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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 page 2 page 3 page 4 page 5 page 6 page 7 page 8 page 9 page 10 beverages | 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 | platters + bowls | charged by size: SML feeds approx. 25 | MED feeds approx. 50 | LRG feeds approx. 75 | XLRG feeds approx. 100 (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 Menus offerings and prices are subject to change.
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