FEBRUARY
Focaccia Borgo
Marinated Olives
Citrus Salad
Fried Artichokes
Salumi
Anchovies
Neonata Butter
Chicken Liver Crostini
Fava Purée
Marinated Greens
Chicories
Walnuts, Cabot Clothbound Cheddar
Buffalo Mozzarella
Olio Verde
Bitter Greens Salad
Boiled EGG, BLACK OLIVE
Arancini
Prosciutto cotto, pistachio
Beef Tartare
Mojama, Pane Carasau
Potato Ravioli
Wild Boar Ragù
Anelloni
Lobster, Pepperoni Cruschi
Fettuccine
Guinea Hen Ragù, Pecorino, Oregano
Zucca alla Parmigiana
Chestnuts
Risotto
mushrooms, la tur fonduta
Fennel Sausage
umbrian lentils
Wood-Oven Chicken
marsala
Halibut
Fregola, Sea Urchin
Whole Roasted Branzino
chickpeas, Cabbage
Braciole
polenta, pine nuts
Arugula Salad
Broccoli Rabe
Roasted Potatoes
Heirloom Beans
Sachertorte
Cheese Strudel
Rhubarb Almond Tart
Rose-Ginger Ice Cream
Tangelo Sorbet
Pistachio Affogato
(646) 360-2404
We are open for dinner daily from 5:30–10pm.
Our bar opens at 5pm for walk-ins.
General inquiries: hello@borgonyc.com
Follow us @borgonyc
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Purchase a gift cardMake a Reservation
Chef: Jordan Frosolone
Chef de Cuisine: Steven Coy
Pastry Chef: Adam Marca
Sous Chefs: Aiden Dummigan
& Elijah Tarlow
General Manager: Brittany Tinelli
Wine Director: Lee Campbell
Service Manager: Jessica Tittle
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