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 10
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 18
salads
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 15
Maine Lobster ‘Louie’- avocado, tomato, egg, Louie dressing 18
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 29
entrees
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 18
Wagyu Flank Steak * – maître d’hotel butter, marchands de vin, pommes frites 26
Rotisserie Half Chicken* – Calabrese chile, lemon, basil, marble potatoes 18
Quail – balsamic honey glaze, potato “risotto” 22
sides
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