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 | Breakfast!Holiday Menu

SUNDAY SPECIAL

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

APPETIZERS & STARTER SALADS

◊BUTTERNUT SQUASH FLATBREAD 11
mascarpone, shallot confit, spinach, goat cheese, spiced apple glaze

◊HOUSE SMOKED SAUSAGE FLATBREAD 11
Boursin, Prima Donna, caramelized onion, arugula, black pepper aïoli

HOUSEMADE CINNAMON BUNS 8
warm caramel sauce

CRÈME FILLED WARM “BEIGNETS” 8
powdered sugar, hot chocolate sauce

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

CRISPY CALAMARI 11
lemon rouille, cocktail sauce

TRUFFLE FRIES 8
herbs de Provence, saffron rouille

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

FRENCH ONION SOUP 7
melted Emmentalerr

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

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

◊SMOKED SAUSAGE HASH* 14
red peppers, caramelized onions, bistro potatoes, poached eggs

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

PWB SHRIMP & GRITS 13
grilled shrimp, three-cheese grits, caramelized onions, crème fraiche, chives

◊SMOKED SAUSAGE & ROASTED TOMATO OMELET 11
Tickler cheddar, bistro potatoes

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

◊STUFFED PORTABELLO MUSHROOM 13
butternut squash, toasted pumpkin seeds, shallots, garlic, onion, Prima Donna, sage pistou, sautéed spinach, cauliflower florets

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

◊GRILLED CHICKEN SALAD 12
baby kale, golden raisins, shaved fennel, toasted almonds, goat cheese, orange-fennel vinaigrette

CHEESEBURGER* 12
lettuce, red onion, mayonnaise, hand-cut fries; cheddar, Roquefort or Emmentaler

◊GRILLED CHICKEN SANDWICH 12
challah bun, brie cream, bacon jam, candied pancetta, arugula, hand-cut fries

◊ROASTED TOMATO & FENNEL QUICHE 12
house-made butter crust, Tickler cheddar, mixed greens, house vinaigrette

FRESH FISH DU JOUR (Please ask your server) Mkt

◊BLACK PEPPER GRILLED SALMON* 16
avocado-herb mousse, crème fraiche mashed potatoes, French green beans

◊CRISPY CHICKEN SCHNITZEL 13
preserved lemon vinaigrette and a salad of baby kale, fennel, golden raisins, toasted almonds, goat cheese

Chef’s features November 13 — January 7

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.