Autumn Lunch Menu 2017


beginnings & shares

Indian Scotch Egg – garam masala spiced lamb, charred tomato chutney     9

Shishito Peppers – yuzu miso glaze     8

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

Ahi Tuna Napoleon – golden beets, Castelvetrano olives, herb caper aioli     16

Clams “Casino” – apple wood smoked bacon, lemon parmesan panko     15

Smoked Salmon Fritters – chive crème fraiche      12

Calamari Tempura – sweet chili ponzu, sugar snap peas, jalapeno      13

Venison Wild Boar Cheddar & Jalapeno Sausage – cranberry onion jam     9

Autumn Greens – heirloom cherry tomato, cucumber, cracked mustard vinaigrette     7

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

Cauliflower – Colorado chevre, pine nuts, raisins, aged balsamic     13

240 Cheese Platter – artisan cheeses, varying accompaniments     16


pastas & pizzas from the wood oven

Ravioli – king trumpet & crimini mushrooms, leeks, mascarpone, pomodoro pan sauce     15

Capellini – shrimp, spicy tomato basil cream sauce     17

Garganelli – chicken, pancetta, sweet peas, cracked black pepper, parmesan cream     15

Pappardelle – veal sausage meatballs, Bolognese bianco     16

Quatro Formaggio Pizza – heirloom tomatoes, mushrooms, boconccini, arugula pesto    13

Classic Pizza – pepperoni, Italian sausage, peppadew peppers     16

Prosciutto & Goat Cheese Pizza – Mejool dates, cipollini onions, garlic oil     15



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

Chicken Salad* – charred romaine, goat cheese, cipollini onions, white bean, pesto      14

Cioppino – San Francisco inspired seafood stew     22

Alaskan Codfish* – prosciutto wrapped, pinon raisin relish, balsamic drizzle, butternut squash     17

Canadian Salmon* – golden beet vinaigrette, fingerling potatoes, power greens   18

Mahi* – pumpkin seed crusted, cranberry brown butter, chipotle sweet potatoes   20

Pork Loin* – pistachio crust, pinot noir plum wine sauce, scallion risotto     16

Quarter Kilo Pub Cheeseburger* – sharp cheddar cheese, garlic mayo, red onion chutney     14

Wagyu Flank Steak* – ‘duxelle’ blue cheese glace, broccoli barley risotto     20


 Chef NicoleVerville & J. Ruben Cabrera


*Consuming raw or undercooked meat, poultry, seafood or eggs may increase your risk of foodborne illness, especially in cases of certain medical condition

 240 Union – 240 Union Blvd – Lakewood, CO 80228 – 303.989.3562 –





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