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The Menus

APPETIZERS

* TARTARE OF THE DAY *

Ever Changing Preparation to Guarantee Premium Quality MP.

BONE MARROW

Pickled Onions, Sea Salt, Grilled Bread  9.

* ROASTED CURRIED CAULIFLOWER *

Zesty Yogurt, Tomato Sugo, Mint, Toasted Almonds  12.

SHISHITO PEPPERS

Ponzu, Furikake 9.

* AVOCADO TOAST *

Seaweed Butter, Sesame, Shaved Red Onion 10.

* CRISPY POTATO TACOS * (2)

Vegetarian Chorizo Vinaigrette, Chipotle Aioli, Shaved Cabbage, Lime, Cilantro 8.

BURRATA BAR

* BEE KEEPER *

Burrata, Honeycomb, Rosemary, Sea Salt, Figs, Marcona Almonds  21.

STINKING ROSE

Burrata, Warm Garlic Vinaigrette, Poached Garlic Clove Fried Naan  15.

ROASTED BUTTERNUT

Burrata, Hazelnut-Basil-Arugula Pesto, Roasted Butternut Squash, Pine Nuts, Pomegranate  14.

CHARCUTERIE

FOREMOST CHEESE + CHARCUTERIE

Daily Selection of 4 Cheeses, 4 Cured Meats, Accoutrements 35.

FROMAGE À TROIS…

L’Amuse Gouda, Brillat Savarin, Comté 16.

PIG PLATE

Calabrese, Serrano Ham, Pic, Cornichons, Whole Grain Mustard 17.

SALADS

ROASTED BEET AND STRAWBERRY SALAD

Lemon Yogurt, Lemon-Poppyseed Vinaigrette 12.

FALL SALAD

Endive, Arugula, Radicchio, Pear, Apple, Persimmon, Pomegranate, Walnuts, Comté, Walnut Vinaigrette 14.

ENTRÉES

* GRILLED HANGER STEAK *

Miso Butter, Pan Roasted King Trumpets, Arugula, Pickled Onions, Scallion Relish, Fried Egg   32.

HERB CRUSTED LAMB SHANK CONFIT

Creamy Polenta, Pumpkin Seeds, Tomato Sugo   32.

PAN ROASTED DUCK BREAST À L’ORANGE

Kabocha Squash Purée, Winter Greens, Sherry Soaked Raisins, Pine Nuts, Orange Gastrique   29.

 * MISO GLAZED BLACK COD *

Roasted Butternut Squash, Mint, Watercress, Dashi, Pickled Red Onions, Scallion    28.

* NIMAN RANCH PORK CHOP *

Roasted Brussels Sprouts, Roasted Potatoes, Quince, Mustard, Bacon Vinaigrette, Pan Sauce   30.

TRUFFLED PARISIAN GNOCCHI

Roasted Winter Squash, Moletermo Truffle Cheese, Local Chanterelles, Wild Arugula, Hazelnuts   26.

SHARED

* CHICKEN BIRYANI * FOR 2

Chicken with Sweet Onions, Ginger and Madras Curry, Pine Nuts, Dried Apricots, Basmati Rice, Baked with Naan Bread: Served with Raita, Almond and Mint    36.

** Foremost Favorite

By the Glass

Bubbles

TASTE THE STARS
 
 

MÉTHODE TRADITIONNELLE

 

 

 

Varichon & Clerc, Blanc de Blancs, Savoie & Jura, France NV

Pear, apple, vanilla, toast

g12

b46

 

BRUT ROSÉ

 

Gérard Bertrand, Crémant de Limoux, France NV

Wild strawberries, flowers, dry and crisp

g11

b42

White Wines

  WHITE WINES
CRISP, DRY, FRESH    
 
ROSÉ Chêne, Edna Valley, CA ‘15

Wild strawberries, grapefruit, honey

g10

 

b40

CHARDONNAY Sinor ~ LaVallee, Bassi Vineyard, San Luis Obispo, CA ‘14

White peach, citrus, green apple

g15

 

b55

AROMATIC, EXOTIC, EXPRESSIVE
DRY GEWÜRZTRAMINER Claiborne & Churchill, Central Coast, CA ‘14

Rose petals, jasmine, white peach, grapefruit

g11

 

b42

TORRONTÉS Filus, Salta, Argentina ‘15

Jasmine, white flowers, mandarin, grapefruit, white peach

g9

 

b38

 

ROUND, CREAMY, COMPLEX
   

 

