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. We also feature a nightly vegan special, just ask your server for details.

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

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 chili oil 20. * #

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

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 18.5

Greek Platter Dolmades (grape leaves filled with herbed rice), feta cheese, roasted red peppers and assorted Greek olives drizzled with extra virgin olive oil 17.5 GF

Salads

Starter Salads

Arcadian Greens in house vinaigrette, topped with toasted almonds and freshly grated Parmigiano Grana 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 Parmigiano Grana 13.5 * # (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
34.5 * # GF

Dungeness Crab & White Gulf Prawn Louie served on a bed of iceberg lettuce with asparagus, avocado, hard boiled egg, olives, and tomatoes with Thousand Island dressing 34.5 * GF #

Fried Chicken Avocado Caesar Panko breaded chicken strips deep fried, served over Romaine and Tuscan kale tossed in our creamy Caesar dressing with tomatoes, hard boiled egg, house made croutons and freshly grated Parmigiano Grana
30.5 * # (GF-Option Available)

Entrées

Wild King Salmon seared and served with a lemon honey vinaigrette, chive oil, lemon-turmeric jasmine rice pilaf, asparagus and baby carrots M/P * GF

Fresh Petrale Sole Parmesan coated in Parmigiano Grana, seared and served with house made tartar sauce, roasted potatoes, asparagus and baby carrots 33.50 * GF

Grilled Prawns and Grits bourbon glazed prawns over Beecher's cheddar creamy grits and braised collard greens with bacon 32.5 * GF

Seafood Curry Dungeness Crab, seared White Gulf Prawns and Alaska Scallops, Penn Cove Mussels tossed in a coconut curry sauce with penne pasta, topped with tomato-ginger chutney and fresh basil chiffonade 40.5 * GF Pasta Option add: 2.5

Certified Angus New York Steak 9oz center cut grilled, topped with chimichurri, served with roasted potatoes, asparagus and baby carrots 49.5 * GF

Certified Angus Prime Rib (when available) seasoned and slow roasted, served with roasted potatoes, asparagus and baby carrots with a side of herbed horseradish crème fraîche 49.5 * GF

Caribbean Pork Chop 12oz bone-in pork chop, rubbed with adobo seasoning, stewed in a sweet pepper, tomato, onion, Manzanilla olive sauce with Sofrito spice blend, served over yellow rice, with avocado and topped with cilantro 31.5

Chicken Piccata seared chicken breast in a lemon caper and white wine butter sauce served with roasted potatoes, asparagus and baby carrots 32.5 *

Jazz Alley Lasagna sheets of pasta layered in beef and pork, ricotta, Parmigiano and mozzarella cheese. Served on a bed of Bechamel and topped with rich San Marzano tomato sauce 31.5 * #

Vegan Mushroom Risotto slow simmered Mediterranean Arborio rice in a rich vegetable stock, with sautéed mushrooms, shallots, garlic, and fresh thyme, finished with a sweet pea purée, topped with vegan mozzarella and frizzled onions
32.5 Vegan GF

Soup & Sides

Warm Demi Baguette with Butter and Roasted Garlic Cloves 7.0 sm / 10.5 lg

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

Steamed Asparagus and Carrots with Extra Virgin Olive Oil 9.0 GF

Braised Collard Greens with Bacon 8.5 GF

Jazz Alley Cornbread with Sweet Cream Butter and Honey 9.5 GF

Soup du Jour Cup 7. -Bowl 11.5

DESSERTS

Jazz Alley Key Lime Pie Rich Key Lime custard baked in a graham cracker crust, topped with sweet whipped cream 10.

Chocolate Royale Dense Belgian flourless chocolate truffle torte with fresh berries and sweet whipped cream 10. GF

Greek Baklava Pistachios layered in crisp sheets of buttered phyllo, baked and served with caramel sauce, fresh strawberries, sweet whipped cream and toasted pistachios 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 strawberry sauce, garnished with fresh berries and sweet whipped cream 10.

Gelatiamo Pistachio Gelato, Vanilla Gelato and Chocolate Gelato, Berries Sorbet 9.

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.

# – This dish contains egg.

% – This dish contains nuts.


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 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.