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

FLATBREADS

◊Asparagus, Spring Peas, Watermelon Radish, Basil Pistou & Feta 11

◊Corned Beef, Pickled Ramps, Lusty Monk Aïoli & Emmentaler 11

APPETIZERS

CRISPY FRIED CALAMARI 11
with lemon rouille and cocktail sauce

TRUFFLE FRIES  8
with herbs de Provence and saffron rouille

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

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

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

◊PECAN & HERB CRUSTED BRIE 12
with Champagne-rhubarb compote and crostini

PRINCE EDWARD ISLAND MUSSELS 12
rope grown, steamed in Riesling with fresh herbs, served with hand-cut fries

SANDWICHES

◊SHRIMP SALAD CROISSANT 14
citrus poached shrimp, Chesapeake Bay aïoli, avocado, arugula and hand-cut fries

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

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

sides

Spring Peas 4

Hand-Cut Fries4

Lemon Scented Grain Medley 4

Cheddar, Bacon & Chive Potato Cakes 4

French Green Beans 5

Zucchini Ribbons 4

Brussels Sprouts 5

Crème Fraiche Mashed Potatoes 4

STARTER SALADS & SOUPS

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

◊WARM SHRIMP SALAD 14
garlic-herb marinated shrimp, lemon scented grain medley, bacon lardons, pea shoots, cherry tomatoes, spring peas, crispy shallots and house vinaigrette

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

SEARED TUNA SALAD* 14
confit tomatoes, greens, kalamata olives, French green beans, potatoes, hard boiled egg and preserved lemon vinaigrette

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

FRENCH ONION SOUP 7
topped with melted cheese

LUNCH ENTRÉES

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

◊SHRIMP RISOTTO 15
creamy arborio rice with garlic sautéed shrimp, pea shoots, shaved fennel, spring peas, crumbled feta and fresh mint

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

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

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

MOUNTAIN TROUT 15
with herb bread crumbs, lemon caper beurre blanc, spring peas and Brussels sprouts

FRESH FISH DU JOUR Mkt
(Please ask your server)

BISTRO MEATLOAF  14
wrapped in bacon and served with caramelized onions, a cheddar, bacon & chive potato cake, French green beans and Diane sauce

FRESH FISH DU JOUR Mkt
(Please ask your server)

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

BEEF STROGANOFF 14
seared beef tips in a rich mushroom sauce over dill-butter tossed egg noodles, with crème fraiche and cornichons

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.