Infernos Bistro


312 Des Meurons St, Winnipeg, MB R2H 2N5, Canada

Opens at 3:00 PM


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.

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  • Calamari

    Lightly fried calamari with a cracked black peeper and lime aioli


  • Chicken Fingers

    Three-piece house-made chicken fingers with honey dill.


  • Crepe

    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


  • Pork Sandwich

    Panko crusted Pork Schnitzel, pesto, asiago, arugula, lemon vinaigrette


  • Swordfish

    Grilled Swordfish steak, rice, corn and avocado salsa


  • Baby Back Ribs

    Baby back ribs are finished with Inferno's BBQ sauce


  • Veal Schnitzel

    Topped with bacon braised cabbage


  • Beef Tenderloin

    Grilled seven ounces AAA beef tenderloin with a shallot gravy


  • Lamb

    Grilled rack of lamb, bacon, green peas, Gnocchi and jus


  • Bison

    Grilled petit tender, wild mushroom bordelaise


  • Prawn Risotto

    Three sautéed jumbo prawns over bacon, tarragon risotto with prawn fumet.


Les Hors D'oeuvres (Appetizers)

  • Steak Tartare

    Raw filet mixed with classical garnishes and served with house made potato chips


  • Cambozola

    Fried cambozola cheese served with raspberry balsamic coulis and creme fraiche.


  • Roquefort Hot Legs

    Buffalo frog legs served with a Roquefort sauce.


  • Escargots

    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.


  • Caesar

    Romaine, housemade dressing and croutons, scallions and asiago.


Potages (Soups)

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    French Onion

    The original French onion soup with port, gruyere cheese, and baguette.


  • Bouillabaisse

    Vegetable bouillabaisse served with a spicy gruyere crouton.


  • Soup du Jour



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    Fennel infused beef burger with bacon, white cheddar, IPA pickles, onion jam, lettuce, tomato.


  • Chicken Roquefort

    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 Sandwich

    Duck confit, cashew butter, mixed peppers and sweet chilli vinaigrette on ciabatta.


Moules et Frites (Mussels and Fries)

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    Sweet Curry

    Onion, peppers, mango chutney, cream.


  • Madagascar

    Cognac, cream, green peppercorns.


  • Flamande

    Leeks, white wine, pernod, cream.


  • Roquefort

    Cream, Roquefort cheese.


  • Provençal

    Garlic, tomato, onion, fine herbs.


  • Coconut Thai

    Sweet chili peppers and cilantro in a ginger lemon grass coconut broth.


Pâtes (Pastas)

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    Penne Inferno

    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.


  • Fettuccini Nastaba

    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.

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    Lamb Shank

    Braised lamb shank served in a maple balsamic reduction.


  • Beef Medallions

    Grilled prime aged beef sirloin medallions with a brandied green peppercorn sauce.


  • Salmon Champagne

    Pan seared salmon topped with sorrel and champagne cream and tempura leeks.


  • Arctic Char

    Arctic Char stuffed with a lobster gruyere potato mousseline over a lemon verbena sauce.


  • Veau Grand-Mère

    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.


  • Tuna

    Grilled maple soy marinated albacore tuna topped with strawberry, avocado mango salsa and unagi.



  • Fries

    House cut French Fries.


  • Grilled Salmon


  • Sautéed Garlic Prawns


  • Grilled Chicken Breast


  • Sautéed Garlic Mushrooms


  • Bread Basket

    4 pieces of our house made cornbread, focaccia and Le Croissant's Baguette


  • Garlic Toast



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  • Creme Brulee

    Vanilla Bourbon


  • Caramel Hazelnut Chantilly Cream



  • Aquafina (591 ml Bottle Water)


  • Small Pellegrino (250 ml)


  • Pop (355 ml)


  • Large Pellegrino (750 ml)