Winter 2012

Appetizer

Deviled Eggs – apple wood smoked bacon, chives 5

Calamari Tempura – sweet chile ponzu, snow peas, jalapeno 11

Wood Oven Roasted PEI Mussels – chardonnay, garlic, herbs, tomatoes 14

240’s Sizzle Shrimp – creole garlic butter 15

Wild Boar Sliders - grain mustard aioli, fried shallots 10

Beef Sirloin Carpaccio – arugula, red onion, capers, Dijon, parmesan crisp 11

Salt Roasted Beets – Haystack Mountain goat cheese, hazelnuts, citrus vinaigrette 9

Chopped Romaine – Reggiano, white anchovies, foccacia croutons, creamy garlic dressing 8

Harvest Mountain Winter House Mix – roasted pears, sun dried cranberries, pear vinaigrette 7

Foraged Mushroom Risotto – toasted farro, white truffle essence 13

Strozapretti – Italian sausage, caramelized onions, red pepper cream 12

Manicotti – braised beef-blue cheese, morel mushroom nage 13

Capellini- shrimp, spicy tomato basil cream sauce 15

Classic Margherita Pizza – bocconcini, tomatoes, basil 11

Carne Pizza – pepperoni, spicy sausage, banana peppers 13

Prosciutto Pizza – fig jam, arugula 14

Chicken Salad – grapefruit, orange, hemp hearts, cayenne lime dressing 13

House Smoked Salmon Salad – caper berries, red onion, tomato, herb citrus emulsion 14

Lobster Melt - apple wood smoked bacon, avocado, tomato, petite salad 15

Canadian Salmon – pickled beet vinaigrette, bacon braised white beans 17

Sesame Crusted Mahi – spicy carrot-ginger emulsion, couscous, edamame 16

Alaskan Cod – prosciutto wrapped, pine nut-golden raisin relish, aged balsamic 16

240 Cioppino – San Francisco inspired seafood stew 18

Rotisserie Lamb Baguette – goat cheese, caramelized onions, house chips 14

240 Cheeseburger – Vermont cheddar, red onion chutney, aioli 13

Mesquite Grilled Hanger Steak - cabernet mushroom reduction, creamy polenta 16

Chicken Breast Paillard - tomato marmalade, three cheese bread pudding 14

Grilled Pork Loin - pistachio crust, pinot noir plum wine sauce, butternut squash risotto 15

PRIME RIB EVERY SUNDAY NIGHT – SLOW ROASTED IN OUR WOOD OVEN 18

Chefs Nicole Verville & J. Ruben Cabrera