Dinner, October
Focaccia Borgo
Marinated Olives
Radishes & Turnips
Bagna Cauda
Suppli alla Norma
Cosciutto
Anchovies
Neonata Butter
Chicken Liver Crostini
Fava Purée
Marinated Greens
Chicories
Walnuts, Cabot Clothbound Cheddar
Marinated Artichokes
Buffalo Mozzarella
Beets
Scurdalia, Almonds
Fried Delicata Squash
Pecorino Ginepro, Chili, Honey
Octopus Salad
Cucumber, Lovage
Beef Heart Spiedini
Thomcord Grapes
Market Greens
Sott’olio
Ravioli
Hen of the Woods, Sunchoke, Parmesan
Chitarra Integrale
Manila Clams, Bottarga
Fettuccine
Guinea Hen Ragù, Pecorino, Oregano
Timballo di Anelletti
Braised Beef Cheek, Ricotta Salata
Risotto
Smoked Butter, Stracchino, Aged Balsamic Vinegar
Fennel Sausage
Umbrian Lentils
Grilled Tilefish
Chickpeas, Jimmy Nardellos
Wood-Oven Chicken
Celery Root, Marsala
Whole Roasted Branzino
Saffron, Onions, Pine Nuts
Braised Veal Shank
Chanterelle Mushrooms
Pear and Walnut Tart
Apple Strudel
Borgo Sachertore
Hucklebery Ice Cream
Melon Sorbet
Pistachio Affogato
Pecorino Fiorello
pine nuts, sunflower honey
(646) 360-2404
hello@borgonyc.com
@borgonyc
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We are open for dinner Tuesday to Saturday from 5:30–10pm.
Our bar opens at 5pm for walk-ins.
Make a Reservation
Chef: Jordan Frosolone
Chef de Cuisine: Steven Coy
Pastry Chef: Adam Marca
Sous Chefs: Aiden Dummigan
& Elijah Tarlow
General Manager: Rashaad Jones
Wine Director: Lee Campbell
Guest Relations Manager: Rachel Pirard
Service Manager: Jessica Tittle
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