Borgo, New York

April

DINNER

Focaccia Borgo 18

Olives 11

Salumi 28
Gnocco Fritto, Mostarda

Bluefin Tuna Crudo 34

Arancini 24
’nduja sausage

Fried Anchovies 20

Chicken Liver Crostini 21
GUANCIALE, AGRODOLCE

Spring Lettuces 26
Snap Peas, cabot Clothbound cheddar

Asparagus 26
fried poached egg

Pickled Sardines 24
She Wolf sesame Sourdough

Vitello Tonnato 26

Fava Purée 19
Marinated Greens

Buffalo Mozzarella 28
baby artichokes, pine nuts

Lasagna 36
Lamb sugo, pecorino ginepro

Ravioli 32
Sheep’s milk ricotta, english peas

Spaghetti 36
Clams, Pancetta

Fettuccine 34
Guinea Hen Ragù

Risotto 38
ramps, red shrimp

Fennel Sausage 38
umbrian lentils

Red Snapper 58
Morels, Leeks

Wood-Oven Chicken 51
spring onions

Veal Involtini 85
prosciutto di parma

Whole Roasted Branzino 72
fava beans, nettle pesto

Arugula 17

Roasted Potatoes 17
aioli

Escarole Salad 18

Brooklyn Granary Polenta 16

Sachertorte 18
CHOCOLATE, almond, APRICOT

Rhubarb Tart 21
almond cream

Eton Mess 21
Strawberries, Poppy seeds, Labneh

Pistachio Affogato 18

Mandarin Sorbet 14

Lemon Thyme Ice Cream 14

Lunch Menu Aperitivo Hour

WINE BY THE GLASS

Tea-Based N/A

Unified Ferments 20
Snow chrysanthemum brooklyn | china

Sparkling

Sottoilnoce 22
valtiberia emilia it trebbiano

Lassalle & Filles 30
Champagne brut FR meunier/chard/pinot noir

White

Giachino 21
Monfarina savoie fr jacquère/verdesse/mondeuse blanche

Midland 22
mount airy shenanadoah valley – virginia us riesling

Salandra 22
campi flegrei – campania it falanghina

Les Matheny 27
Vieilles Vignes Arbois – Jura fr chardonnay

Rocco di Carpeneto 22
ròo monferrato – piedmont it cortese [orange]

Rosé & Chilled Red

Berucci 20
raphaël frusinate – lazio it cesanese di affile [rosé]

Štekar 22
oliver brda SI merlot/cabernet sauvignon [chilled red]

Red

Moric 24
burgenland at blaufränkisch

Casagori 20
libero toscana it sangiovese

Grippaldi 24
il vino di pico sicily it nero d’avola/nerello mascalese

Viret 19
Renaissance Southern rhône valley FR grenache/Syrah

Grimaldi 34
camilla barolo it nebbiolo

Wines by the Bottle (pdf)

Puma Sour 19
vodka, limoncello, luxardo del santo, lemon, lambrusco float

Golden Grove 20
Mezcal, Passito, Green apple, fennel, lemon

Candlelight Creak 19
POLLINATOR GIN, sirene bianco americano, vermouth, rhubarb, tahini

Tamper Proof 19
Rum, Coconut, orange, nutmeg, lime

Beast in the East 20
Islay scotch, moscatel sherry, salted maple, cardamom, verjus

Martini No. 10 26
Gin or vodka, Cap corse, caperberry brine, za’tar, nabali olive oil

Ciao For Now 16 *non-alcoholic*
Mad flora NA Amaro, Scribe Verjus, Cacao, Chai

Side Pocket 15 *non-alcoholic*
Hibiscus, Ginger, honey, lemon

Visit us:
124 E 27th St, New York, NY 10016

Open seven days as week:
Lunch 11:30am – 2:30pm
Aperitivo 2:30pm – 5:15pm
Dinner 5:15pm – 10:30pm
Bar 11:30am – 10:30pm

Make a Reservation

hello@borgonyc.com
(646) 360-2404

For large parties & events:
Special Event Packages (pdf)
events@borgonyc.com

Purchase a Gift Card

@borgonyc
Mailing list

Jordan Frosolone, Chef
Adam Marca, Pastry Chef
Aiden Dummigan, Chef de Cuisine
Elijah Tarlow, Chef de Cuisine
Ben Webb, Sous Chef
Oliver Levitch, Sous Chef
Brittany Tinelli, General Manager
Scott Reinhardt, Assistant General Manager
Lee Campbell, Wine Director
Matthew Felsenfeld, Service Manager
Aidan Futterman, Service Manager
Mario Franck, Service Manager

Visit our other restaurants:
The Marlow Collective

We always encourage walk-ins.
Reservations are available 21 days in advance at 10am via resy.com.

Identity Design: Practical People