What to Eat at SD26, the Sequel to San Domenico, Opening Today

Tony May and daughter Marisa May. Photo: Patrick McMullan

Owners Tony May and daughter Marisa resurrect San Domenico as SD26 today as chef Odette Fada debuts her modern-Italian menu (below). As Fada’s dishes are Italian-product driven, the Mays prepared for the opening by heading to Italy and asking Michelin-starred chefs to test the recipes. The process was portrayed in a reality show in Italy called Gambero Rosso, with the finale shot at last night’s preview party for the New York Wine & Food Festival, hosted by Eater and Lee Schrager. The show could air here in the United States, Marisa May enthused. If so, look out for cameos by Daniel Boulud, Cesare Casella (sporting a blue paisley polo), and Morimoto. As for the dishes at SD26, they won’t suffer from a lack of Italian ingredients; Tony’s brother owns Buon Italia in the Chelsea Market. “We’ll have cheeses no one else has,” says Marisa.

SD26 DINNER MENU

SALUMERIA
CURED MEATS $9.00
PROSCIUTTO SAN DANIELE - classic, sweet with a velvety texture
PROSCIUTTO PARMA - fresh and well-balanced, slightly salty
PATANEGRA - (Spain) intense aroma with a hint of saltiness Add $10.00
CULATELLO - sweeter but with a more concentrated flavor than prosciutto Add $5.00
LARDO - pork belly cured with herbs, salt and pepper
SPECK - smoky with a zesty aroma
BRESAOLA DELLA VALTELLINA - cured beef with an intense personality

SALUMI $7.50
PANCETTA - pork belly cured with garlic, spices and freshly ground pepper
MORTADELLA - spicy, silky pork sausage with pistachio nuts
SALAME - tastes will vary according to marketplace choices
FINOCCHIONA - finely ground pork laced with fennel
COPPA - sharply flavored pork salami with herbs and spices
SOPRESSATA - spicy salami with hints of pepper and garlic
SALAMINI - mini salamis, peppery laced with freshly ground salt
SD26 CURED MEATS & SALAMI PLATTER with marinated vegetables
For one $16.00 For two $25.00

CHEESE
BURRATA - (Apulia) fresh mozzarella with cream added
MOZZARELLA DI BUFALA - (Campania) fresh flavor, stringy texture
RICOTTA - slightly sweet and crumbly from cow’s or sheep’s milk
STRACCHINO - (Lombardy) soft, almost melting, with a grassy flavor
TALEGGIO - (Lombardy) creamy and pungent made from
whole cow’s milk
CACIOTTA - mild from the milk of cows, sheep, goats or water buffalo
GORGONZOLA - (Piedmont, Lombardy) the hard version is spicier.
The soft version is sweeter. Both have a powerful, unmistakable aroma
PROVOLONE DEL MONACO - (Campania) sharp semi-hard from
cow’s milk with an intense perfume
PECORINO - (Tuscany, Sardinia, Umbria, Lazio) made from sheep’s
milk whose distinctive savoriness will vary with its age and regional origin
GRANA PADANO - fragrant and delicate hard cheese that preserves its
integrity for up to two years.
PAMIGIANO REGGIANO - (Emilia Romagna) from cow’s milk with a strong,
heady aroma
All cheese plates served with honey or preserves:
Selection of 3- $12.00 Selection of 4- $16.00 Selection of 6- $24.00

PASTA, GRAINS AND LEGUMES
small regular
Candele “Setaro”, cauliflower,saffron, pine nuts, anchovy oil $13.00 $22.50
Spaghetti, baked cherry tomatoes, pecorino and lobster $17.00 $26.00
Chitarra SD26, tomato and basil sauce $13.00 $21.00
Pappardelle, wild boar ragù $16.00 $25.00
Butternut squash gnocchi, chicken liver, fried sage $13.00 $22.50
Fish ravioli in a bouillabaisse sauce $16.00 $25.50
Polenta with foie gras and beef glaze $16.25 $27.50
Uovo in raviolo, soft egg filled, with truffled butter $22.50
Risotto, Iranian saffron, veal bone marrow Parmigiano tuile, parsley $27.50
Incapriata: fava bean puree, wild chicory, peperoncino olive oil $13.00

