Welcome to Peasant Cookery

Upscale comfort food in the heart of the Exchange District. Peasant Cookery maintains a house-made philosophy, curing meats and pickling vegetables in-house. We build each dish from the bottom up, focusing on an honest expression of fresh, local ingredients, and accompany your meal with our list of carefully selected wines, local beers, and craft cocktails.

Thanksgiving take out menu

Peasant Cookery Opening Hours

Dining Room
Monday 4:30 pm – 10 pm
Tuesday – Thursday 11:30 am – 10 pm
Friday 11:30 am – 11 pm
Saturday 4 pm – 11 pm / Brunch 10 am – 3 pm
Sunday Brunch 10 am – 3 pm

Peasant Cookery Happy Hour

3 pm – 6 pm & 9 pm – Close
$2 off Beers and Cocktails
$2 off 6 oz. $3 off 9 oz. Wines
(only applicable to regular priced items)

The Happy Hour Menu is available
3 pm – 6 pm & 9 pm – Close
on the Patio and in the Lounge only

Menus

HAPPY HOUR

  • CALAMARI
    15 (GF)
    Corn Flour Breaded, Crispy Capers, Pickled Beans, and Tzatziki
  • PORK DRY RIBS
    15 (GF)
    Braised Baby Back Ribs with Chili Lime Sauce
  • POUTINE
    15

    House Cut Fries, Beef & Red Wine Gravy, Mozzarella Cheese Curds

  • MOULES FRITES
    20 (GF)
    Flown in Fresh, Served with House Cut Fries and Chef’s Choice of Broth
  • OYSTERS (6)
    16 (GF)
    Flown in Fresh, Horseradish, & Mignonette
  • CARPACCIO DE BOEUF
    16
    Lightly Smoked, Maple Mustard, Parmesan Aioli, Crispy Shallots, & Crostini
  • Mushroom Croquettes
    16 (V)

    Potato, Brie, Parmesan, Herbed Breading, With Black Garlic Aioli & Champagne Vinaigrette

  • Roasted Beet Salad
    16 (GF+V)

    Whipped Chevre, Frisee, Pickled Fennel, Hazelnut, Orange Sherry Vinaigrette

  • Beef Short Rib Flambe
    18

    With Swiss Cheese, Horseradish Crème Fraiche, Caramelized Onions, Red Wine Reduction

  • Salmon Flambe
    18

    With Red Onions, Lemon Aioli, Capers, Herbs, Crème Fraiche

  • Duck L’orange Flambe
    18

    Smoked Duck, Roasted Apples, Arugula, Orange Gastrique, Crème Fraiche

  • Vegané Flambe
    18 (V)

    Tomato Sauce, Wild Mushrooms, Chili Flakes, Broccolini, Almond Vegan Ricotta

  • TRADITIONAL FLAMBE
    20
     Bacon, Crème Fraiche, Swiss Cheese, Caramelized Onions
  • Charcutierie & Cheese Board
    25

    Dry Cured Meats, Pate De Campagne, Dijon Mustard, Chicken Liver Mousse, 2 Cheeses, House Made Jams, Dried Fruits, Spiced Nuts, Pickled Vegetables, Crostini

  • CHARCUTIERIE BOARD
    29
    Dry Cured Meats, Pate De Campagne, Dijon Mustard, Chicken Liver Mousse, Crostini, Pickled Vegetables
  • CHEESE BOARD
    14
    Two Signature Cheeses, House Made Jams, Candied Spiced Nuts, Dried Fruits, & Crostini
  • CREME BRULEE CHEESECAKE
    12
    With Oranges, Berries, & Mint
  • VEGAN CARROT CAKE
    12 (GF)
    Walnuts, & Coconut Caramel Sauce
  • Creme Brulee
    10

