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The Menus

APPETIZERS

* TARTARE OF THE DAY *

Ever Changing Preparation to Guarantee Premium Quality MP.

BONE MARROW

Roasted Garlic, Fried Capers,  Arugula Salad,  Grilled Bread  13.

* ROASTED CURRIED CAULIFLOWER *

Lemon Yogurt, Mint Chutney, Toasted Almond Crust  12.

* AVOCADO TOAST *

Seaweed Butter, Sesame, Shaved Red Onion 10.

* CRISPY POTATO TACOS * (2)

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

BABY ARTICHOKE FRITTI

Shaved Lemon, Aioli, Parmiggiano 9.

BURRATA BAR

* BEE KEEPER *

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

TOMATO SUGO

Burrata, Lightly Smoked Tomato Sugo, Fried Capers, Dehydrated Kalamata Olives  12.

SMOKED SALMON

Burrata, Gerard and Dominique Smoked Salmon, Smoked Salmon Roe, Dill, Papadum, Citrus Salt  16.

CHARCUTERIE

FOREMOST CHEESE + CHARCUTERIE

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

FROMAGE À TROIS…

Triple Cream Cheese Brie & Raspberry, Humboldt Fog & Jam, Manchego & Membrillo + Marcona Almonds 16.

PIG PLATE

Spicy Calabrese Salumi, Speck, Hungarian Salami “Pick”, Cornichons, Whole Grain Mustard 17.

SOUP AND SALADS

LOCAL HALIBUT CEVICHE + GRAPEFRUIT

Citrus, Cucumber, Pickled Onions, Honey, Mint, Basil  14.

TORTILLA SOUP

Chicken, Black Beans, Crispy Tortillas, Poblano Chili, Crème Fraîche, Avocado  13.

ROASTED CARROT & FENNEL SALAD

Lemon Vinaigrette, Hazelnuts, Dill, Watercress  9.

WINTER 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.

NIMAN RANCH PORK CHOP

Tuscan Bread Salad, Brussels Sprouts, Grilled Apple, Winter Greens, Bacon Vinaigrette, Demi Glace   32.

DUCK LEG SUGO + PAPPARDELLE

Fresh Egg Pappardelle, Parmiggiano Reggiano, Winter Greens, Hazelnuts   26.

 * MISO GLAZED BLACK COD *

Roasted Butternut Squash, Mint, Watercress, Dashi, Pickled Red Onions, Scallion    29.

“LITTLE NECK” CLAMS + HOUSE LAMB CHORIZO

Mexican Soffrito, Corn Husk Broth, Cilantro, Lime   28.

SMOKED CREAMY INDIAN SPICED SPINACH

Fried Egg, Goat Cheese, Roasted Almonds, Mint Chutney, Crispy Naan   24.

SHARED

* LAMB BIRYANI * FOR 2

Windrose Farm Lamb with Sweet Onions, Ginger and Madras Curry, Pine Nuts, Dried Apricots, Basmati Rice, Baked with Naan Bread: Served with Raita, Almond and Mint    37.

** 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 CHENIN BLANC

 

Domaine Vincent and Tania Carême, ‘Cuvée T’, Vouvray, Loire Vly, FR ‘12

Green apple, almond, light minerality

g10

 

b40

White Wines

  WHITE WINES
CRISP, DRY, FRESH    
 
GRÜNER VELTLINER Wieninger, Vienna, Austria ‘14

Vibrant citrus, pear, green papaya, white peach, crisp minerality

g11

 

g42

ALBARIÑO Nortico, Minho, Portugal ‘15

Fresh citrus, peach, tropical fruit, juicy with vibrant minerality

g12

 

b46

AROMATIC, EXOTIC, EXPRESSIVE
 
ROSÉ Domaine Houchart, Côtes de Provence, France ‘15

Wild strawberries, red berries, citrus, lively and fresh

g 9

 

c38

SAUVIGNON BANC Peter Yealands, Marlborough, NZ ‘16

Passionfruit, guava, black currant, herbs, crisp minerality

g10

 

b40

 

ROUND, CREAMY, COMPLEX
   

 

VIOGNIER Stasis, Tolliver Ranch, Paso Robles, CA ‘14

Honeysuckle, spiced asian pear, ripe pineapple, oak

g13

 

b50

CHARDONNAY Sinor ~ LaVallee, Bassi Vineyard, SLO, CA ‘14

Jasmine, apple, pear, Meyer lemon, minerals, oak

g13

 

b50

Red Wines

SOFT, SILKY, FRUITY, JUICY  
BLAU-FRÄNKISCH BLEND    Tinhof, Bio Noir, Burgenland, Austria ‘12

