Premier live music venue & Restaurant

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.

EARLY SHOW (7:30): If you choose to dine with us and are coming to the earlier 7:30 show, 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 show time, our customers generally agree that an earlier arrival ensures that their attention can be better directed toward the music.

LATE SHOW (9:30): Doors for the late show open at 9:15PM. You can choose to dine with us for the late show, however no one is allowed entry until everyone is out from the first show. This tends to average about 9:15PM.

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

Appetizers

Chili-Lime White Gulf Prawns deep-fried and glazed with a mild honey-chili-lime sauce. Served over crispy bean threads 22.5 GF

Deep Sea Calamari fried crisp and served with lemon aioli and spicy red chili oil 22. egg

Smoked Salmon Rangoons wontons filled with a mixture of house-smoked salmon, cream cheese, and scallions, fried crisp and served with a spicy sweet chili sauce 19.5 egg

Aegean Meze Platter grilled eggplant, baby carrots, baby cucumbers, dolmades, Mama Lil’s red peppers, marinated artichokes hearts, assorted olives, tomatoes, duo of house-made hummus and olive tapenade dipping sauces with toasted pita bread 24.5

Salads

Starter Salads

Arcadian Greens tossed with a honey mustard vinaigrette, topped with toasted almonds and freshly grated Parmigiano Grana
12.5 GF nuts

Wedge Salad crisp iceberg lettuce with smoked honey-cured bacon, tomatoes and spiced walnuts, drizzled with a balsamic reduction and blue cheese dressing 16.5 GF egg nuts

Caesar Salad romaine and Tuscan kale tossed in our creamy Caesar dressing, topped with house-made croutons and freshly grated Parmigiano Grana 14.5 * egg (GF-Option Available)

Entrée Salads

Beef Tenderloin Salad tenderloin kabobs grilled medium rare, served over Arcadian greens with organic heirloom tomatoes, French green beans, and Gorgonzola with a roasted garlic vinaigrette and topped with frizzled onions
36.5 GF

Mediterranean Grilled Chicken Salad chilled marinated chicken breast over romaine and Tuscan kale topped with a roasted tomato caper vinaigrette. Served with dolmades, feta, heirloom tomatoes, roasted red peppers, and Greek olives drizzled with a balsamic glaze 34.5 GF

White Gulf Prawn and Avocado Caesar 5 chilled prawns, hard-boiled egg, cherry tomatoes served over romaine and Tuscan kale tossed in our creamy Caesar dressing, topped with house-made croutons and freshly grated Parmigiano Grana 34.5 GF egg

Entrées

Fresh Line-Caught Wild King Salmon seared with a ginger, tamari and basil sauce, lemon-turmeric jasmine rice pilaf, cherry tomatoes and steamed asparagus 48.5 GF

Fresh Line-Caught Alaskan Halibut seared and topped with a rich Puttanesca sauce made of capers, Kalamata olives, tomatoes and a blend of Italian spices over a crispy parmesan chive polenta cake, served with cherry tomatoes and steamed asparagus 46.5 GF

Fresh NW Seafood Stew seafood stew with halibut, king salmon, clams, mussels and Dungeness crab meat in a rich sauce made with fennel, saffron, tomato, leeks, red potatoes, white wine and Pernod. 44.50 * GF

Grilled Prawns & Grits Cajun seasoned prawns over Beecher’s Cheddar creamy grits and Creole sauce with braised southern style collard greens and bacon 40.5 GF

Double R Prime New York Steak (locally farmed) 10oz center cut, grilled and topped with an herbed shallot butter, served with cherry tomatoes and steamed asparagus 56.5 GF

Certified Angus Prime Rib (when available) served with cherry tomatoes, steamed asparagus and an herbed horseradish crème fraîche 50.5 GF

Boneless Beef Short Rib slowly braised in a rich Cabernet Espagnole Sauce, served over Beecher’s Cheddar creamy grits and steamed asparagus 48.5

Chicken Piccata seared chicken breast topped with a lemon, caper, white wine butter sauce, served with cherry tomatoes and steamed asparagus 38.5

Jazz Alley Lasagna sheets of pasta layered in beef and pork with ricotta, parmesan, and mozzarella, served on a bed of béchamel and topped with rich San Marzano tomato sauce 36.5 egg

Vegetable Lasagna (Gluten Free) pasta with eggplant, spinach, mushrooms, basil, ricotta, parmesan and mozzarella, served on a bed of rich San Marzano tomato sauce and topped with pesto 34.5 GF egg

Cremini Mushroom Risotto Mediterranean Arborio rice slow simmered in a rich vegetable stock, with sautéed Cremini mushrooms, shallots, garlic, and fresh thyme, finished with sweet pea puree, topped with vegan mozzarella and frizzled onions
36.5 Vegan GF
Substitute freshly grated Parmigiano Grana add: 2.

Soup & Sides

Warm Demi Baguette with Butter and Roasted Garlic Cloves 8. single / 11. double

Braised Southern Style Collard Greens with Bacon 9.5 GF

Jazz Alley Cornbread with Sweet Cream Butter and Honey 10.5 GF

Soup du Jour Cup 8. - Bowl 12.5

DESSERTS

* Jazz Alley Key Lime Pie Rich Key Lime custard baked in a graham cracker crust, topped with sweet whipped cream 11. egg nuts

Chocolate Royale Dense Belgian flourless chocolate truffle torte with fresh berries and sweet whipped cream 11. GF egg

* Molten Chocolate Cake Warm French vanilla chocolate cake with a molten center. Served with sweet whipped cream and caramel sauce 11.

Gourmet New York Cheesecake Resting on a graham cracker crust, topped with Oregon strawberry sauce, garnished with fresh berries and sweet whipped cream 11. egg

Gelatiamo Pistachio Gelato nuts, Vanilla Gelato and Chocolate Gelato, Berries Sorbet 10.

* Made In House

Olive Oil or Avocado Oil are the only oils used for cooking, frying and in dressings.

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

* – 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.

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


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 $8.00 per entreé for splitting menu items.

Our cake cutting fee is $4.00 per person.

Our corkage fee is $30 per/750 ML bottle.

For parties of 5 or less tips are not included. 100% will be distributed to our employees through our tip pool agreement. (80% to your server and 20% goes into our staff tip pool agreement).

For parties of 6 or more, a 20% service fee on food and beverage will be charged and retained by the company, of which 100% will be distributed to our employees through our tip pool agreement. (80% to your server and 20% goes into our staff tip pool agreement). We are required by law to collect tax on this service fee.

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.