    Ask Your Server For Today’s Feature

  • Chocolate Pate
    10

    With Chocolate Cookie, Whipped Cream, Blood Orange Gel, Chestnut Cream Anglaise

DINNER

APPETIZERS

  • MUSHROOM CROQUETTE
    19 (V)
    Potato, Brie, Parmesan, Herbed Breading, with Black Garlic Aioli Champagne Vinaigrette
  • Pork Dry Ribs
    18 (GF)
    Braised Baby Back Ribs, with Chili & Lime Sauce
  • Carpaccio de Boeuf
    19
    Lightly Smoked, Maple Mustard, Parmesan, Aioli, Crispy Shallots, Served with Crostini
  • Moules Frites
    26 (GF)
    Mussels Flown in Fresh, Served with Chef’s Choice of Broth, and House Cut Fries
  • Calamari
    18 (GF)
    Corn Flour Breaded, Crispy Capers, Pickled Bean Tzatziki
  • Oysters (6)
    19 (GF)
    Fresh From PEI, Horseradish, Mignonette & Lemon
  • Poutine
    17
    House Made Fries, Red Wine & Beef Gravy, Mozzarella Cheese Curds
  • Classic Escargot
    18
    Garlic Butter, Mushrooms, White Wine, Persillade, Grated Parmesan, with Toasted Baguette

SOUPS & SALADS

  • Peasant House Salad
    9 | 17 (GF)
    Artisan Greens, Onion, Pepper, Tomato, Cucumber, Maple Balsamic Dressing
  • Roasted Beet Salad
    11 | 19 (GF)
    Whipped Chevre, Frisee, Pickled Fennel, Hazelnuts, Orange Sherry Vinaigrette
  • SOUPE DU JOUR
    7 | 12
    Ask Your Server for Today’s Chef Inspired Creation
  • Soupe à l’Oignon Gratinée
    14
    Caramelized Onions, Croutons, Veal Stock, and Swiss Cheese
  • Add 5 oz Chicken
    8
  • Add 3 oz Pickerel
    9
  • Add 6 oz Moroccan Salmon
    16
  • Add 7 oz Striploin
    26

CHARCUTERIE & CHEESE

  • Charcuterie board
    29
    Dry Cured Meats, Pâté de Campagne, Dijon Mustards, Chicken Liver Mousse, House Made Pickled Vegetables & Crostini
  • Cheese Board
    16
    Choice of Two Signature Cheeses, House Made Jams, House Candied Spiced Nuts, Dried Fruits & Crostini
  • Pâté de Campagne
    16
    House Pork and Green Peppercorn Pâté, House Pickles, Maple Mustard & Toasted Baguette
  • Chicken Liver Mousse
    16
    Creamy Chicken Liver Mousse with House Pickles, Maple Mustard, & Toasted Baguette

FEATURES

  • Beef Bourguignon
    38 (GF)
    Red Wine Braised Short Rib with Jus, Heirloom Carrots, Parsnips, Mushrooms, Mashed Potatoes
  • Côtelette de Porc (Pork Chop)
    36
    Roasted Root Vegetables, Onions, Red Peppers, Green Beans, Pickled Apples & Grainy Mustard Jus
  • Peasant Pie
    32
    Beef, Lamb, Carrots, Onions, Corn, Celery, Mashed Potatoes, Red Wine & Beef Gravy, Parmesan
  • Hunter’s Chicken Paillard
    32
    Wild Mushroom Cream Sauce, Crisp Baby Potatoes, Broccolini, Brown Butter Vinaigrette
  • Tourtière
    32
    Minced Manitoba Pork, Mushrooms, Onions, Caribou Liqueur Gravy, Peas, and Mashed Potatoes, 
  • Lakeshore Pickerel
    34 (GF)
    Cornmeal Crust, New Potatoes, Bacon, Onions, Red Peppers, Tartar Sauce
  • Moroccan Spice King Salmon
    37
    Moroccan Spices, Couscous, Root Vegetables, Onions, Red Peppers, Mint Yogurt, Pickled Cucumbers
  • Steak Frites
    42
    7 oz. Striploin, Mushrooms, House Cut Fries, and Caribou Liqueur Gravy
  • Mulhouse Spätzle
    31
    Brandy & Red Wine Braised Pulled Chicken, Onion, Garlic, Herbs, Swiss Cheese, Spatzle
  • Aged Cheddar Gnocchi
    28 (V)
    Parisian-Style Dumplings, Roasted Mushrooms, Peas, Spinach, Onions, Walnuts, Whipped Chevre, Brown Butter, Parmesan
  • VEGAN CASSOULET
    30
    Miso Roasted Cabbage, White Bean Cassoulet, Salsa Vert, Herbed Crust
  • Add 5 oz Chicken
    8
  • Add 3 oz Pickerel
    9
  • Add 6 oz Moroccan Salmon
    16
  • Add 7 oz Striploin
    26

