Cocktails

From the Cotogna Bar

COCKTAILS

  • ALL'APERTO G&T Gin, Cotogna chinotto, tonic, juniper berry, rosemary 18
  • SBAGLIATO Campari, Vermouth di Torino, Prosecco 17
  • FIORE DI MAGGIO Tequila, rose, elderflower, aperitivo, lime 17
  • FUMO DI MAIS Mezcal, oat milk, liquor de elote, angostura bitters 17
  • BASIL NEGRONI Basil eau di vie, aperitivo, vermouth di Bassano 17
  • PICCOLA FORTUNA Botanist Gin, Cocchi Americano, dry vermouth 17

ZERO PROOF

  • COTOGNA CHINOTTO Wood oven-fired citrus, juniper berries & spices 11
  • SMOKED PLUM & VERBENA SHRUB Plum, Champagne vinegar, lime, soda 11
  • LEMONADE 6

*COCKTAIL LIST SUBJECT TO CHANGE

Wine

Vini al Bicchiere

SPUMANTI / SPARKLING

  • VILLA DI CORLO, "Rolfshark", Lambrusco di Sorbara, Emilia-Romagna NV 16
  • I CLIVI, Ribolla, Brut Nature, Friuli Venezia-Giulia NV 21
  • LELARGE-PUGEOT, "Tradition", Extra Brut, Champagne NV 26

BIANCHI / WHITE

  • BRICCO CARLINA, "Serafina," Favorita, Piemonte 2019 13
  • ERGGELET BROTHERS, Malvasia Bianco, Contra Costa 2021 19
  • CIRELLI, Trebbiano d'Abruzzo, Abruzzo 2021 15
  • BREZZA, Langhe Chardonnay, Piemonte 2020 20

ARANCIONE / ORANGE

  • LONGARICO, "Nostrale, "Catarratto, Sicilia 2020 18

ROSATI / ROSE

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

ROSSI / RED

  • MONTE DALL'ORA, "Disobbediente," Corvina Blend, Veneto 2020 20 available chilled
  • DANILA PISANO, Rossese di Dolceaqua, Liguria 2020 17
  • HORUS, "Sole e Terra," Frappato, Sicilia 2020 16
  • FERDINANDO PRINCIPIANO, Langhe Nebbiolo, Piemonte 2019 19
  • FATTORIA DI GRATENA, Chianti Riserva, Toscana 2017 18
  • TOLANI, Super Tuscan, "Vildisanti", Toscana 2018 27

VINI DOLCI

  • ELIO PERRONE, "Sourgal", Moscato d'Asti, Piemonte 2020 12
  • DONNAFUGATA, "Ben Rye", Passito di Pantellerina, Sicilia 2018 20

*WINE LIST SUBJECT TO CHANGE

Menu

Dining Menu

ANTIPASTI

  • Kumamoto oysters on the half shell 22
  • San Francisco halibut crudo, serpent cucumber & Piel de Sapo melon & mint 22
  • Little gem lettuce with avocado green goddess & herbs 18
  • Heirloom tomatoes with romano beans & buffalo mozzarella 20
  • Tomato gazpacho 16
  • Prosciutto with gnocco fritto & Lambrusco pickled onions 24

PIZZE E PANE

  • Pizza "carbonara" with farm egg, guanciale, pecorino & black pepper 25 **
  • Summer squash, pesto Genovese & buffalo mozzarella 26
  • Soppressata, cherry tomato, burrata & basil 27
  • Focaccia della casa 11
  • Focaccia di Recco 28 (dinner only)

PASTA

  • Corn triangoli with chives 28
  • Tortelli di Norma with ricotta salata, tomato & marjoram 27
  • Sopressini with bay shrimp "fra diavolo" 29
  • Penne with pork sausage sugo alla 'Nonna Spencer' & ricotta fresca 26
  • Agnolotti del plin "2003" con sugo di arrosto 30
  • Raviolo di ricotta 29

SECONDI

  • Zuppa di pesce 36
  • Tuscan mixed grill - Spit-roasted pork loin, ribs, belly, rabbit & housemade sausage 105 serves 2-3
  • Stemple Creek ranch lamb with Sicilian rosso tomatoes 115 serves 2-3
  • 36 oz. Bistecca alla Fiorentina with Bintje potatoes & lettuces AQ serves 2

DOLCI

  • Moscato d'Asti sorbetto with peach & nectarine 12
  • Panna cotta with fig & Fresh Run Farm lavender 11
  • Gravenstein apple crostata with Creme Fraiche gelato 12
  • Semifreddo al cioccolato with coffee liquor 13
  • Jenn’s gelato  (9 per scoop) Flavors: mint stracciatella, vanilla & honeycomb, raspberry, espresso & fudge or cioccolato

*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