COCKTAILS

• SPRITZ DI COTOGNA Bruto Americano, citrus liqueur, prosecco 18
• APERITIVO #2 gin, prickly pear, mirto, amaro 18
• FISKADORO Alpe amaro, curacao, lemon 18
• LUNGO rum, lime, ginger 18
• CHIMAYO mezcal, cider, lime, creme de cassis 18
• BLOODY MARY fresh tomato, Colatura, Calabrian chili, horseradish 18
• MIGLIORATO single malt, armagnac, floc de Gascogne, amaro 20

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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SPUMANTI / SPARKLING

• CANTINA DELLA VOLTA, "La Volta", Lambrusco Rose', Emilia Romagna 2023 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

• FLOREZ WINES, "Shangra-li", Sauvignon Blanc, California 2023 22
• EDI KANTE, Chardonnay, Friuli-Venezia Giulia 2020 27

ARANCIONE / ORANGE

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

ROSATI / ROSE

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

ROSSI / RED

• VINO DI ANNA, "Palmentino," Nerella Mascalese, Sicilia 2022 18 (Chilled)
• BARBACAN, "Valtellina Rosso," Nebbiolo, Lombardia 2022 22
• ALESSANDRO VIOLA, "Note di Rosso", Nero D'Avola, Sicilia 2021 20
• MANI DI LUNA, "La Cupa," Sangiovese, Torgiano, Umbria 2016 24
• CASCINA LUISIN, Barbaresco Asili, Piemonte 2017 45
• FABIO MOTTA, "Pievi", Super Tuscan Blend, Toscana 2020 24

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.

SPUNTINI

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

ANTIPASTI

• HALIBUT CRUDO gooseberry & chive 27

• FRESH RUN FARM LETTUCES vinaigrette 14
• PUNTARELLE anchovy & Parmigiano Reggiano 17
• OCTOPUS chickpea & olive gremolata 24
• SFORMATO sunchoke & Pecorino Romano fonduta** 20
• BEEF TARTARE kohlrabi, arugula & ciabatta** 23
• GRILLED SPOT PRAWNS Calabrian chili & salmoriglio 40

PASTA

• TORTELLI butternut squash & sage 30
• TAGLIATELLE AL TARTUFO BIANCO AQ
• GNOCCHI pear, radicchio & walnut 28
• SPAGHETTI burro, acciughe e finocchio 29
• QUADRUCCI parmesan brodo, pork & turnip 22**
• PACCHERI guanciale, chanterelle mushroom & pistachio** 28
• GRAMIGNA lamb sugo**32
• RAVIOLO di ricotta**32
• AGNOLOTTI del plin "2003" **38

PIZZA

• BOTTARGA DI MUGGINE arugula, tropea onion & fior di latte 30
• PIZZA BIANCA al tartufo bianco AQ
• SALAME PICCANTE habanada pepper & opal basil 29
• CALZONE lamb shank, pesto Genovese & smoked provolone 29

• FOCACCINI della casa 13
• FOCACCIA di Recco **29 (dinner only)

SECONDI

• BLACK COD cranberry bean, delicata squash & fennel 34

• FOGLINE FARM CHICKEN ALLA DIAVOLA green farro & escarole 37
• KLINGEMAN FARM PORK CHOP Umbrian lentil & black kale** 38
• COTOLETTA DI VITELLO wild arugula & romanesco 48
• BISTECCA alla Fiorentina AQ serves 2

DOLCI

• CANNOLI ricotta & pistachio 12
• MARSALA PANNA COTTA hazelnut & pear 14
• GRAVENSTEIN APPLE CROSTATA 14
• Cheese Plate 27
• Jenn’s gelato 9  
• Gelato flavors: vanilla & honeycomb, mint stracciatella, doppio cioccolato

**Recommended dishes for truffle supplement AQ

*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.