FISH AND SHELLFISH
small regular
Octopus carpaccio, sundried tomato and fine herbs $14.50
Hiramasa cured in citrus on black squid ink oil, chervil and radish salad $17.00
Seafood salad in fresh tomato, cannellini sauce and pesto $16.50
Smoked Lobster, porcini and orange segments $19.50 $37.50
Baccalà trio: carpaccio, whipped and baked $17.50 $29.50
John Dory confit in olive oil, chick pea and clam ragù $28.50
Grouper, pan seared, zucchini and carrot “scapece” $29.50
Wild Bass acquapazza, risina beans, bell pepper, baby bok choy $29.50

MEAT, POULTRY AND GAME
small regular
Beef tartar, truffle in Lady apple $18.00 Pennsylvanian quail in balsamic glaze, radicchio, braised Castelluccio lentils and pomegranate $16.00 $27.50
Pan roasted Guinea hen,chestnuts and leeks $15.50 $26.00
Lamb chops, mint cous cous , black Mission figs, fennel $21.00 $37.00
Beef cheeks braised in spiced red wine,
semolina gnocco, onion marmalade $27.50
Veal fillet and sweetbread, pumpkin puree, puntarelle salad $35.00
Fiorentina,double sirloin (for 2 pp.) $88.00
Pan seared venison loin, mushrooms, spätzle, blueberry and sun chokes $37.50

VEGETABLES AND SALADS
small regular
Baked Vidalia onion $ 9.50
Potato and fontina cheese gratin $ 9.50
Eggplant parmigiana in Japanese eggplant $11.00 18.00
Spinach and pear salad with grana padano $ 9.00 $16.00
Grilled vegetables, parsley sauce $ 6.00 $16.00
Sicilian caponata,Pine nuts and raisins $ 7.00 $16.00
Steamed vegetables, oil and lemon $ 9.00 $16.00
Bell pepper sauteed with onions and tomatoes $ 9.00 $16.00
Watercress frisee, carrots, pomegranate salad $9.00 $16.00
Heirloom tomato salad with basil $11.50 $19.50
“Panzanella” arugula pesto and marinated anchovies $8.00 $14.50
Farro and borlotti beans soup $9.00

BAR MENU AT SD26

SMALL DISHES
Octopus carpaccio with black olive tapenade on rustic bread $ 7.50
Pizza bianca with mortadella served on the hour $ 6.00
Rosetta with Italian meatball and eggplant $ 9.00
Polenta with mushrooms $ 7.00
Spaghetti “cacio e pepe” room temperature $ 6.00
Yukon gold potato, stracchino, balsamic reduction $ 11.00
“Panzanella” with arugula pesto and marinated anchovies $ 7.00
Sicilian chickpea fritters with peperonata $ 7.50
Braised beef in crunchy pasta with onion marmalade $ 11.00
Duck confit with grilled pineapple $ 9.00

CHEESE
BURRATA - (Apulia) fresh mozzarella with cream added
MOZZARELLA DI BUFALA - (Campania) fresh flavor, stringy texture
RICOTTA - slightly sweet and crumbly from cow’s or sheep’s milk
STRACCHINO - (Lombardy) soft, almost melting, with a grassy flavor
TALEGGIO - (Lombardy) creamy and pungent made from
whole cow’s milk
CACIOTTA - mild from the milk of cows, sheep, goats or water buffalo
GORGONZOLA - (Piedmont, Lombardy) the hard version is spicier.
The soft version is sweeter. Both have a powerful, unmistakable aroma
PROVOLONE DEL MONACO - (Campania) sharp semi-hard from
cow’s milk with an intense perfume
PECORINO - (Tuscany, Sardinia, Umbria, Lazio) made from sheep’s
milk whose distinctive savoriness will vary with its age and regional origin
GRANA PADANO - fragrant and delicate hard cheese that preserves its
integrity for up to two years.
PAMIGIANO REGGIANO - (Emilia Romagna) from cow’s milk with a strong,
heady aroma
All cheese plates served with honey or preserves:
Selection of 3- $12.00 Selection of 4- $16.00 Selection of 6- $24.00

