Brunch Menu

Brunch at Print Works Bistro is served Monday-Friday 10 AM – 3:30 PM and Saturday- Sunday: 7 AM-3:30 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, 7 AM – 10 AM.  Make your reservation online!

 GVG & PWB both Rated Top 100 in USA for Date Nights & Outdoor Dining! Read more.

BRUNCH ENTRÉES

◊ SPINACH OMELET 14
feta, chives, bistro potatoes

FRENCH TOAST 13
vanilla custard challah, warm syrup,
all-natural bacon

◊ BEEF SHORT RIB HASH* 16
poached eggs, red pepper,
caramelized onions, hollandaise

SMOKED SALMON BENEDICT* 16
toasted English muffin, cold smoked
salmon, poached eggs, hollandaise,
sautéed spinach

PWB SHRIMP & GRITS 15
grilled shrimp, three-cheese grits,
caramelized onions, crème fraîche,
chives

AVOCADO TOAST* 14
challah, avocado relish, bacon,
poached eggs, honey yogurt & berries

BISTRO BREAKFAST 13
scrambled eggs, all-natural bacon,
bistro potatoes, wheat toast

EGGS BENEDICT* 14
toasted English muffin, ham,
poached eggs, hollandaise,
bistro potatoes

APPETIZERS & STARTERS

◊ SPINACH FLATBREAD 12
shallot confit, Prima Donna, crispy sage, balsamic reduction

◊ ARTISAN SAUSAGE FLATBREAD 12
caramelized onions, Emmentaler, Lusty Monk aïoli

HOUSEMADE CINNAMON BUNS 9
warm caramel sauce

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

CALAMARI 13
lemon rouille, cocktail sauce

TRUFFLE FRIES 8
herbs de Provence, saffron rouille

CRISPY BRUSSELS SPROUTS 12
preserved lemon vinaigrette, fried leeks, bacon, honey-chili aïoli

◊ TUNA TARTARE* 16
chili-honey glaze, radishes, cucumber relish, toasted sesame seeds,
crostini, sweet potato chips

FRENCH ONION SOUP 7
melted Emmentaler, crostini

SOUP OF THE DAY Mkt
(Please ask your server)

LUNCH PLATES & ENTRÉES

◊ QUICHE 13
Brussels sprouts, applewood smoked bacon, caramelized onions,
feta, housemade butter crust, mixed greens, house vinaigrette

◊ RED LENTIL CURRY 15
roasted squash, white beans, spinach, goat cheese, walnuts

CHEESEBURGER* 14
lettuce, red onion, mayonnaise, hand-cut fries; cheddar,
Roquefort, Emmentaler

◊ SHORT RIB SANDWICH 15
Emmentaler, honey-chili aïoli, hand-cut fries

◊ SHRIMP RISOTTO 16
shaved fennel, spinach, toasted pecans, Prima Donna

◊ GRILLED SALMON* 19
blood orange beurre blanc, crème fraiche mashed potatoes,
French green beans

◊ GRILLED CHICKEN SALAD 14
mixed greens, granny smith apple, goat cheese, toasted pecans,
sorrel-mint vinaigrette

◊ BEEF TENDERLOIN TIPS SALAD 18
mixed greens, dried cherries, walnuts, pickled red onions,
Roquefort dressing

◊ SHRIMP SALAD 17
arugula, orange segments, lardons, avocado, toasted pecans,
goat cheese

GRILLED SALMON QUINOA SALAD* 19
arugula, sweet potato chips, Prima Donna,
honey-tarragon vinaigrette

à la carte

Two Eggs* any style 4

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 butter, preserves 3

Toast, whole wheat, white, rye, gluten free, butter & preserves 3

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.

™ & © 2023. This menu property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.

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