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.

Reservations are recommended for both dinner and Non-Dinners.


Jazz Alley Antipasto Platter cured meats, marinated prawns, chilled Manila clams, herbed mixture of fresh mozzarella balls, grape tomatoes and Castelvetrano olives (with pits), grilled vegetables and a rich bean salad 19.5 *GF

Fresh Dungeness Crab Cocktail six shelled legs served with our classic cocktail sauce 18. *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. *

Deep Sea Calamari fried crisp and served with lemon aioli and spicy red chile oil 15. *

Mediterranean Meze – Three Dips tzatziki, olive tapenade and hummus served with carrots, cucumbers and warm pita bread 13.5


Starter Salads

Arcadian Greens in house vinaigrette, topped with toasted almonds and freshly grated Parmesan Reggiano 10.5 GF

Wedge Salad chilled iceberg lettuce with tomatoes and spiced walnuts, drizzled with a balsamic reduction and blue cheese dressing 11.5 GF

Caesar Salad Romaine and Tuscan kale tossed in our creamy Caesar dressing, topped with house-made croutons and freshly grated Parmesan Reggiano 11. *

Entrée Salads

Blackened Albacore Tuna Niçoise served rare with a hard boiled egg, red potatoes, mixed olives, pickled green beans, tomatoes and mixed greens with a tarragon mustard vinaigrette and finished with chopped kalamata extra virgin olive oil 24.5 *GF

Seared Chicken Breast and Avocado Caesar Draper Valley chicken, Romaine and Tuscan kale tossed in our creamy Caesar dressing, hard boiled egg and tomatoes, topped with house- made croutons and freshly grated Parmesan Reggiano 24.5 *


Wild Alaskan King Salmon seared and served with an English pea and mint purée, whipped potatoes and fresh green beans 37. *GF

Fresh Petrale Sole Parmesan coated in Parmesan Reggiano, seared and served with delicate beurre blanc sauce, roasted potatoes and seasonal vegetables 28.5 *

NW Cioppino fresh Dungeness crab legs, prawns, Manila clams and seasonal fish simmered in a broth of Chablis, tomato, fennel, red potatoes and Old Bay Spice, topped with a lemon aioli 35.5 *GF

Grilled Prawns and Grits bourbon glazed prawns over creamy grits and wilted greens, garnished with crumbled bacon 30.5 *GF

Certified Angus Prime Rib (when available) seasoned and slow roasted, served with whipped potatoes, seasonal vegetables and topped with an herbed horseradish crème fraîche 38.5 *GF

Certified Angus New York Steak 9oz center cut grilled, topped with chimichurri, served with whipped potatoes and seasonal vegetables 38.5 *GF

Moroccan Lamb Stew slowly braised with chickpeas, potatoes, tomato, ras el hanout (Moroccan spice mix) and dried apricots. Served over cinnamon scented couscous with currants, topped with mint yogurt 30.

Chicken Piccata seared chicken breast in a lemon caper and white wine butter sauce served with whipped potatoes and seasonal vegetables 27.5 *

Three Cheese Ravioli and Fall Mushrooms sautéed in a light cream sauce with toasted pine nuts, topped with tomato garlic confit and freshly grated Parmesan Reggiano 26.5

Jazz Alley Lasagna sheets of pasta layered with roasted eggplant, spinach, ricotta, parmesan and mozzarella cheeses. Served on a bed of Béchamel and finished with rich Italian meat sauce 28.5

Vegetarian option 23.5

Quinoa Cakes made with masa, coconut milk and piquant seasonings. Seared and served with a butternut squash mole, sweet and sour red onion, green beans and wilted kale 28. *GF

Add goat cheese 4.

Soup & Sides

Columbia City Bread, Focaccia, Rustic Bread Sticks & Creamy Butter 6.5 Ralphie’s Corn Muffin 5.5 GF

Soup du Jour Cup 7. -Bowl 10.


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

Warm Toasted Coconut Bread Pudding Brioche baked in coconut custard with raisins and cinnamon. Served with a Meyers Rum caramel sauce, and finished with shaved white chocolate and sweet whipped cream 10.5

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

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

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

Gelatiamo Pistachio Gelato 9.

Snoqualmie Ice Cream Skagit Valley Strawberry, Cappuccino, and Mango 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 food ailments. 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, an 18% Gratuity may 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.