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

Wow! Thank you to our guests…Print Works Bistro made the OpenTable 2018 list:
Top 100 Best Brunch Restaurants in America!
Read about it on Forbes and Food & Wine.

SUNDAY SPECIAL

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

APPETIZERS & STARTER SALADS

◊GRILLED PEACH FLATBREAD 11
citrus pistou, arugula, goat cheese

◊SHAVED BEEF FLATBREAD 11
corn, honey-chili aïoli, Prima Donna

HOUSEMADE CINNAMON BUNS 8
warm caramel sauce

CRÈME FILLED WARM BEIGNETS 8
powdered sugar, hot chocolate sauce

TRUFFLE FRIES 8
herbs de Provence, saffron rouille

◊WATERMELON SALAD 10
corn shoots, feta, fig balsamic, fresh mint

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

CRISPY FRIED CALAMARI 11
lemon rouille, cocktail sauce

FRENCH ONION SOUP 7
melted Emmentaler

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

◊FIELD PEA & TOMATO SALAD 9
mixed greens, avocado, corn, feta, lemon-pepper 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 & ALL-NATURAL BACON TOAST* 14
challah, avocado relish, bacon, poached eggs, honey yogurt & berries

◊FRENCH TOAST 11
vanilla custard challah, warm syrup, all-natural bacon

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

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

◊SAUSAGE & ROASTED TOMATO OMELET 11
with crumbled goat cheese, fresh basil and bistro potatoes

CORNED BEEF HASH* 15
sautéed pepper, onions, bistro potatoes, fried eggs

BISTRO BREAKFAST 11
scrambled eggs, all-natural bacon, bistro potatoes, wheat toast

EGGS BENEDICT* 12
toasted English muffin, shaved ham, poached eggs, hollandaise, bistro potatoes

LUNCH PLATES & ENTRÉES

◊GRILLED PORTABELLO MUSHROOM 13
coconut-curry eggplant, squash, tomatoes, forbidden black rice, jicama salad

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

◊GRILLED CHICKEN SALAD 12
mixed greens, field peas, tomatoes, avocado, corn, feta, lemon-pepper vinaigrette

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

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

◊MUSHROOM, SPINACH & EMMENTALER QUICHE 12
house-made butter crust, mixed greens, house vinaigrette

FRESH FISH DU JOUR (Please ask your server) Mkt

◊GRILLED CITRUS-MUSTARD GLAZED SALMON* 16
crème fraiche mashed potatoes, French green beans

◊CRISPY CHICKEN SCHNITZEL 13
preserved lemon vinaigrette, a field peas, feta & tomato salad

Chef Features July 25-September 18

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.