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Proximity Hotel Room Service Menus

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 Print Works Bistro, please visit PrintWorksBistro.com to see the menus or make a reservation.

Room Service Dining Hours:
Breakfast: 7 – 10 AM, Brunch: 10 AM – 2 PM, Mid-day: 2 – 5 PM

Dinner: Monday-Thursday: 5 PM – 9:30 PM, Friday: 5 PM – 10 PM, Saturday: 3:30 PM – 10 PM, Sunday: 3:30 PM – 9 PM

PASTRIES, BREADS & CEREALS

HOUSEMADE CINNAMON BUNS 8
warm caramel sauce

CROISSANT 3
preserves and butter

BAGEL 3
cream cheese

HOUSEMADE GRANOLA 7
Greek yogurt

ENGLISH MUFFIN 3
preserves and butter

CREAMY STEEL CUT OATS 7
fresh berries and honey

TOAST 3
wheat, white, rye, gluten free

HOUSEMADE MUFFINS 4
blueberry or healthy start

CEREAL & MILK 4
Special K, Cheerios, Lucky Charms

À LA CARTE

TWO EGGS* 3

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 11
vanilla custard challah, warm syrup, all-natural bacon

BISTRO BREAKFAST 11
scrambled eggs, all-natural bacon, bistro potatoes, wheat toast

EGGS BENEDICT* 12
toasted English muffin, shaved ham, poached eggs, hollandaise, bistro potatoes

SMOKED SALMON BENEDICT* 13
toasted English muffin, cold smoked salmon, poached eggs, hollandaise, sautéed spinach

HAM & CHEDDAR OMELET 12
bistro potatoes

QUICHE LORRAINE 12
house-made butter crust, all-natural bacon, Emmentaler, mixed greens, house vinaigrette

BISTRO BREAKFAST 11
scrambled eggs, all-natural bacon, bistro potatoes, wheat toast

HAM & CHEDDAR OMELET 11
bistro potatoes

PWB SHRIMP & GRITS 13
grilled shrimp, three-cheese grits, caramelized onions, crème fraîche, chives

♦ 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.

™ & © 2020. This menu property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.

GVG is 100% Employee Owned!

BRUNCH ENTRÉES

AVOCADO TOAST* 14
challah, avocado relish, bacon, poached eggs, honey yogurt & berries

FRENCH TOAST 11
vanilla custard challah, warm syrup, all-natural bacon

◊CORNED BEEF HASH* 15
hand-carved corned beef, fried eggs, pepper, onion, bistro potatoes

SMOKED SALMON BENEDICT* 13
toasted English muffin, cold smoked salmon, poached eggs, hollandaise, sautéed spinach

PWB SHRIMP & GRITS 13
grilled shrimp, three-cheese grits, caramelized onions, crème fraîche, chives

◊SAUSAGE & MUSHROOM OMELET 12
Emmentaler, bistro potatoes

BISTRO BREAKFAST 11
scrambled eggs, all-natural bacon, bistro potatoes, wheat toast

EGGS BENEDICT* 12
toasted English muffin, ham, poached eggs, hollandaise, bistro potatoes

À LA CARTE

Two Eggs,* any style 3

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 3
butter & preserves

Toast, whole wheat, white, rye, gluten free; butter & preserves 3

APPETIZERS & STARTERS

◊BACON ONION FLATBREAD 11
Mascarpone, Tickler, mushroom

◊APPLE BOURSIN FLATBREAD 11
Emmentaler, confit shallot, arugula, sherry honey-thyme glaze

HOUSEMADE CINNAMON BUNS 8
warm caramel sauce

CRÈME FILLED WARM “BEIGNETS” 8
powdered sugar, hot chocolate sauce

CRAB FONDUE 14
Tickler, Emmentaler, shallot, apple, zucchini chips, crostini

TUNA TARTARE 15
salmon roe, avocado relish, diced cucumber, crostini

CRISPY CALAMARI 11
lemon rouille, cocktail sauce

TRUFFLE FRIES 8
herbs de Provence, saffron rouille

CRISPY BRUSSELS SPROUTS 11
preserved lemon vinaigrette, fried leeks, bacon, hone y-chili aïoli

