Wine

Wine List

Dining Menu

SPUMANTI / SPARKLING

  • CHARLES DUFOUR, “Bulles de Comptoir #9 Tradition,” Extra Brut,Champagne NV 24
  • VILLA DI CORLO, "Rolfshark", Lambrusco Grasparossa di Castelvetro, Emilia-Romagna NV 14

BIANCHI / WHITE

  • 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

ARANCIONE / ORANGE

  • PODERE PRADAROLO, "Vej", Malvasia di Candia, Emilia-Romagna 2019 18

ROSATI / ROSE

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

ROSSI / RED

  • PODERI CELLARIO, Barbera, "E Rosso", Piemonte, NV served chilled 15
  • EN CAVALE, Zinfandel, North Coast 2020 served chilled 18
  • RENZO CASTELLA, “Madonnina,” Nebbiolo, Langhe, Piemonte 2019 15
  • VALLEVO, Montepulciano d'Abruzzo 2018 14
  • TOLANI, Super Tuscan, "Vildisanti", Toscana 2016 24

VINI DOLCI

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

*WINE LIST SUBJECT TO CHANGE

Menu

Menu

Dining Menu

FAMILY MEAL

Recommended for 2-3 people
  • Tuscan-style mixed grill – Wolfe Ranch quail, spit-roasted pork loin, belly & housemade sausage 145
  • Whole roasted Sonoma duck with plum mostarda 135
  • Watson Farm lamb cooked in the hearth 140
All meals include:
  • Fresh Run Farm frisee with farm egg & romano beans
  • Zucchini fritti with pickled shallot & espelette
  • Shelling beans al forno
  • Swiss chard with pine nuts & currants
And for dessert:
  • Honey & fig panna cotta

ANTIPASTI

  • Dry-farmed tomato gazpacho 15
  • Galia melon with Fresh Run Farm watercress & lemon verbena 16
  • Tomato “bruschetta” with romano beans, lemon cucumber & aioli 17
  • Fresh Run Farm frisée with figs, shishito peppers & opal basil 16
  • Prosciutto with gnocco fritto, gorgonzola dolce & Lambrusco pickled onions 20
  • Grilled Half Moon Bay spot prawns with lemon verbena, wild fennel & tomato 29
  • Tsar Nicoulai caviar with burrata & quail egg AQ

PIZZE E PANE

  • Pesto Genovese with cherry tomatoes & fior di latte 23
  • Artichoke with Jimmy Nardello peppers & taggiasca olives 24
  • Nduja with red onion & broccoli di ciccio 25
  • Focaccia della casa 10
  • Focaccia di Recco 25 (dinner only)

PASTA

  • Garganelli della casa with romanesco squash & their blossoms 26
  • Monograno Felicetti spaghetti with sweet peppers, basil & lemon 21
  • Corn triangoli with chives 26
  • Sedani with eggplant & caciocavallo cheese 25
  • Pappardelle with 48 hour braised pork leg ragu, olive & rosemary 28
  • Agnolotti del plin 2003 con sugo arrosto 27
  • Raviolo di ricotta 26

SECONDI

  • California king salmon with new crop romano beans, corn & salsa verde 38
  • Breaded, pan-fried & roasted chicken 35
  • 36 oz. Bistecca alla Fiorentina with butter beans & lettuces 125

DOLCI

  • Zabaione con biscottini di prosto 11
  • Honey & fig panna cotta 11
  • Fresh Run Farm strawberry & almond crostata with frozen yogurt 12
  • Semifreddo al cioccolato with coffee liqueur 12
  • Jenn’s gelato  (8 per scoop) Flavors: Tayberry, mint stracciatella, cioccolato or vanilla & honeycomb

*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