Cocktails

From the Cotogna Bar

COCKTAILS

  • ALL'APERTO G&T Gin, Cotogna chinotto, juniper berry, rosemary 17
  • SPRITZ PRIMAVERILE Sirene aperitivo, thyme, arancione spumanti 17
  • TUTTO PEPE Vodka, strawberry & pink peppercorn, lemon, Branca Menta 17
  • PANTALONI ELEGANTI Espadin mezcal, thyme, grapefruit soda, lime 16
  • NEGRONI GIALLO Sipsmith orange, Suze, Bianco Vermouth 16
  • BOCCA DI COTONE Rye, Rammazotti, Bianco Vermouth, bitters 16
  • PICCOLA FORTUNA Botanist Gin, Cocchi Americano, dry vermouth 17

ZERO PROOF

  • COTOGNA CHINOTTO Wood oven-fired citrus, juniper berries & spices 11
  • STRAWBERRY PINK PEPPERCORN SHRUB 11
  • LEMONADE 6

*COCKTAIL LIST SUBJECT TO CHANGE

Wine

Vini al Bicchiere

SPUMANTI / SPARKLING

  • PIERRE GERBAIS, "Grains de Celles", Extra Brut, Champagne 24
  • VILLA DI CORLO, "Rolfshark", Lambrusco di Sorbara, Emilia-Romagna NV 14

BIANCHI / WHITE

  • BRICCO CARLINA, "Serafina," Favorita, Piemonte 2019 13
  • IL MONTICELLO, Vermentino, Colli di Luni, Liguria 2019 16
  • MILAVUOLO, Fiano, Colli di Salerno, Campania 2018 14
  • ERGGELET BROTHERS, Malvasia Bianco, Contra Costa 2021 19
  • TYLER, Chardonnay, Santa Barbara County 19

ARANCIONE / ORANGE

  • GAIA FELIX, "Liternum," Aspirino Bianco, Campania 2019 18

ROSATI / ROSE

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

ROSSI / RED

  • PRESQU'ILE, Pinot Noir, Santa Barbara County 2020 22
  • RENZO CASTELLA, "Sarcat," Barbera d'Alba, Piemonte 2020 15
  • BOLSIGNANO, Rosso di Montalcino, Toscana 2018 18
  • DIEGO CONTERNO, "Baluma", Nebbiolo, Langhe, Piemonte 2019 19
  • TOLANI, Super Tuscan, "Vildisanti", Toscana 2016 24

VINI DOLCI

  • ELIO PERRONE, "Sourgal", Moscato d'Asti, Piemonte 2020 11
  • CANTINE VIOLA, Moscato Passito, Calabria 2017 19

*WINE LIST SUBJECT TO CHANGE

Menu

Dining Menu

ANTIPASTI

  • San Francisco halibut crudo with clementine & mizuna 19
  • Spring lettuces with Meyer lemon vinaigrette 14
  • Golden beets with sugar snap peas, ricotta & mint 16
  • Monterey Bay squid with green garlic, chickpeas & celery 19
  • Asparagus alla Fiorentina 18
  • Carrot sformato with pea leaf & pecorino fonduta 17
  • Burrata with blistered ramps, fava beans & sugar snap peas 20
  • Prosciutto with gnocco fritto, gorgonzola dolce & Lambrusco pickled onions 22

PIZZE E PANE

  • Tsar Nicoulai Caviar with melted leek & pickled shallot 95
  • Asparagus with spring onion & fontina pizza 25
  • Quattro formaggi with wild nettle & lemon zest pizza 24
  • Lamb sausage with wild ramp pesto pizza 26
  • Focaccia della casa 10
  • Focaccia di Recco 25 (dinner only)

PASTA

  • Tortelli di piselli 26
  • Casoncelli with beets, Meyer lemon & brown butter 26
  • Tagliatelle with braised & smoked morel mushrooms 38
  • Pappardelle with Broken Arrow Ranch wild boar ragu 29
  • Agnolotti del plin "2003 con" sugo arrosto 27
  • Raviolo di ricotta 27

SECONDI

  • Wild sea bream with baby carrots, spinach & green olive vinaigrette 36
  • Wolfe Ranch quail with spigarello, farro & black garlic 46
  • Stemple Creek Ranch spring lamb with English pease & fava bean pesto 85 serves 2
  • Tuscan mixed grill - Spit-roasted pork loin, ribs, belly & housemade sausage 95  serves 2
  • Tuscan fried chicken 25 (Saturday lunch only)
  • 36 oz. Bistecca alla Fiorentina with butter beans & lettuces 140 AQ serves 2

DOLCI

  • Mascarpone tart with strawberries 11
  • Chocolate & pistachio crespelle with ricotta gelato 12
  • Pan dulcis with rum caramel & vanilla bean 14
  • Torta croccante with almond & dark chocolate 12
  • Jenn’s gelato  (8 per scoop) Flavors: Chocolate sorbetto, vanilla & honeycomb and strawberry

*MENU SUBJECT TO CHANGE


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 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