Lunch Menu

Print Works serves lunch Monday – Friday, 11:15 AM – 4:00 PM.  Enjoy a leisurely lunch or a meal within your lunch hour with time to spare.  Our sun-filled dining room also is the perfect setting for a business lunch.

Happenings: New Seasonal Features | Breakfast!

FLATBREADS

◊Asparagus, Speck Alto, Boursin, Aged Cheddar, Lemon Oil 11

◊Crispy Artichoke, Spinach, Emmentaler, Roasted Garlic Aïoli, Black Truffle Oil 11

APPETIZERS

◊SHRIMP & SMOKY TOMATO DIP 13
summer vegetables, feta, poppyseed crisps

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

◊BUTTER BRAISED ASPARAGUS 12
crispy Speck Alto, Prima Donna, gremolata

TUNA TARTARE* 14
salmon roe, avocado relish, shaved cucumber, crostini

TRUFFLE FRIES 8
herbs de Provence, saffron rouille

CRISPY FRIED CALAMARI 11
lemon rouille, cocktail sauce

PRINCE EDWARD ISLAND MUSSELS 12
Riesling, fresh herbs, hand-cut fries

SANDWICHES

◊PWB CROQUE MONSIEUR 14
sourdough, shaved Black Forest ham, Emmentaler, béchamel; grilled until crispy, hand-cut fries

CHOPPED CHICKEN SALAD PANINI 12
toasted sourdough, hand-cut fries

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

Sides

English Peas & Carrots 4

◊Black Rice, Leeks & Bacon 4

Cheddar, Bacon & Chive Potato Cakes 4

French Green Beans 5

Wilted Greens, Raisins & Shallots 4

Hand-Cut Fries 4

Brussels Sprouts 5

Crème Fraiche Mashed Potatoes 4

STARTER SALADS & SOUPS

GRILLED SALMON QUINOA SALAD* 16
arugula, zucchini chips, Prima Donna, honey-tarragon vinaigrette

◊WARM SHRIMP SALAD 14
garlic-herb marinated shrimp, black rice, bacon lardons, asparagus, spring onions, crispy shallots,
house vinaigrette

◊GRILLED CHICKEN SALAD 12
fresh strawberries, Bibb lettuce, toasted pecans, crumbled feta, strawberry-rhubarb vinaigrette

SEARED TUNA SALAD* 14
mixed greens, confit tomatoes, kalamata olives, French green beans, potatoes, hard boiled egg, preserved lemon vinaigrette

FRENCH ONION SOUP 7
melted Emmentaler

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

LUNCH ENTRÉES

◊RIBBONS OF SUMMER SQUASH 13
crispy artichoke, asparagus, tomato bouillon, leeks, parsley-chive oil

◊LEMON GARLIC SHRIMP RISOTTO 15
creamy arborio rice, asparagus, spring onion, goat cheese, lemon oil, sauce verte

FRESH FISH DU JOUR (Please ask your server) Mkt

◊CRISPY CHICKEN SCHNITZEL 13
preserved lemon vinaigrette and a salad of strawberries, Bibb lettuce, toasted pecans, crumbled feta

MOUNTAIN TROUT 15
herb bread crumbs, lemon-caper beurre blanc, English peas & carrots, wilted greens with raisins & shallots

◊ASPARAGUS & SPRING ONION QUICHE 12
house-made butter crust, feta, mixed greens, house vinaigrette

GRILLED CITRUS-HERB SALMON* 16
sweet pickled cucumbers, Champagne-tarragon beurre blanc, crème fraiche mashed potatoes, French green beans

BACON WRAPPED BISTRO MEATLOAF 14
Diane sauce, caramelized onions, French green beans, cheddar, bacon & chive potato cake

STEAK FRITES* 15
sliced hanger steak, herbed Maitre d’butter, hand-cut fries

BEEF STROGANOFF* 14
seared beef tips, mushroom sauce, dill-butter egg noodles, crème fraiche, cornichons

Chef’s features April 24 — June 4

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.