Spring Dinner Menu 2016



specialty cocktails                 

Makers Mark “one rock” Manhattan      10 Watermelon Vodka Refresher     8


appetizers & salads

Pork Belly Carbonara – fava bean-sweet pea succotash, poached duck egg      11

Chicken Pakora “Fritter” – charred tomato chutney      6

House Smoked Salmon Tonnato – peppadew peppers, caper, olive      8

Shishito Peppers – blistered scallion ginger glaze      6

Crispy Cauliflower “Buffalo Style” – agave sriracha Red Hot sauce       9

Big Eye Tuna Poke* – avocado, cucumber, sambal oelek, sushi rice       16

Clams – tasso, pearl onions, sweet corn, creole parsley butter      14

Calamari Tempura – sweet chili ponzu, sugar snap peas, jalapeño      12

Fried Shrimp Tacos – chipotle mayonnaise, salsa fresca      12

Spring Greens – english cucumbers, watermelon radish, carrots, cracked mustard vinaigrette      7

Butter Lettuce – quinoa, strawberry, Colorado chevre, Marcona almonds, white balsamic       12

Forno Roasted Beets – crumble feta, micro arugula, champagne shallot vinaigrette      10

Artisan Cheese Plate – 4legged mammal milk, seasonal condiments      15


pastas & pizzas

Buccatini al Caccio E Pepe – chicken, cracked pepper, parmesan cream      14

Ravioli – 3cheeses, lamb sausage pomodoro, Sicilian olives, spinach, mushrooms      17

Capellini – shrimp, spicy tomato basil cream sauce      16

Margherite Pizza – pistachio nut pesto, bocconcini, heirloom tomato      13

Capicola, Tasso & Potato Pizza – garlic rosemary oil, fontina, red onion     15

Pepperoni & Sausage Pizza – smoked mozzarella, Castelvetrano olives, peppadew peppers     14



Rotisserie Half Chicken – charred romaine, lemon bacon vinaigrette, Parmigiano Reggiano      17

Alaskan Halibut* – herb crust, gold peppadew pepper aioli, pesto white bean salad     29

Canadian Salmon* – lemon zest risotto, charred asparagus, herb cream     23

Chicken Fried Lobster Tail – tarragon cream, lemon chive mashed potatoes      29

240 Cioppino – San Francisco inspired seafood stew      28

Pork Chop* – pistachio crust, pinot noir plum wine sauce, scallion risotto      21

Wagyu Flank Steak* – béarnaise aioli, cabernet reduction, parmesan French fries     25

Colorado Lamb Sirloin – English peas, patty pan squash, Tondo balsamic, mint oil      28

Veal Scaloppine* – pancetta, Sicilian olives, limoncello caper pan sauce     26

Chef Anand Chaturvedula


*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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