CHARDONNAY Amor Fati, Murmur Vyd, Santa Maria Valley, CA ‘14

Honeyed grapefruit pith, tangerine zest, crème brùlée

g12

 

b46

VIOGNIER Stasis, Murmur Vyd, SMV, CA ‘13

Honeysuckle, spiced asian pear, ripe pineapple, and a hint of oak

g13

 

b50

Red Wines

SOFT, SILKY, FRUITY    
SYRAH Sinor ~ LaVallee, Bassi Vineyard, San Luis Obispo, CA ‘14

Currants, lavender, white pepper

g15

b55

BONARDA  Medrano Estate, Mendoza, Argentina ‘13

   Violets, red fruit, gentle tannins

g 9

 

b38

TEMPRANILLO  Force of Nature, Paso Robles, CA ‘15

   Blueberry, black raspberry, licorice

g12

b46

POWERFUL, RICH, SMOOTH, SUPPLE
 
SYRAH (carafe) Sinor ~ LaVallee, Black Label Reserve, San Luis Obispo, CA ‘13

   Rich, lushous; cocoa, white pepper, black fruit preserve

c28

 

b72

PINOT NOIR Stasis, Murmur Vyd, Santa Maria Vly, CA ’14
Light spice, cherries, raspberries
g14

 

b52

GNARLY, MONSTROUS, ADVENTUROUS    
 
CABERNET BLEND Tooth and Nail, ‘The Possessor’, Paso Robles, CA ‘13

Blackberry, licorice, spice

g13

b50

MERLOT Rabble, Moss Vyd, Paso Robles, CA ‘15

Black fruit, dark chocolate, minerality

g14

b52

Beers & Ciders

Beers & Ciders

MONTEREY STREET PALE ALE Central Coast Brewing Co., San Luis Obispo, CA 5.5%

Crisp / citrus pith / tropical fruit nectar

8
CHAI SPICED BLONDE ALE Central Coast Brewing Co., San Luis Obispo, CA 4.9%

Malt / vanilla / cinnamon / nutmeg / clove

8
BELGIAN WHITE ALE Unibroue, Blanche de Chambly, Chambly, Quebec 5%

Wheat / orange / lemon / coriander / clove

8
DOUBLE IPA Central Coast Brewing Co. ‘Terrace Hill’, CA 9.5%

Citrus / orange / grapefruit zest

9
BROWN ALE Golden Road, ‘Get Up Offa That Brown’, CA 5.5%

Caramel /chocolate / nutty malts

7
CHRISTMAS ALE

 

Anchor Brewing Co, CA 6.5%

Fresh cut wood / molasses / spiced chocolate

9
BLACK LAGER Köstritzer Schwarzbierbrauerei GmbH & Co., Germany 4.8%

Dark pumpernickel rye / coffee / roasted malts / smoke

10
PLUM CIDER Mission-Trail, Bradley, CA 6.5%

Tart / crisp / refreshing

8
BOTTLED
   
IPA

 

 

 

 

 

STOUT

 

 

 

 

 

 

HOP OTTIN’                      IPA

BarrelHouse Brewing Co., Paso Robles, CA 7% 12oz

Hoppy, unfiltered West Coast IPA with a unique blend of specialty hops, delivering mouth-watering juicy mango goodness.

 

BarrelHouse Brewing Co., Paso Robles, CA 6% 22oz

Creamy, milky, complex. Crafted with oats for creaminess, lactose for sweetness, Belgian dark syrups for intense dark fruit notes, dark malts for a hint of chocolate and coffee roast, and just enough hops for an award winning bittersweet finish.

 

Anderson Valley Brewing Company, CA 7% 12oz

Bright citrusy aromas, bold grapefruit and pine-like flavors, and resiny bitterness

6

 

 

 

 

12

 

 

 

 

 

 

 

6

LAGER Tiger Beer, Asia Pacific Breweries, Singapore 5%   11.2 oz

Mild flavors of grassy barley, followed by spicy hop flavors. Slight floral hops and sweet bread flavors.

5
NON-ALC Bitburger ‘Drive’, Germany 0% 12oz

Predominant aroma with notes of crude grainy malt, honey and hay. Flavor with notes of dry hay, crude malt and herbal hops. Dry aftertaste with mild bitterness

4
HARD CIDER  
 
APPLE CIDER Tin City Cider , Paso Robles, CA 7 % 750 mL

Fermented and aged in French Oak. Co-fermented with BarrelHouse Blonde Wort. Dry hopped with lemondrop hops and lime leaves.

