Ernest’s is Open

In keeping with public health regulations, we are currently practicing physical distancing and highly recommend reservations due to limited seating. If you do not have a reservation, please contact us, and we will try to accommodate you as best as possible. Additionally, we are no longer accepting parties larger than six people. Thank you for your cooperation.


Dinner

For those who enjoy a more adventurous dining experience, Ernest's features a unique Table d'Hôte menu created by our Culinary Arts students Wednesday, Thursday, & Friday for $40/person and with Flight of Wine $65/person.  Please call us for details on dates and menu options for when our Table d'Hôte menus will be offered.

Table d'Hôte menu

Executive Chef Menu Nights

A special menu created by our Executive Chef Rylan Krause will be served on these dates: 

Sept 22-25, Sept 29, Oct 21-23, Nov 19-20, Nov 24, Jan 12, Feb 9-10, Feb 23, Mar 23-24, April 6

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!


Starters

Yellowfin Tuna & Scallop Ceviche
pepper sear tuna | spicy avocado crème | radish | caesar pearls    15

Moroccan Dip with Spiced Cauliflower
celeriac hummus | lemon | extra virgin olive oil | quail egg | lavash    9

Salt-Baked Beets 
whipped ricotta | apple | hazelnut | arugual extra virgin olive oil    8

Crispy Pork Belly
green onion pancake | vietnamese pickled vegetable | sour cream | korean chili sauce | cilantro   15

Beef Tartar Tostadas
cured egg yolk | habanero | cilantro aioli  | corn tortillas    15

Thai Butternut Squash Soup
blue crab griddle cake | lemongrass sour cream    7

Mains

Olive Oil Poached BC Sable Fish 
grilled scallions | creamy sun-dried tomato polenta | shiitake-asparagus | romesco foam    27

Honey Lacquered Duck Breast
savoy cabbage | braised cippolini onions | spinach spätzle | beets | orange gastrique    24

Wild Mushroom Stuffed Chicken Suprême
wild rice timbale | fall vegetable hash | okanagan cider cream sauce    23

Mediterranean Spiced Rack of Lamb
root vegetable poêlée | citrus-minted israeli cous cous | pomegranate molasses jus    29

Alberta Beef Filet Mignon
glazed baby carrots | grilled broccolini | parsnip purée | confit fingerlings | mondavi cabernet sauce    28

Soy Infused Portobello Mushrooms
farro | braised baby gem lettuce | tofu dressing | pumpkin seed pesto    19

Desserts

Warm Gingerbread Pudding
apple spiced compote | brandy snap | calvados ice cream    6

Buttermilk Panna Cotta
caramelized pears | madeleines    6

Dark Chocolate Mousse
cherry gelée | flourless cardamom cake    6

Strawberry Tart
orange crémeux |  tuile    6