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! | Gaja Wine Dinner | Thanksgiving Day Menu

FLATBREADS

◊Roasted Mushroom, Shallot Confit, Goat Cheese, Sweet Potato Chips, Sage 11

◊Grilled Chicken, Bacon, Feta, Green Goddess, Fig Balsamic 11

APPETIZERS

◊CRAB & ROASTED RED PEPPER DIP 14
herb bread crumbs, torn baguette

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

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

◊CHICKEN MILANESE SANDWICH 14
toasted challah bun, smoked pimento cheese, housemade pickles, maple slaw, 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

◊Roasted Carrots 4

Hand-Cut Fries  4

◊Black Pearl Grain Medley  4

Cheddar, Bacon & Chive Potato Cakes 4

French Green Beans 5

◊Butternut Puree 4

Brussels Sprouts 5

Crème Fraiche Mashed Potatoes 4

STARTER SALADS & SOUPS

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

◊WARM SHRIMP SALAD 14
garlic-herb marinated shrimp, black pearl grain medley, bacon lardons, roasted butternut squash, kale, crispy shallots, house vinaigrette

◊GRILLED CHICKEN SALAD 12
kale, local apples, candied cashews, golden raisins, feta, maple 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

◊LENTIL & KALE PHYLLO PARCEL 13
coconut-curry sauce, black pearl grain medley, sautéed spinach, roasted carrots

◊GARLIC SHRIMP & BUTTERNUT SQUASH RISOTTO 15
arborio rice, bacon lardons, leeks, goat cheese

◊CRISPY CHICKEN SCHNITZEL 13
preserved lemon vinaigrette, a kale, apple, cashew, raisin & feta salad

◊SAUSAGE & ROASTED RED PEPPER QUICHE 12
house-made butter crust and aged cheddar, mixed greens, house vinaigrette

◊GRILLED BLACK PEPPER
CRUSTED SALMON* 16
crème fraiche mashed potatoes, French green beans, honey-lime butter sauce

TROUT ALMONDINE 15
citrus beurre blanc, toasted almonds, Brussels sprouts, roasted carrots

FRESH FISH DU JOUR (Please ask your server) Mkt

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 Features September 19—November 13, 2018

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.