Designed by Chef Erick Iglesias

STARTERS

CHILEAN CRAB CAKES WITH MAMA LIL’S AIOLI & COLESLAW

AJAX CLAM CHOWDER WITH CLAMS IN THE SHELL, POTATOES, BACON, SIMMERED IN WHITE WINE & CREAM (GF)

SKILLET-ROASTED BRUSSELS WITH SPICED PECANS. SERVED WITH LEMON AIOLI (VEGETARIAN)

NAAN FLATBREAD- WHIPPED GOAT CHEESE, PROSCIUTTO, ROASTED MUSHROOMS, ARUGULA, BALSAMIC

MEZZE PLATE- HUMMUS, OLIVE TAPENADE, MUHAMMARA, GRILLED NAAN

GRILLED EGGPLANT- TOMATO, BASIL, OLIVE OIL, BALSAMIC (VEGAN)

SALADS

HOUSE SALAD- SPRING RAIN FARMS GREENS, ROASTED BEETS, PICKLED ONIONS, FRESH SHAVED PARMESAN, CITRUS HERB VINAIGRETTE (VEGETARIAN, GF)

*AJAX CAESAR SALAD ROMAINE, FRESH PARMESAN, HOMEMADE CROUTONS, CAESAR DRESSING & ANCHOVIES

ENTREES

SMOKED, PORTER-BRAISED BRISKET WITH BOURBON-PEACH GLAZE OVER CHEESY GRITS

SLOW SMOKED ST. LOUIS RIBS, CAROLINA GOLD BBQ, CORN BREAD, MASHED POTATOES, COLESLAW

*POKE BOWL- AHI TUNA SEARED RARE, CUCUMBER, EDAMAME, AVOCADO, PICKLED GINGER, MACADAMIA NUTS, RED CABBAGE, SRIRACHA AIOLI, SERVED OVER FORBIDDEN RICE (DF, CONTAINS SOY)

SHRIMP & SCALLOP ETOUFFEE WITH WHITE RICE

*SPANISH SEAFOOD STEW WITH SCALLOPS, CLAMS, MUSSELS, PRAWNS, AND FRESH FISH, VEGETABLES, IN A CUMIN-INFUSED CITRUS BROTH (DF, CONTAINS NUTS, CAN REQUEST GF)

KOREAN BBQ CHICKEN, FORBIDDEN RICE, MIDORI FARM KIMCHI, CUCUMBER SALAD, SRIACHA AIOLI (DF, CONTAINS SOY)

*CHAR BROILED ELK BURGER- DURAM FARM 8OZ PATTY, BACON JAM, SHARP CHEDDAR, ARUGULA, POBLANO AIOLI, SERVED ON A BRIOCHE BUN. SIDED WITH CHEESY GRITS

VEGETARIAN ENTREES

VEGAN ENCHILADAS WITH ROASTED POBLANOS, CARAMELIZED ONION, MUSHROOMS, BLACK BEANS, MOLE AMARILLO, CASHEW MACHA, CILANTRO SOUR CREAM & CHEESE (VEGAN, CONTAINS NUTS)

TOFU BOWL- CUCUMBER, EDAMAME, AVOCADO, PICKLED GINGER, MACADAMIA NUTS, RED CABBAGE, SRIRACHA AIOLI, SERVED OVER FORBIDDEN RICE (VEGAN, CONTAINS SOY)

*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.