Plates of pasta, caviar, cake, meet, and sauces.

Cocktails

From the Cotogna Bar

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COCKTAILS

  • SPRITZ DI COTOGNA thyme liqueur, Bruto Americano, honey, prosecco 18
  • APERITIVO gin, Nebbiolo vermouth, Leopold aperitivo, curacao, lemon zest 18
  • FISKADORO Liquore di arancia, Amara amaro, lemon 18
  • INCAGLIATO Rum, banana liqueur, lime, Angostura bitter 18
  • OASI Tequila, chili liqueur, Alta Verde amaro, orange liqueur 18
  • BLOODY MARY fresh tomato, Colatura, Fresno chili, horseradish 18

ZERO PROOF

  • COTOGNA CHINOTTO Wood oven-fired citrus,juniper berry & spice 14
  • VERGINE DIAVOLO Summer citrus, ginger, grenadine & Peychauds bitters 14

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*COCKTAIL LIST SUBJECT TO CHANGE

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Wine

Vini al Bicchiere

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SPUMANTI / SPARKLING

  • PODERE SOTTOILNOCE, "Cattabrega", Lambrusco, Emilia Romagna 2020 18
  • MASSIMO COLETTI, "Via Larghe", Prosecco Col Fondo, Veneto 2022 17
  • VINCENT COUCHE, "Eclipsia," Champagne Brut, France NV 28

BIANCHI / WHITE

  • SCALA, "Ciro' Bianco", Greco, Calabria 2022 17
  • FATTORIA LA RIVOLTA, Coda di Volpe, Campania 2021 19
  • ALESSANDRO VIOLA, "Note di Bianco", Grillo, Sicilia 2022 20
  • DE FERMO "Launegild", Chardonnay, Abruzzo 2022 24
  • FLOREZ WINES, "Shangra-li", Sauvignon Blanc, California 2023 22

ARANCIONE / ORANGE

  • RADICI E FILARI, "Coclicò," Arneis, Piemonte 2022 18

ROSATI / ROSE

  • GIACOMO FENOCCHIO, "E'Rose," Nebbiolo, Piemonte 2022 19

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
  • FABIO MOTTA, "Pievi", Super Tuscan Blend, Toscana 2020 24
  • PILCROW, "Printer's Devil," Cabernet Sauvignon, Napa Valley 2021 30

VINI DOLCI

  • ELIO PERRONE, "Sourgal", Moscato d'Asti, Piemonte 2022 12
  • ZORZETTIG, “Segno di Terra”, Verduzzo, Friuli 2018 16
  • MAURO VERGANO, Nebbiolo Chinato, Piemonte NV 14

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*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

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SPUNTINI

  • GNOCCO FRITTO prosciutto, gorgonzola & pickled onion 28
  • ARANCINI DUETTO squid ink, saffron & squash 22

ANTIPASTI

  • HALIBUT CRUDO gooseberry & tarragon 27
  • CHERRY TOMATO SALAD burrata & dragon tongue bean 25
  • FRESH RUN FARM CHALUPA ROMAINE anchovy & parmiggiano reggiano 19
  • HARICOT VERT SALAD mustard & Laura Chenel goat cheese 20
  • MONTEREY BAY SQUID frisée, celery & Calabrian chili 24
  • SFORMATO rainbow carrot & garden pea 20

PASTA

  • TORTELLI butternut squash & sage 30
  • GNOCCHI pear, radicchio & walnut 31
  • MEZZE MANICHE guanciale, chanterelle mushroom & pistachio 28
  • SPAGHETTI burro, acciughe e finocchio 29
  • GRAMIGNA lamb sugo 32
  • RAVIOLO di ricotta 32
  • AGNOLOTTI del plin "2003" 38

PIZZA

  • ORTOLANA eggplant, tropea onion & fior di latte 28
  • PESTO GENOVESE cherry tomato & caciocavallo 28
  • SALAME PICCANTE Jimmy Nardello pepper & opal basil 29
  • FOCACCINI della casa 13
  • FOCACCIA di Recco 29 (dinner only)

SECONDI

  • BLACK COD sorana bean, zucchini & fennel 34
  • FOGLINE FARM CHICKEN ALLA DIAVOLA green farro & escarole 37
  • WATSON FARM LAMB SHANK fairytale eggplant & haricot vert 39
  • BISTECCA alla Fiorentina AQ serves 2

DOLCI

  • CANNOLI ricotta & pistachio 12
  • FIG & CHOCOLATE CREMOSO fig leaf gelato 14
  • GRAVENSTEIN APPLE CROSTATA 14
  • Cheese Plate 27
  • Jenn’s gelato 9  
  • Gelato flavors: vanilla & honeycomb, mint stracciatella, doppio cioccolato, Charentais melon sorbetto

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*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

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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.

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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.


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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.

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