FRENCH ONION SOUP 7
melted Emmentaler

SOUP OF THE DAY Mkt
(Please ask your server)

LUNCH PLATES & ENTRÉES

◊QUICHE LORRAINE 12
house-made butter crust, all natural bacon, Emmentaler, mixed greens, house vinaigrette

MUSHROOM & KALE TARTLET 14
Mascarpone, Tickler, caramelized onion, crispy leeks, brûléed Prosecco poached apples

◊GRILLED SALMON QUINOA SALAD* 17
arugula, zucchini chips, Prima Donna, honey-tarragon vinaigrette

◊GRILLED CHICKEN SALAD 14
baby kale, carrot, watermelon radish, almonds, Feta, Prosecco vinaigrette

◊WARM SHRIMP SALAD 14
garlic-herb marinated shrimp, Himalayan red rice, spinach, bacon lardons, crispy shallot, honey-tarragon vinaigrette

SASHIMI TUNA SALAD* 15
arugula, preserved lemon, cucumber, pickled red pepper, carrot, gremolata, orange zest

◊MUSTARD-HONEY & DILL GLAZED GRILLED SALMON* 17
crème fraîche mashed potatoes, French green beans

◊CRISPY CHICKEN SCHNITZEL 14
salad of baby kale, carrot, watermelon radish, almonds, Feta, Prosecco vinaigrette

BACON WRAPPED BISTRO MEATLOAF 14
Diane sauce, caramelized onions, French green beans, cheddar, bacon, chive potato cake

CHEESEBURGER* 13
lettuce, red onion, mayonnaise, hand-cut fries; cheddar, Roquefort or Emmentaler

◊GRILLED CHICKEN SANDWICH 12
challah bun, Dijon mustard, caramelized onions, Emmentaler, arugula, hand-cut fries

♦ 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.

™ & © 2020. This menu property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.

GVG is 100% Employee Owned!

APPETIZERS & STARTERS

◊BACON ONION FLATBREAD 11
Mascarpone, Tickler, mushroom

◊APPLE BOURSIN FLATBREAD 11
Emmentaler, confit shallot, arugula, sherry honey-thyme glaze

CRAB FONDUE 14
Tickler, Emmentaler, shallot, apple, zucchini chips, crostini

TUNA TARTARE 15
salmon roe, avocado relish, diced cucumber, crostini

CRISPY CALAMARI 11
lemon rouille, cocktail sauce

TRUFFLE FRIES 8
herbs de Provence, saffron rouille

CRISPY BRUSSELS SPROUTS 11
preserved lemon vinaigrette, fried leeks, bacon, hone y-chili aïoli

FRENCH ONION SOUP 7
melted Emmentaler

◊SOUP OF THE DAY Mkt
(Please ask your server)

LUNCH PLATES & ENTRÉES

◊QUICHE LORRAINE 12
house-made butter crust, all natural bacon, Emmentaler, mixed greens, house vinaigrette

◊MUSHROOM & KALE TARTLET 14
Mascarpone, Tickler, caramelized onion, crispy leeks, brûléed Prosecco poached apples

◊GRILLED SALMON QUINOA SALAD* 17
arugula, zucchini chips, Prima Donna, honey-tarragon vinaigrette

◊GRILLED CHICKEN SALAD 14
baby kale, carrot, watermelon radish, almonds, Feta, Prosecco vinaigrette

CHEESEBURGER* 13
lettuce, red onion, mayonnaise, hand-cut fries; cheddar, Roquefort or Emmentaler

◊MUSTARD-HONEY & DILL GLAZED GRILLED SALMON* 17
crème fraîche mashed potatoes, French green beans

◊CRISPY CHICKEN SCHNITZEL 14
salad of baby kale, carrot, watermelon radish, almonds, Feta, Prosecco vinaigrette

♦ 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.

™ & © 2020. This menu property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.

GVG is 100% Employee Owned!

