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

◊Crispy Eggplant, Boursin, Cherry Tomatoes, Feta, Arugula 11

◊Beef Short Rib, Prima Donna, Corn, Honey-Chili Aïoli 11

APPETIZERS

◊LUMP CRABMEAT DIP 14
herb bread crumbs, poppyseed crisps

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

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

◊LOCAL WATERMELON 11
pickled red onion, feta, fig-balsamic glaze, fresh mint

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

SANDWICHES

◊SHORT RIB SANDWICH 14
challah bun, honey-chili glaze, curried carrot slaw, hand-cut fries

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

◊GRILLED CHICKEN SANDWICH 12
challah bun, roasted tomato pesto, Boursin, arugula, hand-cut fries

Sides

◊Field Pea, Corn & Tomato Succotash 5

Coconut-Jasmine Grain Blend 4

◊Crispy Brussels Sprouts 6

Cheddar, Bacon & Chive Potato Cakes 4

French Green Beans 5

Hand-Cut Fries 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
marinated shrimp, coconut-jasmine grain blend, bacon lardons, roasted sweet corn, zucchini, cherry tomatoes, crispy shallots, house vinaigrette

◊WATERMELON & TUNA SASHIMI SALAD* 14
arugula, pickled red onion, feta, preserved lemon vinaigrette

◊GRILLED CHICKEN SALAD 12
mixed greens, field peas, tomato, avocado, corn, feta, 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, tomato, squash, curried carrot slaw, coconut-jasmine grain blend

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

FRESH FISH DU JOUR (Please ask your server) Mkt

◊CRISPY CHICKEN SCHNITZEL 13
preserved lemon vinaigrette and a salad of mixed greens, field peas, tomato, avocado, corn, goat cheese

◊MOUNTAIN TROUT 15
herb bread crumbs, lemon-caper beurre blanc, French green beans and field pea, corn & tomato succotash

◊BACON, BRUSSELS SPROUTS & ROASTED TOMATO QUICHE 12
house-made butter crust, aged cheddar, mixed greens, house vinaigrette

GRILLED CITRUS-MUSTARD GLAZED SALMON* 16
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 July 24 — September 17

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.