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

◊BEEF SHORT RIB FLATBREAD 11
with corn, honey-chili aïoli & Prima Donna

◊ROASTED EGGPLANT FLATBREAD 11
with cherry tomatoes, arugula, olive vinaigrette & feta

HOUSEMADE CINNAMON BUNS 7
with warm caramel sauce

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

◊AUBERGINE FRITES 12
fried eggplant, sliced tomato, olive vinaigrette, vegetable ragoût and crumbled goat cheese

TRUFFLE FRIES 8
with herbs de Provence and saffron rouille

◊CRISPY BRIE 12
walnut and herb crusted with blistered plum compote and crostini

SHRIMP & FIERY TOMATO DIP 13
with crumbled feta 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)

◊FIELD PEA & TOMATO SALAD 9
with mixed greens, avocado, corn, goat cheese and lemon-pepper 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 13
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

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

BISTRO BREAKFAST 11
scrambled eggs, all-natural bacon, bistro 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

◊COCONUT-CURRY EGGPLANT 13
with grilled portabello mushroom, tomatoes, squash, forbidden black rice and jicama salad

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

◊GRILLED CHICKEN SALAD  12
with mixed greens, field peas, tomato, avocado, corn, goat cheese and lemon-pepper 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

◊BACON & BRUSSELS SPROUT QUICHE 12
with roasted tomatoes and aged cheddar in a housemade butter crust, and mixed greens

FRESH FISH DU JOUR Mkt
(Please ask your server)

◊GRILLED SALMON NICOISE* 16
with capers, tomatoes, artichoke hearts, olive vinaigrette, crème fraiche mashed potatoes and French green beans

MOUNTAIN TROUT 15
with herb bread crumbs, lemon caper beurre blanc, sautéed corn & shallots and Brussels sprouts

◊CRISPY CHICKEN SCHNITZEL 13
with preserved lemon vinaigrette and a field pea, tomato, mixed greens, avocado, corn and goat cheese salad

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

Chef Features August 23-October 3

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.