Brunch at Print Works Bistro is served Monday-Friday 10 AM – 3:30 PM and Saturday- Sunday: 7 AM-3:30 PM. Relax in our sun-filled dining room or dine outdoors on our Creekside Terrace. Please let us know about your allergies so we can create something special for you. Also join us for Breakfast Monday – Friday, 7 AM – 10 AM. Make your reservation online!
Brunch Menu
Sign Up for News & Happenings
GVG & PWB both Rated Top 100 in USA for Date Nights & Outdoor Dining! Read more.
BRUNCH ENTRÉES
◊ ALSATIAN HAM OMELET 14
chives, Prima Donna, bistro potatoes
FRENCH TOAST 14
vanilla custard challah, warm syrup,
all-natural bacon
◊CORNED BEEF HASH* 16
poached eggs, roasted Brussels sprouts,
caramelized onions, bistro potatoes,
hollandaise, crispy sauerkraut
SMOKED SALMON BENEDICT* 16
toasted English muffin, cold smoked
salmon, poached eggs, hollandaise, sautéed spinach
PWB SHRIMP & GRITS 15
grilled shrimp, three-cheese grits,
caramelized onions, crème fraîche, chives
AVOCADO TOAST* 14
challah, avocado relish, bacon, poached eggs,
honey yogurt & berries
BISTRO BREAKFAST 13
scrambled eggs, all-natural bacon,
bistro potatoes, wheat toast
EGGS BENEDICT* 14
toasted English muffin, ham, poached eggs, hollandaise,
bistro potatoes
APPETIZERS & STARTERS
◊ PEAR FLATBREAD 12
honey whipped chèvre, pickled red onions, smoked gouda, arugula,
balsamic glaze
◊CORNED BEEF FLATBREAD 12
caramelized onions, Emmentaler, crispy sauerkraut,
Lusty Monk aïoli
HOUSEMADE CINNAMON BUNS 9
warm caramel sauce
BEIGNETS 8
powdered sugar, hot chocolate sauce
CALAMARI 13
lemon rouille, cocktail sauce
TRUFFLE FRIES 8
herbs de Provence, saffron rouille
CRISPY BRUSSELS SPROUTS 14
preserved lemon vinaigrette, fried leeks, bacon, honey-chili aïoli
◊ TUNA TARTARE* 16
pickled fennel slaw, orange-chili glaze, sweet potato chips
FRENCH ONION SOUP 7
melted Emmentaler, crostini
SOUP OF THE DAY Mkt
(Please ask your server)
LUNCH PLATES & ENTRÉES
◊ QUICHE PROVENÇALE 14
tomato, zucchini, red bell pepper, Gruyère, housemade butter crust, mixed greens, house vinaigrette
◊VEGETABLE GALETTE 15
rainbow carrots, parsnips, shallot confit, cashew cream, balsamic glaze
CHEESEBURGER* 14
lettuce, red onion, mayonnaise, hand-cut fries; cheddar, Roquefort, Emmentaler
◊HERBES DE PROVENCE CHICKEN SALAD CROISSANT 14
mixed greens, house vinaigrette
◊GRILLED SALMON* 19
apple, rosé & leek emulsion, crème fraiche mashed potatoes, French green beans
◊LAMB NAVARIN 18
slow-braised lamb, pearl onions, turnip, white wine mushroom ragout, white bean provençale
◊DUCK BURGER* 17
fig-bacon jam, Emmentaler, arugula, hand-cut fries
◊GRILLED CHICKEN SALAD 14
mixed greens, apple, shaved fennel, toasted pumpkin seeds, Brie, Champagne vinaigrette
◊BEEF TENDERLOIN TIPS SALAD* 18
mixed greens, sweet potato, beets, roasted walnuts, Roquefort, house vinaigrette
GRILLED SALMON QUINOA SALAD* 19
arugula, sweet potato chips, Prima Donna, honey-tarragon vinaigrette
à la carte
Two Eggs* any style 4
Fresh Fruit 4
Selection of Cereal & Milk 4
Greek Yogurt & Honey 6
Steel-Cut Oats, fresh berries, honey 7
All-Natural Bacon 4
Breakfast Sausage 4
Bistro Potatoes 4
Bagel & Cream Cheese 3
Toasted English Muffin butter, preserves 3
Toast, whole wheat, white, rye, gluten-free, butter & preserves 3
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 foodborne illness, especially if you have certain medical conditions.
™ & © 2024. This menu property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.