Summer 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

Colorado Beets – fava bean hummus, Colorado chevre, white sesame seeds 12

Blue Crab & Rocky Ford Cantaloupe – fines herbes vinaigrette, quinoa, red onion, arugula 15

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

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

Yellowfin tuna Tostada*– black garlic shoyu, English cucumber, watermelon radish 15

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

Palak Pakoras – fried East Indian spinach fritters, mint chutney 8

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

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 16

Spaghettini – chicken, spinach, cracked black pepper parmesan cream 15

Conchiglie – Maine lobster, fava beans, herb mascarpone 19

Capellini – shrimp, spicy tomato basil cream sauce 17

Where’s The Beef – arugula pesto, red peppers, Kalamata olives, goat cheese 14

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

Sausage Pizza – garlic oil, spicy fennel sausage, peppadew peppers, red onion 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* – olive-red pepper vinaigrette, pepperoncini, feta 15

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

Alaskan Codfish* – panko crust, melted tomato emulsion, cool Israeli couscous 17

Canadian Salmon* – peppadew pepper aioli, chive oil, summer succotash 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, garlic mayo, onion marmalade 14

Hanger Steak* – blue cheese bacon potato salad, crispy onions 21

Chef Nicole Verville & J. Ruben Cabrera

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

Make A Reservation!