July 12, 2012
SD26 Has Their Menu Ready For Summer Restaurant Week
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