Designed by Chef Erick Iglesias

STARTERS

FRIED BRUSSELS SPROUTS & HONEY CHIPOTLE AIOLI $15 (V, GF)

UMPQUA VALLEY LAMB CAKES WITH APRICOT CHUTNEY & MINTED YOGURT SAUCE $24 

MUSSELS IN A TUSCAN TOMATO BROTH WITH ITALIAN SAUSAGE & FRESH HERBS

AJAX CLAM CHOWDER WITH CLAMS IN THE SHELL, POTATOES, BACON, SIMMERED IN WHITE WINE & CREAM $17 

FRESH DUNGENESS CRAB CAKES WITH CILANTRO CREMA AND CHIPOTLE AIOLI $24

LOCAL SMOKED SALMON  ON FLATBREAD WITH SPREAD MASCARPONE, TOPPED WITH TOMATOES, ARUGULA, SALPICON & FRESH SHAVED PARMESAN $15

*AJAX CAESAR SALAD ROMAINE, FRESH PARMESAN, HOMEMADE CROUTONS, CAESAR DRESSING & ANCHOVIES $13

FALL APPLE SALAD - SHAVED APPLES, SPRING RAIN FARM MIXED GREENS, HOUSE BALSAMIC, CARAMELIZED ONIONS, ROGUE CREAMERY BLEU CHEESE, CANDIED WALNUTS $15 (V, GF) 

              MIXED GREEN SALAD - SPRING RAIN FARM MIXED GREENS (CHIMACUM, WA), RED ONIONS, CUCUMBER, CHERRY TOMATOES, BEET TWIST, BLEU CHEESE WITH HERB CITRUS VINAIGRETTE $16 (V, GF)

*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.

ENTREES

 VEGAN ENCHILADAS WITH ROASTED POBLANOS, CARAMELIZED ONION, MUSHROOMS, AND BLACK BEANS WITH VEGAN SOUR CREAM & CHEESE $26 (V, DF)

PORTER BRAISED BRISKET WITH BOURBON-PEACH GLAZE OVER GRITS $32 (GF) 

AJAX BABY BACK RIBS, WHISKEY BBQ OVER MASHED POTATOES AND VEGETABLES $28 (GF)

*AHI TUNA PAN SEARED RARE IN A SESAME SEED CRUST WITH FORBIDDEN RICE, WASABI AIOLI, ASIAN CHILI VINAIGRETTE, AND KIMCHI FROM MIDORI FARM $31 (GF)

MOROCCAN CHICKEN TAGINE OVER COUSCOUS  $28 

*SPANISH SEAFOOD STEW WITH SCALLOPS, CLAMS, MUSSELS, PRAWNS, AND FRESH FISH, VEGETABLES, IN A CUMIN-INFUSED CITRUS BROTH $34 (DF, CAN BE MADE GF)

BRAISED LAMB BOLOGNESE WITH FRESH PAPPARDELLE NOODLES, SHAVED PARMESAN, AND ARUGULA $34