Group Dining

group dining

is a fabulous place to gather with friends, family, and colleagues! Our distinct and unique spaces are perfect for a multitude of celebrations and everyday gatherings.

are semi-private and are located in the Loft with stair access only.

We do not have Audio/Visual equipment nor do we allow for the use of the equipment since the spaces are semi-private.

Paid Parking is available in the Financial Center Parking garage located at 4th & University, space is limited & not guaranteed. After 4pm, parking is $7 with validation.

| semi-private loft spaces | Sections portioned-off of the loft featuring lounge seating for guest mix & mingle arrival reception and custom finished wood dining tables set next to floor-to-ceiling windows for downtown Seattle views of University Street and the Seattle Tower. The loft space options are considered semi-private as other guests/reservations will be seated in the rest of the loft space that is not reserved and the loft overlooks the main dining room. Group will have exclusive use of their reserved space.

maximum 18 guests | seated dining events only

maximum 24 guests | seated dining events only

maximum 40 guests for seated dining maximum 60 guests for standing cocktail-style receptions

maximum 30 guests | standing cocktail-style receptions only all guests must be 21yrs+ of age in this space

maximum 100 guests | standing cocktail-style receptions only

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| wine | charged per bottle, as each bottle is opened We require that wine offerings for large party groups are pre-selected in advance, so that beverage service is timely upon guest arrival. We require 2-week notice for special requests. *If wine is not hosted it will not be available for guests to order.

2 max WHITE WINES, 2-3 max RED WINES, 1 ROSÉ WINE optional, 1 SPARKLING WINE optional

CASTELL D’OR ‘FLAMA D’OR’: Cava, Spain NV · 38 DOMAINE ROMAIN COLLET: Crémant de Bourgogne, France NV · 50 ARGYLE BRUT: Willamette Valley, Oregon ’15 · 66 SCHRAMSBERG BLANC DE BLANCS BRUT: North Coast, CA ‘15· 85 MICHEL TURGY ‘RÉSERVE SÉLECTION’ BLANC DE BLANCS GRAND CRU: Le-Mesnil-sur-Oger, Champange, France · 115 SOMMELIER’S SELECTION CHAMPAGNE · 80+ changes daily

CRISP WHITES… EIDOSELA ALBARIÑO: Rías Baixas, Spain ’18 · 42 KERLOO CELLARS ‘LONESOME SPRING RANCH’ SAUVIGNON BLANC: Yakima Valley, Washington ‘18 · 60 DOMAINE VACHERON: Sancerre, France ‘18· 85 RICH WHITES… LU & OLY CHARDONNAY: Columbia Valley, Washington ’18 · 40 SPARKMAN ‘LUMIÈRE’ CHARDONNAY: Columbia Valley, Washington ’17 · 50 DELILLE CELLARS ‘CHALEUR BLANC’: Columbia Valley, Washington ’18 · 60 GROTH ’HILLVIEW VINEYARD’ CHARDONNAY: Napa Valley, CA ’17· 80

TERREDORA DI PAOLO ROSÆNOVÆ’ ROSÉ: Irpinia, Italy ’18 · 44 G. D. VAJRA ‘NOSTRA SIGNORA DELLA NEVE’ SPARKLING ROSÉ: Piedmonte, Italy NV · 60

LIGHT-BODIED REDS… STAG HOLLOW ‘PURPLE CAFÉ SELECTION’ PINOT NOIR: Yamhill-Carlton, Oregon ’14 • 50 J. CHRISTOPHER ‘VOLCANIQUE’ PINOT NOIR: Dundee Hills, Oregon ’16 • 66 ÉLEVÉE WINEGROWERS ‘ÉLEVÉE VINEYARD’ PINOT NOIR: Dundee Hills, OR ’15 • 85 DEVONA ‘FREEDOM HILL VINEYARD’ PINOT NOIR: Willamette Valley, OR ‘14• 100 FULL-BODIED REDS… DOMINIO DE EGUREN ‘CODICE’ TEMPRANILLO: Tierra de Castilla, Spain ’16 • 40 HAND OF GOD ‘SOBREMESA VINEYARD’ MALBEC: Mendoza, Argentina ’12 • 50 EFESTĒ ‘FINAL FINAL’ RED BLEND (Cabernet Sauvignon, Syrah): Columbia Valley, Washington ’16 • 60 BETZ FAMILY WINERY ‘VIOLETTE’ (Cabernet Sauvignon, Merlot): Columbia Valley, Washington ’16 • 76 ABEJA CABERNET SAUVIGNON: Columbia Valley, WA ‘15 • 100

| beer & cocktails | charged as ordered The full list of canned/bottled beers & our standard/signature cocktails will be offered for guests to order from. Average beers are $5-$11/drink and average cocktails on our list are $11-14/drink. *If beer/cocktails are not hosted, it will not be available for guests to order.

