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

◊Fried Eggplant, Goat Cheese, Serrano, Honey-Fig Balsamic 11

◊Truffled Corn, Mascarpone, Blistered Cherry Tomatoes, Pickled Red Onions 11

APPETIZERS

◊SHRIMP & RED PEPPER DIP 13
fresh herbs, feta, poppyseed crisps

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

◊LOCAL TOMATO PLATE 13
marinated olives, basil oil, tetilla cheese

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

SANDWICHES

◊BISTRO “BÁNH MI” 13
toasted baguette, shaved beef, chili aïoli, purple basil, pickled carrots & cucumbers, 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

◊Coconut-Jasmine Grain Blend 4

Cheddar, Bacon & Chive Potato Cakes 4

French Green Beans 5

◊Roasted Corn & Shallots 4

Hand-Cut Fries 4

Brussels Sprouts 5

Crème Fraiche Mashed Potatoes 4

◊Ratatouille 4

STARTER SALADS & SOUPS

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

◊WARM SHRIMP SALAD 14
marinated shrimp, coconut-jasmine grain blend, bacon lardons, roasted sweet corn, zucchini, cherry tomatoes, crispy shallots, house vinaigrette

◊GRILLED CHICKEN SALAD 12
mixed greens, roasted sweet corn, carrots, cottage cheese, honey lemon-cumin 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

◊HEIRLOOM TOMATO TART 13
on puff pastry; whipped cream cheese, balsamic glaze, basil oil, zucchini chips

◊PARSLEY-CHIVE & GARLIC SHRIMP RISOTTO 15
creamy arborio rice, roasted sweet corn, bacon lardons, goat cheese

FRESH FISH DU JOUR (Please ask your server) Mkt

◊CRISPY CHICKEN SCHNITZEL 13
preserved lemon vinaigrette and a salad of mixed greens, sweet corn, carrots, cottage cheese

MOUNTAIN TROUT 15
herb bread crumbs, lemon-caper beurre blanc, ratatouille, roasted corn & shallots

◊CHICKEN, SPINACH & ROASTED TOMATO QUICHE 12
house-made butter crust, goat cheese, mixed greens, house vinaigrette

GRILLED SALMON* 16
Champagne beurre blanc, roasted tomato pistou, crème fraiche mashed potatoes, French green beans

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 June 5 — July 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.