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.
Ernest's Eat, Learn, Celebrate lunch special: 3-Course: Starter, Entree, and Dessert $32 (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
Levant Salad 11
israeli couscous | navel orange | cucumber | labneh | lemon za’atar vinaigrette | crispy chickpea
(nut-free, vegetarian)
Marinated Vegetable Tasting 10
orange-glazed beets with almond | charred peppers with spiced hummus | braised fennel with green olive
(vegetarian, vegan, gluten-free, dairy-free)
Charcuterie Tasting 12
kielbasa | chicken terrine | duck rillette | pickled vegetables | crisps
(gluten-free, dairy-free)
Cured Atlantic Salmon 13
crème fraîche | potato blini | tomato | cucumber | pickled shallot | caper
(nut-free)
Goat Cheese Blintz 10
buckwheat crêpe | apple | walnut | tarragon
(vegetarian, gluten-free)
Smoked Sablefish Croquettes 12
potato | frisée salad | caper | golden beet
(gluten-free, nut-free)
SEASONAL SANDWICH
Reuben 15
NAIT corned beef | gruyère | NAIT sauerkraut | russian dressing | marble rye | pickled vegetables
(nut-free)
Add On - Side Potato Leek Soup 4
Soup
Potato Leek Soup 8
house-made bacon | melting leeks | potato crisp
(gluten-free)
Daily Soup 8
a student inspired soup presented by the student chef of the day
ask server for details
Entrées
Steak Frites 22
rotating cut of beef | triple cooked fries | sauce au poivre
(nut-free)
Roasted Harissa Cauliflower 17
romesco infused white bean purée | crispy chickpeas | preserved lemon | blistered tomato | almonds
(gluten-free, dairy-free, vegan)
Add On - Roast Chicken Suprême 5
Salmon à la Beurre Blanc 22
pan seared salmon | herbed couscous | sautéed greens | fennel salad | beurre blanc | salmon roe | fried caper | dill oil
(nut-free, pescetarian)
Wild Mushroom Cabbage Roll 20
sautéed wild mushrooms | kasha | onion soubise | red wine jus | pickled chanterelles | house caerphilly cheese | black kale chip
(gluten-free, nut-free, vegetarian)
Smoked Pork Chop 22
grilled pork chop | celeriac potato purée | sunchoke chips | pickled apple and celery slaw | mustard cream sauce
(gluten-free, nut-free)
Dessert
Dark Chocolate Semifreddo 6
caramel cocoa nibs | passion fruit caramel sauce | crispy “meringue”
(gluten-free, vegetarian)
Strawberry & Pistachio Profiterole 6
pistachio mousseline | strawberry coulis | vanilla bean frozen yogurt
Elderflower Madeleine Sponge 6
gold chocolate crémeux | grapefruit fluid gel | tuile
Birch & Rhubarb Crème Brulée 6
fresh fruit
(gluten-free)
Scoop of the Day 6
student made ice cream | sorbet | brandy snap
ask server for details
Specialty Coffees
Featuring Nespresso
Flavors include regular, decaf and hazelnut
Espresso 4.0
Cappuccino 4.5
Latte 5.0