2026 WINTER MENU
2026 - 240 union - Winter Menu
PRIME RIB EVERY SUNDAY NIGHT – SLOW ROASTED IN OUR WOOD OVEN $32
soup & appetizer
Seasonal Soup Every Day
Ask your waiter for daily options
$9
Beef Carpaccio
arugula, radish, piment d' espelette
$18
Tempura Shishito Peppers
peanut sauce, chile crisp
$15
Italian Burrata
pesto alla trapanese, pangrattato
$21
Jumbo Shrimp Cocktail
Old Bay citrus poached, St. Elmo’s FIREY cocktail sauce
$23
Ahi Tuna Tartare*
Calabrian chile mayonnaise, avocado, pine nuts
$28
Lump Crab Cakes
aleppo pepper sherry aioli
$25
Crispy Calamari
sweet chile, jalapenos, haricots verts
$18
Char-Grilled Octopus
linguica, cannellini beans, salsa verde
$27
Salads
Winter Greens
five lettuces, vegetable crudité, red wine vinaigrette
Add Chicken +$10 // Add Shrimp +$16 // Add Salmon +$18
$13
240 Casear
whole leaf romaine, grana, focaccia crunch, double garlic dressing
Add Chicken +$10 // Add Shrimp +$16 // Add Salmon +$18
$16
Little Gem Wedge
avocado, blue cheese, palm hearts, sunflower seeds, banyuls vinaigrette
Add Chicken +$10// Add Shrimp +$16 // Add Salmon +$18
$21
Wood Fired Beets & Carrots
whipped feta, pistachios, preserved lemon vinaigrette
$18
Chicken Breast
grilled romaine, cipolline, cherry tomatoes, pancetta, creamy gorgonzola
$23
Miso Glazed Salmon Bowl
avocado, cucumber, fresnos, pasta pearls, ponzu
$25
Creative
sandwich & Pizza
Maine Style Lobster Roll
tarragon mayonnaise, house chips
$35
Wimpy Cheeseburger*
Tillamook cheddar, “zippy sauce”, Kennebec fries
add avocado, bacon, blue cheese / each $4
$19
Pizza
pepperoni, fior de latte, shaved red onion
$21
Pizza
mortadella, béchamel, stracciatella, pistachio pesto
$23
Pizza
prosciutto, apple, brie, balsamic fig jam, arugula
$26
Savory
Out Of The Pan
Capellini
spicy shrimp, Calabrese chile, tomato basil cream
$29
Fusilli col Buco
broccolini, mushrooms, red pepper, aged ricotta
$25
Canneloni
chicken, three cheeses, spinach, marinara, béchamel sauce
$26
Rigatoncini
wild boar bolognese
$28
Cioppino
a San Francisco treat, shrimp, scallop, whitefish, clams, mussels
$48
Entrees
Salmon*
cider maple beurre noisette, butternut squash, hazelnuts
$39
Mediterranean Sea Bass*
salsa "nicoise," creamy spinach orzotto
$45
Red Trout
sun dried tomato caper aioli, fingerling potatoes
$30
American Wagyu Flank Steak*
choron butter, burgundy jus, winter root vegetables
$40
Pork Rib Chop*
pistachio crust, pinot noir plum wine sauce, scallion risotto
$35
240 Meatloaf*
mushroom gravy “bourguignon”, buttermilk mashed potatoes
$26
Rotisserie Half Chicken*
rosemary garlic jus, potatoes cacio e pepe
$28
Sides
Scallion Risotto
$7
Buttered Spinach
$7
Hericot Verts Amandine
$7
Hot Honey Carrots
$7
Kennebec fries
$7
Chefs Matthew Franklin, Nicky Verville, Dave Shinsky
PRIME RIB EVERY SUNDAY NIGHT – SLOW ROASTED IN OUR WOOD OVEN $32
*Consuming raw or undercooked meat, poultry, seafood or eggs may increase your risk of foodborne illness, especially in cases of certain medical conditions