Warm crawfish dip served with crisp focaccia toast points for dipping, sharing, and getting the table started right.
Appetizers
Warm focaccia with slow-cooked garlic confit, assorted cured meats, mixed herbed olives, seasonal fresh fruit, and creamy burrata finished with extra virgin olive oil.
Romaine lettuce tossed with Caesar dressing and shaved Parmesan.
Crisp fries tossed with white truffle, chili, and Parmesan.
Crunchy katsu-style calamari served over our house-made Thai chili sauce.
Crispy pork belly glazed with Thai chili sauce, then finished with chopped crackling and sesame seeds.
Entrées
Australian Wagyu ribeye, graded 6.2 or higher, hard-seared and topped with rich crawfish étouffée.
Certified Choice 10-ounce filet mignon topped with beef-tallow-roasted, hand-foraged chanterelles and finished with fresh summer truffles.
Tender seared lamb lollipops served with cool, herbaceous tzatziki sauce.
Fresh Burundi fillet topped with toasted pine nut granola for a crisp, nutty finish.
Backfin lump crab cake served with Turkish king saffron sauce and finished with fresh-shaved summer black truffles.
Roasted Maple Leaf duck simmered in a classic French whole-grain mustard sauce.
Handmade fresh herb ricotta gnocchi with crispy bacon crumble, heirloom cherry tomatoes, caramelized onions, roasted garlic olive oil, toasted pine nuts, and Parmesan.
A rich stroganoff made with choice sirloin, ribeye, filet, caramelized onions, and mushroom demi, finished with whipped sour cream and smoked paprika.
Crispy chicken katsu topped with mixed greens, roasted beets, fresh berries, candied pecans, heirloom cherry tomatoes, and burrata, finished with our house-made brown sugar balsamic dressing.
For the best experience, we do not recommend steaks cooked medium-well or above, as tenderness cannot be guaranteed at higher temperatures. Our fish is prepared medium-rare to medium to let the natural oils and freshness shine.
Split Entrée (additional setting)+$14
Add Shrimp+$18
Add Crab Cake+$15
After Dinner
Ask your server about tonight’s special options.
Freshly brewed coffee.
Since 1995
Peasant Village has been more than a restaurant. It has been a place where people gather, friendships are formed, and memories are made around a shared table.
When my father, Chef Art “Pops” Helfer, and I opened these doors, we hoped to create a restaurant that felt welcoming, familiar, and worth returning to. Three decades later, that lesson still guides everything we do: great food matters, but how you make people feel matters even more.
Thank you for supporting local restaurants, sharing your celebrations with us, and allowing our family to be part of your lives. We look forward to welcoming you back to the table.
— Chef Jason Helfer & Team