July 12, 2012 In the News Restaurants
SD26 Has Their Menu Ready For Summer Restaurant Week

SD26 Park Avenue in NoMad New York

Summer Restaurant Week is almost upon us — happening here in NYC from July 16th – August 10th— and NoMad eatery SD26 has their menu already prepared. For those of you that don’t know, SD26 spawned from San Domenico—a New York institution that embodied Central Park South. They have a fantastic nuovo Italian menu with inventive pastas, cured meats and cheeses.

Have a look below at what they’ll be cooking up in NoMad for Restaurant Week — think we might have to try both dinner and lunch!

Lunch Menu Available Monday thru Friday

12Noon – 2:30pm

$24.07per person, plus tax and gratuity – Coffee is Extra

Please select Two Items from Menu plus Dessert

Menu

Eggplant Terrine, Tomato Coulis and Parmigiano Foam

Bufala Mozzarella, Heirloom Tomatoes and Fino Basil

Menaica Anchovy Filets, Toasted Country Bread with Herb Cured Lardo

Chilled Tomato Soup with Burrata Cheese

Prince Edward Island Mussels, Parsley Broth, Fresh Cranberry Beans and Tomato Concassé

“SD26 Uovo” Soft Egg Yolk Filled Raviolo with Truffle Butter“Chitarra” Handcut Spaghetti, Tomato Sauce and Fresh Basil

Poached Chilean Seabass, in a Spicy “Acquapazza” Broth with Zucchini and Fregola Sarda

Roasted Cornish Hen, Rosemary Potatoes and Baby Artichokes

Beef Cheeks Braised in Barolo Wine, Soft Polenta Taragna and Carmelized Onions

Dessert

Tiramisu

Sambuca Infused Summer Fruit Salad and Strawberry Sorbetto

Chocolate Mousse with Coconut Foam

A Selection of Homemade Gelati and Sorbetti

Dinner Menu 

Available Sunday thru Friday

5:30pm – 11pm

$35.00 per person plus tax and gratuity – Coffee is Extra

Please select Two Items from Menu plus Dessert

Menu

Sicilian Eggplant Caponata: Zucchini, Tomato, Raisins, Anchovy and Pinenuts

Tuna Tartare, Crispy Wild Rice and Chilled Spinosini Pasta with American Caviar and Chives

“SD26 Uovo” Soft Egg Yolk Filled Raviolo with White Truffle Butter

Burrata Cheese with Prosciutto San Daniele

Homemade Fettuccine, Coriander Scented Lamb Ragu, Fresh Fava Beans and Mint

Beef Cheeks Braised in Barolo Wine, Soft Polenta Taragna and Carmelized Onions

Poached Chilean Seabass in a Spicy “Acquapazza” Broth with Zucchini and Fregola Sarda

Grilled Swordfish, Zucchini Scapece, Fried Cherry Tomatoes and Salmoriglio

Dessert

Baba au Rhum, Whipped Cream, Orange Sauce

Pannacotta with Fresh Strawberries and Balsamic Reduction

Chocolate Semifreddo and Passion Fruit Sorbetto

A Selection of Homemade Gelati and Sorbett

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