Print Works Bistro menus change with the seasons. Our chefs feature classical and modern versions of French bistro dishes created with locally sourced food.
If you would like to dine-in at Print Works Bistro, please visit PrintWorksBistro.com to see the menus or make a reservation. See photos of our current features!
Room Service Dining Hours:
Breakfast: Monday – Friday 7 – 10 AM
Brunch:
Monday-Friday: 10 AM – 3:30 PM
Saturday-Sunday: 7 AM – 3:30 PM
Dinner:
Monday-Thursday: 3:30 PM – 10 PM
Friday-Saturday: 3:30 PM – 10:30 PM
Sunday: 3:30 PM – 9 PM
PASTRIES, BREADS & CEREALS
HOUSEMADE CINNAMON BUNS 9
warm caramel sauce
CROISSANT 3
preserves, butter
BAGEL 3
cream cheese
HOUSEMADE GRANOLA 7
Greek yogurt
ENGLISH MUFFIN 3
preserves, butter
CREAMY STEEL-CUT OATS 7
fresh berries, honey
TOAST 3
wheat, white, rye, gluten free, butter, preserves
HOUSEMADE MUFFINS 4
blueberry or healthy start
CEREAL & MILK 4
Special K, Cheerios, Lucky Charms
À LA CARTE
Two Eggs* any style 4
Honey Greek Yogurt 6
White Grits 3
Cold-Smoked Salmon 7
Bowl of Cut Fruit 4
Bowl of Berries 6
All-Natural Bacon 4
Turkey Bacon 4
Breakfast Sausage 4
BREAKFAST PLATES
CONTINENTAL BREAKFAST 11
warm croissant, butter, preserves, fresh fruit, honey Greek yogurt
AVOCADO TOAST* 14
challah, avocado relish, bacon, poached eggs, honey Greek yogurt & berries
FRENCH TOAST 13
vanilla custard challah, warm syrup, all-natural bacon
DUCK CONFIT HASH* 16
roasted red peppers, caramelized onions, poached eggs, hollandaise
BISTRO BREAKFAST 13
scrambled eggs, all-natural bacon, bistro potatoes, wheat toast
QUICHE 13
sausage, roasted tomatoes, Emmentaler, housemade butter crust, mixed greens, house vinaigrette
EGGS BENEDICT* 14
toasted English muffin, shaved ham, poached eggs, hollandaise, bistro potatoes
SMOKED SALMON BENEDICT* 15
toasted English muffin, cold smoked salmon, poached eggs, hollandaise, sautéed spinach
PIPERADE OMELET 14
bell pepper, onion, Prima Donna, bistro potatoes
PWB SHRIMP & GRITS 15
grilled shrimp, three-cheese grits, caramelized onions, crème fraîche, chives
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.
™ & © 2023. This menu property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.
BRUNCH ENTRÉES
◊ PIPERADE OMELET 14
bell pepper, onion, Prima Donna, bistro potatoes
FRENCH TOAST13
vanilla custard challah, warm syrup, all-natural bacon
◊ DUCK CONFIT HASH* 16
roasted red peppers, caramelized onions, poached eggs, hollandaise
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
fig mascarpone, red onion, arugula, Roquefort, walnuts
◊ ALSATIAN FLATBREAD 12
mascarpone, applewood-smoked bacon, caramelized onions, Emmentaler, chives
◊ HOUSEMADE CINNAMON BUNS 9
warm caramel sauce
CRÈME FILLED WARM “BEIGNETS” 8
powdered sugar, hot chocolate sauce
◊ GROUND DUCK MEATBALLS 15
orange-chili glaze, chives, crostini
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, radish, avocado, chili-honey glaze, sesame seeds, sweet potato chips, crostini
FRENCH ONION SOUP 7
melted Emmentaler
SOUP OF THE DAY Mkt
(Please ask your server)
LUNCH PLATES & ENTRÉES
◊ QUICHE 13
sausage, roasted tomatoes, Emmentaler, housemade butter crust, mixed greens, house vinaigrette
◊ PROVENÇALE TART 15
ratatouille, caramelized onions, arugula, pine nuts, brie, cherry glaze
CHEESEBURGER* 14
lettuce, red onion, mayonnaise, hand-cut fries; cheddar, Roquefort, Emmentaler
◊ GROUND DUCK BURGER 15
lettuce, caramelized onions, Emmentaler, hand-cut fries
◊ GRILLED SALMON* 19
sauce vierge, crème fraiche mashed potato, French green beans
TENDERLOIN TIPS SALAD 18
mixed greens, roasted beets, Roquefort, walnuts, truffled beet & walnut vinaigrette
◊ SHRIMP RISOTTO 16
bacon lardons, asparagus, Emmentaler, fried leeks
GRILLED SALMON QUINOA SALAD* 19
arugula, sweet potato chips, Prima Donna, honey-tarragon vinaigrette
◊ GRILLED CHICKEN SALAD 14
mixed greens, pickled blueberries, apple, red onion, basil, goat cheese, blueberry vinaigrette
◊ LYONNAISE SALAD 16
chilled shrimp salad, mixed greens, bacon lardons, croutons, hard-boiled egg, champagne 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
♦ Chef’s Features
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.
™ & © 2023. This menu property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.
