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