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.

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

Fresh Dungeness Crab Cocktail six shelled legs served with our classic cocktail sauce 23. *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 17. *

Deep Sea Calamari fried crisp and served with lemon aioli and spicy red chile oil 17. *

Mediterranean Meze – Three Dips tzatziki, olive tapenade and hummus served with carrots, cucumbers and warm pita bread 16.5

Watermelon and Feta Tower seedless watermelon with white balsamic-lime vinaigrette, cubed feta cheese, and fresh mint 13.5

Butterfly Coconut Prawns fried and served with sweet chile dipping sauce 19. *

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 13.5 GF

Caesar Salad Romaine and Tuscan kale tossed in our creamy Caesar dressing, topped with house-made croutons and freshly grated Parmesan Reggiano 12.5 *

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 34. *GF

Chicken Gorgonzola Salad seared chicken breast over a bed of Arcadian greens, with spiced walnuts, tart dried cherries, and julienned honeycrisp apples, topped with crumbled Gorgonzola and a raspberry vinaigrette 27.5

Entrées

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

Fresh Petrale Sole Parmesan coated in Parmesan Reggiano, seared and served with delicate beurre blanc sauce, roasted potatoes and asparagus 30. *

Spaghetti ai Frutti di Mare Dungeness Crab legs, jumbo Pacific scallops and shrimp in a white wine butter sauce served over spaghetti and sprinkled with Parmesan Reggiano cheese 34.5 *

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

Certified Angus Prime Rib (when available) seasoned and slow roasted, served with whipped potatoes, asparagus and topped with an herbed horseradish crème fraîche 44. *GF

Certified Angus New York Steak 9oz center cut grilled, topped with green peppercorn sauce, served with whipped potatoes and asparagus. 44. *GF

Barbequed Boneless Beef Short Ribs served with Beecher's cheddar creamy grits, and braised collard greens with bacon. 33. *GF

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 29.5

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 *GF

Add goat cheese 4.5

Soup & Sides

Assorted Warm Artisanal Rolls, La Panzanella Crackers & Butter 7.5

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

Steamed Asparagus with Extra Virgin Olive Oil 7. GF

Braised Collard Greens with Bacon 8.5 GF

Ralphie's Cornbread 6.5 GF

Soup du Jour Cup 8.5 -Bowl 11.5

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

Strawberry Shortcake Macerated strawberries over daily house-made sour cream pound cake served with sweet whipped cream 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 Gelato, Vanilla Gelato and Chocolate Gelato, plus Yogurt & 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.

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% employee retained 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.