TARTE FLAMBÉE (French Flatbread)

  • Duck a l’Orange Tarte
    22
    With Smoked Duck, Roasted Apples, Arugula, Crème Fraîche, Fresh Orange Gastrique
  • VEGANÉ
    22 (V)
    Tomato Sauce, Wild Mushrooms, Chili Flakes, Broccolini, Almond Vegan Ricotta
  • Beef Short Rib
    22
    With Swiss Cheese, Horseradish Crème Fraîche, Caramelized Onions, Red Wine Reduction
  • Smoked Salmon
    22
    With Red Onions, Lemon Aioli, Capers, Herbs & Crème Fraîche

LUNCH

APPETIZERS

  • MUSHROOM CROQUETTES
    19
    Oyster Mushrooms, Potato, Brie & Parmesan, with Black Garlic Aioli & Champagne Vinaigrette
  • OYSTERS (6)
    19 (GF)
    Fresh From PEI, Horseradish, Mignonette, & Lemon
  • Carpaccio de Boeuf
    19
    Lightly Smoked, Maple Mustard, Parmesan, Aioli, Crispy Shallots, Served with Crostini
  • Pork Dry Ribs
    18 (GF)
    Braised Baby Back Ribs, with Chili & Lime Sauce
  • Calamari
    18 (GF)
    Corn Flour Breaded, Crispy Capers, Served with Pickled Bean Tzatziki
  • Poutine
    17
    House Made Fries, Red Wine & Beef Gravy, Mozzarella Cheese Curds
  • ESCARGOT
    18
    Garlic Butter, Mushrooms, White Wine, Persillade, Grated Parmesan, with Toasted Baguette

SOUPS & SALADS

  • Peasant House Salad
    9 | 17 (GF)
    Artisan Greens, Onion, Pepper, Tomato, Cucumber, Maple Balsamic Dressing
  • Beet Salad
    11 | 19 (GF)
    Roasted Beets, Whipped Chevre, Frisee, Pickled Fennel, Hazelnut, Orange Sherry Vinaigrette
  • SOUPE DU JOUR
    7 | 12
    Ask Your Server For Today’s Chef Inspired Creation
  • Soupe à l’Oignon Gratinée
    14
    Caramelized Onions, Croutons, Veal Stock, Swiss Cheese
  • Add 5 oz chicken
    8
  • Add 3 oz Pickerel
    9
  • Add 6 oz Moroccan Salmon
    16

CHARCUTERIE & CHEESE

  • Pâtés de Campagne
    16
    House Pork and Green Peppercorn Pâté, House Pickles, Maple Mustard & Toasted Baguette
  • Chicken Liver Mousse
    16
    Creamy Chicken Liver Mousse with House Pickles, Maple Mustard & Toasted Baguette
  • Charcuterie board
    29
    Dry Cured Meats, Pâté de Campagne, Dijon Mustards, Chicken Liver Mousse, House Made Pickled Vegetables & Crostini
  • Cheese Board
    16
    Choice of Two Signature Cheeses, House Made Jams, House Candied Spiced Nuts, Dried Fruits & Crostini

