Lunch Menu

Holiday Hours: Print Works Bistro is open 11 AM – 8 PM on Thanksgiving and Christmas Day (serving their dinner menus plus a special “traditional favorites” menu), and the bar remains open until 10 PM. We’ll also serve breakfast from 7:30 – 10 AM. New Year’s Eve, order from a special menu or our full dinner menu, plus get your groove on at our Pop-up Dance Club at 10 PM featuring DJ Jessica Mashburn.  January 1, nosh on brunch from 7:30 AM – 4 PM.

FLATBREADS

◊Sweet Potato, Caramelized Onions, Crispy Sage, Mushroom Chips & Feta 11

◊Toulouse Sausage, Kale, Lusty Monk Aïoli & Emmentaler 11

APPETIZERS

CRISPY FRIED CALAMARI 11
with lemon rouille and cocktail sauce

TRUFFLE FRIES  8
with herbs de Provence and saffron rouille

SHRIMP & ARTICHOKE DIP 13
with spinach, bacon, aged cheddar and poppy seed crisps

◊DUCK TARTINES,12
pulled duck confit on herb butter crostini with sesame Prima Donna crisp

◊TUNA TARTARE 14
with salmon roe, avocado relish, shaved cucumber and crostini

◊CAMBOZOLA “SOUFFLE” 12
with sweet potato chips and crispy pork skins

PRINCE EDWARD ISLAND MUSSELS 12
rope grown, steamed in Riesling with fresh herbs, served with hand-cut fries

SANDWICHES

◊PBLT 14
crispy pork belly, green leaf lettuce, roasted tomato and garlic mayonnaise on challah, with hand-cut fries

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

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

sides

ROASTED BABY CARROTS 4

HAND-CUT FRIES 4

WHIT BEAN & SAUSAGE RAGOÛT 4

CHEDDAR, BACON & CHIVE POTATO CAKES 4

FRENCH GREEN BEANS 5

FORBIDDEN BLACK RICE 4

BRUSSELS SPROUTS 5

CRÈME FRAICHE MASHED POTATOES 4

STARTER SALADS & SOUPS

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

◊WARM SHRIMP SALAD 14
garlic-herb marinated shrimp, forbidden black rice, bacon lardons, bacon lardons, roasted sweet potatoes, kale, crispy shallots and house vinaigrette

◊GRILLED CHICKEN SALAD 12
with pomegranate, kale, toasted coconut, fennel, crumbled goat chèvre and orange-cilantro vinaigrette

FENNEL DUSTED SEARED TUNA SALAD* 14
with fresh spinach, arugula, grapefruit segments, cucumber, toasted almonds and preserved lemon vinaigrette

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

FRENCH ONION SOUP 7
topped with melted cheese

LUNCH ENTRÉES

◊CRISPY SWEET POTATO CROQUETTES 13
with turmeric braised winter vegetables, forbidden black rice and sautéed greens

◊GARLIC SHRIMP & CHAMPAGNE RISOTTO 15
creamy arborio rice with garlic sautéed shrimp, fennel, chives, crumbled goat chèvre and Champagne

◊CRISPY CHICKEN SCHNITZEL 13
with preserved lemon vinaigrette and a salad of pomegranate, kale, toasted coconut, fennel and crumbled goat chèvre

◊BACON & BRUSSELS SPROUT QUICHE 12
with aged Tickler cheddar in a housemade butter crust and mixed greens with house vinaigrette

◊GRILLED SALMON* 16
with bourbon apple cider glaze, crème fraiche mashed potatoes and French green beans

MOUNTAIN TROUT 15
with herb bread crumbs, lemon caper beurre blanc, Brussels sprouts and roasted baby carrots

FRESH FISH DU JOUR Mkt
(Please ask your server)

BISTRO MEATLOAF  14
wrapped in bacon and served with caramelized onions, a cheddar, bacon & chive potato cake, French green beans and Diane sauce

FRESH FISH DU JOUR Mkt
(Please ask your server)

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

BEEF STROGANOFF 14
seared beef tips in a rich mushroom sauce over dill-butter tossed egg noodles, with crème fraiche and cornichons

Chef Features November 15-January 9

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.