Lunch Menu

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!

FLATBREADS

◊Grilled Peaches, Citrus Pistou, Arugula & Goat Cheese 11

◊Shaved Beef, Corn, Honey-Chili Aïoli & Prima Donna 11

APPETIZERS

LOCAL TOMATO PLATE 13
extra virgin olive oil, feta, basil chiffonade

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

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

CRISPY BRUSSELS SPROUTS 10
lemon-bacon vinaigrette, fried leeks, honey-chili aïoli

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

SANDWICHES

◊SHORT RIB SANDWICH 14
challah bun, honey-chili glaze, pickled cabbage slaw, 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

Sides

◊Field Pea, Corn & Tomato Succotash 5

Hand-Cut Fries 4

◊Forbidden Black Rice 4

Cheddar, Bacon & Chive Potato Cakes 4

French Green Beans 5

◊Sautéed Corn & Shallots 4

Brussels Sprouts 5

Crème Fraiche Mashed Potatoes 4

STARTER SALADS & SOUPS

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

◊WARM SHRIMP SALAD 14
garlic-herb marinated shrimp, forbidden black rice, bacon lardons, cherry tomatoes, zucchini, crispy shallots, house vinaigrette

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

LUNCH ENTRÉES

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

◊LEMON-GARLIC SHRIMP RISOTTO 15
arborio rice, field peas, tomato, sweet corn, feta, bacon lardons

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

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

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

MOUNTAIN TROUT 15
herb bread crumbs, lemon caper beurre blanc, Brussels sprouts, sautéed corn & shallots

FRESH FISH DU JOUR Mkt
(Please ask your server)

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 July 25—September 18, 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.