Chalkboard 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!
Your table is ready!
Appetizers
Marinated Olives 6
(vegan, vegetarian, gluten smart)
Will's Coppa 12
peas | fromage blanc | preserved lemon | sourdough
Rotating NAIT Made Cheese Plate 9
spent fruit jam | walnut rosemary crisp
ask server for details
Pâté en Croûte 11
spent fruit jam | green salad
Tomato & Stracciatella Salad 12
tomato on the vine | cherry tomatoes | stracciatella cheese | tarragon oil | maldon sea salt
(vegetarian, gluten smart)
Salmon Rillette 17
kelp cracker | pickled shallots | herbs | lemon | crème fraîche
(nut-free)
Patatas Bravas 13
crispy potatoes | vegan aioli | bravas sauce
(vegan, gluten smart, vegetarian)
Soup
Soup Du Jour 8
house-made daily
ask server for details
Entrées
Market Fish 22
harissa & coconut lobster broth | parisienne gnocchi | mushrooms | asparagus & fava beans
ask server for details
(nut-free)
Butcher's Cut 22
chef's choice sauce | potato pavé | grilled vegetable & romesco
ask server for details
(nut-free)
Ricotta Gnocchi 22
short rib ragout | fried rosemary | whipped buttermilk polenta
(nut-free)
Alyssa's Perogies 17
black garlic cheddar & potato filling| beet relish | sour cream | seasonal vegetables
(nut-free)
Linda's Pot Pie 22
chef linda's daily filling | green salad
(nut-free)
Miso Marinated Tofu 17
sesame | bok choy | cauliflower purée | carrot & daikon chutney
(vegetarian, vegan, gluten smart, dairy-free, nut-free)
Dessert
French Opera Cake 6
layers of coffee buttercream | chocolate ganache | almond spongecake | chocolate macaron
(gluten-free)
Warm Pear Wellington 6
poached pear | baked in puff pastry | chamomile ice cream
(nut-free)
Daily Featured Tart 6
ask server for details
Coconut Pannacotta 6
roasted strawberries | calamansi gel | passionfruit meringue
(dairy-free, vegan)
Specialty Coffees
Featuring Nespresso
Flavors include regular, decaf and hazelnut
Espresso 4.0
Cappuccino 4.5
Latte 5.0