OCTOBER
Focaccia Borgo
Olives
Salumi
Bluefin Tuna Crudo
Arancini Milanese
Anchovies
Neonata Butter
Quince & Cosciutto
Chicken Liver Crostini
GUANCIALE, AGRODOLCE
Chicories
Apples, hazelnuts, gouda
Puntarelle alla Romana
Borlotti beans
Fava Purée
Marinated Greens
Vitello Tonnato
Buffalo Mozzarella
Smoked beets, pine nuts
Fried Delicata Squash
Pecorino Ginepro, Chili Honey
Ravioli
MUSHROOMS, WALNUTS
Mezze Maniche
Veal polpettine, spigarello
Zucca alla Parmigiana
ChestnutS
Fettuccine
Guinea Hen Ragù, Pecorino, Oregano
Lobster Risotto
Fennel Sausage
umbrian lentils, Broccoli rabe
Striped Bass
Puttanesca, Artichokes
Wood-Oven Chicken Piccata
cabbage
Braised Lamb Shank
ESCAROLE, POTATO PURéE
Whole Roasted Branzino
SMOKED CHICKPEAS, SAFFRON
Arugula Salad
Marinated Carrots
Pistachios
Roasted Potatoes
aioli
Sachertorte
Almond, Apricot, Creme Fraîche
Apple Strudel
Ginger Stout Cake
cranberry, vanilla ice cream
Pistachio Affogato
Butter Pecan Ice Cream
Quince Sorbet
→ Lunch Menu
New York, NY 10016
(646) 360-2404
Make a Reservation
Reservations are available via Resy 21 days in advance at 10am, and we always encourage walk-ins.
Lunch
Daily 11:30am – 2:30pm
Dinner
Daily 5:15 – 10:30pm
Bar
Daily 11:30am – 10:30pm
General inquiries: hello@borgonyc.com
Events and large party inquiries: events@borgonyc.com
Follow us @borgonyc
Subscribe to our mailing list
Purchase a gift card
Chef: Jordan Frosolone
Pastry Chef: Adam Marca
Sous Chefs: Aiden Dummigan, Elijah Tarlow, Ben Webb & Oliver Levitch
General Manager: Brittany Tinelli
Assistant General Manager: Scott Reinhardt
Wine Director: Lee Campbell
Service Managers: Matthew Felsenfeld, Aidan Futterman & Lily Ngaruiya
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