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: Premier Cru Wine Dinner | Fess Parker Wine DinnerNew Seasonal Features

SUNDAY SPECIAL

ROASTED HERBS DE PROVENCE TURKEY BREAST 14
served with stuffing, mashed potatoes, seasonal vegetable and gravy

APPETIZERS & STARTER SALADS

◊ASPARAGUS FLATBREAD 11
spring peas, watermelon radish, basil pistou & feta

◊CORNED BEEF FLATBREAD 11
pickled ramps, Lusty Monk aïoli & Emmentaler

HOUSEMADE CINNAMON BUNS 8
with warm caramel sauce

CRÈME FILLED WARM BEIGNETS  8
with powdered sugar and hot chocolate sauce

TUNA TARTARE 14
with salmon roe, avocado relish, shaved cucumber and crostini

TRUFFLE FRIES 8
with herbs de Provence and saffron rouille

◊SHRIMP & FIERY TOMATO DIP 13
with crumbled feta and poppy seed crisps

CRISPY FRIED CALAMARI 11
lemon rouille and cocktail sauce

FRENCH ONION SOUP 7
topped with melted cheese

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

◊STRAWBERRY BIBB SALAD 9
fresh strawberries, Bibb lettuce, toasted pecans, crumbled feta and strawberry vinaigrette

ROASTED BEETS & LITTLE GEM LETTUCE  9
with citrus-chive vinaigrette, Roquefort crumbles and sesame Prima Donna crisps

à la carte

TWO EGGS* 3
any style

FRESH FRUIT 4

SELECTION OF CEREAL 4
with milk

GREEK YOGURT 6
with honey

ALL-NATURAL BACON 4

BREAKFAST SAUSAGE 4

BISTRO POTATOES 4

BAGEL 3
with cream cheese

ENGLISH MUFFIN 3
toasted, with butter & preserves

TOAST 3
 whole wheat, white, rye or gluten free, with butter & preserves

BRUNCH ENTRÉES

FRENCH TOAST 11
thick slices of vanilla custard challah with warm syrup and all-natural bacon

SMOKED SALMON BENEDICT 13
two poached eggs over smoked salmon on a toasted English muffin with hollandaise and sautéed spinach

◊CORNED BEEF HASH* 15
hand-carved corned beef with sautéed peppers, onions and bistro potatoes, topped with fried eggs

◊ROASTED ZUCCHINI & BACON OMELET 11
with aged Tickler cheddar and bistro potatoes

BISTRO BREAKFAST 11
scrambled eggs, all-natural bacon, bistro potatoes and toasts

CREAMY STEEL CUT OATS 7
with fresh berries and honey

PWB BENEDICT* 12 
two poached eggs over shaved ham on a toasted English muffin with hollandaise, served with bistro potatoes

LUNCH PLATES & ENTRÉES

◊ZUCCHINI RIBBON “PASTA” 13
in a Champagne-elderflower broth with wild mushrooms, spring pea-avocado puree, crumbled feta and lemon-herb breadcrumbs

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

◊GRILLED CHICKEN SALAD  12
fresh strawberries, Bibb lettuce, toasted pecans, crumbled feta and strawberry vinaigrette

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

CHOPPED CHICKEN SALAD PANINI 12
 on sourdough, with hand-cut fries

◊ASPARAGUS & SPRING ONION QUICHE 12
with crumbled feta in a housemade butter crust, and mixed greens with house vinaigrette

FRESH FISH DU JOUR Mkt
(Please ask your server)

◊GRILLED SALMON* 16
with strawberry, black pepper and balsamic compote, crème fraiche mashed potatoes and French green beans

◊CRISPY CHICKEN SCHNITZEL 13
with preserved lemon vinaigrette and a salad of fresh strawberries, Bibb lettuce, toasted pecans and crumbled feta

STEAK FRITES  15
seared and sliced hanger steak with herbed Maitre d’butter and hand-cut fries

Chef Features April 11- May 29, 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.