| corkage policy | corkage fees do not apply to meeting the food and beverage minimum. Wines cannot be listed on the Purple Seattle wine list. Standard 750mL size bottles are charged corkage fee of $20 per bottle.

| drink ticket policy | When drink tickets are utilized the service staff will provide the tickets to the Host of the event to hand-out to attendees upon arrival. Guests must present a drink ticket to the server for alcoholic beverage orders. Drink tickets do not carry a set value – wine is charged per bottle, beer is charged as ordered, and cocktails are charged as ordered (if all applicable). wine-paired experiences

| ‘wine down’ | groups of up to 18 guests, requires 2-weeks notice and use of semi-private Loft space

$200 sommelier fee + $40-50 per person charged based on the final guest count plus service charge, admin fee, tax All dietary/allergy needs must be provided to Event Planner at least 1-week in advance for our Executive Chef’s planning, last-minute dietary/allergy needs that require a change of the preset appetizer bites will not be accommodated.

• Group to enjoy 30-40 minutes of Wine Education upon arrival for preset flight of 4 wine tastes based on our Sommelier team’s selections of the best wines to showcase for the season.

• Cheese flight and two seasonal appetizer bites to accompany the wine flight.

• Group to then have the full entrée and dessert list to order from, charged as ordered.

*Enhance the experience for an additional $15 per person for a dessert wine to be paired with a seasonal dessert

| wine tasting reception | groups of up to 50 guests, requires 2-weeks notice and use of North Loft or Full Loft space

$400 sommelier fee + $65-85 per person charged based on the final guest count plus service charge, admin fee, tax All dietary/allergy needs must be provided to Event Planner at least 1-week in advance for our Executive Chef’s planning, last-minute dietary/allergy needs that require a change of the preset appetizer bites will not be accommodated.

• Group to enjoy 1-1.5 hours of Wine Tasting - Sommelier to pour tastes of 1 sparkling wine, 1 white wine, and 2 red wines based on our Sommelier team’s selections of the best wines to showcase for the season. Guests to be able to try a taste of each wine and then have a full glass of their favorite of the tastes. Cost of the taste pours included in the price, not the full glass.

• Cheese flight and 4 seasonal appetizer bites, each bite paired with a coinciding wine, to be displayed next to the tasting station with signage indicating it’s perfectly-paired wine.

| wine-paired dinners | groups of up to 18 guests, requires 2-weeks notice and use of semi-private Loft space All dietary/allergy needs must be provided to Event Planner at least 2-weeks in advance for our Executive Chef’s planning, last-minute dietary/allergy needs that require a change of the preset menu will not be accommodated. requires use of semi-private space

$200 sommelier fee + $100 per person charged based on the final guest count plus service charge, admin fee, tax

• Group to enjoy 4-course dinner of seasonally-based selections, paired by our Executive Chef + Sommelier team appetizer course, seasonal course, main course, and dessert course

• Sommelier to welcome group during reception and will present each course with pairing introduction/education.

$200 sommelier fee + $150-250 per person charged based on the final guest count plus service charge, admin fee, tax requires use of semi-private space

• Group to enjoy welcome reception with a Sommelier followed by 5-course dinner of seasonally-based selections, paired by our Executive Chef + Sommelier team hors d’oeuvre + bubbly reception, appetizer course, seasonal course, main course, cheese course, and dessert course

• Sommelier to welcome group during reception and will present each course with pairing introduction/education. cocktail-style reception event: a la carte options select up to 10 items maximum (not including dessert) to be displayed on the buffet

| bites | charged by the dozen minimum order of 2-dozen per item*

· 24/dzn · 96/dzn smokey bacon, saba, marcona almonds (GF) spicy tomato sauce (GF, DF) *recommend 2 pieces per person minimum · 96/dzn · 60/dzn chimichurri (GF, DF) · 96/dzn · 72/dzn red pepper remoulade (DF) red wine-mushroom glaze (GF, DF) *recommend 2 pieces per person minimum · 72/dzn · 60/dzn *minimum 1 dozen whole grain mustard aïoli (GF, DF) · 60/dzn *minimum 1 dozen · 60/dzn · 60/dzn · 60/dzn cucumber-garlic tzatziki (GF) · 60/dzn · 60/dzn · 60/dzn mango-mint chutney (GF, DF) · 72/dzn · 60/dzn

