Restaurant and premier live music venue

Our menu features Northwest cuisine, and we strive to support local organic farmers, fishermen, and food producers. We use non-GMO ingredients as much as possible. We are also keenly aware of dietary restrictions and food allergies, and therefore have included vegetarian, gluten-free, and non-dairy items on our menu.

Though non-dinner reservations are gratefully accepted, we do make every effort to give preferential seating to our dinner customers. If you choose to dine with us, we recommend that you plan on arriving an hour to an hour and a half before show time. Though we are happy to serve you at the time of show, our customers generally agree that an earlier arrival ensures that their attention can be better directed toward the music.

Purchasing your table ahead of time, guarantee's your seat.

Appetizers

Fresh Dungeness Crab Cocktail six shelled legs served with our classic cocktail sauce 22.5 *GF

Ahi Poke raw sashimi grade yellow fin tuna with a dressing of soy sauce, ginger, sesame oil, sweet onion, garlic and red chilies. Served over avocado and wakame seaweed salad 16.5 *

Deep Sea Calamari fried crisp and served with lemon aioli and spicy red chile oil 16.5 *

Mediterranean Meze – Three Dips tzatziki, olive tapenade and hummus served with carrots, cucumbers and warm pita bread 16.

Crispy Vegetable Samosas served with a trio of sauces: cucumber-yogurt, cilantro vinaigrette, and sweet chile 16.

Salads

Starter Salads

Arcadian Greens in house vinaigrette, topped with toasted almonds and freshly grated Parmesan Reggiano 12.5 GF

Wedge Salad chilled iceberg lettuce with tomatoes and spiced walnuts, drizzled with a balsamic reduction and blue cheese dressing 13. GF

Caesar Salad Romaine and Tuscan kale tossed in our creamy Caesar dressing, topped with house-made croutons and freshly grated Parmesan Reggiano 12. *

Entrée Salads

Dungeness Crab Legs and Shrimp Louie served on a bed of shredded iceberg lettuce with asparagus, avocado, hard boiled egg, ripe olives, tomato and Thousand Island dressing 33.5 *GF

Crispy Southwest Chicken Salad panko breaded chicken breast on top of Romaine lettuce with chipotle-honey vinaigrette, avocado, black beans, corn, cherry tomato pico de gallo, sour cream and crispy corn tortilla chips 25.5 *GF

Entrées

Fresh Wild King Salmon seared and served with a lemon honey vinaigrette, fresh chives, whipped potatoes and asparagus 42. *GF

Fresh Petrale Sole Parmesan coated in Parmesan Reggiano, seared and served with delicate beurre blanc sauce, roasted potatoes and asparagus 29.5 *

NW Seafood Creole scallops, shrimp, salmon and sole, simmered in a spicy Creole sauce made with tomatos, onions, bell peppers and celery served with steamed rice 30.5

Grilled Prawns and Grits bourbon glazed prawns over creamy grits and braised collard greens with bacon 31.5 *GF

Certified Angus Prime Rib (when available) seasoned and slow roasted, served with whipped potatoes, asparagus and topped with an herbed horseradish crème fraîche 42 *GF

Certified Angus New York Steak 9oz center cut grilled, topped with green peppercorn sauce, served with whipped potatoes and asparagus 42 *GF

Chicken Tikka Masala Tandoori style chicken in a rich curry sauce made with garam masala, coconut milk, tomato, and yogurt. Served over long grain rice with a roasted cauliflower-english pea salad tossed in a yogurt-mint dressing. 28.5 *

Chicken Piccata seared chicken breast in a lemon caper and white wine butter sauce served with whipped potatoes and asparagus 29.5 *

Three Cheese Ravioli and Asparagus in a light cream sauce with toasted pine nuts, topped with tomato garlic confit and freshly grated Parmesan Reggiano 27.5

Jazz Alley Lasagna sheets of pasta layered in beef and pork, ricotta, Parmesan and mozzarella cheese. Served on a bed of Bechamel and topped with rich San Marzano tomato sauce 29.

Mushroom Quinoa Croquettes made with masa, coconut milk and piquant seasonings. Seared and served with a butternut squash mole, sweet and sour red onion, and asparagus 28. *GF

Add goat cheese 4.

Soup & Sides

Organic Rustic Loaf, Herb Focaccia, Rustic Bread Sticks & Butter 7.

Assorted Greek Olives, Feta & Roasted Red Peppers with Extra Virgin Olive Oil 7.5 GF

Steamed Asparagus with Extra Virgin Olive Oil 6. GF

Braised Collard Greens with Bacon 7.5 GF

Ralphie's Cornbread 6. GF

Soup du Jour Cup 8. -Bowl 11.

DESSERTS

Jazz Alley Key Lime Pie Rich Key Lime custard baked in a graham cracker crust, topped with sweet whipped cream 9.5

Chocolate Royale Dense Belgian flourless chocolate truffle torte with fresh berries and sweet whipped cream 9.5 GF

Tiramisu Layers of whipped mascarpone and ricotta with ladyfingers soaked in rum and espresso. Topped with grated chocolate and served with chocolate sauce 10.

Molten Chocolate Cake Warm French vanilla chocolate cake with a molten center. Served with sweet whipped cream and caramel sauce 10.

Gourmet New York Cheesecake Resting on a graham cracker crust, topped with Oregon mixed berry sauce, garnished with fresh berries and sweet whipped cream 9.5

Gelatiamo Pistachio, Panna Vanilla and Chocolate Gelato, plus Blackberry Sorbet 9.

We will do our best to accommodate food allergies or specific dietary needs.

GF Gluten Free: Please note our kitchen is not gluten free. We make every effort to keep products separated.

*Washington State requires that we inform you certain items such as undercooked meats, poultry, seafood, shellfish or eggs, may increase the risk of foodborne illness. We use cooking products containing no trans fats.

Plate Split Charge $5


Your Hosts

Owners - John, Carla and Ari Dimitriou
Maître d' - Bernie Spring
Chef - Alvin Binuya

If you have dietary needs, please notify your server and we will do our best to accommodate.

There is a charge of $5.00 per entreé for splitting menu items.
Our cake cutting fee is $4.00 per person.
Our corkage fee is $25 per/750 ML bottle.
For parties of 6 or more, a 20% Gratuity will be added to your bill.
Jazz Alley is available for private parties and special events. Call (206) 441-9729 for more information.

Menu items and prices subject to change without notice.