Wine List

Dining Menu


  • LELARGE-PUGEOT, "Tradition", Extra Brut, Champagne NV 25
  • VILLA DI CORLO, "Rolfshark", Lambrusco Grasparossa di Castelvetro, Emilia-Romagna NV 14


  • PIEVALTA, Verdicchio dei Castelli di Jesi, Superiore Classico, Marche 2017  14
  • ERGGELET BROS.., Malvasia, Contra Costa County 2019 16
  • MARJAN SIMCIC, Ribolla Gialla, Goriska Brda, Slovenia 2019 15
  • COLLI DI CATONE, Malvasia / Trebbiano, Frascati Superiore, Lazio 2019 14
  • TYLER, Chardonnay, Santa Barbara  19


  • PARDAROLO, "Ex Alba", Trebbiano, Emilia-Romagna 2020 19


  • LE FRAGHE, "Rodon", Bardolino Chiaretto, Veneto 2020 15


  • PODERI CELLARIO, Barbera, "E Rosso", Piemonte, NV served chilled 15
  • CA' LA BIONDA, Valpolicella Classico, Veneto 2019 13
  • MACCARIO DRINGENBERG, "Posau", Dolceacqua, Liguria 2018 18
  • VALLEVO, Montepulciano d'Abruzzo 2018 14
  • LANO, "Rocche Massalupo", Barbaresco, Piemonte 2015 23
  • TOLANI, Super Tuscan, "Vildisanti", Toscana 2016 24


  • PODERE CASSACIA, “Situa Nobilis,” Bianco Passito, Toscana 2014 16
  • MASSA VECCHIA, Aleatico Passito di Toscana 2013 28




Dining Menu


Recommended for 2-3 people
  • Tuscan-style mixed grill – Wolfe Ranch quail, spit-roasted pork loin, belly & housemade sausage 145
  • Fogline Farm chicken alla diavola with peperonata & oregano 135
All meals include:
  • Romano beans with farm egg & frisee
  • Zucchini fritti with pickled shallot & espelette
  • Shelling beans al forno
  • Swiss chard with pine nuts & currants
And for dessert:
  • Fresh Run Farm Gravenstein apple crostata with vanilla cream


  • Charentais melon with Fresh Run Farm watercress & lemon verbena 17
  • Dry-farmed tomato gazpacho 16
  • Tomato “bruschetta” with romano beans, lemon cucumber & aioli 18
  • Prosciutto with gnocco fritto, gorgonzola dolce & Lambrusco pickled onions 22
  • Tsar Nicoulai caviar with burrata & quail egg AQ


  • Pesto Genovese with cherry tomatoes & fior di latte 24
  • Chanterelle mushroom with Walla Walla onion & thyme 26
  • Soppressata with green tomato & shishito peppers 25
  • Focaccia della casa 10
  • Focaccia Genovese 10
  • Focaccia di Recco 25 (dinner only)


  • Garganelli della casa with romanesco squash & their blossoms 26
  • Corn triangoli with chives 26
  • Penne rigate with eggplant & caciocavallo cheese 25
  • Chitarra nero all' amatriciana di mare 36
  • Pappardelle with lobster mushrooms & chervil 27
  • Agnolotti del plin 2003 con sugo arrosto 27
  • Raviolo di ricotta 26


  • California king salmon with romano beans, corn & salsa verde 39
  • Polpettone al forno with potato puree & Tuscan kale 32
  • 36 oz. Bistecca alla Fiorentina with butter beans & lettuces 140


  • Zabaione con biscottini di prosto 11
  • Fresh Run Farm Gravenstein apple crostata with vanilla cream 12
  • Peach & polenta torta with lemon verbena gelato 12
  • Semifreddo al cioccolato with coffee liqueur 12
  • Jenn’s gelato  (8 per scoop) Flavors: Cioccolato, mint stracciatella, vanilla & honeycomb, strawberry sorbetto



Corn triangoli pasta kit for cooking at home
Food and dessert included in the Cotogna Celebration Box
View of the outdoor dining space in front of the Cotogna restaurant

We are always looking for talented people to join our team

Quince & Co Hospitality 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.

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.

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.

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.

Quince & Co Hospitality is committed to creating a diverse environment and is proud to be an equal opportunity employer.

Open positions