23
BRUT CIDER Clos Normand, French Fermented Cider, FR 4% 750 mL 12

By the Bottle

Bubbles

CHAMPAGNE Taittinger Brut Reserve, FR NV 94
SPARKLING Varichon & Clerc, Blanc de Blanc, France NV 46
SPARKLING

CHENIN BLANC

Domaine Vincent and Tania Carême, ‘Cuvée T’, Vouvray Petillant-Mousseux, FR ‘12 40
SPARKLING

GRÜNER VELTLINER

Szigeti, Burgenland, Austria NV 48
SPARKLING Notes, Premier Cuvée, Taltarni Vyd, Australia 30
SPARKLING Domaine Michel Briday, ‘Stéphane Briday’, Crémant de Bourgogne, FR NV 50
SPARKLING Marie-Pierre, Crémant de Bourgogne, FR, NV 42
SPARKLING Iron Horse,‘Russian Cuvée’, Russian River Vly, CA ’11 65
SPARKLING Anna de Codorníu, Brut, Cava, Penedes, Spain NV 30
BRUT ROSÉ Gérard Bertrand, Crémant de Limoux, FR NV 42
BRUT ROSÉ Contadi Castaldi, Franciacorta DOCG, Lombardy IT 48
LAMBRUSCO Medici Ermete, Lambrusco DOC Secco, IT NV 25

White Wines

ALBARIÑO Tooth & Nail ‘El Clavileno’, Edna Valley CA ’12 63
ALBARIÑO Stasis, Murmur Vyd, Santa Maria Valley, CA ’13 50
ALBARIÑO La Caña, Rias Baixas, Spain ’14 52
ALBARIÑO Valpo, Paso Robles, CA ’14 42
CHARD BLEND Tooth & Nail ‘Fragrant Snare’, AG, CA ’14 40
CHARDONNAY Cakebread Cellars, Reserve, Napa, CA ‘13 115
CHARDONNAY Force of Nature, Murmur Vyd, Santa Maria, CA ’14 38
CHARDONNAY Hartford Court, ‘Stone Côte Vyd’, Sonoma, CA ‘12 88
CHARDONNAY Balletto, Russian River Valley, CA ‘14 52
CHARDONNAY Destinata, Santa Maria Valley, Santa Maria, CA ’13 45
CHARDONNAY Stasis, Murmur Vyd, Santa Maria, CA ’13 50
CHARDONNAY Amor Fati, Murmur Vyd, Santa Maria Valley, CA ‘14 46
CHENIN BLANC Dom. Pichot, ‘Coteau de la Biche’, Loire, France ‘14 40
CHENIN BLANC Le Grand Caillou, ‘Patient Cottat’, Loire, France ‘13 30
CHENIN BLANC Lieu Dit, Santa Ynez Valley, CA ‘14 52
CHENIN BLANC Domaine Vincent and Tania Carême, ‘Spring’, Vouvray Petillant-Mousseux, FR ‘14 46
CHENIN BLANC Clos du Gaimont, Vouvray, France ‘13 46
DRY SILVANER Castell, ‘Castell-Castell’, Franken, Germany ‘14 34
GEWÜRZTRAMINER Caliborne & Churchill, Dry, Central Coast, CA ’14 42
GEWÜRZTRAMINER Elena Walch, Alto Adige, Italy ’13 40
GRENACHE BLANC Saint K Cellars, Paso Robles, CA ‘14 40
GRENACHE BLANC Curran, Santa Ynez Valley, CA ‘13 46
GRENACHE GRIS Dom. de la Pertuisane, ‘The Guardian’, Languedoc-Roussillon, FR ‘13 52
GRÜNER VELTLINER Huber, Traisental, Austria ‘ 15 42
FALANGHINA Mastroberardino, Campania, Italy ‘14 42
PINOT GRIS Destinata, Santa Maria Valley, CA ’13 45
PINOT GRIS Force of Nature, Murmur Vyd, Santa Maria, CA ’15 42
RIESLING Fred Loimer, ‘Lenz’, Kamptal, Austria ‘14 45
RIESLING Caliborne & Churchill, Dry, Central Coast, CA ’14 42
RIESLING Anselmann, Kabinett Off-Dry, Pfalz, Germany ‘14 38
ROSÉ Sables d’Azur, Côtes du Provence, France ‘15 38
ROSÉ Chêne, Edna Valley, CA ‘15 54

 

