Plates of pasta, caviar, cake, meet, and sauces.

Cocktails

From the Cotogna Bar

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COCKTAILS

  • SPRITZ DI COTOGNA Leopold Brothers aperitivo, lemon, prosecco 18
  • APERITIVO gin, nebbiolo vermouth, Bruto Americano 18
  • SCRITTORE rum, Maraschino liqueur, grapefruit 19
  • BRACCIALETTO mezcal, citrus, amaro 19
  • MIGLIORATO scotch, brandy, alpine amaro, rosso vermouth, anise 21
  • DORMIGLIONE California brandy, mint, orange oil, ginger 19

ZERO PROOF

  • COTOGNA CHINOTTO Wood oven-fired citrus, juniper berry & spice 14
  • VERGINE DIAVOLO Citrus, ginger, & grenadine 14
  • ST AGRESTIS NEGRONI 14

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*COCKTAIL LIST SUBJECT TO CHANGE

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Wine

Vini al Bicchiere

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SPUMANTI / SPARKLING

  • CANTINA DELLA VOLTA, "La Volta", Lambrusco Rose', Emilia Romagna 2023 18
  • CROTIN, Spumante Pas Dosé, Piemonte 2020 19
  • LAGILLE, "Grand Reserve", Extra Brut, Champagne NV  28

BIANCHI / WHITE

  • VALFACCENDA, Arneis, Piemonte 2022 19
  • MASSIMO COLETTI, "Borgo Faliero", Chardonnay, Veneto 2022 24
  • GAETANO DI CARLO, "Animoso", Catarratto, Sicilia 2023 22
  • FLIEDERHOF, "Stella", Sauvignon Blanc, Trentino Alto Adige 2020 27
  • DOMAINE GIUDICELLI, "Patrimonio Blanc", Vermentino, Corsica 2022 35

ARANCIONE / ORANGE

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

ROSATI / ROSE

  • ALESSANDRO VIOLA, "Note di Rosa", Nero D'Avola, Sicilia 2023 18

ROSSI / RED

  • PUNTA CRENA, "Vigneto Isasco", Rossese, Liguria 2023 18 (Chilled)
  • OLEK BONDONIO, Nebbiolo, Piemonte 2022 22
  • PODERE IL SANGUINETO, "Vino Nobile", Sangiovese, Toscana 2021 24
  • DAMIJAN, "Prelit", Cabernet Sauvignon/Merlot, Friuli-Venezia Giuilia 2012 38

VINI DOLCI

  • ELIO PERRONE, "Sourgal", Moscato d'Asti, Piemonte 2022 12
  • COS, “Aestas,” Zibbibo Passito, Sicilia 2022 17
  • MARGHERITA OTTO, Nebbiolo Chinato, Piemonte NV 18

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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.

Menu

Dining Menu

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SPUNTINI

  • GNOCCO FRITTO prosciutto, gorgonzola & pickled onion 28
  • ARANCINI DUETTO pork & hazelnut, saffron & delicata squash 22

ANTIPASTI

  • HALIBUT CRUDO frisée & satsuma mandarin 27
  • FRESH RUN FARM LETTUCES vinaigrette 14
  • BLOOD ORANGE fennel, celery, anchovy & tardivo radicchio 19
  • ASPARAGUS burrata, prosciutto, & egg yolk 26
  • VITELLO TONNATO watercress & capers 25
  • SFORMATO cauliflower & pea shoot fonduta 20

PASTA

  • TORTELLI nettle, brown butter, Parmigiano Reggiano 25
  • TAGLIATELLE AL TARTUFO AQ
  • MANCINI SPAGHETTI burro, acciughe e finocchietto 29
  • TAGLIOLINI Dungeness crab, peperoncino, meyer lemon 36
  • MAFALDINE lamb ragu & brassica 29
  • RAVIOLO di ricotta** 32
  • AGNOLOTTI del plin "2003"** 34

PIZZA

  • WILD MUSHROOM kale & Pecorino Romano 27
  • PIZZA BIANCA AL TARTUFO AQ
  • FOCACCINI della casa 13
  • FOCACCIA di recco (dinner only) 29**

SECONDI

  • MONTEREY SEA BASS mussel, squid, fregola & fennel 36
  • FOGLINE FARM CHICKEN ALLA DIAVOLA salsify, sorana bean & morel 37
  • KLINGEMAN FARMS PORK Umbrian lentil & black kale** 34
  • BISTECCA alla Fiorentina AQ serves 2

DOLCI

  • CANNOLI ricotta & pistachio 14
  • MERINGATA yuzu semifreddo & mandarin 14
  • GIANDUJA CROSTATA hazelnut & frangelico 14
  • HOT CHOCOLATE 9
  • Cheese Plate 27
  • Jenn’s gelato 9  
  • Gelato flavors: vanilla & honeycomb, espresso & fudge, 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. The restaurant is not responsible for theft or loss of personal property.
Cotogna staff preparing food in the kitchen

Careers

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

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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.

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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.


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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.

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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.
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Quince & Co is committed to creating a diverse environment and is proud to be an equal opportunity employer.
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Open Positions