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
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BRUNCH ENTRÉES
◊ BLUE CRAB OMELET 16
caramelized onions, fines herbes, Tickler Cheddar, bistro potatoes
FRENCH TOAST 14
vanilla custard challah, warm syrup, all-natural bacon
◊ DUCK CONFIT HASH* 16
poached eggs, red peppers, caramelized onions, bistro potatoes, hollandaise
SMOKED SALMON BENEDICT* 16
toasted English muffin, cold smoked salmon, poached eggs, hollandaise, sautéed spinach
PWB SHRIMP & GRITS 16
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
◊ SUMMER TOMATO FLATBREAD 12
Boursin, red pepper pistou, chèvre, basil oil
◊ VADOUVAN BEEF FLATBREAD 12
curry crema, roasted mushrooms, Prima Donna, chives
◊ BEIGNETS 8
powdered sugar, warm chocolate sauce or honey
HOUSEMADE CINNAMON BUNS 9
warm caramel sauce
CALAMARI 13
lemon rouille, cocktail sauce
TRUFFLE FRIES 8
herbs de Provence, saffron rouille
CRISPY BRUSSELS SPROUTS 12
preserved lemon vinaigrette, fried leeks, bacon, honey-chili aïoli
◊ TUNA TARTARE* 16
mango relish, Espelette chili glaze, sweet potato chips
FRENCH ONION SOUP 7
melted Emmentaler, crostini
SOUP OF THE DAY Mkt
(Please ask your server)
LUNCH PLATES & ENTRÉES
◊ BLUE CRAB QUICHE 14
roasted tomatoes, chives, chèvre, housemade butter crust,
mixed greens, house vinaigrette
◊ SUMMER VEGETABLE BARIGOULE 15
heirloom tomatoes, zucchini, leeks, artichokes, fennel, asparagus,
fines herbes, white wine broth, red pepper pistou crostini
CHEESEBURGER* 14
lettuce, red onion, mayonnaise, hand-cut fries; cheddar, Roquefort, Emmentaler
◊TARRAGON CHICKEN SALAD CROISSANT 16
heirloom tomato, basil, sea salt, feta, balsamic glaze
◊ GRILLED SALMON* 19
mango relish, crème fraiche mashed potatoes, French green beans
◊ BEEF BOURGUIGNON 18
slow-braised filet mignon tips, carrots, lardons, pearl onions, red wine mushroom ragout, crème fraîche mashed potatoes
◊ LOBSTER LYONNAISE SALAD 24
arugula, bacon lardons, heirloom grape tomatoes, mango, hard-boiled egg, champagne vinaigrette
◊ GRILLED CHICKEN SALAD 14
mixed greens, heirloom grape tomatoes, chèvre, watermelon, cucumber, pistachio, peach vinaigrette
◊ BEEF TENDERLOIN TIPS SALAD 18
mixed greens, fennel, orange, cucumber ribbons, Roquefort, pine nuts, lemon zest, supreme orange 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.