ROSÉ E.Guigal, Côtes du Rhône, FR ‘15 30
ROSÉ Johansing Vineyard, Paso Robles, CA ‘14 30
SAUV BLANC Le Roi Des Pierres, Sancerre, FR ’15 52
SAUV BLANC Saint Louis, Sancerre, Loire Valley, France ‘14 50
SAUV BLANC Johansing Vineyard, Paso Robles, CA ’13 30
SEMILLON Biddle Ranch Vineyard, Santa Ynez Valley, CA ’13 35
TORRONTÉS Filus, Salta, Argentina ’15 30
TORRONTÉS Kenneth Volk, Silvaspoons Vyd, Santa Maria, CA ’12 36
TREBBIANO Farnese ‘Fantini’, Abruzzi, Italy ‘14 30
VERMENTINO Tablas Creek Vineyard, Paso Robles, CA ’15 46
VIOGNIER Aequorea, Spanish Springs Vyd, SLO, CA ’14 58
VIOGNIER E. Guigal, Condrieu, Rhone, France ’13 120
VIOGNIER Stasis, Murmur Vyd, Santa Maria, CA ’13 50

Red Wines

BARBERA Vigneti Massa, ‘Sentieri’, Piedmont, IT ‘14 50
BARBERA Riva Leone, Piedmont, Italy ’14 34
BORDEAUX BLEND Pahlmeyer ‘Proprietary Blend’, Napa, CA ’12 198
CAB FRANC Domaine Grosbois Chinon, ‘La Cuisine de ma Mere’, Loire, France ‘14 46
CAB FRANC Tranche Cellars, Blue Mountain Vyd, Walla Walla, WA’ 11 120
CAB BLEND Tooth & Nail ‘The Possessor’, Paso Robles, CA ’13 50
CAB BLEND Tooth & Nail ‘El Valiente’, Paso Robles, CA ’13 80
CAB BLEND Whitehall lane Winery, ‘Tre Leoni’, Napa, CA ’13 50
CAB BLEND Gundlach Bundschu Winery, Sonoma, CA ‘13 42
CABERNET SAUV Broadside, Paso Robles, CA ‘14 38
CABERNET SAUV Cakebread Cellars, Napa Valley, CA ’12 130
CABERNET SAUV Force of Nature, Paso Robles, CA ’14 46
GRENACHE Law Estate Wines, ‘Beguiling’, Paso Robles, CA ’12 105
GRENACHE Linne Calodo, ‘Sticks & Stones’, Paso Robles ’13 147
GRENACHE Amor Fati, Santa Maria Valley, CA ’13 55
GRENACHE Alto Moncayo ‘Moncayo’, Campo de Borja, Spain ’13 80
GSM Tablas Creek Vyd, Esprit de Tablas Rouge, PR, CA ’13 98
GSM Tooth & Nail ‘El Sabio Freston’, Paso Robles, CA ’11 80
GSM Destinata, Santa Maria Valley, CA ’14 52
MALBEC Roark, Happy Canyon, Santa Ynez Valley, CA ’12 78
MALBEC Finca El Origen, Reserva, Uco Valley, Argentina ‘13 38
MALBEC Tooth & Nail ‘The Fiend’, Paso Robles, CA ’13 55
MALBEC Colomé, ‘Auténtico’, Salta, Argentina ’14 42
MERLOT Artisan Uprising, Paso Robles, CA ’12 57
PETITE SIRAH Tooth & Nail ‘The Stand’, Paso Robles, CA ’14 55
PETIT VERDOT Trinchero ‘Central Park West’, Napa, CA ’12 88
PINOT NOIR El Lugar, Hawk’s Roost Ranch, Russian River, CA ’13 52
PINOT NOIR El Lugar, Bien Nacido, Santa Maria Valley, CA ’14 52
PINOT NOIR El Lugar, Rincon Vineyard, Arroyo Grande, CA ’14 68
PINOT NOIR Claiborne & Churchill, ‘Estate’, Edna Valley, CA ’14 46
PINOT NOIR Olivier Decelle – Pierre Jean Villa, Savigny-lés-Beaune, Burgundy, FR ’12 77
PINOT NOIR Destinata, Murmur Vyd, Santa Maria Valley, CA ‘12 46
PINOT NOIR Kosta Browne, Gap’s Crown, Sonoma Coast, CA ’14 190
PINOT NOIR Chêne, Edna Valley, CA ‘14 55
PINOT NOIR Robert Cantin, ‘Les Grezes’, Loire, France ’13 42
PINOT NOIR Stasis, Murmur Vyd, Santa Maria Valley, CA ’14 55
PINOT NOIR Amor Fati, Santa Maria Valley, CA ’13 75
SANGIOVESE Bibi Graetz ‘Testamatta’, Tuscany, Italy ’10 158
SYRAH Amor Fati, Murmur Vyd, Santa Maria CA ’13 55
TEMPRANILLO Glorioso, Crianza, Rioja, Spain ’13 38
TEMPRANILLO Force of Nature, Paso Robles, CA ’15 46
TEMPRANILLO Glorioso, Gran Reserva, Rioja, Spain ’05 68
ZINFANDEL Force of Nature, Paso Robles, CA ’14 46
ZINFANDEL Linne Calodo, ‘Outsider’, Paso Robles CA ‘ 14 128
ZINFANDEL Onx, ‘Brash’, Paso robles, CA ’13 65

