Winter Dinner Menu 2018

specialty cocktails         

Pomegranate Sangria    7

Maker’s Mark ‘One Rock’ Manhattan    12

 

beginnings & shares

Swirled Egg – guanciale-sweet pea ravioli, pecorino brodo      9

Blistered Shishito Peppers – gochujang chile-lime “Red Hot”      8

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

Red Snapper Crudo* – salsa verde, Castelvetrano olives, Calabrian chile oil     15

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

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

Wild Mushrooms – Hudson Valley foie gras “butter”, pearl onion       16

Winter Greens – vegetable confetti, cracked mustard vinaigrette      7

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

Beets & Quinoa – yogurt, sun dried cranberries, pistachios, white balsamic      11

240 Cheese Platter – artisan cheeses, varying accompaniments      16

 

pastas & pizzas from the wood burning oven

Ravioli – king trumpet & crimini mushrooms, leeks, mascarpone, pomodoro pan sauce       16

Pappardelle – veal sausage Bolognese bianco      17

Capellini – shrimp, spicy tomato basil cream sauce      18

Conchiglie – chicken, fennel sausage, sweet peas, kale pesto cream      16

Caprese Pizza – tomato pulpa, garlic oil, bocconcini, basil      13

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

House Smoked Salmon Pizza – dill crème fraiche, sun dried tomato, red onion, capers      17

  

entrees

Rotisserie Half Chicken* – broccoli smoked gouda mac, natural jus     17

Crispy Duck Leg – sour cherry, apple, Roaring Forties blue cheese     14

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

Canadian Salmon* – limoncello–chive aioli, root vegetables, olio verde     24

Maine Lobster Roulade* – prosciutto di Parma, asparagus, white truffle oil      32

Diver Sea Scallops* – five spice dust, vanilla Riesling butter, sweet potato puree      26

Cioppino – San Francisco inspired seafood stew      28

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

Wagyu Flank Steak * – maitake mushrooms, cipollini onion, potato puree, bone marrow jus   28

 

 

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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