirloin Steak 24
fondant potato | roasted and pickled mushrooms | white onion and mushroom soubise | parsley salad with red wine vinaigrette
(gluten free, nut free)
Roasted Salmon 22
lemon and herb risotto | pea purée and sweet peas | beet and horseradish ferment | tarragon bearnaise sauce
(gluten free, pescatarian, nut free)
Squash and Ricotta Crêpe 18
beet and buckwheat crêpe | roast squash | whipped ricotta | pistachio pesto | beet gastrique | apple, beet and pistachio salad | fine herbs
(vegetarian)
Creamy Cashew and Spinach Filled Conchiglie 18
romesco sauce | pine nut purée | crisp kale | fried chickpeas
(dairy free, vegan)
ADD ON - Basil and Cream Cheese Stuffed Chicken Ballotine 6
Pan-Fried Pork Cutlet 20
red lentil and herb stuffed roasted tomato | portugaise tomato sauce | stewed white beans and bacon
(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