JANUARY
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
Fried Delicata Squash
Pecorino Ginepro, Chili, Honey
Beef Tartare
Mojama, Pane Carasau
Veal Sweetbreads Spiedini
charred leeks, meyer lemon
Braised Beef Ravioli
Spaghetti all’Amatriciana
guanciale
Fettuccine
Guinea Hen Ragù, Pecorino, Oregano
Zucca alla Parmigiana
Chestnuts
Risotto
mushrooms, la tur fonduta
Fennel Sausage
umbrian lentils
Wood-Oven Chicken
marsala
Turbot
Fregola, Sea Urchin
Whole Roasted Branzino
chickpeas, Cabbage
Roasted Leg of Lamb
dandelion greens, prunes
Arugula Salad
Broccoli Rabe
Roasted Potatoes
Heirloom Beans
Sachertorte
Cheese Strudel
Pear and Walnut Tart
Chocolate Bergamot Ice Cream
Blood Orange Sorbet
(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
Subscribe to our mailing list
Purchase a gift card
Make 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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