Every day Inferno's offers two soups of the day. One broth based and one cream based soup. Chef Fern is constantly brewing up new and exciting soups and has started somewhat of a reputation as being one of the top soup makers in the city. From our flagship duos Cream of Spinach Camembert Pernod and Mushroom Cognac Broth. To some of the more creative masterpieces like the Inferno Fusion soup (Caramelized onion, roasted apple, diced chicken breast, blue cheese and a dash of pernod) This is just to name a few. 

Mixed organic artisian greens with cucumber and tomato sprinkled with pine nuts drizzled with orange basil vinaigrette

Crisp romain with Inferno's famous caesar dressing and croutons.

Fresh chicken schnitzel served with Inferno's summer salsa.

Manitoba raised New York strip loin topped with a Red Lantern pepper sauce.

Pork tenderloin medallions served with a rhubarb rum gastrique.

Fresh lake Winnipeg pickerel stuffed with a shrimp, asparagus ad truffle mousse served with a lemon and fine herb sauce.

Hazelnut shortbread crust filled with lemon curd topped with a hazelnut whipped cream.

Shortbread crust filled with bavarian cream topped with fresh strawberries and glaze.

Decadent Chocolate pate in a oreo cookie crumb shell