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 exclusively offers three unique tasting menus in the dining room. Changing on a nightly basis, Quince offers a 5-course menu and two 9-course menus that reflect seasonality, inspiration and evolution.
5-course seasonal menu is composed of seasonal dishes that draw from the two larger menus. 130 per person.
9-course Garden menu features vegetable-driven dishes highlighting the season’s best produce and edibles from the Quince roof top garden. 180 per person.
9-course Quince menu expresses Chef Tusk’s interpretation of the market’s freshest and most luxurious ingredients found in Northern California. 180 per person.