Winter Lunch Menu 2019

beginnings & shares

Warm Mozzarella di Bufala – charred tomato jam, pinon nut pesto     13

Ahi Tuna Poke – quinoa, mint, cucumber, sesame ginger ponzu      15

Jumbo Lump Crab Toast – paddlefish caviar, smoked trout roe, Meyer lemon crème fraiche     18

Beef Carpaccio – capers, red onion, Dijon cream, parmesan      12

Classic Shrimp Cocktail – St. Elmo’s firey cocktail sauce     16

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

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

Mixed Greens Salad – vegetable confetti, cracked mustard vinaigrette     8

240 Caesar Salad – hearts of romaine, toasted croutons, white anchovies     12

Roasted Colorado Beets – Colorado goat cheese, toasted almonds, arugula     12

Cured Meat & Artisan Cheese Platter – varying accompaniments     18

 

pastas & pizzas from the wood oven

Spaghettini – ‘Cacio e Pepe’, cracked black pepper, pecorino romano     14

Spinach Tagliatelle – chicken, apple wood smoked bacon, sweet peas, parmesan cream      15

Capellini – shrimp, spicy tomato basil cream sauce     17

Garganelle – “Bolognese’ veal & pork ragu, wild mushrooms, Grana Padano     16

Garden Pizza – red onion, baby spinach, peppers, Kalamata olive     14

Pisano Pizza – marinara, pepperoni, buffalo mozzarella, Sicilian olives    15

Spicy Honey Pizza – prosciutto, goat cheese, peppadew peppers     16

 

entrees

240 Chopped Salad – smoked salmon, couscous, arugula, pepitas, corn, pesto buttermilk     16

Crispy Cauliflower – sultana raisins, capers, romesco sauce     13

Raspberry Chicken Salad* – apples, pecans, almonds, gorgonzola, vinaigrette      15

Mahi Fish Tacos – pineapple relish, salsa verde   14

Alaskan Codfish* – focaccia crust, butternut squash barley risotto, cranberry brown butter     17

Canadian Salmon* – Meyer lemon aioli, tarragon oil   18

Cioppino – San Francisco inspired seafood stew     22

Pork Loin* – pistachio crust, pinot noir plum wine sauce, scallion risotto     17

Quarter Kilo Pub Cheeseburger* – Irish cheddar cheese, TI sauce     14

Wagyu Flank Steak* – horseradish turnip puree, cipollini onions, crispy shallots, red wine jus     21

 

Chef Nicole Verville & J. Ruben Cabrera

                                                                                               

PRIME RIB EVERY SUNDAY NIGHT – SLOW ROASTED IN OUR WOOD OVEN    $20

*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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