This Thanksgiving, join us for an Italian-inspired prix-fixe feast from our wood oven kitchen.
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Focaccia Borgo
Marinated Olives
Radishes & Turnips
Bagna Cauda
Suppli all’Amatriciana
La Salumina Plate
Spalla, Lonza, Cosciutto
Anchovies
Neonata Butter
Chicken Liver Crostini
Fava Purée
Marinated Greens
Chicories
Walnuts, Cabot Clothbound Cheddar
Marinated Artichokes
Buffalo Mozzarella
Smoked Beets
Scurdalia, Almonds
Fried Delicata Squash
Pecorino Ginepro, Chili, Honey
Octopus Salad
Kohlrabi, Lovage
Veal Sweetbreads Spiedini
charred leeks, meyer lemon
Ravioli
Hen of the Woods, Sunchoke, Parmigiano reggiano
Linguine
red shrimp, basil
Fettuccine
Guinea Hen Ragù, Pecorino, Oregano
Cannelloni al Forno
Braised Beef Cheek, Ricotta Salata
Risotto
pumpkin, mostarda di cremona
Fennel Sausage
Umbrian Lentils
Grilled Gallinella
mussels, white beans
Wood-Oven Chicken
Celery Root, Marsala
Whole Roasted Branzino
Saffron, Onions, Pine Nuts
Roasted Leg of Lamb
puntarelle, prunes, potato pavé
Arugula Salad
Broccoli Rabe
Roasted Potatoes
Brussels Sprouts
Pear and Walnut Tart
Apple Strudel
Sachertorte
Huckleberry Ice Cream
Quince Pomegranate Sorbet
Pistachio Affogato
Pecorino Fiorello
pine nuts, sunflower honey
(646) 360-2404
hello@borgonyc.com
@borgonyc
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We are open for dinner Tuesday to Saturday from 5:30–10pm.
Our bar opens at 5pm for walk-ins.
Make a Reservation
Chef: Jordan Frosolone
Chef de Cuisine: Steven Coy
Pastry Chef: Adam Marca
Sous Chefs: Aiden Dummigan
& Elijah Tarlow
General Manager: Rashaad Jones
Wine Director: Lee Campbell
Guest Relations Manager: Rachel Pirard
Service Manager: Jessica Tittle
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