   Violets, dark plums, soft tannins, very lush

g11

 

b42

PINOT NOIR Destinata, Santa Maria Valley, CA ’14

   Light spice, dark fruit, raspberry and cherry-cola notes

g14

 

b52

RICH, SMOOTH, SUPPLE
 
GRENACHE/

SYRAH

Borsao, ‘Berola’, Campo de Borja, Spain ‘13

Black currant, red berries, balsamic, soft spices, toasted oak

g12

 

b46

MALBEC Finca el Origen, Reserva, Uco Valley, Argentina ‘13
Ripe black and red fruits, elegant spices, violets
g10

 

b40

POWERFUL, MONSTROUS, ADVENTUROUS    
 
CABERNET SAUVIGNON Dry Creek Vyd, Dry Creek Valley, CA ‘13

Lively spice, deep blackberry and currants, anise

g15

b55

PETITE SIRAH BLEND Tooth & Nail, ‘The Stand’, Paso Robles, CA ‘14

Chocolate mousse, blackberry, boysenberry, smoke, herbacious

g14

b52

Beers & Ciders

Beers & Ciders

DRAFT

 

 

 

PILSNER North Coast Brewing, Scrimshaw, Fort Bragg, CA 4.4%

Clean / crisp/ grass / wheat

7
LA FIN DU MONDE Unibroue, Chambly, Chambly, Quebec 9%

Wheat / honey / spice / coriander / malt

9
BELGIAN WIT Central Coast Brewing Co. ‘Head Over Peels’, SLO, CA 5.3%

Malt / vanilla / orange peel / coriander / hoppy aromas

7
IPA Uinta Brewing Co., Hop Nosh, Utah 7.0%

Pine/ citrus/ freshly cut grass

8
DOUBLE IPA BarrelHouse Brewing Co., ‘Big Sur’, Paso Robles, CA 9.6%

Huge hops / dank / citrus / pine

9
BROWN ALE

 

Lost Coast Brewery, ‘Downtown Brown’, Eureka, CA 5.0%

Caramel /chocolate / lightly hoppy

8
SCOTCH ALE Founders Brewing Co., ‘Backwoods Bastard’, Grand Rapids, MI 11.2%

Oaky bourbon barrels / smoke / sweet caramel / roasted malts / earthy spice

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

Tart / crisp / refreshing

8

BOTTLED

   
STOUT

 

 

 

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

Creamy, milky, complex.

 

12

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

Notes of crude grainy malt, honey and hay. Flavor with notes of dry hay, crude malt and herbal hops.

4

HARD CIDER

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

Dry hopped, citrus notes

23
PEAR CIDER Mission Trail, Monterey County, CA 6% 500 mL

Fruity, dry, lightly tart

10
HOPPED CIDER Golden State, ‘Mighty Hops’, Sebastopol, CA 6.9% 500 mL

Golden apples, nicely hopped, dry

8

By the Bottle

Bubbles

CHAMPAGNE Taittinger, Brut Reserve, Champagne, France NV 94
CHAMPAGNE Aubert et Fils, Brut, Champagne, France NV 80
CHAMPAGNE Jacquart, Brut Mosaique, Champagne, France NV 96
CHAMPAGNE Drappier Cart D’Or, Brut, Champagne, France NV 78
CHAMPAGNE Marquis de Bel Aires, Brut, Champagne, France NV 88
CHAMPAGNE Canard-Duchêne, Brut, Champagne, France NV 86
SPARKLING Varichon & Clerc, Blanc de Blanc, France NV 46
SPARKLING

