Spring Lunch Menu 2019

Beginnings & Shares

Jumbo Asparagus – lobster hollandaise, micro greens 15

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

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

Ahi Tuna Cigar* – tuna tartare, avocado mousse, tobiko ash 12

Dalmatian Shellfish – PEI mussels, clams, garlic chardonnay nage, tomato, fines herbes 14

Ocean Parfait – Maine lobster, lump crab, pineapple raisins, avocado, lime emulsion 18

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

Spicy Fried Chicken Thighs – sambal oelek-agave glaze, kimchi crunch 12

Mixed Greens Salad – vegetable confetti, cracked mustard vinaigrette 8

240 Caesar Salad – hearts of romaine, toasted croutons, white anchovies 11

Colorado Beets – Haystack Mountain goat cheese, almonds, lemon oregano vinaigrette 12

Charcuterie & Artisan Cheese Platter – varying accompaniments 18

pastas & pizzas from the wood oven

Linguini – clams, garlic white wine, parsley 14

Spinach Tagliatelle – chicken, fennel sausage, sun dried tomatoes, parmesan cream 16

Garganelle – smoked speck, sweet English peas, scallion cream 15

Capellini – shrimp, spicy tomato basil cream sauce 17

Fresca Pizza – garlic oil, Kalamata olives, goat cheese, sun dried tomato, torn basil 14

Pisano Pizza – marinara, pepperoni, mozzarella di bufala, Sicilian olives 15

Sausage Pizza – spicy Italian sausage, wild mushrooms, pepperoncini 16

entrees

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

Crispy Cauliflower – golden raisins, capers, romesco sauce 13

Charred Chicken Salad* – avocado, edamame, tiny tomatoes, lemon agave vinaigrette 15

Maine Lobster Roll – butter poached lobster, mayonnaise, Hawaiian roll 18

Alaskan Codfish* – focaccia crust, vegetable confetti brown butter 17

Canadian Salmon* – citrus dill aioli, fennel braised black lentils, power greens 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

Hanger Steak* – blistered tomatoes, blue cheese, arugula, balsamic drizzle 21

Chef Nicole Verville & J. Ruben Cabrera

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

BRUNCH
Deviled Eggs ~ smoked bacon crumbles,chives
5
240 Classic Shrimp Cocktail ~ St. Elmo’s firey cocktail sauce
15
Fresh Fruit Parfait
~ vanilla yogurt, granola
7
Buttermilk Pancakes ~ banana foster vanilla syrup
9
Quiche ~ spinach, asparagus, red peppers, smoked mozzarella
15
House Smoked Salmon & Scrambled Eggs ~ chive cream cheese, capers, onions, potatoes
16
Steak n ‘Eggs ~ hanger steak, scrambled eggs, potatoes
20
240 Eggs Benedict ~ poached eggs, country ham, chipotle hollandaise, potatoes
16
Mixed Greens ~ vegetable confetti, cracked mustard vinaigrette
8

CHILDREN – SIDES – A LA CARTE
Two eggs anyway or buttermilk pancake or sausage links or applewood smoked bacon or potatoes
5 each

ENTREES
Wood Oven Roasted Red Trout ~ white bean salad
17
Canadian Salmon ~ citrus dill aioli, fennel braised black lentils, power greens
24
Alaskan Cod ~ focaccia crust, vegetable confetti brown butter
21
Rotisserie Colorado Lamb Sirloin ~ tabbouleh, mint salsa verde
19
Pork Chop ~ pistachio crust, pinot noir plum wine sauce, scallion risotto
24
Prime Rib “Every Sunday” ~ slow roasted, au jus, horseradish cream, mashed potatoes
20

Make A Reservation!