FLATBREADS

◊BACON ONION 11
Marscapone, Tickler, mushroom

◊APPLE BOURSIN 11
Emmentaler, confit shallot, arugula, sherry honey-thyme glaze

APPETIZERS & SMALL PLATES

CRISPY BRUSSELS SPROUTS 11
preserved lemon vinaigrette, fried leeks,  bacon, honey-chili aïoli

TRUFFLE FRIES 8
herbs de Provence, saffron rouille

◊CRAB FONDUE 14
Tickler, Emmentaler, shallot, apple, zucchini chips, crostini

CRISPY CALAMARI 11
lemon rouille, cocktail sauce

TUNA TARTARE* 15
salmon roe, avocado relish, diced cucumber, crostini

ARTISANAL CHEESE & CHARCUTERIE Mkt
bistro inspired accoutrements

PRINCE EDWARD ISLAND MUSSELS 12/ 19
Riesling, fresh herbs, hand-cut fries

CHEESEBURGER* 13
lettuce, red onion, mayonnaise, hand-cut fries; cheddar, Roquefort or Emmentaler

STARTER SALADS & SOUPS

◊BABY KALE & QUINOA 9
carrot, watermelon radish, almonds, Feta, Prosecco vinaigrette

ROASTED BEETS & LITTLE GEM 9
Roquefort, sesame Prima Donna crisps, citrus-chive vinaigrette

VEGETABLE SALAD 6
fresh vegetables, Green Goddess dressing

FRENCH ONION SOUP 7
melted Emmentaler

◊SOUP OF THE DAY Mkt
(Please ask your server)

ENTRÉES

◊CRISPY CHICKEN SCHNITZEL 21
salad of baby kale, carrot, watermelon radish, almonds, Feta, Prosecco vinaigrette

◊MUSHROOM & KALE TARTLET 20
Mascarpone, Tickler, caramelized onion, crispy leeks, brûléed Prosecco poached apples

◊FILET MIGNON* 34
Prosecco butter sauce, crème fraîche mashed potatoes, French green beans

◊MUSTARD-HONEY & DILL GLAZED GRILLED SALMON * 27
crème fraîche mashed potatoes, French green beans

◊GARLIC SHRIMP RISOTTO 25
creamy arborio rice, bacon lardons, mushroom, crispy leeks, Prima Donna

◊TROUT ALMONDINE 26
citrus beurre blanc, toasted almonds, French green beans, roasted carrots

◊PAN SEARED SEA SCALLOPS 33
Gremolata, orange zest, Himalayan red rice, spinach

DUCK BREAST* 29
sherry, honey-thyme glaze, crème fraîche mashed potatoes, roasted carrots

BACON WRAPPED BISTRO MEATLOAF 24
Diane sauce, caramelized onions, French green beans, cheddar, bacon, chive potato cake

STEAK FRITES* 25
sliced hanger steak, herbed Maître d’butter, hand-cut fries

SIDES

◊Himalayan Red Rice  4

Crispy Brussels Sprouts 6

Roasted Carrots 4

Cheddar & Bacon Potato Cakes 4

French Green Beans 5

Hand-Cut Fries 4

Brussels Sprouts 5

Crème Fraiche Mashed Potatoes 4

♦ 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.

™ & © 2020. This menu property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.

GVG is 100% Employee Owned!

DESSERTS

◊SALTED CARAMEL CRÈME BRULEE 7
Butterscotch sauce, pirouette cookies

MORE THAN CHOCOLATE CAKE 8
flourless chocolate cake, vanilla scented chocolate pâte, fresh raspberries

◊BUTTER PECAN MILK CHOCOLATE TIMBALE 8
Prosecco poached apple glaze, whipped cream

AFFOGATO 6
housemade vanilla bean ice cream, espresso, French almond macaroons

CRÈME FILLED WARM “BEIGNETS” 8
powdered sugar, warm chocolate sauce or honey

PROFITEROLES 7
pastry puffs, housemade vanilla bean ice cream, warm chocolate sauce

♦ 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.

™ & © 2020. This menu property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.

GVG is 100% Employee Owned!