Lunch Menu 

 

Ernest's menus will feature a plant-forward menu, where vegetables become the star and the traditional meat protein, a supporting accompaniment. The food and supply chain landscape has changed quite dramatically, over the last few years. The challenge and also opportunity before our faculty and students remain unchanged – to delight your palate and awaken your senses!

We are only offering the Ernest's  Eat, Learn, Celebrate lunch special:  3-Course: Starter, Entree, and Dessert  $22 (plus tax)
(excludes add on)

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

lunch menu appetizer

Garden Salad
living greens | house grown micro herbs | fried poached egg | lemon aioli | lemon & champagne vinaigrette   8

Mediterranean  Salad
mixed alberta grains | feta | pomegranate | mint | parsley | house yogurt | walnut & zataar dressing | served on baba ganouj    9

Smoked Salmon Crostini
hot smoked salmon | house ricotta | pistachio | dill | basil | lemon & black pepper | crostini    10

Beef Tartare
hand cut to order | sesame seeds  & oil | green onion | miso aioli | basil | gochujang | gaufrette     9

XO Broccoli
roasted broccoli | shiitake mushroom xo sauce | crispy shallots| black garlic sauce    9

Duck Sausage
duck & pork sausage | sage, & saskatoon gastrique | crispy fried cabbage | soft polenta    10


Soup 

lunch menu soup

Soup of the Day
created daily by students    6
 

Truffle Mushroom "Cappuccino"
created daily by students    6


Entrées 

lunch menu entrée

Vegetable "Osso-Buco"
plum tomato sauce | gremolata | tapioca cracker    13

Brassica "TenderLoin" 
saffron beurre blanc | pepperonata | parmesan churros    15

Smoked Eggplant "Filet" 
red pepper velouté | braised fennel | puffed wild rice    14

Mushroom & Halloumi Fritters
sauce romesco    15

Heart of Cabbage "Steak"
parsnip-apple purée | vegetable demi | fried potato strings   14

Add On:
each 5​
Three Pepper Salmon Steak 
Harissa Spiced Chicken Supreme
Chimichurri Dressed Sirloin Steak


Dessert

lunch menu dessert

Caramelized Milk Chocolate Mousse
soft caramel | raspberry coulis | ruby whipped ganache  4​

Honey Rhubarb Cream Puff 
honey cremeux | rhubarb compote | bee polleen brittle  | mascarpone ice cream   4​

Tonka Bean Crème Brûlée
fresh fruit    4

Tropical Tart
mango & passion fruit "curd" |  coconut & passion fruit  fluid gel | aquafaba meringue   4

Scoop of Day
student made ice cream     4


Specialty Coffees

Featuring Nespresso
Flavors include regular, caramel and vanilla

Espresso  3.5​

Cappuccino    4

Latte    4.5