Ernest's at NAIT Menu

Dinner

• Beet & Endive Salad

  9.00
  Duck confit | asian pear | fromage frais | orange | walnut
• Yellowfin Tuna Kinilaw

  12.00
  Honeydew melon | cucumber | jalapeno | cilantro | coconut
• Gnocchi 'Fondue'

  10.00
  Potato dumpling | fontina | grizzly gouda | kirsch | crispy speck
• Lamb Sausage

  12.00
  Hummus | spicy pickled vegetables | marinated cucumber | mint | crispy chickpeas
• Pork Belly

  11.00
  Oat cake | poached apple | maple syrup | rosemary
• Coconut Corn Velouté Soup

  7.00
  Vadouvan | onion pakora

• Chicken Suprême

  21.00
• Lamb Rack

  23.00
  Mushroom arancini | squash agrodolce | black kale | walnut rosemary gremolata
• Beef Short Rib

  24.00
  Korean bbq sauce | crispy sweet potato pajeon | bok choi kimchi | pickled mushrooms
• Pan-Seared Trout

  22.00
  Farro | edamame | shiitake | lemon ginger mousseline | pickled daikon | sesame soy vinaigrette
• Maple Miso Butternut Squash

  18.00
  Chickpea tempura | pickled shimeji | bok choi | ponzu | chive
• Red Curry 'Bouillabaisse'

  22.00
  Clam | scallop | atlantic lobster | salt spring mussels | prawn | grilled vegetables | saffron sourdough

• Desserts
  Each week our Baking and Pastry students will feature handcrafted delectable creations! Come check them out!

Lunch

• Citrus & Fennel Salad

  8.00
  Citrus supremes | marinated fennel | chili | arugula | endive | orange & champagne vinaigrette
• Grain Salad

  9.00
  Mixed alberta grains | feta | pomegranate | mint | parsley | house yogurt | walnut & zataar dressing | served on baba ganouj
• Salmon Tartine

  10.00
  House cold smoked salmon | ricotta | dill | basil | lemon & black pepper | danish seeded rye bread
• Beef Tartare (Raw Beef and Egg Yolk)

  9.00
  Hand cut to order |shallot | parsley | pickled mustard seeds | cornichon | black pepper | gaufrette
• XO Broccoli

  9.00
  Charred broccoli & oyster mushrooms | shiitake mushroom xo sauce | crispy shallots| black garlic emulsion
• Duck Sausage

  10.00
  Winter squash purée | polenta crisp | saskatoon berry & sage gastrique | crisp sage leaf

• Soup of the Day

  6.00
  Created daily by students
• Pumpkin Velouté

  6.00
  Molasses-brown butter | toasted pumpkin seeds | chives

• Carrots

  13.00
  Lacto fermented & jerky | sprouted beans & walnuts | black olive oil
• Brassica

  15.00
  Saffron beurre blanc | pepperonata | parmesan churros
• Smoked Eggplant

  14.00
  Red pepper velouté | braised fennel | puffed wild rice
• Mushroom & Halloumi Fritters

  15.00
  Sauce romesco
• Cabbage Steak

  14.00
  Parsnip-apple purée | vegetable demi | fried potato strings

• Caramelized Milk Chocolate Mousse

  4.00
  Soft caramel | raspberry coulis | ruby whipped ganache
• Honey Rhubarb Cream Puff

  4.00
  Honey cremeux | rhubarb compote | bee polleen brittle | mascarpone ice cream
• Tonka Bean Crème Brûlée

  4.00
  Fresh fruit
• Tropical Tart

  4.00
  Mango & passion fruit "curd" | coconut & passion fruit fluid gel | aquafaba meringue
• Scoop of Day

  4.00
  Student made ice cream

• Espresso

  3.50
• Cappuccino

  4.00
• Latte

  4.50

Wines

• Cune Cava Brut, Spain
• Casa Canevel Prosecco, Italy
• Benjamin Bridge Nova 7 Gaspereau Valley, Nova Scotia
• Yalumba Christobel's Moscato, Australia

• Liébart-Régnier Demi-Sec NV Champagne, France

  85.00
  89 points Wine Enthusiast
• Liébart-Régnier Brut NV Champagne, France

  90.00
  90 points Wine Enthusiast
• Taittinger Brut Réserve NV Champagne, France

  120.00
  91 points Wine Spectator
• Taittinger Prestige Rosé NV Champagne, France

  160.00
  91 points Wine Spectator
• Taittinger Prélude Grands Crus NV Champagne, France

  160.00
  94 points Wine Enthusiast

Dinner Banquet Menu

• Coffee, Tea and Juice Station
  Starbucks Regular and Decaffeinated Coffee, Pure Leaf Assorted Tea, and Assorted Juices
• Selection of Sodas, Juices, and Sparkling Water
• Non-Alcoholic Punch