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.

Appetizers
Fresh Mozzarella and Tomato Caprese field ripened Yakima tomatoes with extra virgin olive oil, fresh basil, and balsamic glaze (gluten free)
12.5000

Watermelon and Feta Tower seedless watermelon with white balsamic-lime vinaigrette, fresh mint and crumbled feta cheese (gluten free)
12.5000

Jazz Alley Antipasto Platter - cured meats, marinated prawns, herbed mixture of fresh mozzarella balls, grape tomatoes and Castelvetrano olives (with pits), grilled vegetables and a rich bean salad (gluten free)
19.5000

Mediterranean Meze three dips, tzatziki (Greek yogurt), olive tapenade, and hummus with carrots, cucumbers and warm pita bread
13.5000

Deep Sea Calamari fried crisp and served with ginger lemon aioli and spicy red chili oil
15.0000

Butterfly Coconut Prawns fried and served with a mango chutney sauce
16.0000

Salads
Arcadian Greens in house vinaigrette, topped with toasted almonds and freshly grated Parmesan Reggiano (gluten free)
10.5000

Wedge Salad chilled iceberg lettuce with tomatoes and spiced walnuts, drizzled with a balsamic reduction and blue cheese dressing (gluten free)
11.5000

Caesar Salad Romaine and Tuscan kale tossed in our creamy Caesar dressing, topped with house-made croutons and freshly grated Parmesan Reggiano
11.0000

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
24.5000

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 topped with a chopped kalamata extra virgin olive oil drizzle (gf)
24.5000

Soup & Sides
Soup du Jour, Cup $7. - Bowl $10.


Columbia City Bread and Butter Basket
6.5000

Ralphie’s Cornbread (gluten free)
5.5000

Entrees
Fresh Petrale Sole Parmesan coated in Parmesan Reggiano, seared and served with delicate beurre blanc sauce, roasted potatoes and seasonal vegetables
28.5000

Grilled Prawns and Grits bourbon glazed prawns over creamy grits and wilted greens garnished with crumbled bacon (gluten free)
30.5000

Seafood Stew prawns, mussels and seasonal fish simmered gently in an Old Bay broth with Chablis, tomato, fennel and red potatoes
30.5000

Certified Angus Prime Rib (when available) seasoned and slow roasted, served with whipped potatoes, seasonal vegetables and topped with an herbed horseradish crème fraîche (gluten free)
38.5000

Certified Angus New York Steak 9oz center cut grilled, served with a cabernet demi glace, crispy onions, whipped potatoes and seasonal vegetables (gluten free)
38.5000

Chile Verde slow roasted pork with tomatillos, roasted chiles and fresh herbs, served over red rice with sour cream and crisp corn tortillas (gluten free)
26.5000

Chicken Piccata seared chicken breast in lemon, caper and white wine butter sauce served with whipped potatoes and seasonal vegetables
27.5000

Rigatoni Bolognese simmered beef and pork with onions, carrots and Italian seasonings tossed with crushed San Marzano tomatoes and topped with freshly grated Parmesan Reggiano
26.5000

Three Cheese Ravioli and Yakima Asparagus Primavera sautéed in a light cream sauce with toasted pine nuts, topped with tomato garlic confit and freshly grated Parmesan Reggiano
26.5000

Dessert
Jazz Alley Key Lime rich Key Lime custard baked in a graham cracker crust, topped with sweet whipped cream
9.5000

Tres Leches Strawberry Shortcake Classic Mexican sponge cake soaked with three types of milk, topped with fresh strawberries and sweet whipped cream
9.5000

Chocolate Royale dense Belgian flourless chocolate truffle torte with fresh berries and whipped cream (gluten free)
9.5000

Molten Chocolate Cake warm French vanilla chocolate cake with a molten center, served with sweet whipped cream and caramel sauce
10.0000

Gourmet New York Cheesecake resting on a graham cracker crust, topped with an Oregon mixed berry sauce and garnished with fresh berries
9.0000


Your Hosts

Owners - John and Carla 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.