Plates of pasta, caviar, cake, meet, and sauces.

Cocktails

From the Cotogna Bar

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COCKTAILS

  • ROME WITH A VIEW Aperitivo Mazzura, dry vermouth, lime, bubbles 16
  • AURORA Blanco tequila, cocoa inferno, rhum agricole, grapefruit 18
  • TREMANTE Mezcal, rainwater madeira, ginger, apple cider 18
  • L'OLIVO Tomato leaf gin, basil eau de vie, olive leaf liqueur, caper 18
  • ISOLA BELLA Restorative gin, Sicilian orange vermouth, bitter bianco 18
  • GIUSTO NEGRONI Navy gin, aged genever, Barolo Chinato, Contratto bitter 18

ZERO PROOF

  • CHRYSANTHEMUM Celery, mint, dry aperitif, lime, Cyprus salt 12
  • COTOGNA CHINOTTO Wood oven-fired citrus,juniper berries & spices 11

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*COCKTAIL LIST SUBJECT TO CHANGE

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Wine

Vini al Bicchiere

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SPUMANTI / SPARKLING

  • VILLA DI CORLO, "Rolfshark", Lambrusco di Sorbara, Emilia-Romagna NV 17
  • CA' DEI ZAGO, Prosecco Metodo Classico, Zero Dosage, Veneto 2016 16
  • VINCENT COUCHE, "Eclipsia," Champagne Brut, France NV 35

BIANCHI / WHITE

  • ALESSANDRO VIOLA, "Note di Bianco", Grillo, Sicilia 2022 20
  • FATTORIA LA RIVOLTA, Coda di Volpe, Campania 2021 18
  • TERRAVIVA, Trebbiano, Abruzzo 2021 16
  • UNTURNED STONE, "The Hatchling", Sauvignon Blanc, California 2023 22
  • MASSIMO COLETTI, "Borgo Faliero," Chardonnay, Veneto 2020 22

ARANCIONE / ORANGE

  • RADICI E FILARI, "Coclico," Arneis, Piemonte 2022 18

ROSATI / ROSE

  • ALLESANDRO VIOLA, "Note di Rosa," Nero d'Avola, Sicilia 2022 18

ROSSI / RED

  • ARCHETIPO, "Niuru Maru", Negroamaro, Puglia 2020 16
  • I CUSTODI DELL'ETNA, "Pistus," Nerello Mascalese, Sicilia 2020 22
  • RUNCHET, Nebbiolo, Langhe, Piemonte 2020 20
  • OLEK BONDONIO, Barbera d'Asti, Piemonte 2020 18
  • FABIO MOTTA, "Pievi", Cabernet/Merlot/Sangiovese, Toscana 2020 24
  • FORNACELLA, Brunello di Montalcino, Toscana 2017 33

VINI DOLCI

  • ELIO PERRONE, "Sourgal", Moscato d'Asti, Piemonte 2022 12
  • GIOVANNI DRI, Ramondolo, Friuli-Venezia Giulia 2019 16
  • CAPPELLANO, Barolo Chinato, Piemonte NV 20
  • MARCO DE BARTOLI, “Vecchio Samperi”, Marsala, Sicilia NV 20

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*WINE LIST SUBJECT TO CHANGE
*CORKAGE POLICY: We kindly ask that guests do not bring in wine currently available on our wine list. Please email info@cotognasf.com to view our current offerings. Our policy is $75 per 750ml bottles and $150 for magnum bottles. Limit of 2 bottles.

