We are Foremost.

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The Menus

STARTERS

* TARTARE OF THE DAY (gf) *

Ever-Changing Preparation to Guarantee Premium Quality   MP.

* ROASTED CURRIED CAULIFLOWER (gf) *

Lemon Yogurt, Mint Chutney, Toasted Almond Crust   13.

* AVOCADO TOAST *

Seaweed Butter, Sesame, Shaved Red Onion, Furikake  10.

* CRISPY POTATO TACOS (2) (gf) *

Crispy Potatoes, Chipotle Aioli, Shaved Cabbage, Lime, Cilantro, Pickled Onions   8.

* BEE KEEPER *

Burrata, Honeycomb, Rosemary, Sea Salt, Crushed Raspberries, Marcona Almonds, Crostini  21.

* PURE + SIMPLE *

Burrata, Heirloom Tomato, Sea Salt, Olea Farm Arbequina Olive Oil, Basil   12.

* FOREMOST CHEESE + CHARCUTERIE * (gf)

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

 

SALADS

* CUCUMBER & NECTARINE SALAD * (gf)

Lemon Poppy Vinaigrette, Arugula, Basil, Mint, Sesame Brittle  10.

* LITTLE GEMS LETTUCE *

Grilled Lemon Vinaigrette, Truffled Moliterno Cheese, Herbed Breadcrumbs  10.

MAINS

* GRILLED HANGER STEAK (gf) *

Fingerling Potato Confit, Braised Shallots, Corn, Greens, Pickled Onions, Miso Butter, Fried Egg   32.

* PAPPARDELLE + NIMAN PORK SUGO *

Fresh Egg Pappardelle Pasta, Eggplant, Cherry Tomatoes, Basil, Parmigiano Reggiano   26.

 * MISO GLAZED BLACK COD (gf) *

Japanese Sushi Rice, Mint, Cucumber, Watercress, Dashi, Scallion Relish    29.

* PAN-ROASTED DUCK (gf) *

Crispy Potatoes, Greens, Romesco Sauce, Stone Fruit & Charred Onion Salsa   28.

 

SHARED

* CHICKEN BIRYANI * FOR 2

Braised Chicken with Sweet Onions, Ginger and Madras Curry, Pine Nuts, Dried Apricots, Basmati Rice, Baked with Naan Bread: Served with Raita, Almonds and Mint    37.

* GRILLED RIB EYE STEAK * FOR 2

24 oz. Niman Ranch Rib Eye Steak, Potato Confit, Sauteed Greens, Bone Marrow Butter, Pan Sauce    85.

By the Glass

Bubbles

TASTE THE STARS
BRUT ROSE Dopff & Irion g13
Cremant D’ Alsace
Alsace, France NV b52
Creamy red apple,round and elegant finish
BRUT Jean Philippe g10
Languedoc, FR, 15
Hints of pears, and honeysuckle b38

White Wines

CRISP, DRY, FRESH
ROSÉ D. Houchart g 10
Provence, France 16′
Fresh strawberries on the nose, with raspbery b35
and vanilla on the palate
CHARDONNAY Joseph Drouhin g13
‘Saint-Véran’, Burgundy, FR ‘14
Lemon, apple, melon, vanilla cream b50
AROMATIC, EXOTIC, EXPRESSIVE
CHARDONNAY Destinata g13
Murmur Vineyard, Santa Maria, CA ’12
Stone fruit, tropical notes, minerality b45
SAUVIGNON Astrolabe g12
BLANC Marlborough, New Zealand ’16
Lemon grass, lime peel, and elderflower with b42
notes of white currant
ROUND, CREAMY, COMPLEX
ALBARINO Tooth and Nail g14
‘El Clavileño’, Edna Valley, CA ‘14
Round and smooth, white peaches, and lychee b63
CHENIN BLANC Marie de Beauregard g11
Loire Valley, Vouvray, France   ‘15
White peach and honey, with a round b42
polished finish