BISTRO FARE

Choice of Fries, Peasant Salad or Soup Du Jour with Sandwiches

  • CHICKEN BRIE SANDWICH
    24
    Grilled Chicken Breast, Fig Jam, Brie, Cucumbers, Pickled Fennel, Garlic Aioli, Open Faced on Brioche
  • The Reuben
    24
    Shaved Pastrami, Red Onion, Sauerkraut, Reuben Sauce, Swiss Cheese
  • THE PEASANT BURGER
    24
    Beef Patty, Tomato Jam, Whipped Chevre, Arugula, Garlic Aioli, on a Brioche Bun
  • BEEF SHORT RIB GRILLED CHEESE
    26
    Shredded Beef Short Rib, with White Cheddar, Caramelized Onions, on Sourdough
  • Moules Frites
    26
    Mussels Flown in Fresh, Served with Chef’s Choice of Broth and House Cut Fries
  • Lemon Pickerel Bacon Sandwich
    24
    Cornmeal Breaded, Brioche, Lettuce, Tomato, Pickled Cucumbers, Onion, Lemon Aioli

FEATURES

  • STEAK FRITES
    42
    7 oz. Striploin, Mushrooms, House Cut Fries, with Caribou Liqueur Gravy
  • VEGAN CASSOULET
    30
    Miso Roasted Cabbage, White Bean Cassoulet, Salsa Vert, Herbed Crust
  • Aged Cheddar Gnocchi
    28 (V)
    Parisian-Style, Roasted Mushrooms, Peas, Spinach, Onions, Walnuts, Whipped Chevre, Brown Butter, Parmesan
  • Peasant Pie
    32
    Beef, Lamb, Carrots, Onions, Corn, Parsnips, Celery, Mashed Potatoes, Pork Gravy, Parmesan
  • Hunter’s Chicken Paillard
    32
    Wild Mushroom Cream Sauce, Crisp Baby Potatoes, Broccolini, Brown Butter Vinaigrette
  • HOUSE TOURTIERE
    30
    Minced Manitoba Pork with Mushrooms and Caribou Liqueur Gravy, Served with Choice of Side

TARTE FLAMBÉE (French Flatbread)

  • VEGANÉ
    22
    With Tomato Sauce, Wild Mushrooms, Chili Flakes, Broccolini, Almond Vegan Ricotta
  • Duck a l’Orange Tarte
    22
    Smoked Duck, Roasted Apples, Crème Fraîche, Arugula, Fresh Orange Gastrique
  • BEEF SHORT RIB
    22
    With Swiss Cheese, Creme Fraiche, Horseradish, Carmelized Onion, Red Wine Reduction
  • Smoked Salmon
    22
    With Red Onions, Lemon Aioli, Capers, Herbs, & Crème Fraîche

WEEKEND BRUNCH

BREAKFAST

  • Classic Breakfast
    18
    Bacon, Two Butter Fried Eggs, Toast and Jam, Brunch Potatoes
  • Benedict
    20
    Wild Caught Smoked Salmon, 2 Poached Eggs, Hollandaise, Arugula, Fresh Herbs, Brunch Potatoes
  • Beef Short Rib Skillet
    19
    With Eggs, Aged White Cheddar, Onions, Peppers, Mushrooms, Brunch Potatoes, & Toast
  • Saskatoon Stuffed French Toast
    19
    French Bread, Saskatoon Jam, Mascarpone, Butter, Maple Syrup, Fresh Fruit
  • Add Bacon
    5
  • Add Butter Fried Egg
    2
  • Add Brunch Potatoes
    6
  • Add French or marble rye toast
    5