Alcohol Free

Alcohol Free

BOTTLED WATER
STILL – Acqua Panna   1L 8
SPARKLING – San Pellegrino   1L 8
SODA
San Pellegrino – Lemon   330 mL 3
San Pellegrino – Orange   330 mL 3
Coca-Cola   355 mL 4
Diet Coke   237 mL 3
Sprite   355 mL 4
TEA
Iced Black Tea 3
Green Tea 3
Earl Grey 3
Peppermint 3
Chamomile 3
COFFEE
French Press – ask for our daily selection 5

Foremost Picnic

BEE KEEPER BURRATA & GRILLED APPLE

Avocado blossom honey, rosemary, marcona almonds, sea salt, crostini 21.

CRISPY POTATO TACOS

Crispy potatoes, chipotle aioli, shaved cabbage, lime, cilantro, pickled onion 8.

AVOCADO TOAST

Seaweed butter, shaved onion, furikake 10.

LooLoo Farms Eggs

BRUNCH GAME STRONG AND EGG

Spiced chicken sausage, crispy potatoes, grilled apples, grainy mustard, sunny side up 15.

CROQUE MADAME

Prosciutto, Comte cheese, light bechamel, green salad, fried egg 17.

TUNA POKE BOWL

Calrose rice, Sriracha-caramel vinaigrette, crispy onions, furikake 18.

CHILAQUILES

Pasilla chili and tomato salsa, corn, cilantro, avocado, mozzarella, crema 14.

POACHED EGGS ON CRISPY NAAN

Marinated early girl tomatoes, arugula, parmesan, roasted garlic vinaigrette 14.

SMOKED LOCAL BLACK COD

Buttermilk-scallion pancakes, ginger cream, pickled onions, sesame seeds, apple 14.

YOGURT BREAD FRENCH TOAST

Lemon yogurt, strawberries, crispy bacon, maple syrup 14.

Sides

FRUIT CUP

Chef’s selection of seasonal fruit 5.

BACON BACON BACON

Side of bacon (2) 3.

CRISPY POTATOES AND HOLLANDAISE

A staff favorite 4.

ADD AN EGG

Wherever, however, whenever, we’ll do it 1.

Sweet Things

MELTED FLOURLESS CHOCOLATE TORTE with MACERATED STRAWBERRIES 9.
COFFEE – CARAMEL BUDINO and CANDIED HAZELNUTS 9.

Hair of the Dog

FILIPINO MAMA

Sake, lychee, coconut, and a touch of pink 4.50.

FOREMOST ALA BLOODY

Sake, house-made chipotle bloody mix, all the fixings, and a lime salt rim 6.

ROSÉ ALL DAY

Raspberry lambic beer, sparkling rosé, and a splash of lemon 6.

MELON-IPA

Barrel House Brewing IPA and homemade watermelon juice (trust us on this one) 6.50.

HUGO

Sparkling wine, soda water, elderflower, mint, and lime 6.50.

Happy Hour / 4-630 Daily / Food

Hand Cut Sweet Potato Fries and a Spicy Tomato Jam

5.

House Marinated Castelvetrano Olives

5.

Sweet and Spicy Mixed Nuts

6.

Full of Life Flatbread

Daily selection of seasonal hand crafted pizzas

7.

Happy Hour / 4-630 Daily / Wine

JFJ CALIFORNIA CHAMPAGNE, CA NV
Ripe golden apples, pear, caramel; lively bubbles!

5.

ROSÉ, JULIETTE, PROVENCE, FR 2015

Juicy pear, ripe strawberry, white peach, mandarin orange, grapefruit

6.

WHITE BLEND, VALPO, PASO ROBLES, CA 2014
Rich and creamy banana custard. Subtle hints of ripe oranges, honeycomb, and freshly churned butter.
5. 

SHIRAZ, FOUR SISTERS, VICTORIA, AUSTRALIA 2014

Raspberry, blackberry, plum, hint of spice
6.

Desserts

Tcho Chocolate-Almond Flourless Cake

Blueberry Gastrique / Buttermilk Whipped Cream

9.

PINEAPPLE STICKY PUDDING

Miso Caramel / Fresh Pineapple

10.

