Peasant Village has it all. When we asked about a glass of wine before dinner one recent evening, the waiter suggested a glass of Riunite or white zinfandel. His Honor looked like he had been struck across the face. No, they didn't have any. Finally we settled on glasses of what purported to be cabernet, but the exact name is best forgotten.
Dinners are a la carte or full course.
Probably the best entree we've had is the baked meat loaf, two soft, generous pieces covered with gravy. Johnson says he brought the meat loaf recipe with him to Peasant Village. The same night, the rotisserie chicken, half a bird, was dry. Another night, a big plate of lasagne was covered in tomato meat sauce. The stuffed pork chop, one of the big sellers at Peasant Village, was dry, even under the covering of smooth, pale tan and tasteless gravy.