312 Des Meurons St, Winnipeg, MB R2H 2N5, Canada
Opens at 3:00 PM
SkipTheDishes is not involved with food preparation. If you have a food allergy or intolerance (or someone you’re ordering for has), phone the restaurant at (204) 262-7400 before placing your order.
If your order contains alcohol items, please present your ID in a way that minimizes person-person contact, either by displaying it through a glass door or window, placing it on a surface, or presenting it from a distance.
Age Verification to order alcohol: 18+ in Manitoba, Alberta and Quebec, 19+ in all other provinces: If the order contains alcohol items, the recipient of this order is required to present a valid government ID to the courier at the time of delivery. This ID must match the name on the order. If the courier is unable to safely verify your ID, or if this condition or any other condition in the SkipTheDishes Terms of Service is not met the order will not be delivered.
Local restaurants are the heart, soul, and stomach of our communities. In this challenging time, you can support your favourite hometown heroes with a restaurant tip. 100% of this added contribution will go to your selected restaurant.
Lightly fried calamari with a cracked black peeper and lime aioli
Three-piece house-made chicken fingers with honey dill.
Roast Chicken with peppers, spinach, mozzarella and roasted tomato aioli
Fried Chicken Sandwich
Buttermilk marinated fried chicken thigh, tomato and pepper chutney, red onion and iceberg
Panko crusted Pork Schnitzel, pesto, asiago, arugula, lemon vinaigrette
Grilled Swordfish steak, rice, corn and avocado salsa
Baby Back Ribs
Baby back ribs are finished with Inferno's BBQ sauce
Topped with bacon braised cabbage
Grilled seven ounces AAA beef tenderloin with a shallot gravy
Grilled rack of lamb, bacon, green peas, Gnocchi and jus
Grilled petit tender, wild mushroom bordelaise
Three sautéed jumbo prawns over bacon, tarragon risotto with prawn fumet.
Les Hors D'oeuvres (Appetizers)
Raw filet mixed with classical garnishes and served with house made potato chips
Fried cambozola cheese served with raspberry balsamic coulis and creme fraiche.
Roquefort Hot Legs
Buffalo frog legs served with a Roquefort sauce.
Sautéed escargot in a brandied mushroom jus topped with asiago cheese and a wedge of garlic koilech toast.
Prawns au Pernod
Prawns sautéed in garlic and finished in a pernod cream sauce topped with leek tempura.
Duck Confit Pot Stickers
Served with an orange chipotle sauce.
Bison Spring Rolls
Served with sweet chilli dipping sauce.
La Petite Salade
Organic greens with roasted pine nuts and your choice of vinaigrette.
Apple, Blue Cheese
Green apple and blue cheese with candied walnuts and miso blue cheese vinaigrette.
Romaine, housemade dressing and croutons, scallions and asiago.
The original French onion soup with port, gruyere cheese, and baguette.
Vegetable bouillabaisse served with a spicy gruyere crouton.
Soup du Jour
Fennel infused beef burger with bacon, white cheddar, IPA pickles, onion jam, lettuce, tomato.
Roast chicken, avocado, blue cheese, and bacon on ciabatta.
New York Steak
Served with caramelized onions on a garlic baguette.
Shrimp Po Boy
Old Bay seasoned fried prawns, lettuce, tomatoes, sliced pickles, and remoulade.
Duck confit, cashew butter, mixed peppers and sweet chilli vinaigrette on ciabatta.
Moules et Frites (Mussels and Fries)
Onion, peppers, mango chutney, cream.
Cognac, cream, green peppercorns.
Leeks, white wine, pernod, cream.
Cream, Roquefort cheese.
Garlic, tomato, onion, fine herbs.
Sweet chili peppers and cilantro in a ginger lemon grass coconut broth.
Penne pasta with chicken, onions, peppers, and wilted spinach served in a chilli spiked cream sauce.
Butternut Squash Ravioli
In a fennel, sage and asiago sauce.
Smoked salmon, roasted red pepper in a lemon and dill cream tossed with fettuccini noodles.
Served with a side of vegetables and potatoes of the day.
Braised lamb shank served in a maple balsamic reduction.
Grilled prime aged beef sirloin medallions with a brandied green peppercorn sauce.
Pan seared salmon topped with sorrel and champagne cream and tempura leeks.
Arctic Char stuffed with a lobster gruyere potato mousseline over a lemon verbena sauce.
Medallions of Veal sautéed in a rich mushroom and white wine cream sauce.
Poulet a la Façon du Chef
Chicken stuffed with apple, havarti and red pepper in a cranberry brown butter gastrique.
Grilled maple soy marinated albacore tuna topped with strawberry, avocado mango salsa and unagi.
House cut French Fries.
Sautéed Garlic Prawns
Grilled Chicken Breast
Sautéed Garlic Mushrooms
4 pieces of our house made cornbread, focaccia and Le Croissant's Baguette
Caramel Hazelnut Chantilly Cream
Aquafina (591 ml Bottle Water)
Small Pellegrino (250 ml)
Pop (355 ml)
Large Pellegrino (750 ml)