Autumn Lunch Menu 2019

Beginnings & Shares

Leaf Lettuce Salad – vegetable confetti, champagne shallot vinaigrette 8

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

Boston Bibb – hearts of palm, avocado, blue cheese, sun flower seeds, Banyuls 13

Arugula–Quinoa Salad – pine nuts, parmesan, lemon, evoo 12

Blistered Shishito Peppers – citrus brown butter, parmesan 9

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

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

Yellowfin tuna*– seared rare, blood orange ponzu, black sesame seeds 18

PEI Mussels – fennel sausage, white beans, limoncello tomato nage 14

Palak Pakoras – fried East Indian spinach fritters, mint chutney 10

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

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

pastas & pizzas from the wood oven

Pappardelle – lamb sausage ‘alla bolognese’, English peas, crimini mushrooms 17

Spaghettini “Cacio e Pepe” – chicken, spinach, cracked black pepper parmesan cream 16

Torchio – braised veal shank ragu, red peppers, capers, Sicilian olives, limoncello 18

Capellini – shrimp, spicy tomato basil cream sauce 17

Ratatouille Pizza – zucchini, mushrooms, tomato, peppadew pepper, garlic, fior de latte 14

Pisano Pizza – marinara, pepperoni, mozzarella di bufala, Sicilian olives 16

Braised Short Rib Pizza – fresh mozzarella, parmesan, basil 17

entrees

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

Crispy Cauliflower – golden raisins, capers, romesco sauce 13

Charred Chicken Breast* – parsnips, butternut squash, fingerling potatoes, sage pesto 16

Maine Lobster Roll – butter poached lobster, mayonnaise, Hawaiian roll 19

Alaskan Codfish* – focaccia crust, cranberry brown butter, spaghetti squash 18

Canadian Salmon* – potato puree, Meyer lemon emulsion 19

Cioppino – San Francisco inspired seafood stew 23

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

Quarter Kilo Pub Cheeseburger* – Irish cheddar cheese, garlic mayo, onion marmalade 15

Hanger Steak* – knife & fork vegetables, mahogany sauce 22

Chef Nicole Verville & J. Ruben Cabrera

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

Make A Reservation!