Cotogna began its Sunday Supper events last summer, offering diners a four-course prix fixe menu for $50. This Sunday, the Jackson Square restaurant will play host to guest chef/vendor Olivier Cordier of Olivier’s Butchery in San Francisco.

Olivier was born in France and from a young age, grew up with cattle ranching and butchery in his blood. After spending years as a cattle rancher and manager at one of the largest poultry companies in France, he moved to San Francisco, opening Olivier’s Butchery in the Dogpatch neighborhood of San Francisco in 2011.

The shop is an old fashion French boucherie featuring a wide variety of traditional French and American cuts, beef, veal, pork, lamb and homemade sausages. Cordier personally visits each of the ranchers he works with, ensuring that he is not only getting the highest quality animals in his shop, but also that the ranchers are using sustainable methods.

Below is the menu for Sunday Supper at Cotogna:

Menu for Sunday, March 18, 2012

Parmigiano Reggiano & farm egg tartelette

Martin’s pencil asparagus & garlic chives

Penn Cove mussels “mariniere” from the wood oven

Wild fennel & crostini

“Gigot D’Agneau”- Leg of Lamb

Tokyo turnips, English peas & mustard flowers


Candied Full Belly Farm walnuts

(8 per person supplement)


Lavender crème & chocolate caramel sauce

Cotogna is located at 490 Pacific Avenue. Interested diners can either call the restaurant or book reservations on Open Table.  Sunday Supper is from 5-9 p.m.



Photo Credit: Olivier’s Butchery