Brunch Menu

Weekend brunch at Print Works Bistro is served Saturday and Sunday, 7:30 AM – 4 PM. Relax in our sun-filled dining room or dine outdoors on our creekside terrace. Please let us know about your allergies so we can create something special for you. Also join us for Breakfast Monday – Friday, 6:30 – 11 AM.

SUNDAY SPECIAL

ROASTED HERBS DE PROVENCE TURKEY BREAST 14
served with stuffing, mashed potatoes, seasonal vegetable and gravy

APPETIZERS & STARTER SALADS

◊ASPARAGUS & MUSHROOM FLATBREAD 11
with shallot confit, chili aïoli and Emmentaler

◊VESUVIO SAUSAGE FLATBREAD 11
with artichoke hearts, roasted tomatoes and Prima Donna

HOUSEMADE CINNAMON BUNS 7
with warm caramel sauce

CRÈME FILLED WARM BEIGNETS  8
with powdered sugar and hot chocolate sauce

CRISPY BRIE 12
walnut and herb crusted with tart cherry-Grand Marnier compote and crostini

TRUFFLE FRIES 8
with herbs de Provence and saffron rouille

◊SEARED ASPARAGUS SPEARS  12
blood orange béarnaise and crispy speck alto

◊SHRIMP, ARTICHOKE & BACON DIP 13
with baby kale and poppy seed crisps

CRISPY FRIED CALAMARI 11
lemon rouille and cocktail sauce

FRENCH ONION SOUP 7
topped with melted cheese

◊SOUP OF THE DAY Mkt
(Please ask your server)

◊MARINATED THREE BEAN SALAD  9
confit tomatoes, little gem lettuce, crumbled feta and preserved lemon vinaigrette

ROASTED BEETS & LITTLE GEM LETTUCE  9
with vanilla bean vinaigrette, Roquefort crumbles and sesame Prima Donna crisps

à la carte

TWO EGGS* 3
any style

FRESH FRUIT 4

SELECTION OF CEREAL 4
with milk

GREEK YOGURT 6
with honey

ALL-NATURAL BACON 4

BREAKFAST SAUSAGE 4

BISTRO POTATOES 4

BAGEL 3
with cream cheese

ENGLISH MUFFIN 3
toasted, with butter & preserves

TOAST 3
 whole wheat, white, rye or gluten free, with butter & preserves

BRUNCH ENTRÉES

FRENCH TOAST 11
thick slices of vanilla custard challah with warm syrup and all-natural bacon

SMOKED SALMON BENEDICT 11
two poached eggs over smoked salmon on a toasted English muffin with hollandaise and sautéed spinach

CORNED BEEF HASH* 14
hand-carved corned beef with sautéed peppers, onions and bistro potatoes, topped with fried eggs

◊ROASTED MUSHROOM & SPINACH OMELET 11
Emmentaler, served with bistro potatoes

BISTRO BREAKFAST 11
scrambled eggs, all-natural bacon, bistro 11 potatoes and toasts

◊CREAMY STEEL CUT OATS 7
with poached fruit compote and honey

PWB BENEDICT* 12 
two poached eggs over shaved ham on a toasted English muffin with hollandaise, served with bistro potatoes

LUNCH PLATES & ENTRÉES

◊VEGETABLE BOUILLABAISSE 13
seared asparagus, three beans, potatoes, baby kale and artichoke heart in a roasted tomato broth,
served with herb crostini

GRILLED SALMON QUINOA SALAD* 16
with crispy sweet potato chips, arugula, honey-tarragon vinaigrette and shaved Prima Donna

◊GRILLED CHICKEN SALAD  12
with turmeric poached pear, toasted walnuts, French feta and Champagne-mustard vinaigrette

CHEESEBURGER* 11
with lettuce, red onion, mayonnaise and hand-cut fries, available with cheddar, Roquefort or Emmentaler

CHOPPED CHICKEN SALAD PANINI 12
 on sourdough, with hand-cut fries

◊ASPARAGUS & SPRING ONION QUICHE 12
with crumbled feta in a housemade butter crust and mixed greens with house vinaigrette

FRESH FISH DU JOUR Mkt
(Please ask your server)

◊GRILLED SALMON* 16
with citrus, ginger and chive glaze, crème fraiche mashed potatoes and French green beans

MOUNTAIN TROUT 15
with herb bread crumbs, lemon caper beurre blanc, marinated three bean salad and Brussels sprouts

◊CRISPY CHICKEN SCHNITZEL 13
with preserved lemon vinaigrette and a marinated three bean salad with confit tomatoes, little gem
lettuce and crumbled feta

STEAK FRITES  15
seared hanger steak, sliced and served with herbed Maitre d’butter and hand-cut fries

Please let us know about your allergies. Some recipes may contain nuts or other allergens.
*Items are cooked to order or may contain raw ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.
◊ Chef’s Features March 8 – May 2