AUGUST
Focaccia Borgo
Olives
Salumi
Arancini alla Norma
Eggplant, tomato
Fava Purée
Marinated Greens
Chicken Liver Crostini
GUANCIALE, AGRODOLCE
Anchovies
Neonata Butter
Figs & Cosciutto
Hazelnuts, Gorgonzola
Summer Lettuces
salva cremasco
Stracciatella
Tomatoes, pine nuts
Beef Heart Spiedini
Beets
Marinated Peppers
flageolet beans, pecorino ginepro
Octopus Salad
Cucumber, Lovage
Beef Carpaccio
gran mugello
Ravioli
Sungold tomatoes, pecorino toscano
Casarecce
Red shrimp
Gnocchi al Forno
CORN, CHANTERELLES
Fettuccine
Guinea Hen Ragù, Pecorino, Oregano
Risotto
Calamari, salsa nera
Fennel Sausage
umbrian lentils, Roasted peppers
Wood-Oven Chicken
saba
Grilled Steak
smoked tomato
Whole Roasted Branzino
braised pole beans
Arugula Salad
Zucchini Scapece
Pistachios
Roasted Potatoes
aioli
Panzanella
Sachertorte
Almond, Apricot, Creme Fraîche
Blueberry Cheesecake Strudel
Lemon Curd
Fig & Almond Tart
fig leaf 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
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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 & 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
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