Winter Lunch Menu 2017

 

beginnings & shares

Crispy Brussels Sprouts – toasted-miso ginger ponzu      12

Roasted Beets – smoked bacon aioli, fried capers, six minute egg      11

Cauliflower ‘Ceviche’ Tostadas – salsa fresca, avocado, radish      8

Winter Greens – vegetable confetti, Banyuls mustard vinaigrette      7

Kale-Quinoa – sundried cherries, pears, Colorado chevre, almonds, maple balsamic     12

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

House Smoked Salmon – dill caper crème fraiche, cucumber, American sturgeon caviar      13

PEI Mussels – rosso vermouth, shallot-almond butter      15

Calamari Tempura – sweet chili ponzu, green beans, hot peppers      13

“Moroccan” Lamb Meatballs – burnt pinon limoncello cream, mint gremolata      13

Garam Masala Pork Belly – curried chick pea puree, black mustard raita      11

 Artisanal Cheese & Salumi – sweet & savory accompaniments     16

 

pastas & pizzas from the wood oven

Ravioli – braised oxtail, fennel sausage, pomodoro pan sauce, Pecorino Romano      15

Capellini – shrimp, spicy tomato basil cream sauce      16

Strozzapreti – chicken, Italian sausage, red peppadew pepper cream      14

Margherite Pizza – pistachio nut pesto, bocconcini, heirloom tomato      13

Italian Meat Pizza – pepperoni, finocchio sausage, pancetta, red sauce      16

Carbonara Pizza – bacon, cracked pepper- parmesan cream, fried egg      15

 

Entrees

Canadian Salmon* – lemon sage brown butter, root vegetables    17

Swordfish* – herb aioli, limoncello pomodoro jus, Sicilian olive hash     20

Alaskan Codfish Sliders* – power slaw, tartar sauce, salt and vinegar chips    14

240 Cioppino – San Francisco inspired seafood stew      22

Grilled Chicken Salad* – charred romaine, cipollini onions, goat cheese, pesto       15

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* – bearnaise aioli, fingerling potatoes, cabernet reduction     18

 

 

 Chef NicoleVerville & J. Ruben Cabrera

 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 condition

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

 

 

                  

 

 

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