Beignets

Dulce de Leche / Black Sea Salt / Caramelized Apples

9.

Jalapeño-Vanilla Crème Brûlée  gf

8.

Bee Keeper Burrata (Small)  gf

Local Honeycomb / Seasonal Fruit / Rosemary / Sea Salt / Marcona Almonds

9.

Peanut Butter Semifreddo   gf

Caramel / Ganache / Sea Salt / Pralines

9.

Drinks

SWEET SIPS

LATE HARVEST

VIOGNIER

Amor Fati, Demilune, Santa Maria Valley,

Round, complex, with notes of honeysuckle

 

9

PORT Dow’s 10 year, Portugal

Concentrated licorice, bitter coffee, fig, and raisin

 

10

COFFEE

ETHIOPIA

YIRGACHEFFE

Indigenous Heirloom Cultivars, Peaberry; Ethiopia

Blueberry, Strawberry, Milk Chocolate

 

5

BRAZIL

MOGIANA

Borbon, Mondo, Novo Hybrid; Brazil

Dark Chocolate, Toast, Vanilla

 

5

PAPUA

NEW GUINEA

Mile high grown, washed process, sundried

Berry, cedar, malt, and tea

5
DECAF

BRAZIL

Borbon, Mondo, Novo Hybrid; Brazil

Dark chocolate, toast, vanilla

5

TEA

GREEN TEA A mixture of sencha and matcha 3
CHAMOMILE Soothing caffeine-free herbal tea 3
 EARL GREY

PEPPERMINT

 Black tea with a hint of bergamot

Moroccan mint tea, caffeine-free

3

3

Private Dining Menus

Pre-arranged large parties must choose from one of the catering menus below. Prices exclude tax and 20% service charge. All selections must be made at least one week in advance to ensure availability. Please notify us in advance of any allergies and/or dietary restrictions, as we’re happy to accommodate.

Late Summer Menu

Family-Style $49/person:

First Course

« Seasonal Salad

Second Course (select one)

« Miso-glazed Black Cod seasonal grilled vegetables, ponzu, scallion

« Grilled Hanger Steak sweet potato mash, grilled pineapple & charred onion salsa, bleu cheese

« Seasonal Vegetarian Entrée

Third Course (served individually only)

 « Coffee-Caramel Budino salted caramel, candied hazelnuts, whipped cream

 

Individually Plated $49/person:

First Course

« Seasonal Salad

Second Course (select one)

« Miso-glazed Black Cod seasonal grilled vegetables, ponzu, scallion

« Grilled Hanger Steak sweet potato mash, grilled pineapple & charred onion salsa, bleu cheese

« Seasonal Vegetarian Entrée

Third Course

« Coffee-Caramel Budino salted caramel, candied hazelnuts, whipped cream

 

Family-Style $59/person:

First Course (select two)

« Avocado Toast seaweed butter, red onion, furikake

« Beef Tartare arbequina olive oil, lime

« Burrata

Second Course  

« Seasonal Salad

Third Course (select two)    

« Miso-glazed Black Cod seasonal grilled vegetables, ponzu, scallion

« Grilled Hanger Steak sweet potato mash, grilled pineapple & charred onion salsa, bleu cheese

« Seasonal Vegetarian Entrée

Fourth Course (select one) (served individually only)

« Coffee-Caramel Budino salted caramel, candied hazelnuts, whipped cream

« Chocolate Cake macerated strawberries, lavender milk, whipped cream

 

Individually Plated $59/person:

First Course (select one)

« Avocado Toast seaweed butter, red onion, furikake

« Beef Tartare arbequina olive oil, lime

« Burrata

Second Course  

« Seasonal Salad

Third Course (select one)    

« Miso-glazed Black Cod seasonal grilled vegetables, ponzu, scallion

« Grilled Hanger Steak sweet potato mash, grilled pineapple & charred onion salsa, bleu cheese

« Seasonal Vegetarian Entrée

Fourth Course (select one)

« Coffee-Caramel Budino salted caramel, candied hazelnuts, whipped cream

« Chocolate Cake macerated strawberries, lavender milk, whipped cream            

 

Family-Style $69/person:

First Course

« Cheese & Charcuterie Platter artisanal cheeses & cured meats, seasonal accoutrements 

Second Course

« Avocado Toast seaweed butter, red onion, furikake

« Beef Tartare arbequina olive oil, lime

« Burrata

Third Course

« Seasonal Salad

Fourth Course (select two)

« Miso-glazed Black Cod seasonal grilled vegetables, ponzu, scallion

« Grilled Hanger Steak sweet potato mash, grilled pineapple & charred onion salsa, bleu cheese

