Spring 2021 Menu

specialty cocktail

Makers Mark Whiskey Sour     11

soup & appetizer

Seasonal Soup Every Day     6

Classic Crab Cakes – aji panca aioli, Peruvian peppers     17

Shrimp Cocktail – 3 jumbo shrimp, St. Elmo’s FIREY cocktail sauce    12

Crispy Calamari – sweet chili ponzu, sugar snap peas, jalapeno peppers     14

PEI Mussels – chorizo, fingerling potatoes, smoked paprika    15

Beef Carpaccio* – capers, red onion, Dijon aioli, parmesan, arugula     13

Antipasti – cured meats, burrata, olives, eggs, pickled vegetables     20


Spring Greens – mixed chicories, vegetable crudité, house vinaigrette     8

add  chicken   7     add shrimp   12

240 Tri–color Caesar – romaine hearts, radicchio, focaccia croutons, parmesan     12     

add chicken   7      add shrimp   12

Burrata & Spring Vegetables – asparagus, fava beans, peas, red wine vinaigrette, bread crumbs     12

Chicken Cobb – bacon, cheddar, blue cheese, avocado, egg, croutons, mustard vinaigrette       16

Crab ‘Louie’- avocado, tomato, egg, Louie dressing      19

sandwich & pizza

Crispy Chicken Sandwich – ‘Banh Mi’, cucumber salad      15

Quarter Kilo Cheeseburger* – horseradish cheddar, chive peppercorn mayo, Kennebec fries     15

add avocado, bacon, blue cheese / each     2

Pizza – pepperoni grande, Castlevetrano olives, mushrooms, red sauce     16

Pizza – Cholula chicken, scallions, creamy blue cheese     15

out of the pan

Capellini – shrimp, tomato basil fondue     18

Penne – salmon, asparagus, peas, mascarpone, vodka dill cream     17

Spinach Tagliatelle – chicken, prosciutto, bread crumbs, gorgonzola cream      17

Bouillabase – Provencal seafood stew, rouille crouton     32


Canadian Salmon* – mustard dill aioli, shiitake mushroom vinaigrette, spring bean ragout     24

Alaskan Codfish* – olives, capers, red pepper vinaigrette, fingerling potatoes      20

Pork Rib Chop* – sour cherry mostarda, scallion risotto     24

240 Meatloaf* – madeira mushroom gravy, buttermilk mashed potatoes     19

Wagyu Flank Steak * – maître d’hotel butter, marchands de vin, pommes frites     28

Rotisserie Half Chicken* – Calabrese chile, lemon, basil, marble potatoes     20

Quail – balsamic honey glaze, potato “risotto”     22


scallion risotto – seared spinach – asparagus – Kennebec fries / each     5

Chefs Matthew Franklin, Nicky Verville, Dave Shinsky, Ruben Cabrara

                                                                                                 PRIME RIB EVERY SUNDAY NIGHT – SLOW ROASTED IN OUR WOOD OVEN   $22

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

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