MIMOSAS

  • Orange
    12
  • Grapefruit
    12
  • Pear
    12

SOUPS, SALADS, & SMALLER BITES

  • Peasant House Salad
    9 | 17 (GF)
    Artisan Greens, Onion, Pepper, Tomato, Cucumber, Maple Balsamic Dressing
  • Soupe À L’oignon Gratinée
    14
    Caramelized Onions, Croutons, Veal Stock, Swiss Cheese
  • Oysters (6)
    19 (GF)
    Flown in From PEI, Horseradish, Mignonette and Lemon
  • Charcuterie Board
    29
    Dry Cured Meats, Pâté de Campagne, Dijon Mustards, Chicken Liver Mousse, House Made Pickled Vegetables & Crostini
  • SOUPE DU JOUR
    7 | 12
    Ask Your Server For Today’s Chef Inspired Creation
  • Roasted Beet Salad
    11 | 19
    Roasted Beets, Whipped Chevre, Frisee, Pickled Fennel, Hazelnut, Orange Sherry Vinaigrette
  • Calamari
    18 (GF)
    Corn Flour Breaded, Crispy Capers, Pickled Bean Tzatziki
  • CHEESE BOARD
    16
    Choice of Two Signature Cheeses, House Made Jams, House Candied Spiced Nuts, Dried Fruits & Crostini
  • Add 5 oz Chicken
    8
  • Add 3 oz Pickerel
    9
  • Add 6 oz Moroccan Salmon
    16

SANDWICHES & OTHER BITES

Sandwiches Served with Choice of Fries, Peasant Salad, or Soup Du Jour

  • Chicken Brie Sandwich
    24
    Grilled Chicken Breast, Fig Jam, Brie, Cucumbers, Pickled Fennel, Garlic Aioli, Served Open Faced on Brioche
  • The Reuben
    24
    Shaved Pastrami, Red Onion, Sauerkraut, Reuben Sauce, Swiss Cheese
  • Moules Frites
    24 (GF)
    Mussels Flown in Fresh, Chef’s Choice of Broth, Served With House Cut Fries
  • SMOKED SALMON FLATBREAD
    22
    With Red Onions, Lemon Aioli, Capers, Herbs, & Crème Fraîche
  • Peasant Burger
    24
    Tomato Jam, Goat Cheese, Arugula & Garlic Aioli on a Brioche Bun
  • VEGANÉ FLATBREAD
    22
    Tomato Sauce, Wild Mushrooms, Chili Flakes, Broccolini, Almond Vegan Ricotta

BAR MENU

PEASANT CRAFT COCKTAILS

  • GINGERED PEAR
    17

    Capital K Pear Gin, Canton Ginger Liqueur, ginger syrup, lemon, ginger ale, 2 oz

  • SMOKING JACKET
    17

    Cigar infused Forty Creek Copper Pot, Dolin Rouge Vermouth, Apricot Brandy, honey vanilla clove syrup, Angostura Bitters, 2 oz

  • FAIRY PUNCH
    17

    Havana Club Rum, St Germain Elderflower, pineapple & earl grey syrup, lemon, 2 oz

  • STRAWBERRY SUMAC DOWN
    18

    Strawberry infused Tanqueray Gin, sumac syrup, apricot brandy, fever tree tonic, lemon, 2 oz

  • ESPRESSO MARTINI
    17

    Northern Keep Vodka, Luxardo Espresso, cold brew espresso concentrate, Demerara syrup, nutmeg, 2 oz

  • BABY TURTLE
    19

    Blanco Tequila, Campari, lime & grapefruit juice, cinnamon syrup, egg white, nutmeg, 2 oz

  • BLACK & BRAZIL
    18

    Leblon Cachaca, Fernet Branca, blackberry, and lime, 2.25 oz

  • DARK ‘N STORMY
    17

    Goslings Black Seal Rum, ginger syrup, lime, ginger ale, 2 oz

  • SEA OF MADNESS
    18

    Tanqueray Gin, Luxardo bitter bianco, blue curacao, Viva Valentina, simple syrup, 2 oz

ZERO PROOF

  • White Lie
    13
    Lumette London Dry, Honey, Lemon, Cucumber
  • FLASH LITE
    13

    Lumette Lum Rum, peach puree, cane sugar syrup, soda

GIN

  • Tanqueray
    8 | 14
  • Bombay Sapphire
    8 | 14
  • Hendricks
    11 | 21
  • John Sleeman & Sons
    11 | 21
  • The Botanist
    12 | 23
  • Tanqueray #10
    12 | 23
  • Drumshanbo
    12 | 23
  • Roku
    12 | 23
  • Patent 5 Blossom Gin
    13 | 24

