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 | Valentine’s Day | Cake Decorating Class
◊Riesling Poached Pear, Cambozola, Arugula, Balsamic Glaze 11
◊Chicken, Confit Tomatoes, Olives, Banana Peppers, Feta, Lemon Aïoli 11
◊SHRIMP, ARTICHOKE & BACON DIP 14
spinach, aged cheddar, poppyseed crisps
CRISPY BRUSSELS SPROUTS 10
lemon-bacon vinaigrette, fried leeks, honey-chili aïoli
◊AMBER ALE BRAISED BRATS 14
Lusty Monk aïoli, braised red cabbage, creamy brie barlotto
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
◊BRATWURST SANDWICH 14
Giacomo’s brats braised in amber ale, toasted challah, rémoulade, braised red cabbage, Prima Donna crisp, 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
◊Ribbons of Golden Beets 5
◊Creamy Brie Barlotto 4
Cheddar, Bacon & Chive Potato Cakes 4
French Green Beans 5
◊Roasted Winter Vegetables 5
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, barley, bacon lardons, roasted winter vegetables, greens, crispy shallots, house vinaigrette
◊GRILLED CHICKEN SALAD 12
Riesling poached pear, frisée, toasted almonds, bacon lardons, Cambozola, vanilla bean 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
◊GOLDEN BEET RIBBON “PASTA” 13
mushrooms, Brussels sprouts, roasted winter vegetables, Champagne bouillon, lemon-cumin aïoli
◊SHRIMP BISQUE RISOTTO 15
arborio rice, pepperoni, confit tomatoes, brie cream, crispy shallots
◊CRISPY CHICKEN SCHNITZEL 13
preserved lemon vinaigrette and a Riesling poached pear, frisée, almond, bacon lardon and Cambozola salad with vanilla bean vinaigrette
◊SAUSAGE & ROASTED RED PEPPER QUICHE 12
house-made butter crust, crumbled feta, 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, Brussels sprouts, roasted winter vegetables
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 Features January 9 — February 26
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.
