Autumn Dinner Menu 2016

specialty cocktails                 

Makers Mark “one rock” Manhattan   12

Absolut Pear Fizz     8

 

appetizers & salads

Shishito Peppers – blistered scallion ginger glaze      7

Roasted Beets – Colorado goat cheese feta, tangerine, hazelnuts, fennel citrus vinaigrette        11

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

House Smoked Salmon – peppadew peppers, Sicilian olives, capers, grain mustard aioli     12

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

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

“Moroccan” Lamb Meatballs – burnt pinon limoncello cream, mint gremolata      13

Garam Masala Pork Belly – curried chick pea puree, black mustard raita      11

Crispy Chicken Thigh Street Tacos – chipotle mayonnaise, pico de gallo      9

Autumn Greens – radish, carrots, tomato, cracked mustard vinaigrette      7

Apple Quinoa – kale, toasted pecans, cranberries, Mycella blue cheese, cider vinaigrette       12

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

 

pastas & pizzas

Pumpkin, Leek, Mushroom Ravioli – butternut squash, pine nuts, sage brown butter      15

Conchiglie – chicken, Italian sausage, peas, cracked black pepper, parmesan cream      14

Capellini – shrimp, spicy tomato basil cream sauce      16

Margherite Pizza – pistachio nut pesto, bocconcini, heirloom tomato      14

“Red Hot” Shrimp Pizza – 3cheeses, peppers, tasso, cilantro     16

Duck & Wild Mushroom Pizza – exotic mushrooms, scallions, hoisin-mustard sauce     15

 

entrees

Rotisserie Half Chicken* – natural jus, broccoli-bacon mac and cheese      17

Mahi* – pecan crust, quince hard cider gastrique, swirled sweet potatoes     25

Canadian Salmon* – Brussels sprout power greens, quinoa, maple balsamic vinaigrette     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* – root vegetables, confit bacon, cipollini onions, cabernet jus    25

Duck Breast* –   port ginger reduction, sun dried cranberry goat cheese barley    28

Veal Osso Buco* – polenta, sage, wilted chard, gremolata     32

 

 

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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