Cocktails

From the Cotogna Bar

COCKTAILS

  • BLOODY MARY Manzanilla sherry, fennel seed, olive leaf gin, aged balsamic 16
  • CHARLEMAGNE Quebranta pisco, Kina L'Aero D'Or, elderflower, prosecco 15
  • DON TROPICALE Alta Verde amaro, Cardamaro, banana Don's mix, prosecco 16
  • FRAGOLA SPRITZ Tomato Gin, California poppy, strawberry, Verduzzo 17
  • LOVER'S QUARREL Aperitivo arancia, rabarbaro, old tom gin, lambrusco 18
  • AURORA Blanco tequila, cocoa inferno, rhum agricole, grapefruit, coriander 18
  • GIUSTO NEGRONI Navy gin, aged genever, Barolo Chinato, Contratto 18
  • SCYLLA Rye whiskey, aged aquavit, bergamot, absinthe 18

ZERO PROOF

  • COTOGNA CHINOTTO Wood oven-fired citrus, juniper berries & spices 11
  • CHRYSANTHEMUM Celery, mint, dry aperitif, lime, cyprus salt 12

*COCKTAIL LIST SUBJECT TO CHANGE

Wine

Vini al Bicchiere

SPUMANTI / SPARKLING

  • VILLA DI CORLO, "Rolfshark", Lambrusco di Sorbara, Emilia-Romagna NV 17
  • IL FARNETO, "New Player in Town," Trebbiano, Emilia-Romagna 2021 15
  • LELARGE-PUGEOT, "Tradition," Extra Brut, Champagne NV 28

BIANCHI / WHITE

  • LA STAFFA, Verdicchio dei Castelli di Jesi Classico, La Marche 2021 16
  • MARILINA, "Cue", Moscato, Sicilia 2020 18
  • IL MONTICELLO, "Groppolo", Vermentino, Liguria 2021 20
  • DE FERMO, "Bianco Concrete", Abruzzo 2021 18
  • GIACOMO BREZZA, Chardonnay, Langhe, Piemonte 2021 22

ARANCIONE / ORANGE

  • COS, "Rami", Grecanico/Insolia, Sicilia 2021 22

ROSATI / ROSE

  • CIRELLI, Cerasuolo d'Abruzzo 2020 15

ROSSI / RED

  • PODERI CELLARIO, "II Giovanotto," Dolcetto Blend, Piemonte 2022 16
  • CALABRETTA, "Cala Cala," Nerello Mascalese, Sicilia N.V 17
  • RUNCHET, Nebbiolo, Langhe, Piedmonte 2019 22
  • DE CONCILIIS, "Donnaluna", Aglianico, Cilento, Campania 2019 19
  • TENUTA DI FIORANO, "Fioranello," Cabernet Sauvignon, Lazio 2018 23

VINI DOLCI

  • ELIO PERRONE, "Sourgal", Moscato d'Asti, Piemonte 2021 12
  • NATURALE, "Orange," Vermouth, Moscato, Sicilia NV 19
  • PRA, "Passito delle Fontana," Garganega, Soave, Veneto 2014 24
  • CASTELLO DI VERDUNO, Barolo Chinato, Piemonte NV 24

*WINE LIST SUBJECT TO CHANGE

Menu

Dining Menu

ANTIPASTI

  • Artichoke sott'olio with sugar snap peas & snow peas 18
  • Local halibut crudo with Sicilian olives and pistachio 21
  • Fresh Run Farm lettuces with Cesare Giaccone red wine vinaigrette 14
  • Carta di musica con burrata, fava beans & their greens 22
  • Butter lettuce salad with meyer lemon crema, avocado & bottarga di muggine 18
  • Carrot sformato with pea leaf & pecorino fonduta 19
  • Passato di pesce locale 19
  • Manila clams with green garlic, ramps & lardo 22

PIZZA

  • "Ortolana della casa" 26
  • "Carbonara" 26
  • Salsiccia with escarole & black olive 27
  • Focaccia della casa 11
  • Focaccia di Recco 28 (dinner only)

PASTA

  • Tortelli with Pine Gulch Creek wild nettles 27
  • Spaghetti con burro e accuighe 27
  • Garganelli della casa con funghi spugnole e asparagi 34
  • Pappardelle with rabbit, garlic scapes & green olive 27
  • Tagliatelle con ragu di vitello, porcini e piselli 36
  • Agnolottini del plin "2003" 36
  • Tagliolini con ragu di agnello e carciofi novella 27
  • Raviolo di ricotta 29

SECONDI

  • Half Moon Bay petrale sole with Nantes carrots, prosecco & coriander sauce 31
  • Guanciale wrapped rabbit loin with wild onion & celeriac 29
  • Wolfe Ranch quail with spigarello, turnips & ramps 42
  • Grilled lamb leg with nettle frittelle & new crop potatoes 37
  • Bistecca alla Fiorentina with Bintje potatoes & garden lettuces AQ serves 2

DOLCI

  • Millefoglie della nonna Alessia 12
  • Strawberry meringata with tarragon and yogur gelato 12
  • Cannoli with ricotta, pistachio & candied orange 12
  • Gianduja crostata with Frangelico gelato 14
  • Today’s Cheese 27
  • Jenn’s gelato 9
  • + con brioche & panna 2  
  • Flavors: vanilla & honeycomb,  mint stracciatella, espresso & fudge, Meyer lemon sorbetto or chocolate sorbetto

*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.
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

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