Winter Lunch Menu 2020

Beginnings & Shares

Winter Greens – mixed chicory salad, crudite, champagne shallot vinaigrette 8

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

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

Little Gem Lettuce – apples, sun dried cherries, creamy gorgonzola, toasted walnuts 12

Brussels Sprouts – Colorado goat cheese, cider maple vinaigrette, benne seeds 13

Shrimp & Crispy Grit Cakes – creamy peperonata 14

Calamari Tempura – romaine hearts, remoulade sauce 14

Classic Crab Cakes– Meyer lemon aioli 17

PEI Mussels – nduja, pinot grigio, garlic, parsley 15

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

pastas & pizzas from the wood oven

Fettuccine – wild boar Bolognese ‘Bianca’, porcini mushrooms, peas 18

Bucatini ‘Amatriciana’ – San Marzano tomato, pancetta, onion, chiles, aged ricotta 17

Torchio – chicken, spinach, sun dried tomato, cracked black pepper, taleggio cream 16

Capellini – shrimp, spicy tomato basil cream sauce 17

Ratatouille Pizza – zucchini, eggplant, tomato, peppers, garlic, goat cheese 14

Pisano Pizza – marinara, pepperoni, fresh mozzarella, Castelvetrano olives 16

Braised Short Rib Pizza – smoked mozzarella, caramelized onion, crimini mushrooms 17

entrees

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

Crispy Cauliflower – golden raisins, capers, romesco sauce 13

Red Trout* – hazelnut lemon brown butter, fingerling potatoes 18

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

Canadian Salmon* – Calabrese chili aioli, nduja crushed potatoes 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* – gorgonzola butter, rosemary potatoes 22

Spicy Fried Chicken Thighs – sambal-agave glaze, wasabi mashed potatoes, kimchi slaw 15

Chef Nicole Verville & J. Ruben Cabrera

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

Make A Reservation!