RUM

  • Appleton Estate
    7 | 13
  • Matusalem
    7 | 13
  • Diplomatico
    14 | 26
  • JD Shore Spiced Rum
    7 | 13
  • Ron Zacapa
    18 | 34
  • Bumbu
    12 | 23
  • Havana Club White
    6 | 11
  • Goslings
    7 | 13

VODKA

  • Stoli Elit
    12 | 23
  • Belvedere
    10 | 19
  • Grey Goose
    10 | 19
  • Ketel One
    8 | 14
  • Northern Keep
    7 | 13
  • Ciroc
    10 | 19

TEQUILLA

  • Clase Azul Reposado
    60 | 100
  • Don Julio Blanco
    17 | 33
  • Don Julio Reposado
    32 | 60
  • Adictivo
    28 | 55
  • El Tequileno Reposado
    10 | 19
  • Cazadores Blanco
    9 | 17
  • Cazodores Reposado
    9 | 17

WHISKEY

  • Monkey Shoulder
    12 | 23
  • Hibiki
    32 | 60
  • Nikka
    19 | 37
  • John Sleeman & Sons
    11 | 21
  • Writers Tears
    14 | 27
  • Pike Creek
    8 | 15
  • Tullamore
    8 | 15
  • Signal Hill
    8 | 15
  • Bearface
    8 | 15
  • Forty Creek Confederation
    14 | 27
  • Crown Royal Single Malt
    17 | 33
  • Patent 5 Radiger & Erb
    14 | 27

SCOTCH

  • Johnnie Walker Red
    7 | 13
  • Talisker 10yr
    10 | 19
  • Laphroaig 10yr
    17 | 33
  • Cragganmore 12yr
    21 | 40
  • Macallan 12yr
    22 | 40
  • Caol Ila 12yr
    23 | 44
  • Bowmore 15yr
    22 | 42
  • Dalwhinnie 15yr
    22 | 42
  • Glenfiddich 15yr
    23 | 44
  • Laguvilin 16yr
    32 | 60
  • Highland Park 18yr
    14 | 27
  • Ardbeg 10yr
    25 | 48
  • Oban 14yr
    30 | 55

RYE

  • Canadian Club 100%
    6 | 10
  • Crown Royal
    7 | 13
  • Lot 40
    8 | 14
  • Pendleton 12yr
    11 | 21
  • Alberta Premium Ltd
    15 | 28

IRISH

  • Jameson
    9 | 17
  • Tyrconnel
    11 | 21
  • Powers
    12 | 23
  • The Irishman
    16 | 30

