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.  Make your reservation online!

Happenings: New Seasonal Features | Breakfast!

SUNDAY SPECIAL

Roasted Herbs de Provence Turkey Breast 14
housemade stuffing, crème fraiche mashed potatoes, seasonal vegetable, turkey gravy

APPETIZERS & STARTER SALADS

◊THYME & SHERRY BOURSIN FLATBREAD 11
mushrooms, kale, goat cheese, Sriracha-honey glaze

◊CONFIT DUCK FLATBREAD 11
mascarpone, Prima Donna, arugula, garlic-thyme rouille

CRÈME FILLED WARM BEIGNETS 8
powdered sugar, hot chocolate sauce

LUMP CRABMEAT DIP 14
herb bread crumbs, poppyseed crisps

CRISPY CALAMARI 11
lemon rouille, cocktail sauce

◊CONFIT DUCK POUTINE 15
hand-cut fries, pulled duck, Prima Donna, rich gravy

TRUFFLE FRIES 8
herbs de Provence, saffron rouille

CRISPY BRUSSELS SPROUTS 10
preserved lemon vinaigrette, fried leeks, bacon, honey-chili aïoli

FRENCH ONION SOUP 7
melted Emmentalerr

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

à la carte

Two Eggs,* any style 3

Fresh Fruit  4

Selection of Cereal & Milk 4

Greek Yogurt & Honey 6

Steel Cut Oats, fresh berries, honey 7

All-Natural Bacon 4

Breakfast Sausage 4

Bistro Potatoes 4

Bagel, cream cheese 3

Toasted English Muffin 3
butter & preserves

Toast, whole wheat, white, rye, gluten free 3
butter & preserves

BRUNCH ENTRÉES

AVOCADO TOAST* 14
challah, avocado relish, bacon, poached eggs, honey yogurt & berries

FRENCH TOAST 11
vanilla custard challah, warm syrup, all-natural bacon

◊DUCK CONFIT HASH* 15
pulled duck, roasted mushrooms, caramelized onions, bistro potatoes, poached eggs, hollandaise

SMOKED SALMON BENEDICT* 13
toasted English muffin, cold smoked salmon, poached eggs, hollandaise, sautéed spinach

◊SAUCISSON & MUSHROOM OMELET 11
Emmentaler, bistro potatoes

PWB SHRIMP & GRITS 13
grilled shrimp, three-cheese grits, caramelized onions, crème fraiche, chives

BISTRO BREAKFAST 11
scrambled eggs, all-natural bacon, bistro potatoes, wheat toast

EGGS BENEDICT* 12
toasted English muffin, ham, poached eggs, hollandaise, bistro potatoes

LUNCH PLATES & ENTRÉES

◊ROASTED ACORN SQUASH 13
quinoa, lentils, kale, pomegranate seeds, candied pecans, Brussels sprout slaw, sweet potato chips

◊GRILLED SALMON QUINOA SALAD* 16
arugula, sweet potato chips, Prima Donna, honey-tarragon vinaigrette

◊GRILLED CHICKEN SALAD 12
baby kale, candied pecans, local apple, cranberries, crumbled feta, maple vinaigrette

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

GRILLED CHICKEN SANDWICH 12
challah bun, roasted tomato pesto, Boursin, arugula, hand-cut fries

◊QUICHE FLORENTINE 12
house-made butter crust, spinach, mushrooms, Emmentaler, mixed greens, house vinaigrette

FRESH FISH DU JOUR (Please ask your server) Mkt

GRILLED CITRUS-MUSTARD
GLAZED SALMON
* 16
crème fraiche mashed potatoes, French green beans

◊CRISPY CHICKEN SCHNITZEL 13
preserved lemon vinaigrette and a salad of baby kale, local apple, candied pecans, cranberries, feta

Chef’s features  September 18 – November 12

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.