Red Wines

SOFT, SILKY, FRUITY, JUICY
SANGIOVESE La Quercia g13
Montepulciano d’Abruz., Italy ’14
Mulberry, spiced apple, marinated meat and b42
mushroom, black tea
PINOT NOIR Destinata g14
Murmur Vineyard, Santa Maria ’14
Warm spices, black cherry and licorice b52
RICH, SMOOTH, SUPPLE
ZINFANDEL Dry Creek Vineyards g13
Sonoma County, CA ’15
Rich, opulent, dark chocalate, with hints of licorice b40
GRENACHE- BlueGray g13
BLEND Priorat, Spain, 14′
Ripe black fruit and cherry flavors are focused b45
and accented by herbal, mineral, and spicy notes
POWERFUL, OPULENT, ADVENTUROUS
CABERNET Rabble g14
SAUVIGNON Paso Robles, CA ’15
Coffee, chocolate,black cherries, and anise flavors b42
PETITE SYRAH Tooth & Nail g15
Paso Robles, CA ’14
Purple flowers, blackberry preserves, b52
dark jammy fruit

Beers & Ciders

Beers & Ciders

DRAFT
PILSNER PIVO, Firestone Walker Brewing g7
Paso Roble, CA, 5.3% alc.
TRIPLE La Fin Du Monde, Unibroue g9
Quebec, Canada, 9% alc.
BELGIAN WIT Head Over Peels, Central Coast B. g7
SLO, CA, 5.3% alc.
IPA Barrelhouse Brewing g8
Paso Robles, CA, 7.5% alc.
DOUBLE IPA Lizards Mouth, Figueroa Mtn. g9
Santa Barbara, CA, 9.0% alc.
BROWN ALE Hazelnut Brown, Rouges Ale g8
Oregon, 6.2% alc.
SCOTCH ALE Backwoods Bastard, Founders B. g10
Grand Rapids, MI, 11.2% alc.
PLUM CIDER Plum Jerkum, Mission Trails g8
Bradley, CA, 6.5% alc.
BOTTLES/ CANS
LAGER Tiger Beer, Asia Pacific Brewers b7
Singapore, 5.0% alc. 11.2 oz
WHITE ALE Icelandic White, Einstok b8
Akureyri, Iceland, 5.2% alc. 12oz
IPA Hop Nosh, Unita Brewing Co. b8
Salt Lake City, UT, 7.3% alc.
STOUT Black, Allagash b10
Portland, ME, 7.5% alc.
NON- ALC. Drive, Bitburger b8
Germany, 0.0% alc. 12oz
HARD CIDER Mighty Hops, Golden State Cider b6
Sebastopol, CA, 6.9% alc. 16oz
APPLE CIDER Tin City Cider b23
Paso Robles, CA, 7.0% alc., 750ml

By the Bottle

Bubbles

VARIETY/ TYPE Btl
CHAMPAGNE Aubert et Fils, Brut, Champagne, France NV 80
CHAMPAGNE Canard-Duchêne, Brut, Champagne, France  NV 86
CHAMPAGNE Drappier Cart D’Or, Brut, Champagne, France NV 78
CHAMPAGNE Marquis de Bel Aires, Brut, Champagne, France NV 88
CHAMPAGNE Taittinger, Brut Reserve, Champagne, France NV 94
BRUT ROSÉ Dopff & Irion, Crémant d’ Alsace, France NV 52
SPARKLING D. Michel Briday, Crémant de Bourgogne, FR NV 50
SPARKLING D. Vincent Carême, ‘Cuvée T’, Vouvray, Loire, FR ‘12 40
SPARKLING Iron Horse,‘Russian Cuvée’, Russian River Vly, CA ’11 65
SPARKLING Jean Philippe, Languedoc France ’15 38
SPARKLING Laetitia,‘Brut de Noir’ , Arroyo Grande Vly, CA ’13 48
SPARKLING Marie-Pierre, Crémant de Bourgogne, FR, NV 42
SPARKLING Varichon & Clerc, Blanc de Blanc, France NV 46
CAVA Masia Parera, Spain NV 38
CAVA-ROSE’ Martin Soler, Spain NV 42
LAMBRUSCO Medici Ermete, Lambrusco DOC Secco, IT NV 38
BRACHETTO Villa M Rosso, Off Dry,   Italy, ‘NV 30