SALUMERIA
CURED MEATS $9.00
PROSCIUTTO SAN DANIELE - classic, sweet with a velvety texture
PROSCIUTTO PARMA - fresh and well-balanced, slightly salty
PATANEGRA - ( Spain) intense aroma with a hint of saltiness Add $10.00
CULATELLO - sweeter but with a more concentrated flavor than prosciutto Add $5.00
LARDO- pork belly cured with herbs, salt and pepper
SPECK - smoky with a zesty aroma
BRESAOLA DELLA VALTELLINA - cured beef with an intense personality
SALUMI $7.50
PANCETTA - pork belly cured with garlic, spices and freshly ground pepper
MORTADELLA - spicy, silky pork sausage with pistachio nuts
SALAME - tastes will vary according to marketplace choices
FINOCCHIONA - finely ground pork laced with fennel
COPPA - sharply flavored pork salami with herbs and spices
SOPRESSATA - spicy salami with hints of pepper and garlic
SALAMINI - mini salamis, peppery laced with freshly ground salt
SD26 CURED MEATS & SALUMI PLATTER with marinated vegetables
For one $16.00 For two $25.00

SD26 LUNCH MENU

STARTERS
Hiramasa cured in citrus, black squid ink oil $15.00
Bufala Mozzarella and heirloom tomato salad $14.00
Salad of veal fillet with tuna sauce $14.50
Chicken and poached egg salad $ 9.00
Chitarra SD26, tomato and basil sauce $13.00
Uovo in raviolo with truffled butter $22.50
Butternut squash gnocchi, chicken liver, fried sage $13.00
Tagliolini, vegetable julienne and prosciutto $14.50
Incapriata: fava bean puree,wild chicory,peperoncino olive oil $ 7.00
Farro and borlotti bean soup $ 9.00

SALADS AND VEGETABLES
Watercress and endive salad with frisee,
carrots and pomegranate $ 9.00
Spinach and pear salad with Grana Padano $ 9.00
Sicilian caponata $ 9.00
Bell pepper stew with onions and tomatoes $ 7.50
Eggplant parmigiana in Japanese eggplant $ 11.00
Grilled vegetables with parsley sauce $ 7.50
Steamed vegetables oil and lemon $ 7.50
“Panzanella” with arugula and anchovies $ 8.00
*Any starter or vegetable as main course for an additional $6.00

MAIN COURSE
Grouper fillet pan seared with zucchini and carrot “scapece”
coriander scented $ 22.00
John Dory confit in olive oil, chick pea and clam ragu,
lemon and rosemary gremolata $ 24.50
Wild bass acquapazza, risina beans, bell pepper Baby bok choy $ 23.00
Pan roasted Guinea hen breast, chestnuts and leeks $19.50
Veal fillet and sweetbread, pumpkin puree, puntarelle salad $ 25.00
Lamb chops, mint cous-cous, black Mission figs, fennel $ 25.00

IL QUADRIFOGLIO
Is a nutritionally balanced one course meal comprised of four individual recipes designed to provide all the necessary ingredients to stay energized throughout the remainder of your work-day without compromising the pleasures of the senses
Today’s menu:
Trenette with pesto
Beef with artichoke sauce
Swordfish with arugula coulis and tomatoes
Green salad with fruit and shellfish
$29.50