Dinner Closed view Sample Menu- New menu will be posted Sept 7
For those who enjoy a more adventurous dining experience, Ernest's features a unique Table d'Hôte menu created by our Culinary Arts students. On select dates, typically a Thursday & Friday evening, the Table d’Hote is $32/person or with a Flight of Wine for $50/person. Please call ahead for details on dates and menu options.
Table d'Hôte menu
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!
red pepper sauce | currant | sprouted lentil | mint | parsely 8
poached atlantic lobster | buttermilk | pickled fennel | apple | cucumber 12
saskatoon gel | shallot | pickled blueberry | walnut rosemary crisp 8
pickled rutabaga | house vacchino cheese | herb salad | gaufrette potatoes 10
Crispy Pork Belly
cornbread | jicama | lime | honey | fermented chili | chicharrón 10
Salmon Wonton Soup
smoked vegetable broth | shiitake | chive 7
maple miso glaze | kabocha squash | bok choy | scallion | pickled beech mushroom 22
Tea-Smoked Chicken Breast
sweet potato | green papaya slaw | cashew | green beans | chili oil | grilled lime 21
Grilled Flank Steak
crispy potato pavé | charred sweet pepper | sweet corn purée | tomato jam | chimichurri 24
polenta | sour cherry | braised red cabbage | brussel sprouts | pickled mustard seed 21
eggplant tempura | green bean | pickled shiitake | sesame 18
pistachio crust | chickpea panisse | zucchini | yogurt | mint | pomegranate 21
NAIT Baking and Pastry Arts Student's Pastry Shop
Our 4th semester students will be serving delicious chocolates and pastries made from scratch. Featuring bon bons, petite gateau, petit four, chocolate and candy bars and other student created items that will vary every week. Check back often to see what new items the students have in store for you!