White Wines

VARIETY/ TYPE Btl
ALBARIÑO Nortico, Minho, Portugal ‘15 46
ALBARIÑO Stasis, Murmur Vyd, Santa Maria Valley, CA ’14 50
ALBARIÑO Tooth & Nail ‘El Clavileño’, Edna Valley CA ’14 63
CHARD BLEND Tooth & Nail ‘Fragrant Snare’, AG, CA ’14 40
CHARDONNAY Amor Fati, Murmur Vyd, Santa Maria Valley, CA ‘14 65
CHARDONNAY Balletto, Russian River Valley, CA ‘14 52
CHARDONNAY Destinata, Murmur Vyd, Santa Maria Valley, CA ‘12 45
CHARDONNAY Joseph Drouhin, ‘Saint-Véran’, Chablis, FR ‘14 50
CHARDONNAY Rabble, Central Coast, CA ’14 42
CHARDONNAY Rabble, Central Coast, CA ’15 42
CHARDONNAY Sinor ~ LaVallee, Bassi Vineyard, SLO, CA ‘14 50
CHARDONNAY Stasis, Murmur Vyd, Santa Maria, CA ’13 55
CHARDONNAY Talley Vineyards, ‘Estate’, Arroyo Grande, CA ‘14 52
CHENIN BLANC Marie de Beauregard, Vouvray, France ‘15 42
GARGANEGA Buglioni, ‘Il Disperato’, Veneto IGT, Italy ‘15 40
GEWÜRZT. Claiborne & Churchill, Dry, Central Coast, CA ’14 42
GREN. BLANC Curran, Santa Ynez Valley, CA ‘16 48
GREN. BLANC Saint K Cellars, Paso Robles, CA ‘14 40
GRENACHE GRIS D. de la Pertuisane, ‘The Guardian’, FR ‘13 52
GRÜNER Huber, Traisental, Austria ‘ 15 42
GRÜNER Wieninger, Vienna Hills, Austria ‘ 14 40
FALANGHINA Mastroberardino, Campania, Italy ‘14 42
PINOT GRIGIO Di Bruno, Santa Barbara County, CA ‘16 38
PINOT GRIS- HP Amor Fati, Murmur Vyd, Santa Maria Valley, CA ‘14 65
PINOT GRIS Amor Fati, Murmur Vyd, Santa Maria Valley, CA ‘13 50
PINOT GRIS Destinata, Santa Maria Valley, CA ’13 46
PINOT GRIS Rabble, Murmur Vyd, Santa Maria, CA ’15 42
PINOT N. BLANC El Lugar, Greengate Vyd, Edna Valley, CA ‘15 48
RIESLING Anselmann, Kabinett Off-Dry, Pfalz, Germany ‘14 38
RIESLING Claiborne & Churchill, Dry, Central Coast, CA ’14 42
RIESLING Fred Loimer, ‘Lenz’, Kamptal, Austria ‘14 40
ROSÉ Rabble, Paso Robles, CA   ’16 31
ROSÉ D. Houchart, Provence, FR,   ’16 35
ROSÉ Chêne, Edna Valley, CA ‘15 40
ROSÉ D. Alphonse Mellot, La Moussiere, Sancerre, FR ’15 58
ROSÉ E. Guigal, Côtes de Rhone, FR ’15 42
ROSÉ Liquid Farm, Happy Canyon, Santa Barbara, CA ’16 45
ROSÉ Zorzal, Mendoza, Argentina ’15 38
SAUV BLANC Astrolabe, Marlborough, New Zealand ’15 42
SAUV BLANC Fiddlehead Cellards, Happy Canyon, Santa Ynez ‘13 52
SAUV BLANC Le Roi Des Pierres, Sancerre, France ’15 54
SAUV BLANC Peter Yealands, Marlborough, New Zealand ’16 38
SAUV BLANC Saint Louis, Sancerre, France ‘14 42
SEMILLON Biddle Ranch Vineyard, Santa Ynez Valley, CA ’13 45
SILVANER Castell, ‘Castell-Castell’, Franken, Germany ‘14 45
SOAVE Tenuta di Corte Giacobbe, Soave, Italy ’15 38
TORRONTÉS Filus, Salta, Argentina ’15 38
TREBBIANO Farnese ‘Fantini’, Abruzzi, Italy ‘14 32
VERMENTINO Cantian Santadi, ‘Villa Solais, Sardinia, Italy ’15 35
VERMENTINO Tablas Creek Vineyard, Paso Robles, CA ’15 46
VIOGNIER Aaron Wines, ‘Aequorea’, SLO, CA ’14 58
VIOGNIER E. Guigal, Condrieu, Rhone, France ’14 120
VIOGNIER Preston Parker, Dreamer, Santa Rita Hills, CA ’14 48
VIOGNIER Stasis, Tolliver Ranch, Paso Robles, CA ’14 52

