Spring Dinner Menu 2018

specialty cocktails         

Hand Crafted Pomegranate Sangria     8

Knob Creek Banana Rye Tai     12


beginnings & shares

Italian Burrata – strawberries, cipollini onion, aged balsamic      9

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

Colossal Blue Crab – apple, red pepper coulis, lemon zest aioli     16

Blistered Shishito Peppers – white miso-yuzu chile sauce      8

PEI Mussels – garlic-chardonnay nage, tomato, fines herbes, mustard caviar     13

Calamari Tempura – sweet chili ponzu, sugar snap peas, jalapeno      14

Short Ribs “Korean Style” – sriracha black garlic butter, matchstick salad       15

Duck Confit & Ricotta Flan – white truffle oil, pecorino romano       14

Spring Greens – vegetable confetti, champagne shallot vinaigrette      7

Boston Bibb – hearts of palm, avocado, sunflower seeds, Maytag blue, Banyuls vinaigrette     12

Roasted Beets – spinach, hard-boiled egg, cherry tomato, aged sherry bacon emulsion      11

240 Cheese Platter – artisan cheeses, varying accompaniments      16

pastas & pizzas from the wood burning oven

Ravioli – goat cheese, sweet pea, mint, lamb sausage Bolognese       16

Garganelle – chicken, pancetta, fava beans, cracked pepper parmesan cream      15

Capellini – shrimp, spicy tomato basil cream sauce      18

Spinach Tagliatelle – foraged mushrooms, pomodoro pan sauce      16

Caprese Pizza – tomato pulpa, garlic oil, buffalo mozzarella, basil      13

Killer Bee Pizza – Italian sausage, peppadew peppers, pepperoncini, chili honey      16

Prosciutto-Wild Mushroom Pizza – Colorado chevre, garlic oil, cipollini onion, fig jam      17



Rotisserie Half Chicken* – white cheddar-chive croquettes, natural jus     17

Crispy Duck Leg – sour cherry, apple, Chiriboga blue cheese, white balsamic      16

Colorado Lamb Burger* – red pepper chutney, mint cucumber raita, pappadum crunch     15

Canadian Salmon* – salsa verde, asparagus, marble potatoes, heirloom tomato     24

Alaskan Halibut* – Meyer lemon aioli, spring vegetable succotash      30

Diver Sea Scallops* – spring pea, pesto orzo, melted tomato vinaigrette      26

Cioppino – San Francisco inspired seafood stew      28

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

Wagyu Flank Steak * – chimichurri, chorizo sweet potatoes    28


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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