STARTERS PIZZAS - Purple Cafe and Wine Bar

1 PROVEN BAKERY SOURDOUGH 6 plugr butter, sea salt | add herbed goat cheese 5 DUNGENESS CRAB CAKES 19 cabbage slaw, red pepper remoulade paired with | Delille Cellars Chaleur Blanc : Columbia Valley, Washington 16 *BEEF TARTARE 14 apple, sauerkraut, cornichon, horseradish, toasted caraway, rye toast paired with | Meyer-N kel Sp tburgunder: Ahr, Germany 15 CAULIFLOWER 13 almond, golden raisin, greek yogurt, calabrian chile, cilantro paired with | Domaine Pouillon Edelzwicker: Columbia Gorge, Washington 16 BRUSSELS SPROUTS 14 bacon lardon, chestnut, brown butter, apple-maple gastrique paired with | Elk Cove Estate Pinot Blanc: Willamette Valley, Oregon 17 DATES 9 serrano ham, saba, pine nut paired with | Domaine La Tour Vieille Reserva : Banyuls, France NV ( )BAKED BRIE 16 apricot, caramelized onion, candied walnut, grape, house cracker paired with | Clos de Nouys Demi-Sec: Vouvray, France 14 ED CALAMARI 14 san marzano tomato, caper, chickpea, castelvetrano olive, grilled bread paired with | Ca Furlan Cuv e Beatrice Extra Dry: Prosecco, Italy NV PUMPKIN HUMMUS 13 spiced yogurt, pumpkin seeds, pumpkin seed oil, micro arugula, brown butter toast paired with | Zahel Orange T Orangetraube: Vienna, Austria 17 CHEESE AND PEPPERS 16 asiago, mozzarella, fontina, parmigiano-reggiano, roasted bell pepper sauce, mama lil s peppers, torn basil | add pepperoni 3 paired with | Pravis Le Frate Nosiola: Vigneti delle Dolomiti, Italy 13 PEAR & GORGONZOLA 17 syrah-poached pear, garlic oil, crushed walnut, caramelized onion, rosemary paired with | Clos de Nouys Demi-Sec: Vouvray, France 14 PROSCIUTTO 17 speck, charred kale, fromage blanc, truffle cream, calabrian chile paired with | Rojac Refo k.

2 Istra, Slovenia 14 AND PESTO 16 calabrian chile, roasted garlic, basil pesto, crispy breadcrumb paired with | Le Fraghe Camporengo Garganega: Veneto, Italy 17 CHICKEN & BRIE 16 bacon, roasted apple, honey-sage mayoDUNGENESS CRAB ROLL 19 celery, shallot, lemon-cayenne a oli, lettuce, THE IMPOSSIBLE VEGAN BURGER 16 shredded lettuce, tomato, giardiniera remoulade*ANDERSON RANCH LAMB BURGER 18 marinated cucumber, olive tapenade pomodoraccio tomato, feta yogurt spread*CLASSIC CHEESEBURGER 17 cheddar, lettuce, tomato, pickled brussels sprout remoulade | add bacon 3 SANDWICHES served with a choice of mixed green salad or hand-cut fries substitute sweet potato fries or soup 2 BASIL PESTO 20 spaghetti, pomodoraccio tomato, pine nut breadcrumb, lemon zest, parmigiano-reggiano paired with | Villa Varda Pinot Grigio: Fruili, Italy 16 LOBSTER BAKED MAC AND CHEESE 30 cavatappi, maine lobster, creamy gruy re sauce, truffled breadcrumb paired with | Morell-Lawrence Chardonnay: Columbia Valley, Washington 15 BUCATINI AND MEATBALLS 23 san marzano tomato sauce, fresh oregano, grated parmigiano-reggiano paired with | Cascina del Santuario: Barbera d Alba, Italy 16 : mary s grilled chicken 7 or grilled prawns 9 substitute gluten-free pasta 3 CASSOULET 27 white beans, duck confit, toulouse sausage, berkshire pork shoulder, rich broth, duck fat breadcrumbs paired with | Ch teau La Croix du Duc: Bordeaux, France 15 COLUMBIA RIVER STURGEON 38 rosemary-roasted grape, mixed olives, walnut, olive oil crouton, banyuls vinaigrette paired with | Pravis Le Frate Nosiola.

3 Vigneti delle Dolomiti, Italy 13 *GRILLED DOUBLE R RANCH NEW YORK STRIP 39 potato-pumpkin pur e, wilted kale, green peppercorn-cognac butter paired with | PAIRING FLIGHT: three pours Jo l Falmet Champagne, L Ecole Chardonnay, Mingot Pur Franc PAN SEARED MUSCOVY DUCK BREAST 29 duck fat fingerling potato, oven-roasted newaukum farms cabbage, cranberry relish, orange-thyme jus paired with | Meyer-N kel Sp tburgunder: Ahr, Germany 15 BRAISED LAMB SHANK 34 preserved artichoke, fregola, harissa yogurt paired with | Terenzi Velobra : Cesanese del Piglio, Italy 14 san marzano tomato or sherry-mushroomPURPLE CHOPPED 11 HALF / 15 FULL romaine, bacon, avocado, chickpeas, gorgonzola, sun-dried tomato, seeds, parsley, sweet italian vinaigrettePEAR AND BLUE CHEESE 11 HALF / 15 FULL mixed greens, kale, poached pear, gorgonzola, toasted pecan, red wine-pear vinaigretteKALE CAESAR 11 HALF / 15 FULL lacinato kale, romaine, multigrain crouton, grana padano, caesar dressingCRANBERRY CHICKEN 13 HALF / 17 FULL pulled mary s chicken, bacon, almond, celery, apple, parmigiano-reggiano, dried cranberry, scallion, cranberry-dijon vinaigretteSOUPS AND SALADS add: mary s grilled chicken 7 grilled flank steak 8 or grilled prawns 9 CHICKEN LIVER MOUSSE 13 brown butter toast, pickle, garnishes paired with | Clos de Nouys Demi-Sec: Vouvray, France 14 AND CURED MEAT pick one for $7 | three for $19 | five for $29 served with a variety of accompaniments ADD.

4 Marcona almonds 3 | castelvetrano olives 3 | optional pairing mpA 20% service charge is added to each check. 100% of the service charge is distributed to our team in the form of wages, benefits, commissions and revenue share. Thank you Heavy Restaurant Group. *According to the health department, raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions. WOODINVILLE | SEATTLE | FOOD AND WINE COLLABORATION BETWEEN OUR CHEFS AND SOMMELIERSDINNER