« Moroccan Spiced Farro Risotto currants, hazelnuts, orange peel, lemon yogurt, rose water

« Pan Roasted Duck Breast sweet potato fries, demi glace, foie butter, fine herbs

Fifth Course (select one) (served individually only)

« Coffee-Caramel Budino salted caramel, candied hazelnuts, whipped cream

« Chocolate Cake macerated strawberries, lavender milk, whipped cream

 

Individually Plated $69/person:

First Course

« Burrata

Second Course (select one)

« Avocado Toast seaweed butter, red onion, furikake

« Beef Tartare arbequina olive oil, lime

Third Course (select one)

« Seasonal Salad

« Moroccan Spiced Farro Risotto currants, hazelnuts, orange peel, lemon yogurt, rose water

Fourth Course (select one)

« Miso-glazed Black Cod seasonal grilled vegetables, ponzu, scallion

« Grilled Hanger Steak sweet potato mash, grilled pineapple & charred onion salsa, bleu cheese

« Pan Roasted Duck Breast sweet potato fries, demi glace, foie butter, fine herbs

« Seasonal Vegetarian Entrée

Fifth Course (select one)

« Coffee-Caramel Budino salted caramel, candied hazelnuts, whipped cream

« Chocolate Cake macerated strawberries, lavender milk, whipped cream

 Passed Appetizers

$26/person

Pigs in a Blanket smoked andouille wrapped in puff pastry, whole grain mustard, spanish chorizo, garlic confit aioli

 “Gougéres” Cheese Puffs blue cheese, fine herbs, gruyere cheese

 Assorted Phyllo Tartelettes: seasonal, sweet and savory feelings

« burrata, blackberry, honey, sea salt, rosemary, marcona almonds

« spiced ground beef, sweet soy, scallion, sesame

« burrata, roasted corn salsa, truffled oil

 

Assorted Bruschetta: seasonal combinations

« heirloom tomato, burrata, basil

« caramelized onions, fig, prosciutto

« cashew butter, grilled peaches, sriracha honey

 

$36/person

Pacific Rim Crab citrus vinaigrette, ginger, lime aioli, sesame

Sriracha-Glazed Pork Ribs OR Chicken Wings scallion relish

Avocado Toast seaweed butter, furikake, shaved red onion

Grilled Shrimp and Lychee Skewers sweet thai chili sauce

 

Additional Stationary Option:

Cheese & Charcuterie Platter (+$7 per person) artisanal cheeses and cured meats, seasonal accoutrements, crostinis

** Foremost Favorite

gf – Gluten Free

PRIX FIX CHAMPAGNE DINNER

$125 per person

ALASKAN HALIBUT TARTARE

Apple, meyer lemon, Arbequiña olive oil, chive aioli, house chips

SMOKED SALMON

Crispy naan bread, salmon caviar, chive, burrata, lemon zest

PAN ROASTED DIVER SCALLOPS

Crème fraîche, passion fruit

LOBSTER RAVIOLO

Brown butter, dill, chervil, tarragon, lemon zest

JALEPEÑO-VANILLA CRÈME BRÛLÉE

 

BAR MENU

FOREMOST CHEESE AND CHARCUTERIE

Daily selection of 4 cheeses / 4 cured meats / accoutrements   35.

BEE KEEPER

Burrata, honeycomb, raspberries, olive oil, macron almonds   21.

AVOCADO TOAST

Seaweed butter, sesame, shaved red onion   10.

ALASKAN HALIBUT TARTARE

Apple, meyer lemon, Arbequiña olive oil, chive aioli, house chips   14.

LOBSTER RAVIOLO

Brown butter, dill, chervil, tarragon, lemon zest   24.

HANGER STEAK

Miso butter, pan roasted king trumpets, arugula, pickled onions, scallion relish, fried egg   32.

ROASTED CURRIED CAULIFLOWER

Moroccan spiced tomato sugo, zesty yogurt, mint, toasted almonds   12.

CHICKEN BIRYANI

Chicken with sweet onions, ginger and madras curry, pine nuts, dried apricots, basmati rice, baked with naan bread:served with raita, almonds and mint   36.

