Quince

Tortellini

Handmade tortellini with a delicate, rich filling — a single bite that has achieved cult status among SF diners

White asparagus tortelloni

Custardy pasta pillows filled with white asparagus, served with a buttery fermented asparagus sauce and a whole spear—elegant and vegetal.

Wild King salmon with sorrel beurre blanc

A standout seasonal seafood course—rich, buttery salmon elevated by bright sorrel beurre blanc

Gastronomy Menu

A nightly changing tasting menu showcasing seasonal Northern California ingredients with Italian sensibility, composed by Chef Michael Tusk

Squab with black truffles

Luxurious squab enriched with earthy black truffles—a rich, indulgent highlight

Spring Peas Lightly Warmed, Tomales Bay Clam & Guanciale

Silky warmed peas with umami‑rich clams and guanciale lend a refined balance of sweet, briny, and savory.

Rare Squab

Perfectly cooked squab served rare with seasonal accompaniments — deeply flavored and precisely executed

10‑course tasting menu

A nightly 8‑ to 10‑course tasting journey showcasing hyper‑seasonal, ingredient‑driven dishes composed by Chef Tusk

Don Watson Spring Lamb Cooked In The Fireplace, Fava Bean, Green Garlic & Wild Ramp

Hearty lamb with spring vegetables, smoky and aromatic from the hearth cooking.

White Truffle Noodles

Handmade noodles showered with shaved white truffle — earthy, intoxicating, and worth every penny during truffle season

Caviar‑accented amuse‑bouche (e.g., caviar on tiny omelettes or onion chips)

Delicate bites topped with caviar—salty, luxurious, and playful.

Tiramisu

An elegant take on the Italian classic — creamy, coffee-kissed, and the perfect close to a long tasting menu

Mignardises cart

An assortment of small sweets to end the meal—playful, varied, and beautifully presented.

Gastronomy Menu (10 Courses)

The definitive Quince experience — 8-10 courses composed nightly by Chef Tusk, featuring organic farm produce and Italian sensibility

Caviar‑topped amuse‑bouche

Tiny bites—like mini omelettes or chips—adorned with caviar, delivering briny bursts in elegant presentation

4-Course Menu

A more accessible entry to Quince's world — available Friday and Saturday lunch, showcasing seasonal highlights in a shorter format

Braised Cabbage with White Truffle

Plated Dessert