(GF, V) · 125 | 250 | 375 (GF, V) · 125 | 250 | 375 · 250 | 450 | 700 · 125 | 250 | 375 chef’s selection of 2 specialty cheeses + 2 cured meats, fig jam, romaine, bacon, avocado, chickpeas, gorgonzola, whole grain mustard, crackers tomatos, pumpkin seeds, sunflower seeds, parsley, sweet italian vinaigrette (GF) · 125 | 250 | 375 *bacon & cheese to be served on the side to be V apricot, caramelized onion, candied walnut, grapes, crackers · 125 | 250 | 375 · 75 | 150 | 225 frisee, sorghum, barrel-aged feta, pickled fennel, citronet (GF) cucumber salad, aleppo oil, mizithra cheese *cheese on the side to be V

| pizza boards | boards are charged per pizza minimum order of 2 per type | each pizza feeds 4- 6 people

· 16ea · 17ea tomato, mozzarella, torn basil, sea salt calabrian chile, roasted garlic, basil pesto, crispy breadcrumbs (DF, V) · 17ea tomato sauce, mozzarella, oregano · 17ea asiago, mozzarella, fontina, parmigiano-reggiano, · 17ea roasted bell pepper sauce, mama lil’s peppers, basil garlic oil, walnut, caramelized onion, rosemary

| desserts | minimum order of 1-dozen

· 36/dzn · 36/dzn · 36/dzn (GF, V) · 125 per every 25ppl

| chef’s brass bar / happy hour package | $35 per person, charged based on the final guest count chef's choice of assorted veggies with ranch & champagne apricot, caramelized onion, candied walnut, grapes, crackers vinaigrette (GF, V)

tomato sauce, mozzarella, oregano chef’s selection of 2 specialty cheeses, fig jam, crackers

calabrian chile, roasted garlic, basil pesto, cucumber salad, aleppo oil, mizithra cheese crispy breadcrumbs (V) smokey bacon, saba, marcona almonds (GF)

| chef’s reception package | $65 per person, charged based on the final guest count

chef's choice of assorted veggies with ranch & champagne calabrian chile, roasted garlic, basil pesto, vinaigrette (GF, V) crispy breadcrumbs (V)

chef’s selection of 2 specialty cheeses + 2 cured meats, fig jam, tomato sauce, mozzarella, oregano whole grain mustard, crackers

cucumber salad, aleppo oil, mizithra cheese chimichurri (GF, DF) smokey bacon, saba, marcona almonds (GF) red pepper remoulade (DF)

frisee, sorghum, barrel-aged feta, pickled fennel, citronet (GF) *cheese on the side to be V

Our Wine Director’s recommended wine selections to accompany Chef’s reception packages *Not included in the menu’s per-person price. Wines are charged per bottle, as they are opened.

DOMAINE ROMAIN COLLET: Crémant de Bourgogne, France NV • 50

SYNCLINE ‘BOUSHEY VINEYARD’ PICPOUL: Yakima Valley, Washington ‘18 • 52 SPARKMAN ‘LUMIÈRE’ CHARDONNAY: Columbia Valley, Washington ’17 • 50

STAG HOLLOW ‘PURPLE CAFÉ SELECTION’ PINOT NOIR: Yamhill-Carlton, Oregon ’14 • 50 EFESTĒ ‘FINAL FINAL’ RED BLEND (Cabernet Sauvignon, Syrah): Columbia Valley, Washington ’16 • 60

Menus offerings and prices are subject to change. GF – gluten-free, DF – dairy-free, V - vegan Health Department reminds you that raw or undercooked animal products may increase your risk of food borne illness, especially if you have certain medical conditions. seated | plated event: dinner menu groups of 15 - 29 guests plated menu service | Host to pre-select the Starters that the guests will enjoy upon seating. Guests will order from the list of our Pastas & Mains for their Entrée course, with optional side Soup or Salad available. Bread Service is an optional adder.

| pre-selected starters | | main course entrees | served family-style to pass and share after guest seating each guest to receive their individual entrée ordered charged per person based on the final guest count charged as ordered

2 for $14 pp | 3 for $18 pp | 4 for $22 pp · 22 can be GF | can add grilled chicken

chef’s selection of specialty cheeses, fig jam · 32 can be GF

apricot, caramelized onion, candied walnut, grapes · 28 can be GF | can be V

smokey bacon, saba, marcona almonds (GF) · 25 can be GF, V | can add grilled chicken

roasted garlic aïoli, serrano peppers, herbs (DF) · 35

· 33 red pepper remoulade (DF) . add $3 per person · 32

cucumber salad, aleppo oil, mizithra cheese (GF) · 30

(GF, can be DF) · 42 ‘nduja, shallot, fennel, white wine, black garlic, grilled bread Vegan Entrée options available full item descriptions available on purplecafe.com’s listed menus almond, golden raisin, almond cream, calabrian chili, cilantro, crispy tempeh (GF)

| desserts | apple butter, pumpkin vinaigrette, pickled shallot, pepitas, for groups of 15 - 20 guests: barrel-aged feta guests to choose from the full list of desserts, charged as ordered

for groups of 21+ guests: Vegan Starter available with advance notice / pre-order served family-style to pass and share after main course

