Print Works serves lunch Monday – Friday, 11:15 AM – 4:00 PM. Enjoy a leisurely lunch or a meal within your lunch hour with time to spare. Our sun-filled dining room also is the perfect setting for a business lunch.
Happenings: New Seasonal Features | Breakfast!
◊Bacon, Leek, Potato, Smoky Pimenton Crème Fraiche 11
◊English Peas, Feta, Mint, Arugula & Lemon Oil Pistou 11
◊SHRIMP, ARTICHOKE & BACON DIP 14
spinach, aged cheddar, poppyseed crisps
CRISPY BRUSSELS SPROUTS 10
lemon-bacon vinaigrette, fried leeks, honey-chili aïoli
◊PISTACHIO CRUSTED CHÈVRE 12
apricot-citrus jam, crostini
TUNA TARTARE* 14
salmon roe, avocado relish, shaved cucumber, crostini
TRUFFLE FRIES 8
herbs de Provence, saffron rouille
CRISPY FRIED CALAMARI 11
lemon rouille, cocktail sauce
PRINCE EDWARD ISLAND MUSSELS 12
Riesling, fresh herbs, hand-cut fries
◊PASTRAMI SANDWICH 12
toasted rye, sweet & spicy cucumber salad, garlic mayonnaise, hand-cut fries
CHOPPED CHICKEN SALAD PANINI 12
toasted sourdough, hand-cut fries
CHEESEBURGER* 11
lettuce, red onion, mayonnaise, hand-cut fries; cheddar, Roquefort or Emmentaler
◊English Peas & Carrots 4
◊Smoked Tomato Barlotto 4
Cheddar, Bacon & Chive Potato Cakes 4
French Green Beans 5
◊Wilted Greens, Raisins & Shallots 4
Hand-Cut Fries 4
Brussels Sprouts 5
Crème Fraiche Mashed Potatoes 4
GRILLED SALMON QUINOA SALAD* 16
arugula, sweet potato chips, Prima Donna, honey-tarragon vinaigrette
◊WARM SHRIMP SALAD 14
garlic-herb marinated shrimp, smoked tomato barlotto, bacon lardons, English peas, roasted carrots, greens, crispy shallots, house vinaigrette
◊GRILLED CHICKEN SALAD 12
marinated three beans, confit tomatoes, mixed greens, frisee, crumbled feta and preserved lemon vinaigrette
SEARED TUNA SALAD* 14
mixed greens, confit tomatoes, kalamata olives, French green beans, potatoes, hard boiled egg, preserved lemon vinaigrette
FRENCH ONION SOUP 7
melted Emmentaler
◊SOUP OF THE DAY (Please ask your server) Mkt
◊SAVOY CABBAGE ROLL 13
seasonal vegetables, mushrooms, grilled leeks, roasted carrot-ginger puree, sauteed spinach, lemon oil, crispy shallots
◊WILD MUSHROOM & GARLIC SHRIMP RISOTTO 15
arborio rice, English peas, goat chèvre, pea shoots
◊CRISPY CHICKEN SCHNITZEL 13
preserved lemon vinaigrette and a salad of marinated three beans, confit tomatoes, mixed greens, frisee, crumbled feta
◊SPINACH & ROASTED MUSHROOM QUICHE 12
house-made butter crust, Emmentaler, mixed greens, house vinaigrette
◊GRILLED SALMON* 16
mustard-honey & dill glaze, crème fraiche mashed potatoes, French green beans
◊MOUNTAIN TROUT 15
herb bread crumbs, lemon-caper beurre blanc, English peas & carrots, wilted greens with raisins and shallots
FRESH FISH DU JOUR (Please ask your server) Mkt
BACON WRAPPED BISTRO MEATLOAF 14
Diane sauce, caramelized onions, French green beans, cheddar, bacon & chive potato cake
STEAK FRITES* 15
sliced hanger steak, herbed Maitre d’butter, hand-cut fries
BEEF STROGANOFF* 14
seared beef tips, mushroom sauce, dill-butter egg noodles, crème fraiche, cornichons
◊Chef’s features February 27 — April 23
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.