FLATBREADS
◊ PEAR
fig mascarpone, red onion, arugula, Roquefort, walnuts 12
◊ ALSATIAN
mascarpone, applewood-smoked bacon, caramelized onions, Emmentaler, chives 12
APPETIZERS & SMALL PLATES
◊ BAKED GOAT CHEESE & HERB TOMATO DIP 13
sweet potato chips, crostini
◊ GROUND DUCK MEATBALLS 15
orange-chili glaze, chives, crostini
◊ BEEF HACHÉ SLIDERS 13
house ground beef, gougère, Lyonnaise gravy, hand-cut fries
CRISPY BRUSSELS SPROUTS 12
preserved lemon vinaigrette, fried leeks, bacon, honey-chili aïoli
CALAMARI 13
lemon rouille, cocktail sauce
◊ TUNA TARTARE* 16
mango relish, radish, avocado, chili-honey glaze, sesame seeds, sweet potato chips, crostini
TRUFFLE FRIES 8
herbs de Provence, saffron rouille
ARTISANAL CHEESE
& CHARCUTERIE Mkt
bistro inspired accoutrements
PRINCE EDWARD ISLAND
MUSSELS 13/21
Riesling, fresh herbs, hand-cut fries
CHEESEBURGER* 13
lettuce, red onion, mayonnaise, hand-cut fries; cheddar, Roquefort, Emmentaler
STARTER SALADS & SOUPS
◊ GOAT CHEESE SALAD 11
mixed greens, pickled blueberries, apple, red onion, basil, blueberry vinaigrette
ROASTED BEETS & MIXED GREENS 10
Roquefort, walnuts, truffled beet & walnut vinaigrette
VEGETABLE SALAD 6
fresh vegetables, Green Goddess dressing
FRENCH ONION SOUP 7
melted Emmentaler, crostini
SOUP OF THE DAY Mkt
(Please ask your server)
ENTRÉES
◊ CHICKEN SCHNITZEL 26
mixed greens, pickled blueberries, apple, red onion, basil, goat cheese, blueberry vinaigrette
◊ PROVENÇALE TART 23
ratatouille, caramelized onions, arugula, pine nuts, brie, cherry glaze
◊ DUCK CONFIT 28
orange-chili glaze, cheddar, bacon & chive potato cake, asparagus
◊ GRILLED FILET MIGNON* 37
port-peach jus, crème fraiche mashed potato, French green beans
◊ TROUT ALMONDINE 28
lemon-caper beurre blanc, ratatouille, local roasted corn
◊ GRILLED SALMON* 29
sauce vierge, crème fraiche mashed potato, French green beans
◊ GRILLED LAMB CHOPS* 36
brandy-peppercorn emulsion, crème fraiche mashed potato, asparagus
◊ BEEF STROGANOFF* 32
tenderloin tips, egg noodles, mushroom gravy, cornichons, crème fraiche
TODAY’S CHEF SELECTION, (please ask your server) Mkt
◊ SEARED SHRIMP & SCALLOP RISOTTO* 37
bacon lardons, asparagus, goat cheese, fried leeks
STEAK FRITES* 29
sliced hanger steak, herbed Maître d’butter, hand-cut fries
◊ NC CRAFT BEER-BRAISED SHORT RIBS* 34
cheddar, bacon & chive potato cake, spinach
SIDES
Crispy Brussels Sprouts 6
bacon, leeks
Asparagus 5
Local Roasted Corn 4
Cheddar, Bacon & Chive Potato Cakes 5
French Green Beans 5
Hand-Cut Fries 4
Brussels Sprouts 5
Crème Fraîche Mashed Potatoes 4
Ratatouille 4
DAILY PLATES
MONDAY
Cottage Pie
TUESDAY
Steak au Poivre*
WEDNESDAY
Chef’s Special
THURSDAY
Chicken Paillard
FRIDAY
Fish & Chips
Hook-N-Line Caught
SATURDAY
Tri-Tip Steak*
SUNDAY
Roasted Turkey Dinner
◊ Chef’s Features
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.
™ & © 2022 This menu property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.
DESSERTS
MORE THAN CHOCOLATE CAKE 9
vanilla scented chocolate crèmeux, fresh raspberries, whipped cream
*>HAWK & HORSE “Latigo,” Late Harvest Cabernet Sauvignon Lake County ‘11 12.00
◊ BROWN SUGAR CHEESECAKE 9
crème anglaise, tart cherry compote, toasted meringue
*DOW’S “Quinta Senhora da Ribeira” ‘12 16.50
AFFOGATO 7
housemade vanilla bean ice cream, espresso, French almond macaroons
*BARBADILLO, Pedro Ximénez Sherry 7.00
CRÈME FILLED WARM “BEIGNETS” 8
powdered sugar, warm chocolate sauce or honey
*GRAHAM’S 10 Year Tawny 10.00
PROFITEROLES 8
pastry puffs, housemade vanilla bean ice cream, warm chocolate sauce
*FONSECA 2014 Late Bottled Vintage 6.00
◊ BANANA CRÈME BRÛLÉE 9
almond crisp cookie
*DOMAINE COYEUX “ELEGANS” Muscat de Beaumes de Venise ‘18 8.00
*Indicates wine pairing selections
◊Chef’s Features
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.
™ & © 2023. This menu property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.