1 for $3 pp | 2 for $6 pp, based on the final guest count

bread & butter service optional (GF) charged $3 per person based on the final guest count

Vegan Dessert available with advance notice / pre-order side soup or salad optional each guest to receive their individual soup/salad ordered charged $8 each if ordered san marzano tomato soup (GF) bone broth wild mushroom soup (GF) bone broth turkish curry soup (GF) mixed greens salad (GF ,V) kale caesar salad purple chopped salad (GF | can be V) roasted beet salad (GF | can be V)

Menus offerings and prices are subject to change. GF – gluten-free, DF – dairy-free, V - vegan Health Department reminds you that raw or undercooked animal products may increase your risk of food borne illness, especially if you have certain medical conditions. seated | plated event: chef’s pre-fixe dinner menu groups of 15 - 29 guests | $65 per person, charged based on the final guest count chef’s pre-fixe menu service | Host to pre-select the Starters, Salad, and Dessert that the guests will enjoy. Guests will order from the list of our Pastas & Mains for their Entrée course. Bread Service is an optional adder.

| pre-selected starters | | pre-selected salad | served family-style to pass and share after guest seating each guest to receive the individual salad

: add an additional starter for $4pp chef’s selection of specialty cheeses, fig jam romaine, bacon, avocado, chickpeas, gorgonzola, sun-dried tomatoes, pumpkin seeds, sunflowers seeds, parsley, sweet italian vinaigrette (GF) apricot, caramelized onion, candied walnut, grapes *bacon & cheese to be served on the side to be V smokey bacon, saba, marcona almonds (GF) frisee, sorghum, barrel-aged feta, pickled fennel, citronet (GF) *cheese on the side to be V roasted garlic aïoli, serrano peppers, herbs (DF) (GF, V)

red pepper remoulade (DF) . add $3 per person | entrée options | cucumber salad, aleppo oil, mizithra cheese each guest to receive their individual entrée ordered

‘nduja, shallot, fennel, white wine, black garlic, grilled bread can be GF | can add grilled chicken almond, golden raisin, almond cream, calabrian chili, cilantro, can be GF crispy tempeh (GF)

can be GF | can be V apple butter, pumpkin vinaigrette, pickled shallot, pepitas, barrel-aged feta can be GF | can add grilled chicken | can be V

*Vegan Starter available with advance notice / pre-order

(GF) bread & butter service optional *Vegan Entrée options available charged $3 per person based on the final guest count

| pre-selected mini dessert | served family-style to pass and share after main course SELECT 2: (GF)

*Vegan Dessert available with advance notice / pre-order

Menus offerings and prices are subject to change. GF – gluten-free, DF – dairy-free, V - vegan Health Department reminds you that raw or undercooked animal products may increase your risk of food borne illness, especially if you have certain medical conditions. seated | family-style event: dinner menu groups of up to 40 guests | $65 per person, charged based on the final guest count family-style service | Host to pre-select all courses. Starters, Entrées + Sides, Mini Desserts served on plates to pass and share, Salad served individually. Bread Service is an optional adder.

| pre-selected starters | | pre-selected entrées | served to pass and share shortly after guest seating passed and shared at the tables

add an additional starter for $4pp

chef’s selection of specialty cheeses, fig jam (GF, V) . add $5 per person apricot, caramelized onion, candied walnut, grapes

(GF) smokey bacon, saba, marcona almonds (GF) thyme jus (GF)

roasted garlic aïoli, serrano peppers, herbs (DF) mustard cream sauce all cooked to medium roasted mushroom demi red pepper remoulade (DF) . add $3 per person all cooked to medium . add $5 per person *Vegan Entrée available with advance notice / pre-order cucumber salad, aleppo oil, mizithra cheese

