Dinner · Wednesday – Saturday
Seasonal, scratch-made, and built to give you a reason to settle in and stay awhile.
Download PDF"Since 1995, Peasant Village has meant a lot more to me than just a restaurant. It's where I learned from my dad, where we built something together, and where so many of you have gathered over the years — for celebrations, quiet dinners, and everything in between."
— Chef Jason, Owner & Executive Chef
Crispy fries tossed in truffle oil and finished with chili and Parmesan. Savory, aromatic, and lightly spiced.
Lightly breaded, flash-fried, and served golden with Thai chili sauce.
Slow-roasted, seared to a caramelized finish, and glazed with a sweet-and-spicy chili sauce.
House focaccia topped with crushed red pepper, aged Parmesan, balsamic glaze, and olive oil. Rustic and ready to share.
Romaine tossed in our signature Caesar dressing with shaved Parmesan and cracked black pepper. No croutons, no compromise.
SPLIT SALAD $3
Hand-cut 16 oz or better Black Angus choice ribeye, hard-seared and finished with smoky cowboy butter. Bold, rich, and unmistakably Peasant Village.
For the best experience, we do not recommend steaks cooked medium-well or above.
Tender 8 oz choice filet mignon paired with blackened shrimp, bringing together classic steakhouse richness and Gulf-inspired spice.
Seared lamb chops topped with a toasted pine nut crumble and finished with balsamic pearls. Nutty, herbaceous, and balanced with a touch of sweetness.
Slow-braised beef short rib ragù folded with pappardelle. Deep, savory, and comforting with rich, slow-cooked flavor in every bite.
Fresh fillet prepared nightly, topped with rare deep sea crab and lump crab meat, finished with a Meyer lemon béchamel. Bright, delicate, and layered with coastal flavor.
Our fish is prepared medium-rare to medium, allowing the natural oils and freshness to shine.
House-made lump crab cakes served with black truffle crème fraîche. Classic, refined, and consistently satisfying.
SPLIT ENTRÉE $14
Our chef-prepared desserts are a celebration of flavors. Ask your server about tonight's special options and indulge in a sweet finish.
We kindly ask that substitutions be limited unless for medical or religious reasons — and we'll always do our best to accommodate.
Owner Executive Chef Jason · Founded April 1995