Wine List

Dining Menu


  • VINCET COUCHE, "Elegance", 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


  • DENAVOLO, "Catavela", Emlia-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
  • ENFIELD, "Pretty Horses". California Red Blend 2019 16
  • VALLEVO, Montepulciano d'Abruzzo 2018 14
  • DIEGO CONTERNO, "Baluma", Nebbiolo, Langhe, Piemonte 2019 19
  • TOLANI, Super Tuscan, "Vildisanti", Toscana 2016 24


  • ELIO PERRONE, "Sourgal", Moscato d'Asti, Piemonte 2020 11
  • ISOLE E OLENA, Vin Santo del Chianti Classico, Toscana 2009 24




Dining Menu


Recommended for 2-3 people
  • Tuscan-style mixed grill – Wolfe Ranch quail, spit-roasted pork loin, belly & housemade sausage 145
  • Fogline Farm organic chicken "al mattone grigliata" with parsnip & celery root 130
All meals include:
  • Little gem lettuces with buttermilk, sunflower seeds & mint
  • Beets with burrata, fennel & pomegranate
  • Half Moon Bay butter beans
  • Fresh Run Farm rainbow chard
And for dessert:
  • Tuscan apple torta with creme fraiche gelato


  • Local halbut crudo with satsuma, watermelon radish & lovage 19
  • Puntarelle alla Romana 17
  • Chicory salad with matsutake mushroom, gooseberry & hazlenut 20
  • Ribollita di Toscana 16
  • Pumpkin sformato with gorgonzola fonduta & sage 17
  • Prosciutto with gnocco fritto, gorgonzola dolce & Lambrusco pickled onions 22
  • Tsar Nicoulai caviar with burrata & quail egg AQ


  • Broccoli di ciccio with scamorza & pickled cherry bell peppers 24
  • Chanterelle mushroom with Walla Walla onion & thyme 26*
  • Soppressata with red onion & shishito peppers 25
  • Focaccia della casa 10
  • Focaccia di Recco 25 (dinner only)


  • Paccheri with Salt Spring Island mussels & bottarga 27
  • Garganelli with Oz Family Farm rabbit, fennel & Castelvetrano olive 27
  • Tajarin con tartufo bianco AQ
  • Gnocchi di patate, fonduta e funghi trifolati 28*
  • Fresh Run Farm sunchoke tortelli 26
  • Agnolotti del plin "2003 con" sugo arrosto 27*
  • Raviolo di ricotta 27*


  • Swordfish with salmoriglio, cauliflower & caper breadcrumb 35
  • Oz Family Farm duck with medjool date & turnip 65
  • Polpettone al forno with potato puree & Tuscan kale 26
  • 36 oz. Bistecca alla Fiorentina with butter beans & lettuces 140

*Recommended dishes for white truffles shaved tableside


  • Sticky toffee pudding with date and persimmon 12
  • Tuscan apple torta with creme fraiche gelato 12
  • Zabaione con biscottini di prosto 11
  • Semifreddo al cioccolato with coffee liqueur 12
  • Jenn’s gelato  (8 per scoop) Flavors: spiced butter pecan, cioccolato, mint stracciatella or vanilla & honeycomb



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