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!


Roasted Cauliflower
red pepper sauce | currant | sprouted lentil | mint | parsely  8

Chilled Lobster
poached atlantic lobster | buttermilk | pickled fennel | apple | cucumber   12

Mushroom  Paté
saskatoon gel | shallot | pickled blueberry | walnut rosemary crisp  8

Beef Carpaccio
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


Coho Salmon
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

Duck Confit
polenta | sour cherry | braised red cabbage  |  brussel sprouts |  pickled mustard seed   21

Miso-Braised Daikon
eggplant tempura | green bean | pickled shiitake | sesame  18

Lamb Rack
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!