2025 SPRING MENU

2025 - 240 union - Spring Menu

PRIME RIB EVERY SUNDAY NIGHT – SLOW ROASTED IN OUR WOOD OVEN $29

soup & appetizer

Seasonal Soup Every Day

Ask your waiter for options

$8

Tempura Shishito Peppers

peanut sauce, chile crisp

$14

Italian Burrata

basil pesto, oil packed sun dried tomatoes

$18

Jumbo Shrimp Cocktail

Old Bay citrus poached, St. Elmo’s FIREY cocktail sauce

$20

Ahi Tuna Poke*

avocado, cucumber, wakame, creamy wasabi, soy bubbles, sesame chopsticks

$24

Lump Crab Cakes

kanzuri lime aioli

$22

Crispy Calamari

sweet chile, jalapenos, haricots verts

$18

Bistro PEI Mussels

shallots, garlic, butter, parsley, white wine

$17

Beef Carpaccio

celery salsa verde, grana

$18

Salads

Winter Greens

five lettuces, vegetable crudité, mustard vinaigrette
Add Chicken +$9 Add Shrimp +$13 Add Salmon +$15

$10

240 Casear

whole leaf romaine, grana, focaccia crunch, double garlic dressing
Add Chicken +$9 Add Shrimp +$13 Add Salmon +$15

$15

Asparagus

belgian endives, creamy comte cheese, shallots, hazelnuts
Add Chicken +$9 Add Shrimp +$13 Add Salmon +$15

$17

Artichoke Hearts

olive oil poached, goat & sheep cheese, spring vegetables

$18

Chicken Breast

spring vegetables, avocado, basil green goddess dressing

$19

Miso Glazed Salmon Bowl

avocado, cucumber, fresnos, pasta pearls, ponzu

$22

Creative

sandwich & Pizza

Maine Style Lobster Roll

tarragon mayonnaise, house chips

$26

Wimpy Cheeseburger*

Tillamook cheddar, “zippy sauce”, Kennebec fries
add avocado, bacon, blue cheese / each 3

$18

Pizza

pepperoni, fior de latte, shaved red onion, oregano

$21

Pizza

long stem artichoke, preserved tomato, olives, garlic oil

$22

Pizza

Italian sausage, smoked scamorza, broccolini, roasted peppers

$23

Savory

Out Of The Pan

Capellini

spicy shrimp, Calabrese chile, tomato basil cream

$26

Linguine

Peyton Colorado wild mushrooms, asparagus, miso garlic butter

$25

Canneloni

chicken, three cheeses, spinach, tomato, béchamel sauce

$24

Mafaldine

spring lamb ragu, fava beans, mint ricotta

$25

Jambalaya

chicken, shrimp, andouille sausage, holy trinity, rice

$37

Entrees

Salmon*

red chimichurri, yucatan black bean basmati rice

$33

Branzino*

Sicilan oregano salmoriglio, olive crushed potatoes

$36

Red Trout

caper aioli, crispy fingerling potatoes

$27

Sea Scallops*

Colorado mushrooms, sherry, brown butter potato puree

$45

7x Cattle Co. Flank Steak*

whisky barrel black garlic shoyu butter, spring vegetables

$34

Pork Rib Chop*

pistachio crust, pinot noir plum wine sauce, scallion risotto

$32

240 Meatloaf*

mushroom gravy “bourguignon”, buttermilk mashed potatoes

$24

Colorado Lamb T-Bone Chops

black truffle butter, gigande beans

$52

Rotisserie Half Chicken*

rosemary jus, olives, garlic, three cheese polenta

$25

Sides

Scallion Risotto

$6

Asparagus

$6

Seared Spinach

$6

Green Beans

$6

Kennebec fries

$6

Chefs Matthew Franklin, Nicky Verville, Dave Shinsky

PRIME RIB EVERY SUNDAY NIGHT – SLOW ROASTED IN OUR WOOD OVEN $29

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