DRAUGHT BEER

  • NONSUCH – PRAIRIE COMMON LAGER
    10

    Wpg, MB 4.8%

  • NONSUCH – RASPBERRY SOUR
    10

    Wpg, MB 5.0%

  • TRANS CANADA – FLYING OTTER LIGHT LAGER
    10

    Wpg, MB 4.0%

  • LITTLE BROWN JUG – HAZY IPA
    10

    Wpg, MB 6.5% 40 IBU

BOTTLES & CANS

  • LITTLE BROWN JUG – 1919 BELGIAN ALE
    12

    Wpg, MB 473ml 5.0% 20 IBU

  • LITTLE BROWN JUG – BLACK LAGER
    12

    Wpg, MB 473ml 5.0% 20 IBU

  • TRANS CANADA LAMPLIGHTER – AMBER ALE
    12

    Wpg, MB 473ml 5.2% 15 IBU

  • TRANS CANADA – BLUEBERRY ALE
    12

    Wpg, MB 473ml 5.0% 15 IBU

  • KILTER – JUICII IPA
    12

    Wpg, MB 473ml 6.5%

  • KILTER - LIGHT LAGER
    10

    Wpg, MB 355ml 4.0%

  • NONSUCH – BEAUTY LAGER
    12

    Wpg, MB 473ml 4.5%

  • NONSUCH – LA PILS PILSNER
    12

    Wpg, MB 473ml 4.8%

  • SOOKRAMS – DESSERT ISLAND IPA
    12

    Wpg, MB 473ml 6.0%

  • GRANDPA’S SWEATER – OATMEAL STOUT
    12

    Wpg, MB 473ml 5.4% 40 IBU

CIDER / RADLER

  • LITTLE BROWN JUG – CIDER
    12

    Wpg, MB 473ml 5.0%

  • KILTER – GRAPEFRUIT RADLER
    12

    Wpg, MB 473ml 3.5%

LOW ALCOHOL

  • LAKE OF THE WOODS – NO WAKE
    8

    Kenora, ON 355ml 0.5%

  • TRANSCANADA BLUEBEARY ALE
    8

    Wpg, MB 355ml 0.5%

WHITE BOTTLES

  • Botter OGGI Pinot Grigio
    45
    Delle Venezia, Italy
  • Tantehue Sauvignon Blanc
    45
    Central Valley, Chile
  • Domaine de Grachies Colombard/Sauvignon
    45
    South West, France
  • Spier Discovery Chenin/Chardonnay
    45
    Western Cape, South Africa
  • Vinçonnière Muscadet
    55
    Sèvre et Maine, France
  • Pinuaga Sauvignon Blanc
    55
    Castile-La Mancha, Spain
  • A.A. Badenhorst The Curator Chenin Blanc
    55
    Swartland, South Africa
  • Montes Chardonnay
    55
    Central Valley, Argentina
  • Giusti Pinot Grigio
    65
    Delle Venezia, Italy
  • Lingenfelder Bird label Riseling
    65
    Pfalz, Germany
  • Domaine Desloges Sauvignon Blanc
    65
    Touraine, France
  • Prototype Chardonnay
    65
    California, United States
  • Martin Berdugo Verdejo
    70
    Rueda, Spain
  • Kaltern K White Pinot Bianco/Sauvignon Blanc/Chardonnay
    70
    Alto Adige, Italy
  • Guisti Dei Carni Chardonnay
    70
    Veneto, Italy
  • Pascal Berthier Roxanne Mâcon-Chaintré Chardonnay
    75
    Burgundy, France
  • Girlan Classici Pinot Grigio
    75
    Alto Adige, Italy

ROSÉ & ORANGE BOTTLES

  • Laurent Miquel Cinsault/Syrah Rose
    55
    Languedoc-Roussillon, France
  • Amador Medrano Irazu
    55
    Rosado Rioja, Spain
  • Tawse Skin Fermented Riesling/ Gewurtz
    60
    Niagara, Canada

RED BOTTLES

  • Tantehue Cabernet Sauvignon
    45
    Central Valley, Chile
  • Le Réservoir Pinot Noir
    45
    France
  • Ventisquero Reserva Carmenere
    45
    Colchagua Valley, Chile
  • Finca Martha Malbec
    45
    Mendoza, Argentina
  • Domaine de la Treille Cabernet Franc
    55
    Anjou, France
  • Pinuaga Temprinillo/Grenache
    55
    Castile-La Mancha, Spain
  • Motif Cabernet Sauvignon
    55
    California, United States
  • Prototype Zinfandel
    55
    California, United States
  • Laurent Miquel Shiraz/Grenache
    55
    Languedoc-Roussillon, France
  • Casa Capriolo Governo Sangiovese/Merlot/Cabernet Sauvignon
    65
    Tuscany, Italy
  • It Wasnt Me Natural Red Blend
    65
    New South Wales, Australia
  • Jean-Luc Baldes Malbec du Clos Malbec
    65
    Cahors, France
  • Ormanni Chianti Sangiovese
    65
    Tuscany, Italy
  • Jean-Marc Burgaud Les Vignes de Lantignié Gamay
    70
    Beaujolais, France
  • Chateau Fleur Haut Gaussens Merlot/Cabernet Sauvignon
    70
    Bordeaux, France
  • Coriole Songbird Cabernet Sauvignon
    70
    McLaren Valley, Australia
  • McManis Petite Sirah
    70
    California, United States
  • Thelema Mountain Red Shiraz/Grenache/Petit Verdot
    70
    Stellenbosch, South Africa
  • Calzadilla Opta Tempranillo/Syrah/Garnacha Pago
    75
    Calzadilla, Spain
  • Artuke Pies Negros Tempranillo
    75
    Navarra, Spain
  • Briar Ridge Cold Soaked Cabernet Sauvignon
    75
    New South Wales, Australia
  • Massolino Barbera D’alba
    75
    Piedmont, Italy

