Cocktails

From the Cotogna Bar

COCKTAILS

  • ALL'APERTO G&T Gin, Cotogna chinotto, juniper berry, rosemary 17
  • DAISY DAISY Chamomile-infused tequila, Aperol, grapefruit, honey 16
  • PICCOLE VITTORI Calvados, Fred Jerbis vermut, basil, lemon 16
  • TI VOGLIO BENE Espadin mezcal, nocino, thyme, honey, lemon 16
  • NEGRONI D'AUTUNNO Diplomatico Mantuano, Gran Classico Bitter, Cocchi Americano Rosa 16
  • FOCOLARE Rye, Amaro Meletti, allspice, bitters 16
  • LA MELA COTOGNA Quince brandy, mezcal, myrtle, vermouth 16

ZERO PROOF

  • COTOGNA CHINOTTO Wood oven-fired citrus, juniper berries & spices 10
  • SPICED APPLE SHRUB 8
  • LEMONADE 6

*COCKTAIL LIST SUBJECT TO CHANGE

Wine

Vini al Bicchiere

SPUMANTI / SPARKLING

  • LELARGE-PUGEOT, "Tradition", Extra Brut, Champagne NV 24
  • VILLA DI CORLO, "Rolfshark", Lambrusco, Emilia-Romagna NV 14

BIANCHI / WHITE

  • ANGIOLINO MAULE, "Masieri," Garganega, Veneto 2020 15
  • BRICCO CARLINA, "Serafina," Favorita, Piemonte 2019 13
  • COLLI DI CATONE, Malvasia / Trebbiano, Frascati Superiore, Lazio 2019 14
  • IL MONTICELLO, Vermentino, Colli di Luni, Liguria 2019 16
  • TYLER, Chardonnay, Santa Barbara  19

ARANCIONE / ORANGE

  • BERUCCI, "Raphael," Passerina del Frusinate, Lazio 2019 17

ROSATI / ROSE

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

ROSSI / RED

  • LA ONDA, "Aguafiestas," Red Blend, Sierra Foothills 2019 17
  • FUNARO, Nero d'Avola, Sicilia 2020 13
  • ABBONDANZA, Montepulciano D'Abruzzo, Abruzzo 2019 14
  • R CASTELLA, "Sori della Rivolia," Dolcetto di Diano 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
  • DONNAFUGATA, "Ben Rye," Passito di Pantelleria, Sicilia 2018 20

*WINE LIST SUBJECT TO CHANGE

Menu

Dining Menu

FAMILY MEAL

Recommended for 2 people
  • Tuscan-style mixed grill – Wolfe Ranch quail, spit-roasted pork loin, belly & housemade sausage 145
  • Fogline Farm organic chicken "al mattone grigliata" with parsnip & celery root 130
  • Oz Family Farm duck with savoy cabbage & quince mostarda 145
All meals include:
  • Winter chicories with Shinko pear, mustard vinaigrette & almond
  • Beets with burrata, fennel & pomegranate
  • Half Moon Bay butter beans
  • Fresh Run Farm rainbow chard
And for dessert:
  • Olive oil panna cotta with Kishu mandarin

ANTIPASTI

  • Frisee, little gem, curly endive with anchovy & Parmigiano-Reggiano 15
  • Ribollita di Toscana 16
  • Monterey Bay squid with green garlic, chickpeas & celery 19
  • Pumpkin sformato with gorgonzola fonduta & sage 17
  • Prosciutto with gnocco fritto, gorgonzola dolce & Lambrusco pickled onions 22
  • Tsar Nicoulai caviar with burrata & quail egg AQ

PIZZE E PANE

  • Pizze bianco con tartufo bianco 110
  • Black trumpet mushroom with celeriac & chives 26**
  • Soppressata with Brussel sprouts & horseradish 25
  • Focaccia della casa 10
  • Focaccia di Recco 25 (dinner only)

PASTA

  • Fusilli with confit tuna & smoked romanesco sugo 27
  • Gnocchi di patate, fonduta e funghi trifolati 28**
  • Garganelli with rabbit ragu, fennel & Castelventrano olive 27
  • Fresh Run Farm sunchoke tortelli 26
  • Agnolotti del plin "2003 con" sugo arrosto 27*
  • Tajarin with chicken liver sugo 25
  • Pappardelle with Broken Arrow Ranch wild boar ragu 28
  • Raviolo di ricotta 27*

SECONDI

  • Wild steelhead trout with braised lentils, turnip & salsa verde 36
  • Dungeness crab & rockfish zuppa 32
  • 36 oz. Bistecca alla Fiorentina with butter beans & lettuces 140

**Dishes recmmended for white truffles 100 supplement per 5 gram portion**

DOLCI

  • Zabaione con biscottini di prosto 11
  • Olive oil panna cotta with Kishu mandarin 12
  • Pine nut & Meyer lemon torta 12
  • Gianduja crostata with Frangelico gelato 14
  • Semifreddo al cioccolato with coffee liqueur 12
  • Jenn’s gelato  (8 per scoop) Flavors: pistachio, gelato di crema, 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