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

Cocktails

From the Cotogna Bar

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COCKTAILS

  • SPRITZ DI COTOGNA Bruto Americano, citrus liqueur, prosecco 18
  • APERITIVO gin, pear, vermouth rosso, amaro 19
  • LUNGO rum, lime, ginger, seltzer 18
  • CHIMAYO mezcal, cider, grenadine 18
  • AGENTE SEGRETO bourbon, americano bianco, apricot, lemon 18
  • MIGLIORATO bourbon, mulberry, amaro 19

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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Wine

Vini al Bicchiere

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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

  • ANGIOLINO MAULE, "Pico", Garganega, Veneto 2020 17
  • VALFACCENDA, Arneis, Piemonte 2022 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)
  • OLEK BONDONIO, Nebbiolo, Piemonte 2022 22
  • ALESSANDRO VIOLA, "Note di Rosso", Nero D'Avola, Sicilia 2021 20
  • PETTERINO, Gattinara, Nebbiolo, Piemonte 2011 35
  • CANDIALLE, "La Misse di Candialle," Chianti Classico, Toscana 2022 24

VINI DOLCI

  • ELIO PERRONE, "Sourgal", Moscato d'Asti, Piemonte 2022 12
  • COS, “Aestas,” Zibbibo Passito, Sicilia 2022 17
  • 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.

Menu

Dining Menu

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SPUNTINI

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

ANTIPASTI

  • HALIBUT CRUDO bergamot & satsuma 23
  • FRESH RUN FARM LETTUCES vinaigrette 14
  • PUNTARELLE anchovy & Parmigiano Reggiano 17
  • PERSIMMON smoked burrata & pistachio 25
  • VITELLO TONNATO watercress & capers 25
  • OCTOPUS chickpea & olive gremolata 24
  • SFORMATO sunchoke & Pecorino Romano fonduta 20

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**
  • PAPPARDELLE wild mushroom & caciocavallo 32
  • RAVIOLO di ricotta**32
  • AGNOLOTTI del plin "2003" **34

PIZZA

  • BOTTARGA DI MUGGINE arugula, tropea onion & fior di latte 30
  • PIZZA AL TARTUFO BIANCO AQ
  • SALAME PICCANTE habanada pepper & fontina 29
  • CALZONE lamb shank, smoked provolone, & kale pesto 29
  • FOCACCINI della casa 13
  • FOCACCIA di Recco** 29

SECONDI

  • HALF MOON BAY ROCKFISH flageolet bean, delicata squash & fennel 34
  • FOGLINE FARM CHICKEN ALLA DIAVOLA green farro & escarole 37
  • KLINGEMAN FARM PORK CHOP Umbrian lentil & black kale** 38
  • BISTECCA alla Fiorentina AQ serves 2

DOLCI

  • CANNOLI ricotta & pistachio 14
  • MARSALA PANNA COTTA hazelnut & pear 14
  • ROME BEAUTY APPLE CROSTATA 14
  • Cheese Plate 27
  • Jenn’s gelato 9  
  • Gelato flavors: vanilla & honeycomb, shakerato, 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

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