Under Michael Tusk’s direction, the Quince kitchen uses only superior products by working with an established network of Northern California purveyors – small farmers to cultivate organic produce and meats, fish mongers to source out flawless fish, and local cheese makers to produce farmhouse cheeses. These ingredients provide the ultimate source of inspiration for the ever-evolving menus. Quince offers two unique tasting menus that change on a nightly basis.
9-course Garden menu features vegetable-driven dishes highlighting the season’s best produce and edibles from the Quince roof top garden. 190 per person.
9-course Quince menu expresses Chef Tusk’s interpretation of the market’s freshest and most luxurious ingredients found in Northern California. 190 per person.