specialty cocktail

“One Rock” Makers Mark Manhattan     14

 

soup & appetizer

Seasonal Soup Every Day     6

Shrimp Cocktail – 3 jumbo shrimp, St, Elmo’s FIREY cocktail sauce     9

Crispy Calamari – sweet chili ponzu, sugar snap peas, shishito peppers     14

Classic Crab Cakes – honey mustard sauce     17

PEI Mussels Mariniere – fries, house mayonnaise     15

Beef Carpaccio* – capers, red onion, Dijon aioli, parmesan, arugula     13

Antipasti – cured meats, fresh mozzarella, olives, eggs, pickled vegetables     18

 

salads

Winter 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

Cauliflower – arugula, radish, red onion, Maytag blue cheese, bread crumbs, vinaigrette     12

Maine Lobster ‘Louie’- avocado, tomato, egg, Louie dressing      18

Curried Chicken – apples, golden raisins, cashews     15

 

sandwich & pizza

Pizza – pepperoni grande, Castlevetrano olives, mushrooms, red sauce     16

Pizza – marinated tomatoes, capers, basil, garlic oil, fresh mozzarella     15

‘San Lorenzo Market’ Pork Sandwich – broccoli, fontina, salsa verde, gorgonzola potato salad     16

Quarter Kilo Cheeseburger* – horseradish cheddar, chive peppercorn mayo, Kennebec fries     15

add avocado, bacon, blue cheese / each     2

 

out of the pan

Capellini – shrimp, tomato basil fondue     18

Penne Bagutta a la ‘Strings’ – chicken, broccoli, mushrooms, spicy tomato cream     16

Orecchiette – salmon, sun dried tomatoes, capers, mascarpone, chives     17

Bouillabase – Provencal seafood stew, rouille crouton     28

 

entrees

Canadian Salmon* – bacon onion chutney, burgundy lentil jus, fingerling potatoes     24

Alaskan Codfish* – Calabrese chiles, capers, lemon, ndjua crushed potatoes     20

Pork Loin Chop* – sour cherry mostarda, scallion risotto     24

240 Meatloaf* – madeira mushroom gravy, garlic mashed potatoes     16

Wagyu Flank Steak * – chimichurri, papas bravas     26

Rotisserie Half Chicken* – hot honey glaze, pecans, white cheddar grits     18

Duck Leg & Thigh – confit, frisee, Maytag blue cheese, fingerlings, warm mustard vinaigrette     16

 

sides – scallion risotto – seared spinach – creamy polenta – Kennebec fries / each     5

 

 

 

Chefs Matthew Franklin, Nicky Verville, David 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

 

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