Spring Dinner Menu 2017

specialty cocktails                 

240 ‘one rock’ infused Old Fashion   10

Vodka, Sanpellegrino Limonata, Spanked Mint    8

 

beginnings & shares

Charred Asparagus – pancetta hazelnut salsa     12

Cauliflower ‘Ceviche’ Tostadas – salsa fresca, avocado, radish     8

Stuffed Artichokes – panko crumble, parmesan aioli dunk     13

King Crab Roulade – prosciutto di Parma, Medjool dates, green apples      17

240 Classic Shrimp Cocktail – St. Elmo’s firey cocktail sauce      15

Smoked Salmon Fritters – horseradish cream     12

PEI Mussels – rosso vermouth, smoked shallot-almond butter      15

Calamari Tempura – sweet chili ponzu, green beans, jalapeno      13

Crispy Korean Short Rib – kimchi chestnut honey butter     14

Spring Greens – heirloom cherry tomato, cucumber, champagne shallot vinaigrette     7

Quinoa – power green slaw, toasted cashews, raisins, miso yuzu emulsion       12

Artisanal Cheese & Salumi – sweet & savory accompaniments     16

 

pastas & pizzas from the wood burning oven

Ravioli – leeks, morels, mascarpone, pomodoro pan sauce, pecorino       16

Capellini – shrimp, spicy tomato basil cream sauce     17

Garganelli ‘Cacio e Pepe’ – chicken, spring peas, parmesan cream     15

Caprese Pizza – garlic oil, bocconcini, cherry tomato, basil     13

Italian Meat Pizza – pepperoni, finocchio-fennel sausage, prosciutto    16

Chicken Pizza – 4cheeses, mushrooms, shallots, rosemary     15

 

entrees

Rotisserie Half Chicken* – natural jus, asparagus     17

Texas Quail* – mushrooms ragout, cream sherry sauce  14

Canadian Salmon* – golden peppadew pepper emulsion, cool 3bean salad     24

Great Lakes Walleye* – Meyer lemon caper pan sauce, spring succotash     25

Day Boat Sea Scallops* – fire roasted tomato puree, ratatouille     26

240 Cioppino – San Francisco inspired seafood stew     28

Pork Chop* – pistachio crust, pinot noir plum wine sauce, scallion risotto     22

Double Barrel Lamb Chops* – pomegranate molasses gastrique, curried chick peas   30

Wagyu Flank Steak* – Roaring 40’s blue cheese glace, crispy red skin potatoes   25

Chef Anand Chaturvedula

  PRIME RIB EVERY SUNDAY NIGHT – SLOW ROASTED IN OUR WOOD OVEN   $18

*Consuming raw or undercooked meat, poultry, seafood or eggs may increase your risk of foodborne illness, especially in cases of certain medical conditions

  240 Union – 240 Union Blvd – Lakewood, CO 80228 – 303.989.3562 – www.240union.com

 

   

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