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 | Thanksgiving Day Menu | Videri Chocolate Dinner |Wine Blending Dinner |
Holiday Happenings | New Year’s Eve Events
◊Roasted Mushroom, Shallot Confit, Goat Cheese, Sweet Potato Chips, Sage 11
◊Grilled Chicken, Bacon, Feta, Green Goddess, Fig Balsamic 11
◊CRAB & ROASTED RED PEPPER DIP 14
herb bread crumbs, torn baguette
CRISPY BRUSSELS SPROUTS 10
lemon-bacon vinaigrette, fried leeks, honey-chili aïoli
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
◊CHICKEN MILANESE SANDWICH 14
toasted challah bun, smoked pimento cheese, housemade pickles, maple 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
◊Roasted Carrots 4
Hand-Cut Fries 4
◊Black Pearl Grain Medley 4
Cheddar, Bacon & Chive Potato Cakes 4
French Green Beans 5
◊Butternut Puree 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, black pearl grain medley, bacon lardons, roasted butternut squash, kale, crispy shallots, house vinaigrette
◊GRILLED CHICKEN SALAD 12
kale, local apples, candied cashews, golden raisins, feta, maple 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
◊LENTIL & KALE PHYLLO PARCEL 13
coconut-curry sauce, black pearl grain medley, sautéed spinach, roasted carrots
◊GARLIC SHRIMP & BUTTERNUT SQUASH RISOTTO 15
arborio rice, bacon lardons, leeks, goat cheese
◊CRISPY CHICKEN SCHNITZEL 13
preserved lemon vinaigrette, a kale, apple, cashew, raisin & feta salad
◊SAUSAGE & ROASTED RED PEPPER QUICHE 12
house-made butter crust and aged cheddar, mixed greens, house vinaigrette
◊GRILLED BLACK PEPPER
CRUSTED SALMON* 16
crème fraiche mashed potatoes, French green beans, honey-lime butter sauce
◊TROUT ALMONDINE 15
citrus beurre blanc, toasted almonds, Brussels sprouts, roasted carrots
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 September 19—November 13, 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.
