Two 40 South Restaurant and Wine Bar

Chef's daily selection

Jidori chicken mousse, ginger-sake plum sauce

Honey dijon-sherry beurre blanc

Kennebec gold potatoes, parmesan-reggiano, truffle salt

Capers, fresh oregano, fresh thyme, lemon, olive oil, confit pita chips

Choose one of the following sauces: lobster beurre blanc, or pinot grigio-jalapeno caper beurre blanc

Choose one of the following : heirloom tomato bruschetta kalamata olive bruschetta roasted bell pepper & wild mushrooms with goat cheese burrata, olive tapenade, balsamic, micro-basi

Future foods farm baby greens, rainbow carrots, sweet yellow corn, balsamic vinaigrette

Yellow and red brandywine tomatoes, burrata, micro-basil

Organic rainbow beets, burrata, roasted walnuts, wild arugula, aged balsamic

Hydroponic hearts of romaine, herb croutons, shaved parmesan-reggiano

Confit granny smith apples, wild arugula, roasted bell peppers, cherry tomatoes sauteed seasonal mushrooms, red wine balsamic vinaigrette

Tuscan bolognese sauce, ricotta, parmigiano-reggiano, fresh basil

House-made fettucine pasta, kalamata olive tapenade, diced heirloom tomato, roasted bell peppers, baby spinach, wild mushrooms, san marzano marinara, ricotta salata

Chef's daily selection

Tomato, mozzarella fresca, fresh basil

Fennel sausage, fennel, tomato, mozzarella fresca, roasted peppers, red onions

Pamplona chorizo, serrano ham, manchego, tomato

Milano pepperoni, mozzarella fresca, stracchino

Reduced cream & creme fraiche, translucent onions, grilled kurobuta bacon, gruyère, fresh thyme

San daniele prosciutto, mozzarella fresca, tomato, sunny-side up egg

Trois vin demi, red-wine mushroom reduction, mascarpone parsnip puree

Sliced medallions served with: trois vin, creamy brandy peppercorn, natural au jus, and red & purple fingerling potatoes, spinach, cherry tomato, vegetable caponata

Potato rosti, red-wine braised radicchio, sauteed cipollini onions, four wine demi

Confit legs, roasted purple fingerling potatoes, sauteed spinach, cherry tomatoes, brandy-cherry natural jus, blood orange-honey truffle sauce

Jidori airline breast with a white polenta cake, braised tuscan kale, herb-chicken jus

New zealand lamb loin, confit french beans, sherry, dijon-honeysuckle beurre blanc

Filet of branzino, yukon gold potato fondant, farm fresh sauteed vegetables, sauvignon blanc-lemon caper jalapeno beurre blanc

Pesto potato puree, sauteed spinach, melted heirloom tomatoes, choice of pinot grigio-jalapeno caper beurre blanc or lobster beurre blanc

Caponata of fennel, eggplant, zucchini, squash, rainbow carrots, bell peppers, asparagus baby artichokes, creamed sunchoke