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 | Valentine’s Day | Cake Decorating Class

SUNDAY SPECIAL

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

APPETIZERS & STARTER SALADS

◊RIESLING POACHED PEAR FLATBREAD 11
Cambozola, arugula, balsamic glaze

◊PROVENCAL FLATBREAD 11
chicken, confit tomatoes, olives, banana peppers, feta, lemon aïoli

HOUSEMADE CINNAMON BUNS 8
warm caramel sauce

CRÈME FILLED WARM BEIGNETS 8
powdered sugar, hot chocolate sauce

◊SHRIMP, ARTICHOKE & BACON DIP 14
spinach, aged cheddar, poppyseed crisps

TRUFFLE FRIES 8
herbs de Provence, saffron rouille

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

CRISPY FRIED CALAMARI 11
lemon rouille, cocktail sauce

FRENCH ONION SOUP 7
melted Emmentalerr

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

◊RIESLING POACHED PEAR & BRÛLÉED CAMBOZOLA SALAD 10
frisée, toasted almonds, bacon lardons, vanilla bean vinaigrette

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

◊SHORT RIB HASH* 15
shredded beef short rib, sautéed peppers & onions, bistro potatoes, fried eggs

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

◊ROASTED MUSHROOM & SPINACH OMELET 11
brie, 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

◊GOLDEN BEET RIBBON “PASTA” 13
mushrooms, Brussels sprouts, roasted winter vegetables, Champagne bouillon, lemon-cumin aïoli

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

◊GRILLED CHICKEN SALAD 12
Riesling poached pear, frisée, toasted almonds, bacon lardons, Cambozola, vanilla bean vinaigrette

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

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

◊SAUSAGE & ROASTED RED PEPPER QUICHE 12
housemade butter crust, crumbled feta, mixed greens, house vinaigrette

FRESH FISH DU JOUR (Please ask your server) Mkt

GRILLED SALMON* 16
mustard-honey & dill glaze, crème fraiche mashed potatoes, French green beans

◊CRISPY CHICKEN SCHNITZEL 13
preserved lemon vinaigrette and a Riesling poached pear, frisée, toasted almond, bacon lardon and Cambozola salad with vanilla bean vinaigrette

Chef’s features January 9 — February 26

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.