Lunch is served Monday - Saturday from 11:30am - 2:30pm

 

small

local farm fresh deviled eggs
various preparations

2.5ea., or 9/flight of 4

oysters on the half shell*
shallot black pepper mignonette

2.5 ea., or 6/13

lemongrass soy poached gulf shrimp
wasabi creme fraiche, ponzu, charred lime

3.5 ea., or 3/8.5

cheese and charcuterie
house crackers, crostini, jam, olive tapanade, grain mustard, house pickles

4 ea., or 5/13

devils on horseback
chorizo stuffed dates wrapped in house cured bacon, Cabrales cheese sauce

4 ea.

lobster 'tater tots'
spicy aioli, thai slaw

3 ea./6

 

mid

caeser*
baby romaine, croutons, caesar dressing, parmesan salsa, lemon

7

cobb salad
mixed greens, pan roasted chicken breast, avocado, bacon lardons, hard cooked egg, cherry tomatoes,
shaved red onions & buttermilk dressing

12

winter carrot salad
roasted heirloom carrots, carrot yogurt puree, coriander, baby winter greens, pistachio, -8 icewine vinaigrette

8.5

shrimp & grits
roasted jumbo shrimp, Anson Mills grits, house cured tasso, spicy tomato ragout

12

 

large

grilled flatbread
crispy chicken confit, wild mushrooms, house cured bacon, DT140 sweet/hot bbq, gruyere, rosemary

11

'mac & cheese'
roasted chicken confit, wild mushrooms, local goat cheese, herbs, seasoned bread crumbs

10

braised short rib french dip
horseradish citrus creme fraiche, Adams Reserve New York Cheddar, arugula, toasted demi-baguette, pommes frites

12

Certified Angus Beef cheeseburger*
bacon jam, gruyere, peppercorn aioli, lettuce, tomato, pommes frites

13

tandoori chicken
grilled chicken breast marinated in coconut, lime and traditional Indian spices, israeli cous cous, arugula salad

13

ahí tuna nicoise*
roasted fingerling potatoes, hari coverts, sundried tomatoes, romaine hearts, caper vinaigrette, deviled egg, herbs

14

lobster roll
butter poached lobster claw, old bay mayo, celery seed, herbs, pommes frites

15

hanger steak*
chimichurri, haricot verts, pommes frites

25

Jim Blevins, Executive Chef
George Matos & Andrew Dolph, Sous Chefs

| At the chef’s discretion, an up-charge of $5 will be added for all substitutions. |

| Downtown140 uses only Certified Angus Beef ™. |

*These items are served raw, or uncooked, or contain (may contain) raw or undercooked ingredients.
Consuming raw or undercooked items may increase the risk of food-born illness.