RESERVE WHITE BOTTLES

  • Dog Point Sauvignon Blanc
    84
    Marlborough, New Zealand
  • Blue Mountain Pinot Grigio
    90
    Okanagan Valley, Canada
  • JAX Y3 Chardonnay
    89
    Napa Valley, United States
  • Domaine de Pouilly Pouilly-Fuisse Chardonnay
    115
    Burgundy, France

RESERVE RED BOTTLES

  • Blue Mountain Gamay Noir
    90
    Okanagan Valley, Canada
  • Ten to Life Cabernet Sauvignon
    90
    Sonoma County, United States
  • Donatella Colombini Rosso Di Montalcino Sangiovese
    95
    Tuscany, Italy
  • Seventy Five Wine Co. The Sum Red Blend
    99
    California, United States
  • Le Ginestre Langhe Nebbiolo
    100
    Peidmont, Italy
  • Brancaia ‘N˚2’ Cabernet Sauvignon
    110
    Tuscany, Italy
  • Majella Cabernet Sauvignon
    115
    Coonawarra, Australia
  • Fabio Motta Le Gonnare Merlot/Syrah
    115
    Tuscany, Italy
  • Mas d’en Gil 2013 Coma Vella Syrah/Carignan/Garnacha
    127
    Priorat, Spain
  • Louis Jadot 2018 Resonance Pinot Noir
    145
    Willamette Valley Oregon, United States

SPARKLING BOTTLES

  • Zucchi Lambrusco Secco
    49
    Dell Emilia Romagna, Italy
  • Lugny Crémant de Bourgogne Rosé
    63
    Burgundy, France
  • Bertha Lounge Cava Brut Cava
    70
    Spain
  • Benjamin Bridge Rosé Brut
    125
    Nova Scotia, Canada
  • Joseph Perrier Brut Chardonnay/ Pinot Noir
    130
    Champagne, France
  • Ployez-Jacquemart Extra Quality Brut
    170
    Champagne, France

Please notify your server of any food-related sensitivities or allergies prior to ordering.
We bake bread in-house daily. Our kitchen is not nut or gluten free.
*Consuming raw or undercooked meats, seafood or eggs may increase risk of foodborne illness.

GF Denotes Gluten free dish

Reserve Now

Reserve Now

Reservations are encouraged for our dining room. Please call: 204.989.7700.

Delivery from:  LocalGood2Go | DoorDash | SkipTheDishes.

Gift Cards

Peasant Cookery gift cards (as well as WOW gift cards that can be used at any WOW restaurant) can be purchased at the restaurant.

Awards & Accolades

PEASANT COOKERY
283 Bannatyne Ave,
Winnipeg, MB R3B 1M3
Phone: 204.989.7700
Email: peasant@wowhospitality.com

Visit us on Facebook and Instagram for updated information.

©2026 Peasant Cookery
& WOW Hospitality Concepts Inc.

DINING ROOM HOURS
Monday: 4:30 p.m. to 10 p.m.
Tuesday–Thursday: 11:30 a.m. to 10 p.m.
Friday: 11:30 a.m. to 11 p.m.
Saturday: 4 p.m. to 11 p.m. / Brunch 10 a.m. to 3 p.m.
Sunday Brunch: 10 a.m. to 3 p.m.