** Foremost Favorite

WINEMAKER DINNER

LAETITIA WINERY

WITH WINEMAKER ERIC HICKEY

DECEMBER 29, 2016

First Course

A STUDY OF ARTISANAL CHEESE BY SOPHIE

Paired with:

2014 Brut Rosé

2013 Brut de Blancs

2013 Brut de Noirs

Second Course

ORGANIC DUCK PASTILLA

Phyllo / moroccan spices / caramelized onions / dried cherries / pine nuts / rose water

Paired with:

2014 Pinot Noir Whole Cluster

2014 Reserve du Domaine Pinot Noir

Dessert

FROZEN NOUGAT

Pistachio / almonds / dried fruit / orange caramel sauce

Paired with:

Non-Vintage XD

about

juliesimonWe sit on the low-slung bamboo chairs in the sunroom of Chef Julie Simon’s house – She tells us she recently acquired them from her Aunt Clotilde, the owner of Olea Olive Oil Farm in Paso Robles. They originated in their family’s country house in France, where Simon hails from. She laughs and tells us she spent many moments in her childhood naked in the very same chairs.  A homemade pallet tabletop supported by produce crates sits between us; sunlight and plants fill the space.  In the next room over, bookshelves made of wine barrel racks are held steady by cookbooks.  When Simon first arrived from France, she stayed with her Aunt and Uncle, while she found her bearings on the Central Coast. It didn’t take her long to find herself progressing quickly in the local culinary scene– from butchering animals to tempering chocolate, it all seemed to come naturally in the flick of her wrist.

The morning light in the kitchen of Foremost very much the same as it is in her home. She says that’s the reason why she liked the kitchen in the historic Creamery Building where Foremost is located.  She loved the skylights and the large windows that face bustling Higuera Street, the main artery in the heart of San Luis Obispo.  You can tell from her silhouette and the grace in which she moves between the stove and her cutting board that the kitchen belongs to her.  It carries the same ease and light as her footsteps do when she cooks.

When Simon talks about food her face begins to change – there’s an exploration and an imagination that forms behind her eyes. Her lips curl around the proposed ingredient to add, how it might taste or feel on your tongue. She’ll ask you your favorite foods: what one comforts you, which one makes you happy, what one reminds you of your childhood. And most importantly, how do you like to eat it? You’ll end up telling her about your love life, where your sister lives, or the littlest detail in life that really makes your heart beat. She wants to know because that’s how she makes her food: with a gusto for life and all that it entails.

Foremost tells me they’ve searched many a time to define the food they serve, but ultimately find it hard to place a finger on it.  Simon always has a steady pulse on the produce of the Central Coast—what’s coming in, going out, or what’s just around the corner.  Her signature-style recipes evolve from year to year, depending on whom she’s working with to who is showing up at her doorstep with fruits of love—all of which is contingent on the pattern of rain and sun or wind and fog that creates the climate and environment where her food is made. It can be indulged in like a mind-blowing glass of wine: it evolves, surprises, unravels, and demands your attention each time you taste no matter how evoking the conversation. It is the conversation.  It’s a collaboration of ideas, ingredients, circumstance, love, and then there it is, right there on your plate.  Just like the glass of wine, it shows a terroir, a season, and a moment that changes how everything turns out.  It will change your life, the way you eat your next duck leg or drink a glass of pinot noir, because after Simon’s food you will understand the myriad of color and possibilities that exist within the palate.  It’s like finding a love you never knew was possible, surprising and delighting you at every turn.

Our Mission

FOREMOST restaurant and lounge strives to ignite everyone’s inner passion for food and wine. We put forth an honest menu with thoughtfully sourced local ingredients, an eclectic atmosphere, and an award-winning wine list. We promise you will have an experience you won’t soon forget.

lounge

Wine Bar and Lounge

Our lounge offers a full wine list as well as the full menu, and is the perfect place to relax and socialize with a glass of wine in hand.

restaurant

Restaurant

One of the many things that wine improves is food- at the Foremost Wine Company restaurant we prepare farm fresh, locally sourced dinner and brunch with an extensive wine list.

lounge

Burrata Bar

Enjoy charcuterie and fresh cheeses at our unique burrata bar.

Press

press-image-2
SLO’s Foremost Wine Co. embraces farm-to-table philosophySan Luis Obispo Tribune

Foremost Wine Co. Named Among Top 100 Wine Restaurants in U.S.Wine Business

This is the hottest new destination for food and wine on the Central Coast.Central Coast Critic

More Press…
SF Gate
LA Times
SLO New Times
Mustang News

contact-two

Located at

570 Higuera Street
San Luis Obispo, CA 93401
805.439.3410
cheers@foremostwineco.com

Get Directions

OPEN FOR DINNER

Tuesday, Wednesday, Thursday 5-9 PM
Friday and Saturday 5-10 PM

Happy Hour

4-630 daily in the lounge and wine bar

Sunday Brunch

Sundays 10-2

Closed Mondays

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