Autumn Lunch Menu 2018

beginnings & shares

Warm Mozzarella di Bufala – charred tomato jam, pinon nut pesto     13

Blistered Shishito Peppers – ginger white miso chile sauce     8

Wild Mushroom Tacos – sweet corn pico, cotija cheese      12

Roasted Rainbow Carrots & Cauliflower – herb goat cheese tzatziki, golden raisins     10

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

Togarashi Seared Rare Ahi Tuna – baba ghanoush, cucumber black garlic shoyu vinaigrette      15

PEI Mussels – garlic chardonnay nage, tomato, fines herbes, mustard caviar     13

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

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

Autumn Mixed Greens Salad – vegetable confetti, champagne shallot vinaigrette     8

240 Caesar Salad – hearts of romaine, toasted croutons, white anchovies     12

Colossal Blue Crab & Apple Salad – toasted quinoa, jicama, black sesame seed white balsamic     16

240 Cheese Platter – artisan cheeses, varying accompaniments     18

 

pastas & pizzas from the wood oven

Spaghettini – ‘Cacio e Pepe’, cracked black pepper, pecorino romano     14

Penne “Rigate” – veal sausage, limoncello, capers, red peppers, Castelvetrano olives     16

Capellini – shrimp, spicy tomato basil cream sauce     17

Strozzapreti – chicken, pancetta, zucchini, peppadew pepper pomodoro      15

Hummus Pizza – red onion, pepperoncini, tomato, Kalamata olive, cotija     14

Pisano Pizza – marinara, pepperoni, buffalo mozzarella, Sicilian olives    15

Prosciutto Pizza – basil pesto, cipollini onion, Haystack Mountain chevre     16

 

entrees

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

Maine Lobster Melt – avocado, tomato, smoked bacon, petite green salad   18

Crispy Alaskan Codfish* – focaccia crust, whipped potatoes, caper brown butter     17

Canadian Salmon* – apple cider cracked mustard jus, root vegetables, herb crème fraiche   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

Wagyu Flank Steak* – chimichurri, sweet potatoes, arugula     20

Chicken “Cordon Bleu”* – marsala mushroom sauce, fingerling potatoes        15

 

Chef Nicole Verville & J. Ruben Cabrera

                                                                                               

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

*Consuming raw or undercooked meat, poultry, seafood or eggs may increase your risk of foodborne illness, especially in cases of certain medical conditions

                                                                                                  

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

 

 

 

 

 

 

 

 

 

            

 

 

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