’nduja, shallot, fennel, white wine, black garlic, grilled bread | pre-selected sides | served with entrées almond, golden raisin, almond cream, calabrian chili, cilantro, crispy tempeh (GF) (GF, V) (GF) apple butter, pumpkin vinaigrette, pickled shallot, pepitas, (GF, V) barrel-aged feta (GF, V)

bread & butter service optional | pre-selected mini dessert | charged $3 per person based on the final guest count served to pass and share after main course add an additional dessert for $3pp (GF

| pre-selected salad | (GF) each guest to receive the individual salad

romaine, bacon, avocado, chickpeas, gorgonzola, sun-dried tomatoes, pumpkin seeds, sunflowers seeds, parsley, sweet italian vinaigrette (GF) *bacon & cheese to be served on the side to be V

frisée, sorghum, barrel-aged feta, pickled fennel, citronet (GF) *cheese on the side to be V (GF, V)

Menus offerings and prices are subject to change. GF – gluten-free, DF – dairy-free, V - vegan Health Department reminds you that raw or undercooked animal products may increase your risk of food borne illness, especially if you have certain medical conditions. seated | plated event: lunch menu groups of 15 - 29 guests plated menu service | Host to pre-select the Starters that the guests will enjoy upon seating. Guests will order from the our Salads, Sandwiches, Pizzas, & Mains for their Entrée course, with optional side Soup available. Bread Service is optional.

| pre-selected starters | | main entrée options | served family-style to pass and share after guest seating each guest to receive their individual entrée ordered charged per person based on the final guest count charged as ordered

: 2 for $14 pp | 3 for $18 pp | 4 for $22 pp · 15 can be GF, V | can add chicken, steak, prawns · 15 chef’s selection of specialty cheeses, fig jam can be GF, V | can add chicken, steak, prawns · 15 apricot, caramelized onion, candied walnut, grapes can be GF | can add chicken, steak, prawns · 18 · 15 smokey bacon, saba, marcona almonds (GF) · 17 · 22 red pepper remoulade (DF) . add $3 per person

cucumber salad, aleppo oil, mizithra cheese

‘nduja, shallot, fennel, white wine, black garlic, grilled bread

bread & butter service optional charged $3 per person based on the final guest count

side soup each guest to receive their individual soup ordered full item descriptions available on purplecafe.com’s listed menus charged $8 each if ordered Vegan Entrées options available san marzano tomato soup (GF) bone broth wild mushroom soup (GF) bone broth turkish curry soup (GF) | desserts | for groups of 15 - 20 guests: guests to choose from the full list of desserts, charged as ordered

for groups of 21+ guests: served family-style to pass and share after main course 1 for $3 pp | 2 for $6 pp, based on the final guest count

(GF)

Vegan Dessert available with advance notice / pre-order

Menus offerings and prices are subject to change. GF – gluten-free, DF – dairy-free, V - vegan Health Department reminds you that raw or undercooked animal products may increase your risk of food borne illness, especially if you have certain medical conditions. seated | family-style event: lunch menu groups of up to 40 guests | $45 per person, charged based on the final guest count family-style service | Host to pre-select all courses. Starters and Entrées served on plates to pass and share, Salad served individually. Bread Service and Desserts are an optional adder.

| pre-selected starters | | pre-selected entrées | passed and shared at the table served to pass and share shortly after guest seating

add an additional starter for $4pp

bacon, lettuce, tomato, avocado, red pepper mayo chef’s selection of specialty cheeses, fig jam

sorghum, winter greens, celery root puree, reduced balsamic apricot, caramelized onion, candied walnut, grapes

oil-cured tomato, pine nut breadcrumbs, lemon zest, parmesan smokey bacon, saba, marcona almonds (GF)

fresh mozzarella, torn basil, sea salt red pepper remoulade (DF) . add $3 per person

garlic oil, crushed walnut, caramelized onion, rosemary cucumber salad, aleppo oil, mizithra cheese

tomato sauce, mozzarella, oregano ‘nduja, shallot, fennel, white wine, black garlic, grilled bread

calabrian chile, roasted garlic, basil pesto, crispy breadcrumb (V)

Vegan Starter available with advance notice / pre-order asiago, mozzarella, fontina, parmigiano-reggiano, roasted bell pepper sauce, mama lil’s peppers, torn basil

*Vegan Entrée available with advance notice / pre-order optional bread & butter service charged $3 per person based on the final guest count

| pre-selected mini dessert | optional | pre-selected salad | served family-style to pass and share after main course 1 for $3 pp | 2 for $6 pp, based on the final guest count each guest to receive the individual salad (GF)

romaine, bacon, avocado, chickpeas, gorgonzola, sun-dried tomatoes, pumpkin seeds, sunflowers seeds, parsley, sweet italian vinaigrette (GF) *bacon & cheese to be served on the side to be V

frisée, sorghum, barrel-aged feta, pickled fennel, citronet (GF) *cheese on the side to be V

(GF, V)