Cocktails

From the Cotogna Bar

COCKTAILS

  • RASPBERRY BERET Arugula amaro, bay laurel, framboise, prosecco 18
  • 'IMPERATRICE Empress plum, sloe gin, Dragoncello, PX sherry, prosecco 18
  • DON TROPICALE Alta Verde amaro, Cardamaro, banana Don's mix, prosecco 16
  • RUBY ROYALE Aperitivo arancia, rabarbaro, Old Tom gin, Lambrusco 18
  • ISLAND TIME Adriatic sea gin, mirto verde, thomcord grapes, capers, lemon 19
  • PERSICO Mezcal, basil eau de vie, licor elote, chile pasilla, yellow peaches 19
  • GIUSTO NEGRONI Navy gin, aged genever, Barolo Chinato, Contratto bitter 18
  • LA STRANEZZA Mezcal ensamble, Cappellitti, Xila 7 Notas & camomilla 18
  • SCYLLA Rye whiskey, aged aquavit, bergamot, absinthe 18

ZERO PROOF

  • MANGO SHRUB Golden marjoram, white pepper, champagne vinegar 11
  • FIORE DI SAMBUCO Fresh Run Farm strawberry, verjus rouge, elderflower 12
  • 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 29

BIANCHI / WHITE

  • LA STAFFA, Verdicchio dei Castelli di Jesi Classico, La Marche 2021 16
  • IL MONTICELLO, "Groppolo", Vermentino, Liguria 2021 20
  • L'ARCHETIPO, Greco, Puglia 2020 16
  • ETTORE GERMANO, Langhe Chardonnay, Piemonte 2022 21

ARANCIONE / ORANGE

  • NEVIO SCALA, "Monemvasía,' Malvasia ,Veneto 2019 19

ROSATI / ROSE

  • CIRELLI, Cerasuolo d'Abruzzo 2021 15

ROSSI / RED

  • RUNCHET, Nebbiolo, Langhe, Piemonte 2019 22
  • CALALTA, "Rivatonda," Cabernet Blend, Veneto 2018 20
  • CHIARA CONDELLO, "Predappio," Sangiovese, Emilia-Romagna 2020 20
  • DE CONCILIIS, "Donnaluna," Aglianico, Cilento, Campania 2019 19

VINI DOLCI

  • ELIO PERRONE, "Sourgal", Moscato d'Asti, Piemonte 2021 12
  • GIOVANNI DRI, Ramandolo, Verduzzo, Friuli-Venezia Giulia 2019 16
  • NATURALE, "Orange," Vermouth, Moscato, Sicilia NV 17
  • CAPPELLANO, Barolo Chinato, Piemonte NV 20

*WINE LIST SUBJECT TO CHANGE

Menu

Dining Menu

SpuntinI

BRUSCHETTE ciccioli, quince mostarda, crab apple & arugula 18
GNOCCO FRITTO prosciutto, gorgonzola & pickled onion 26
ARANCINI AL NERO sungold tomato & mozzarella di bufala 13

ANTIPASTI

  • GAZPACHO 14
  • LITTLE GEM Tomales Bay blue cheese, Bronx grapes, Asian pear & walnut 18
  • SFORMATO DI PORCINI NOVELLI Parmigiano Reggiano fonduta 26
  • HALIBUT CRUDO pole bean, plum & pistachio 22
  • RAMPICANTE ZUCCHERINO MELON eggplant, soy bean, mint 18
  • KIBO FARM SICILIAN TOMATO SALAD 18
  • FAGIOLI DI SORANA tromboncino, sungold tomato & Bottarga di Muggine 17
  • CASEIFICIO IGNALAT BURRATA cherry tomato & carta di musica 24

PASTA

  • CORZETTI STAMPATI con pesto di mortaio 24
  • GARGANELLI brodo di Parmigiano Reggiano, piselli e prosciutto 27
  • MACCHERONI alla norma 28
  • SPAGHETTI burro e acciughe 27
  • AGNOLOTTINI del plin "2003" 36
  • TAGLIATELLE finferli e fiori di zucca 26
  • RAVIOLO di ricotta 29

PIZZA

  • PEPERONATA e tropea lunga 24
  • FIORI DI ZUCCA 26
  • FOCACCINI della casa 11
  • FOCACCIA di Recco 28 (dinner only)

SECONDI

  • SEA BREAM fava bean, summer squash & Louise's sauce vierge 38
  • PAINE FARM SQUAB AL MATTONE green farro ragu 48
  • QUAIL La Ratte potato puree, Gravenstein apple, red cabbage & pancetta 44
  • BISTECCA alla Fiorentina AQ serves 2

DOLCI

  • Tuscan apple torta with crème fraiche gelato 12
  • Cannoli with ricotta & pistachio 12
  • Semifreddo al cioccolato with coffee liqueur 13
  • Today’s Cheese 27
  • Jenn’s gelato 9  
  • con brioche & panna 11
  • Flavors: vanilla & honeycomb, mint stracciatella, espresso & fudge, Fresh Run Farm strawberry

*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 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 is committed to creating a diverse environment and is proud to be an equal opportunity employer.

Please note, Cotogna is committed to complying with the requirements and guidance from our government authorities and to protecting our guests and colleagues. As such, all positions require COVID-19 vaccination. If hired, as a condition of employment, you will be required to submit proof that you have been fully vaccinated for COVID-19, unless you request and are granted a medical or religious accommodation for exemption from the vaccination requirement.

Open Positions