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.


Prawn Cocktail five White Gulf Prawns served with our classic cocktail sauce 20.5 * GF

Deep Sea Calamari fried crisp and served with lemon aioli and spicy red chile oil 20. *

Mediterranean Meze – Three Dips tzatziki, olive tapenade and hummus served with carrots, cucumbers and warm pita bread 18.5

Salami, Herbed Goat Cheese & While Roasted Garlic Bulb served with pita chips 18.5 *


Starter Salads

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

Wedge Salad crispy iceberg lettuce with hickory smoked-honey cured bacon, tomato and spiced walnuts, drizzled with a balsamic reduction and blue cheese dressing 14.5 GF

Caesar Salad Romaine and Tuscan kale tossed in our creamy Caesar dressing, topped with house made croutons and freshly grated Parmesan Reggiano 13.5 *

Entrée Salads

Prawns & Seared Spice Rubbed Salmon Louie served on a bed of shredded iceberg lettuce with asparagus, avocado, hard boiled egg, olives, and tomato with Thousand Island dressing 32. * GF

Chicken Caesar Romaine and Tuscan kale tossed in our creamy Caesar dressing, topped with seared and sliced chicken breast, tomato, house made croutons and freshly grated Parmesan Reggiano 27.5 * GF


Fresh Alaska Wild King Salmon seared and served with a lemon honey vinaigrette, fresh chives, whipped potatoes and asparagus M/P * GF

Seafood Brochette skewered sea scallops, white gulf prawns and salmonseared and basted with a ginger-tamari-basil sauce. Served with a lemon-turmeric jasmine rice pilaf and broccolini 42.50 * GF

Grilled Prawns and Grits bourbon glazed prawns over Beecher's cheddar creamy grits and braised collard greens with bacon 32. * GF

Certified Angus New York Steak 9oz center cut grilled, topped with chimichurri, served with whipped potatoes and asparagus. 48.5 * GF

Certified Angus Prime Rib (when available) seasoned and slow roasted, served with whipped potatoes, asparagus and a side of herbed horseradish crème fraîche 46.5 * GF

Crispy Fried Pork Chops bone-in pork chops breaded and served with fresh dill sour cream, warm German-style potato salad and broccolini 29. *

Chicken Piccata seared chicken breast in a lemon caper and white wine butter sauce served with whipped potatoes and asparagus 30.5 *

Four Cheese Tortellini Primavera with basil pesto and a selection of fresh vegetables, topped with pine nuts 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 30.5 *

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 28.5 Vegan *

Add goat cheese 4.5

Soup & Sides

Warm Artisan Bread with Sweet Cream Butter 6.5

Assorted Greek Olives, Feta & Roasted Red Peppers with Extra Virgin Olive Oil 8.5 GF

Steamed Broccolini with Extra Virgin Olive Oil 8.5 GF

Braised Collard Greens with Bacon 8.5 GF

Jazz Alley Cornbread with Sweet Cream Butter 8.5 GF

Soup du Jour Cup 8.5 -Bowl 11.5


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

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 strawberry sauce, garnished with fresh berries and sweet whipped cream 9.5

Gelatiamo Pistachio Gelato, Vanilla Gelato and Chocolate Gelato, Berries 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.

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 $7.00 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% 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. 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.