Summer Dinner Menu 2015

specialty cocktails         

Makers Mark “one rock” Manhattan      10

Blueberry Lavender Mojito     9

 

appetizers

Deviled Eggs – apple wood smoked bacon, chives      5

Shishito Peppers – sesame soy ginger glaze      6

Watermelon ‘caprese’ – Colorado goat cheese, mint, Meyers rum balsamic    8

240 Shrimp Cocktail – St. Elmo’s cocktail sauce      14

Dayboat Sea Scallops*- togarashi dust, red miso butter, cool cucumber salad      16

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

Seared Buffalo Carpaccio – tabbouleh salad, grain mustard aioli      10

Lamb Sausage Meatballs – peppadew pepper almond cream, mint gremolata      13

All Night Braised Short Rib Tacos – charred tomatillo salsa, cotija      10

Harvest Greens – radish, carrot, cracked mustard vinaigrette      7

Boston Bibb – avocado, hearts of palm, sunflower seeds, blue cheese, Banyuls vinaigrette       10

Valencia Orange & Quinoa Salad - pistachio nuts, ricotta salata, fennel vinaigrette      12

Artisan Cheeses & Salumi – 4legged mammal milk, seasonal condiments      13

 

pastas & pizzas

Garganelli ‘al fresco’ – chicken, pesto, heirloom tomatoes      14

Ravioli – braised oxtail, fennel sausage, pomodoro pan sauce, pecorino romano      17

Capellini – shrimp, spicy tomato basil cream sauce      16

Aglio e Olio Pizza – roasted garlic oil, 3cheeses, wild mushrooms, tomatoes, torn basil      13

Muffalata Pizza – Black Forest ham, jalapeno boar sausage, olive salad     15

Paesano Pizza – pepperoni, finnochiona, fresh mozzarella, Sicilian olives, caramelized onions      14

 

entrees

Rotisserie Half Chicken – sherry bacon jus, blue cheese coleslaw      17

Alaskan Halibut* – macadamia nut crust, peach gazpacho    28

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

Canadian Salmon* – peppadew pepper sweet corn vinaigrette, fingerling potatoes      23

240 Cioppino – San Francisco inspired seafood stew      27

Pork Chop* – pistachio crust, pinot noir plum wine sauce, scallion risotto      20

Cowboy Ribeye Steak* – charred tomato herb butter, summer vegetables      35

Colorado Lamb T-bone Chops* – coffee rub, blueberry porter reduction, barley risotto     30

 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

 Chef Anand Chaturvedula

240 Union – 240 Union Blvd – Lakewood, CO 80228 – 303.989.3562 – www.240union.com

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