Menu

Dining Menu

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SPUNTINI

  • BRUSCHETTE black trumpet mushroom 18
  • GNOCCO FRITTO prosciutto, gorgonzola & pickled onion 28
  • ARANCINI artichoke, saffron & mozzarella di bufala 18

ANTIPASTI

  • HALIBUT CRUDO passion fruit & radish 23
  • SFORMATO rainbow carrot & English pea 19
  • LITTLE GEM HEARTS pomelo, avocado & almond 18
  • PUNTARELLE anchovy & radish 18
  • PURPLE ASPARAGUS CRUDO walnut & Parmigiano Reggiano 18
  • CASEFICIO IGNALAT BURRATA blood orange, pistachio & carta di musica 26
  • MONTEREY BAY SQUID SALAD arugula, celery & Calabrian chili 18

PASTA

  • SUNCHOKE TORTELLI brown butter & hazelnut 25
  • TAGLIATELLE chanterelle mushroom & crème fraiche 28
  • POTATO GNOCCHI broccolini, whipped ricotta & burrata 28
  • SPAGHETTI burro e acciughe 27
  • TAGLIOLINI Dungeness crab & peperoncino 34
  • SPAGHETTI burro e acciughe 27
  • PAPPARDELLE smoked squab & aceto balsamico 37
  • GRAMIGNA Watson Farm lamb ragu 28
  • TRIANGOLI DI PORCHETTA 29
  • AGNOLOTTI del plin "2003" 36
  • RAVIOLO di ricotta 29 supplemento di tartufo bianco AQ

PIZZA

  • QUATTRO FORMAGGI leek & fava green 28
  • LAMB SAUSAGE chard & ricotta salata 28
  • FOCACCINI della casa 11
  • FOCACCIA di Recco 28 (dinner only)

SECONDI

  • PETRALE SOLE Bloomsdale spinach, fennel & salsa di yuzu 34
  • FOGLINE FARM CHICKEN ALLA DIAVOLA green farro & Tuscan kale 34
  • GRILLED LAMB LEG escarole, turnip & fava bean 36
  • BISTECCA alla Fiorentina AQ serves 2

DOLCI

  • PANNA COTTA rhubarb & créme fraîche 12
  • CANNOLI ricotta & pistachio 12
  • TORTA CROCCANTE hazelnut & dark chocolate 12
  • HOT CHOCOLATE marshmallow 9
  • Cheese Plate 27
  • Jenn’s gelato 9  
  • Gelato flavors: olive oil & pistachio, vanilla & honeycomb, doppio cioccolato, espresso & fudge, Meyer lemon sorbetto

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*MENU SUBJECT TO CHANGE

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Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.
Gratuities go into a "tip-pool" and are distributed amongst employees who work in either the dining room or kitchen to create your dining experience. A 6% surcharge will be added to all food and beverage sales in accordance with San Francisco's employer mandates. A service charge of 22% will be added to all parties of six or more and all of which is distributed to employees.
The restaurant is not responsible for theft or loss of personal property.
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Cotogna staff preparing food in the kitchen

Careers

Corn triangoli pasta kit for cooking at home
Food and dessert included in the Cotogna Celebration Box
A chef preparing fresh pasta raviolo

WE ARE ALWAYS LOOKING FOR TALENTED PEOPLE TO JOIN OUR TEAM

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Quince & Co was founded in 2004, with the goal of communicating kindness, conveying a sense of discovery, and creating an experience that lingers long after a guest has finished their meal. It has been often said that a guest may forget what they ate, what you did, or what they saw but will never forget how you made them feel.

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Our core value of genuine hospitality starts with our team of dedicated professionals, from our kitchens in the dining rooms and at our Farm, and everywhere in between. We are dedicated to setting new standards in hospitality, cuisine and the employment experience. Our goal is to collaborate with talented restaurant professionals and offer opportunities to learn and grow within the profession. We seek inspired, curious and kind individuals to be a party of our community and culture of excellence, education and hospitality.


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We offer competitive compensation, predictive scheduling, fully paid medical, dental, vision coverage, 401K matching employer contribution, company-wide dining and wine purchasing discounts, and participation in our own CSA-Fresh Run Farm program and collaboration.

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Candidates must be motivated to further their knowledge in food, wine and hospitality. Experience is not required but a passion to learn and an ambition to grow is a must. We offer personalized structured career development plans for individuals seeking to grow their careers in hospitality.
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Quince & Co is committed to creating a diverse environment and is proud to be an equal opportunity employer.
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Open Positions