The Purple Cafe (Seattle)

Serrano ham, saba, and pine nut.

Apricot, caramelized onion, candied walnut, grape, and house cracker.

Cucumber salad, aleppo oil, and mizithra cheese.

San Marzano tomato.

Romaine, bacon, avocado, chickpea, gorgonzola, sun-dried tomato, seeds, parsley, and sweet Italian vinaigrette.

Lacinato kale, romaine, grana padano, and Caesar dressing.

Bacon, almond, celery, apple, parmigiano-reggiano, dried cranberry, scallion, and cranberry-dijon vinaigrette.

Roasted beets, frisee, sorghum, barrel-aged feta, pickled fennel, and citronet.

Bacon, lettuce, tomato, avocado, and red pepper mayo.

Bacon, roasted apple, honey-sage aioli, and arugula.

Celery, shallot, lettuce, and lemon-cayenne aioli.

Avocado, tomato, lettuce, pickled red onion, whole grain mustard aïoli, and parmesan vinaigrette.

White BBQ sauce, fried leeks, lettuce, and tomato.

Tillamook cheddar, lettuce, tomato, and purple special sauce.

Bone marrow butter, provolone, mirepoix spread, and bone broth au jus.

Radiatore pasta, torn basil, and locatelli pecorino.

Red wine poached pear, garlic oil, crushed walnuts, caramelized onions, and rosemary.

San marzano tomato, fresh mozzarella, torn basil, and sea salt.

Tomato sauce, mozzarella, and oregano.

Calabrian chile, roasted garlic, basil pesto, and crispy breadcrumb.

Asiago, mozzarella, fontina, parmigiano-reggiano, roasted bell pepper sauce, Mama lil’s peppers, and torn basil.

Green olive, lemon, fennel, chickpea ragoût, and pomegranate molasses.

Penne, oil cured tomatoes, pine nut breadcrumb, lemon zest, and parmigiano-reggiano.

Mafaldine pasta, maine lobster, creamy truffle sauce, and parmigiano crisp.

Potato, celery, pickled red onion, fresno chile, and remoulade.

Apple butter, buttermilk custard, and candied walnuts.

Serrano ham, saba, and pine nut.

Apricot, caramelized onion, candied walnut, grape, and house cracker.

Bacon lardons, candied walnuts, creamy mustard sauce, and mint.

Fall squash, apple butter, pumpkin vinaigrette, pickled shallot, pepitas, and feta.

Cucumber salad, aleppo oil, and mizithra cheese.

Almond, golden raisins, almond cream, Calabrian chili, cilantro, and crispy tempeh.

Cabbage slaw and red pepper remoulade.

Avocado soy marinade, scallion, wasabi tobiko, and taro chips.

San Marzano tomato.

Romaine, bacon, avocado, chickpea, gorgonzola, sun-dried tomato, seeds, parsley, and sweet Italian vinaigrette.

Lacinato kale, romaine, grana padano, and Caesar dressing.

Bacon, almond, celery, apple, parmigiano-reggiano, dried cranberry, scallion, and cranberry-dijon vinaigrette.

Roasted beets, frisee, sorghum, barrel-aged feta, pickled fennel, and citronet.

Bacon, roasted apple, honey-sage aioli, and arugula.

Celery, shallot, lettuce, and lemon-cayenne aioli.

White BBQ sauce, fried leeks, lettuce, and tomato.

Tillamook cheddar, lettuce, tomato, and purple special sauce.

Bone marrow butter, provolone, mirepoix spread, and bone broth au jus.

Radiatore pasta, torn basil, and locatelli pecorino.

Mafaldine pasta, maine lobster, creamy truffle sauce, and parmigiano crisp.

Orecchiette, rapini, rosemary, and pecorino.

Red wine poached pear, garlic oil, crushed walnuts, caramelized onions, and rosemary.

Tomato sauce, mozzarella, and oregano.

Calabrian chile, roasted garlic, basil pesto, and crispy breadcrumb.

Asiago, mozzarella, fontina, parmigiano-reggiano, roasted bell pepper sauce, Mama lil’s peppers, and torn basil.

Penne, oil cured tomatoes, pine nut breadcrumb, lemon zest, and parmigiano-reggiano.

Winter greens, cauliflower soubise, guanciale, frisee, and citronet.

Creamy polenta, pine nut gremolata, and mixed chicories.

Seared duck breast, confit duck, barley, celeriac puree, apple-cranberry compote, and pan jus.

Apple butter, buttermilk custard, and candied walnuts.