Red Wines

VARIETY/ TYPE Btl
BARBERA Riva Leone, Piemonte DOC, Piedmont, Italy ’15 42
BARBERA Luciano Sandrone, Piedmont, Italy ’13 50
BLAU-FRÄNK Tinhof, Bio Noir, Burgenland, Austria ‘12 42
BORDEAUX-Blend L’Aventure, Estate Cuvée, Paso Robles, CA ’14 165
BORDEAUX Les Cadrans, Bordeaux, FR   ’13 70
BORDEAUX Château La Freynelle, Bordeaux, France ‘15 48
CAB BLEND Tooth & Nail ‘El Valiente’, Paso Robles, CA ’13 80
CABERNET SAUV Tooth & Nail ‘The Possessor’, Paso Robles, CA ’14 52
CABERNET SAUV Charles Smith,‘Chateau Smith’, Columbia Vly, WA ‘14 55
CABERNET SAUV Educated Guess, Napa Valley, CA ’15 48
CABERNET SAUV Laetitia, ‘Nadia’, Santa Barbara Highlands, AG, CA ‘13 50
CABERNET SAUV Nickel and Nickel, Quarry Vineyard, Napa, CA ’12 195
CABERNET SAUV Rabble, Paso Robles, CA   ’15 42
CABERNET SAUV Dry Creek Vyd, Dry Creek , CA ‘13 55
DOLCETTO Poderi Luigi Einaudi, Piedmont DOCG, IT ‘14 42
GRENACHE Alto Moncayo ‘Moncayo’, Campo de Borja, Spain ’12 89
GRENACHE Alto Moncayo ‘Moncayo’, Campo de Borja, Spain ’13 89
GRENACHE Alto Moncayo ‘Moncayo’, Campo de Borja, Spain ’14 89
GRENACHE Amor Fati, Santa Maria Valley, CA ’13 72
GRENACHE Breca ‘Old Vine’, Calatayud, Spain ’13 49
GREN-BLEND Blue Gray, Priorat, Spain, ’14 45
GREN-BLEND Borsao ‘Berola’, Jumilla, Spain ’13 42
GSM Destinata, Santa Maria Valley, CA ’14 52
GSM Tooth & Nail ‘El Sabio Freston’, Paso Robles, CA ’11 80
GSM Tooth & Nail ‘El Sabio Freston’, Paso Robles, CA ’13 80
MALBEC Amor Fati, Paso Robles, CA ’13 75
MALBEC Colomé, Salta, Argentina, ’14 50
MALBEC Finca El Origen, Reserva, Uco Valley, Argentina ‘13 46
MALBEC Tooth & Nail ‘The Fiend’, Paso Robles, CA ’14 52
MERLOT Rabble, Moss Vyd, Paso Robles, CA ‘15 42
MOURVÈDRE Tablas Creek Vineyard, Paso Robles, CA ’14 84
PETITE SIRAH Tooth & Nail ‘The Stand’, Paso Robles, CA ’14 52
PETIT VERDOT Trinchero ‘Central Park West’, Napa, CA ’12 88
PINOT NOIR Amor Fati, Santa Maria Valley, CA ’14 75
PINOT NOIR Destinata, Murmur Vyd, Santa Maria Valley, CA ‘14 52
PINOT NOIR Kosta Browne, Gap’s Crown, Sonoma Coast, CA ’14 175
PINOT NOIR Stasis, Murmur Vyd, Santa Maria Valley, CA ’14 78
SANGIOVESE Bibi Graetz ‘Testamatta’, Tuscany, Italy ’10 105
SANGIOVESE Volpaia, Chianti Classico, Tuscany, Italy ‘14 46
SANGIOVESE La Quercia, Monte. D’abruz, Italy, ’14 45
SHIRAZ John Duval, ‘Entity’, Barossa Valley, Australia ’13 62
SYRAH Amor Fati, Murmur Vyd, Santa Maria CA ’13 74
SYRAH Amor Fati, Murmur Vyd, Santa Maria CA ’14 74
SYRAH Sinor ~ LaVallee, Bassi Vyd, San Luis Obispo, CA ‘14 55
SYRAH/MOURV Turtle Rock, ‘Maturin’, James Berry Vyd, PR, CA ’14 92
TEMPRANILLO Glorioso, Crianza, Rioja, Spain ’13 42
TEMPRANILLO Glorioso, Gran Reserva, Rioja, Spain ’05 68
TEMPRANILLO Rabble, Paso Robles, CA   ’15 48
ZINFANDEL Dry Creek Vyd., Heritage Vines, Dry Creek ’15 48
ZINFANDEL Hartford, Russian River Valley, CA ’15 70
ZINFANDEL Linne Calodo, ‘Outsider’, Paso Robles CA ‘ 14 128
ZINFANDEL Rabble, Paso Robles, CA ’14 45

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

Desserts

TCHO CHOCOLATE TORTE
Vermouth-Soaked Raisin / Sesame Brittle / Cardamom Cream
9.

