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.

Peasant Cookery Opening Hours

Dining Room and Patio
Tuesday – Thursday 11:30 am – 10 pm
Friday 11:30 am – 11 pm
Saturday 4 pm – 11 pm

Pickup
Tuesday – Friday 11:30 am – 9 pm
Saturday 3 pm – 9 pm

Menus

DINNER

APPETIZERS, SOUPS & SALADS

  • Stuffed mushrooms
    14
    House sausage stuffed and served with smoked jalapeno chimichurri
  • Chicken Livers
    14
    Pan-fried with brandy peppercorn sauce, baguette toast
  • Hylife Pork dry ribs
    16 (GF)
    Baby back ribs braised then fried until crisp, with chili and lime
  • Beef Carpaccio
    16
    Lightly smoked, maple Smack Dab mustard, Manchego, aioli, crostini
  • Calamari
    17 (GF)
    Fried, thick cut, corn flour breaded, crispy capers, garlic and pickled bean tzatziki
  • Smoked salmon flatbread
    16
    Norwegian smoked salmon, Spanish onions, aioli, capers and fresh dill
  • Escargot Vol au Vent
    15
    with wild mushrooms, garlic, tomato and lemon veal jus served in puff pastry
  • Cream of cauliflower soup
    9 (GF)
    Maple roasted Sriracha florets and aged cheddar
  • Onion Soup
    10
    Caramelized onions, crouton, veal stock, Swiss cheese
  • Butter lettuce salad
    12 (GF)
    Creamy Dijon dressing, sun dried cranberries, chives, toasted almonds and oranges
  • Spinach and roasted beet salad
    12 (GF)
    Gala apples, Labneh, pepitas, hemp seeds, raspberry walnut vinaigrette
  • Oysters (6)
    18 (GF)
    Village Bay, flown in fresh, atomic horseradish, mignonette and lemon
  • Pacific Mussels
    20 (GF)
    Half pound, onion, garlic, lemon white wine cream served with fries
  • Poutine
    12
    Hand-cut fries, bacon gravy and Bothwell cheese curds

CHARCUTERIE & CHEESE

*Ask your server about our ever-changing selection of specialty cheeses and charcuterie

  • Charcuterie board
    22
    House-made dry-cured pork sausages & pâtés, mustard, pickled vegetables and crostini
  • Cheese Board
    12
    Your choice of two of our signature cheese accompanied with house-made jam, candied spiced nuts, dried fruits and crostini
  • Pâtés de Campagne
    9
    House pork and green peppercorn pâté, house pickles, Smack Dab mustard, baguette
  • Chicken liver mousse
    9
    Creamy chicken liver mousse with house pickles, Smack Dab mustard, baguette

FEATURES

  • Hunter’s Chicken Paillard
    26
    Wild mushroom sauce, arugula, tarragon, new potatoes and roasted cherry tomatoes
  • Lakeshore pickerel
    29 (GF)
    Cornmeal crust, new potatoes, house bacon, carrots, onions and house tartar sauce
  • Hylife pork chop
    28
    Roasted root vegetables, green beans, pickled apples and grainy mustard jus
  • House sausage meatball pappardelle
    24
    Smoked tomato and pepper cream sauce, garlic, onions, arugula and chêvre cheese
  • House tourtière
    20
    Potato and parsnip mashed, buttered peas and caribou gravy
  • Shrimp Elotte Penne
    28
    5 tiger prawns, charred corn, kale, carrots, pepper, onion, feta, green onion, cilantro, natures farm penne pasta, Cajun cream reduction sauce
  • Steak frites
    34
    8 oz. California cut Black Angus striploin, house fries, confit shallots, red wine veal jus
  • Vegan Mac and Cheese
    20
    (Sweet potato, carrot and cashew sauce) macaroni noodles, maple sriracha cauliflower, smoked cashew bits and crumb topping
  • Aged Cheddar Gnocchi
    20
    Parisian-style dumplings, roasted mushrooms, peas, garlic chips, spinach, onions, walnuts, feta emulsion, brown butter, Manchego cheese
  • Moroccan spiced King Salmon
    33
    Fresh King salmon with Moroccan spices, Israeli couscous, root vegetables, pickled cucumbers and yogurt labneh

TARTE FLAMBÉE

  • Traditional Tarte Flambée
    21
    Alsatian French flatbread with house bacon, crème fraiche, caramelized onion and Swiss cheese
  • Mediterranean Tarte Flambée
    22
    Arugula pesto, crème fraiche, blistered tomatoes, artichokes, roasted red peppers, Spanish onions and feta cheese
  • Forestière Tarte Flambée
    21
    Crimini and button mushroom flatbread with caramelized onions, crème fraiche, Swiss cheese

LUNCH

APPETIZERS

  • Stuffed mushrooms
    14
    House sausage stuffed and served with smoked jalapeno chimichurri
  • Chicken Livers
    14
    Pan-fried with brandy peppercorn sauce, baguette toast
  • Hylife Pork dry ribs
    16 (GF)
    Baby back ribs braised then fried until crisp, with chili and lime
  • Beef Carpaccio
    16
    Lightly smoked, maple Smack Dab mustard, Manchego, aioli, crostini
  • Calamari
    18 (GF)
    Deep fried, thick cut, chana breaded, crispy capers, garlic and pickled bean tzatziki
  • Oysters (6)
    18 (GF)
    Village Bay, flown in fresh, atomic horseradish, mignonette and lemon
  • Poutine
    12
    Hand-cut fries, bacon gravy and Bothwell cheese curds

