Cocktails

From the Cotogna Bar

COCKTAILS

  • L'OLIVO tomato gin, olive leaf, Bordiga bianco, basil eau de vie 18
  • 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
  • ISOLA BELLA Restorative gin, Sicilian orange vermouth, bitter bianco 18
  • GIUSTO NEGRONI Navy gin, aged genever, Barolo Chinato, Contratto bitter 18
  • L'AVVENTURA Rye whiskey, cardamaro, orange blossom 18

ZERO PROOF

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

*COCKTAIL LIST SUBJECT TO CHANGE

Wine

Vini al Bicchiere

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

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

ARANCIONE / ORANGE

  • SILVIO MESSANA, "Garnaccia," Vernaccia, Toscana 2020 18

ROSATI / ROSE

  • GIACOMO FENOCCHIO, "E'Rose," Nebbiolo, Piemonte 2022 18

ROSSI / RED

  • IL SASSO, Corvina Blend, Veneto 2021 18
  • BARBACAN, "Valtellina Rosso," Nebbiolo, Lombardia 2022 22
  • ALESSANDRO VIOLA, "Note di Rosso", Nero D'Avola, Sicilia 2021 20
  • MONTESECONDO, "Tin", Sangiovese, Toscana 2019 28
  • FABIO MOTTA, "Pievi", Super Tuscan Blend, Toscana 2020 24

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

*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

SPUNTINI

  • GNOCCO FRITTO prosciutto, gorgonzola & pickled onion 28

ANTIPASTI

  • CHERRY TOMATO SALAD dragon tongue bean & nodino cheese 25
  • CHARENTAIS MELON serpentine cucumber & Malinalco tomatillo 20
  • LITTLE GEM HEARTS nectarine, avocado & almond 19
  • MONTEREY BAY SQUID SALAD arugula, celery & Calabrian chili 24
  • BLUE FIN TUNA CRUDO caper, shallot & mint 26
  • SFORMATO pea & rainbow carrot 20
  • SUMMER TOMATO gazpacho 16

PASTA

  • CORN TRIANGOLI butter & chive 32
  • GARGANELLI fava bean & prosciutto 28
  • TAGLIATELLE morel mushroom 32
  • PAPPARDELLE rabbit, Castelvetrano olive & rosemary 28
  • SPAGHETTI burro e acciughe 28
  • GRAMIGNA Watson Farm lamb sugo 32
  • RAVIOLO di ricotta 30
  • AGNOLOTTI del plin "2003" 38

PIZZA

  • SQUASH BLOSSOM caciocavallo & opal basil 28
  • LAMB SAUSAGE gypsy pepper & fontina 29
  • FOCACCINI della casa 12
  • FOCACCIA di Recco 28 (dinner only)

SECONDI

  • BLACK COD sungold tomato & Taggiasca olive 34
  • FOGLINE FARM CHICKEN ALLA DIAVOLA green farro & Tuscan kale 36
  • LAMB LEG rainbow chard & summer squash 38
  • VEAL COTOLETTA wild arugula & bintje potato 38
  • BISTECCA alla Fiorentina AQ serves 2

DOLCI

  • STRAWBERRY TART Meyer lemon & mascarpone 12
  • CANNOLI ricotta & pistachio 12
  • TORTA CROCCANTE hazelnut & dark chocolate 14
  • BLUEBERRY CROSTATA almond & basil 14
  • Cheese Plate 27
  • Jenn’s gelato 9  
  • Gelato flavors: vanilla & honeycomb, yogurt & lime mint stracciatella, doppio cioccolato, strawberry & lemon sorbetto

*MENU SUBJECT TO CHANGE

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.

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

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.

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 is committed to creating a diverse environment and is proud to be an equal opportunity employer.

Open Positions