 

BUTTERSCOTCH BUDINO
Caramel / Sea Salt / Whipped Buttermilk

8.

 

PANNA COTTA
Peach-Plum Granita / Marcona Almond Dusting
9.

  

BEE KEEPER BURRATA
Honeycomb / Raspberries / Rosemary / Sea Salt / Marcona Almonds
9.

Drinks

SWEET SIPS

 PORT  Dow’s 10 year, Portugal

Concentrated licorice, bitter coffee, fig, and raisin

 10
 

LATE HARVEST SAUVIGNON BLANC

Talley Vineyards, ‘Bishop’s Peak’, Edna Vly, CA ‘12

Ripe peaches, apricot, lychee

 

9

VERMOUTH APERITIF Priorat Natur, Priorato, Spain

Fruity, nutty, bitter, sweet, herbal and botanical

8
SWEET VERMOUTH APERITIF Quady Winery, ‘Vya’, Madera, CA

Cinnamon, nutmeg, spice, orange

8
COFFEE
FRENCH PRESS Rotational selection of Kreuzberg coffee 5
TEA
Green Tea

Chamomile

Earl Grey

Peppermint

A mixture of sencha and matcha (organic)

Soothing caffeine-free herbal tea

Black tea with a hint of bergamot

Moroccan mint, caffeine-free herbal tea

3

3

3

3

Happy Hour / 5-6:30 Daily / Food

 

CHEESE & CHARCUTERIE

Daily selection of 2 cheeses, 2 cured meats, accoutrement
18.

 

BEE KEEPER

Burrata, honeycomb, rosemary, sea salt, roasted apples, marcona almonds, arbequiña olive oil

9.

 

AVOCADO TOAST

Seaweed butter, sesame, shaved red onion

9.

 

House Marinated Castelvetrano Olives

5.

 

Sweet & Spicy Mixed Nuts

6.

Happy Hour / 5-6:30 Daily / Wine

 

July 2017

BRUT CUVEE, COASTAL VINES, CALIFORNIA

5.

 

ROSÉ, RABBLE WINE, PASO ROBLES 2016

6.

 

ROTATING WHITE WINE

Now : Bernier Chardonnay, Loire Valley, France

5.

 

ROTATING RED WINE

Now : Honoro Vera Red Blend, Spain
5.

 

ALL BOTTLED BEER

4.

 

  • $2.00 OFF ALL GLASS POUR WINES & DRAFT BEERS
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.

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

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.

Burrata Bar

Enjoy charcuterie and fresh cheeses at our unique burrata bar.

Press

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 #105
San Luis Obispo, CA 93401
805.439.3410
cheers@foremostwineco.com

Get Directions

OPEN FOR DINNER

Tuesday, Wednesday, Thursday 6-9 PM
Friday and Saturday 6-10 PM

Happy Hour

5-6:30pm Tuesday-Saturday in the lounge and wine bar

Closed Sundays & Mondays

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private-events

Private Events

Foremost offers four unique event spaces, promising a great fit for your next gathering! View space details and photos below, just click to expand.

Front Lounge

Our Front Lounge is the perfect eclectic setting for your next cocktail party or intimate dinner! Let our staff cater to your needs with exceptional food and wine service.

Private Dining Room

Our Private Dining Room offers unparalleled exclusivity, and is equipped with a flat-screen TV with HDMI. It’s ideal for corporate guests looking for an exceptional dining experience.

Main Dining Room

Reserve the Main Dining Room for an unforgettable private experience. Perfect for any celebration, with exciting food and beverage options and dedicated service staff.

Full Restaurant Buyout

Weddings, corporate functions and beyond! Reserve all of Foremost for the ultimate private celebration with one-on-one assistance from our Events Coordinator.

Contact

Event Coordinator
events@foremostwineco.com
805-439-3410

catering

Let Foremost Wine Co. cater your next celebration! Our seasonal menu options created by Chef Julie Simon allow guests to customize their experience to best fit their vision for any event. We have an experienced staff that provides a full service experience, including set-up and clean-up. Foremost Wine Co. catering also offers additional rental services. Please call or email for more details!

Contact

Event Coordinator
events@foremostwineco.com
805-439-3410

calendar

Daily Happenings

welcome