SEPTEMBER
Focaccia Borgo
Olives
Salumi
Arancini alla Norma
Fava Purée
Marinated Greens
Chicken Liver Crostini
GUANCIALE, AGRODOLCE
Anchovies
Neonata Butter
Figs & Cosciutto
Hazelnuts, Gorgonzola
Lettuces
salva cremasco
Panzanella
Heirloom Tomato
Buffalo Mozzarella
MARINATED PEPPERs, pine nuts
Marinated Peppers
flageolet beans, pecorino ginepro
Octopus Salad
Cucumber, Lovage
Beef Carpaccio
gran mugello
Fried Delicata Squash
Pecorino Ginepro, Chili Honey
Ravioli
MUSHROOMS, WALNUTS
Casarecce
Red shrimp
Zucca alla Parmigiana
ChestnutS
Fettuccine
Guinea Hen Ragù, Pecorino, Oregano
Risotto
Calamari, salsa nera
Fennel Sausage
umbrian lentils, Roasted peppers
Wood-Oven Chicken
cabbage
Hanger Steak
smoked tomato
Whole Roasted Branzino
braised pole beans
Arugula Salad
Zucchini Scapece
Pistachios
Roasted Potatoes
aioli
Sachertorte
Almond, Apricot, Creme Fraîche
Apple & Blackberry Strudel
Fig Tart
ALMOND cream
→ Lunch Menu
(646) 360-2404
Lunch, Monday - Friday 11:30am – 2:30pm
Dinner, Daily 5:30–10:30pm
Bar, Monday - Friday 11:30am–10:30pm
Saturday & Sunday 5:00pm–10:30pm
Reservations are available via Resy 21 days in advance at 10am, and we always encourage walk-ins.
General inquiries: hello@borgonyc.com
Follow us @borgonyc
Subscribe to our mailing list
Purchase a gift cardMake a Reservation
Chef: Jordan Frosolone
Pastry Chef: Adam Marca
Sous Chefs: Aiden Dummigan, Oliver Levitch, Elijah Tarlow & Ben Webb
General Manager: Brittany Tinelli
Assistant General Manager: Scott Reinhardt
Wine Director: Lee Campbell
Service Manager: Jessica Tittle
Floor Managers: Matthew Felsenfeld & Lily Ngaruiya
→ Diner Journal
→ Marlow & Daughters
→ Roman’s
→ Achilles Heel
→ Marlow Events
→ She Wolf Bakery
→ Stranger Wines
→ Marlow Goods
Identity Design: Pratical People