SOUPS & SALADS

  • Cream of Cauliflower Soup
    9 (GF)
    Maple roasted Sriracha florets and aged cheddar
  • Onion Soup
    9
    Caramelized onions, crouton, veal stock, Swiss cheese
  • Peasant house salad
    10 (GF)
    Artisan greens, carrot, onion, pepper, tomato, cucumber, maple balsamic dressing
  • Butter lettuce salad
    12 (GF)
    Creamy Dijon dressing, sun dried cranberries, chives, toasted almonds and oranges
  • Spinach and roasted beet salad
    12 (GF)
    Gala apples, Labneh, pepitas, hemp seeds, raspberry walnut vinaigrette
  • Kale & Rosemary Roasted Root Vegetable Salad
    12 (GF)
    Kale, shallot, dill, feta cheese, apricot, artisan greens, cucumber, sherry brown sugar vinaigrette
  • Add chicken breast
    6
  • add 3 oz. pickerel
    6
  • add 7 oz. Moroccan marinated salmon
    10
  • add 4 shrimp
    10

CHARCUTERIE & CHEESE

*Ask your server about our ever-changing selection of specialty cheeses and charcuterie

  • Charcuterie board
    20
    House-made dry-cured pork sausages & pâtés, mustard, pickled vegetables and crostini
  • Cheese Board
    12
    Your choice of two of our signature cheese accompanied with house-made jam, candied spiced nuts, dried fruits and crostini
  • Pâtés de Campagne
    8
    House pork and green peppercorn pâté, house pickles, Smack Dab mustard, baguette
  • Chicken liver mousse
    8
    Creamy chicken liver mousse with house pickles, Smack Dab mustard, baguette

BISTRO FARE

Choice of fries or salad

  • The Peasant Burger
    21
    Seasoned beef patty, seedy milk bun, lettuce, tomato, cheese, red onion, house relish, ketchup, Dijon, mayonnaise
  • Pacific Mussels
    20 (GF)
    Half pound, preparation changes daily
  • Lemon Pickerel Bacon Sandwich
    20
    Cornmeal breaded, brioche bun, lettuce, tomato, sweet pickled cucumbers, onion, tomato, lemon aioli, house smoked bacon
  • House Tourtière
    21
    Mushroom, Hylife pork, potatoes, onion and peasant spice blend
  • The Reuben
    18
    House smoked pastrami, caramelized onion, sauerkraut, Reuben sauce, Dijon mustard, onion

FEATURES

  • Hunter’s Chicken Paillard
    25
    Wild mushroom sauce, arugula, tarragon, new potatoes and roasted cherry tomatoes
  • Lakeshore pickerel
    29 (GF)
    Cornmeal crust, new potatoes, house bacon, carrots, onions and house tartar sauce
  • House sausage meatball pappardelle
    24
    Smoked tomato and pepper cream sauce, garlic, onions, arugula and chêvre cheese
  • Vegan Mac and Cheese
    20
    (Sweet potato, carrot and cashew sauce) macaroni noodles, maple sriracha cauliflower, smoked cashew bits and crumb topping
  • Aged Cheddar Gnocchi
    20
    Parisian-style dumplings, roasted mushrooms, peas, garlic chips, spinach, onions, walnuts, feta emulsion, brown butter, Manchego cheese
  • Steak frites
    34
    8 oz. California cut Black Angus striploin, house fries, confit shallots, red wine veal jus
  • Shrimp Elotte Penne
    26
    4 tiger prawns, charred corn, kale, carrots, pepper, onion, feta, green onion, cilantro, natures farm penne pasta, Cajun cream reduction sauce

TARTE FLAMBÉE

  • Traditional Tarte Flambée
    14
    Alsatian French flatbread with house bacon, crème fraiche, caramelized onion and Swiss cheese
  • Chicken Bacon Ranch
    16
    Red onion, Swiss cheese, chicken breast, house made herbed ranch, arugula
  • Mediterranean Tarte Flambée
    14
    Arugula pesto, crème fraiche, blistered tomatoes, artichokes, roasted red peppers, Spanish onions, feta cheese and Balsamic glaze
  • Forestière Tarte Flambée
    14
    Roasted mushrooms, caramelized onions, crème fraiche, Swiss cheese
  • Smoked Salmon
    16
    Norwegian smoked salmon, Spanish onions, lemon aioli, capers and fresh dill

DESSERT

  • Crème Brulée Cheesecake
    9
    Fresh oranges and mint
  • Dulce Leche and Chocolate Ganache Tart
    9
    Berry coulis, Chantilly cream and sea salt
  • Maple Rum Baba
    9
    Soaked in maple and dark rum, with whipped cream and crushed pecans
  • Lemon Pudding
    9
    Creamy lemon pudding with mascarpone mousse and fresh blueberries
  • Vegan Carrot Cake
    9
    Candied carrots, walnuts, coconut caramel sauce

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

Our Story

Melissa Makarenko, Executive Chef

Melissa was in school pursuing marine biology when the drudgery of university studies caught up with her. Melissa met a passionate chef at a local job fair who inspired her to explore culinary school. After working for the Fairmont hotels in Winnipeg, Lake Louise, New Brunswick, and Montreal, Melissa came home to roost with an 8-year tenure at Resto Gare in St Boniface, which prepared her for her current home as Executive Chef at Peasant Cookery.

Reserve Now

Reserve Now

The dining room and patio are open in accordance with the provincial regulations. 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.

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.

©2022 Peasant Cookery
& WOW Hospitality Concepts Inc.

DINING ROOM HOURS
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.