CHENIN BLANC

Domaine Vincent and Tania Carême, ‘Cuvée T’, Vouvray, Loire Valley, FR ‘12 40
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
BRUT ROSÉ Gérard Bertrand, Crémant de Limoux, France NV 42
BRUT ROSÉ Bailly-Lapierre, Crémant de Bourgogne, France 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 Clavileño’, Edna Valley CA ’12 63
ALBARIÑO Stasis, Murmur Vyd, Santa Maria Valley, CA ’14 50
ALBARIÑO Nortico, Minho, Portugal ‘15 46
CHARD BLEND Tooth & Nail ‘Fragrant Snare’, AG, CA ’14 40
CHARDONNAY Laetitia, Estate, Arroyo Grande, CA‘15 45
CHARDONNAY Talley Vineyards, ‘Estate’, Arroyo Grande, CA ‘14 52
CHARDONNAY Sinor ~ LaVallee, Bassi Vineyard, SLO, CA ‘14 50
CHARDONNAY Force of Nature, Murmur Vyd, Santa Maria, CA ’15 38
CHARDONNAY Hartford Court, ‘Stone Côte Vyd’, Sonoma, CA ‘12 80
CHARDONNAY Balletto, Russian River Valley, CA ‘14 52
CHARDONNAY Joseph Drouhin, ‘Saint-Véran’, Chablis, FR ‘14 50
CHARDONNAY Stasis, Murmur Vyd, Santa Maria, CA ’13 50
CHARDONNAY Amor Fati, Murmur Vyd, Santa Maria Valley, CA ‘14 65
CHENIN BLANC Marie de Beauregard, Off-Dry, Vouvray, France ‘14 52
CHENIN BLANC Lieu Dit, Santa Ynez Valley, CA ‘14 48
DRY SILVANER Castell, ‘Castell-Castell’, Franken, Germany ‘14 34
GARGANEGA Buglioni, ‘Il Disperato’, Veneto IGT, Italy ‘15 40
GEWÜRZTRAMINER Claiborne & 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 ‘16 46
GRENACHE GRIS Dom. de la Pertuisane, ‘The Guardian’, Languedoc-Roussillon, FR ‘13 52
GRÜNER VELTLINER Wieninger, Vienna, Austria ‘14 42
GRÜNER VELTLINER Huber, Traisental, Austria ‘ 15 42
FALANGHINA Mastroberardino, Campania, Italy ‘14 34
PINOT GRIS Amor Fati, Murmur Vyd, Santa Maria Valley, CA ‘13 50
PINOT GRIS Destinata, Santa Maria Valley, CA ’13 46
PINOT GRIS Force of Nature, Murmur Vyd, Santa Maria, CA ’15 42
PINOT NOIR BLANC El Lugar, Greengate Vyd, Edna Valley, CA ‘15 48
RIESLING Fred Loimer, ‘Lenz’, Kamptal, Austria ‘14 46
RIESLING Claiborne & Churchill, Dry, Central Coast, CA ’14 42
RIESLING Anselmann, Kabinett Off-Dry, Pfalz, Germany ‘14 40
ROSÉ Domaine Houchart, Côtes de Provence, FR ‘15  1500mL 80
ROSÉ Domaine de la Sangliere ‘Juliette’, Côtes de Provence, FR ’15 30
ROSÉ Liquid Farm, Happy Canyon, Santa Barbara, CA ’16 45
ROSÉ Chêne, Edna Valley, CA ‘15 40

 

SAUV BLANC Peter Yealands, Marlborough, New Zealand ’16 40
SAUV BLANC Astrolabe, Marlborough, New Zealand ’15 42
SAUV BLANC Le Roi Des Pierres, Sancerre, France ’15 54
SAUV BLANC Dom. Alphonse Mellot, La Moussiere, Sancerre, FR ’15 58
SAUV BLANC Saint Louis, Sancerre, France ‘14 38
SEMILLON Biddle Ranch Vineyard, Santa Ynez Valley, CA ’13 35
TORRONTÉS Filus, Salta, Argentina ’15 38
TREBBIANO Farnese ‘Fantini’, Abruzzi, Italy ‘14 30
VERMENTINO Tablas Creek Vineyard, Paso Robles, CA ’15 46
VIOGNIER E. Guigal, Condrieu, Rhone, France ’14 120
VIOGNIER Aaron Wines, ‘Aequorea’, Spanish Springs Vyd, SLO, CA ’14 58
VIOGNIER Stasis, Tolliver Ranch, Paso Robles, CA ’14 50

Red Wines

BARBERA Riva Leone, Piemonte DOC, Piedmont, Italy ’14 42
BARBERA Luciano Sandrone, Piemonte DOC, Piedmont, Italy ’13 50
BONARDA Medrano Estate, Mendoza, Argentina ‘13 32
BORDEAUX L’Aventure, Estate Cuvée, Paso Robles, CA ’14 165
BORDEAUX Château La Freynelle, Bordeaux, France ‘15 48
BORDEAUX Pahlmeyer ‘Proprietary Blend’, Napa, CA ’12 178
BLAU-FRÄNKISCH Tinhof, Bio Noir, Burgenland, Austria ‘12 42
CAB BLEND Tooth & Nail ‘The Possessor’, Paso Robles, CA ’13 58
CAB BLEND Tooth & Nail ‘El Valiente’, Paso Robles, CA ’13 80
CAB BLEND Whitehall Lane Winery, ‘Tre Leoni’, Napa, CA ’13 50
CABERNET SAUV Charles Smith,‘Chateau Smith’, Columbia Vly, WA ‘14 55
CABERNET SAUV Laetitia, ‘Nadia’, Santa Barbara Highlands, AG, CA ‘13 50
CABERNET SAUV Nickel and Nickel, Quarry Vineyard, Napa Valley, CA ’12 195
CABERNET SAUV Brander, ‘Reserve’, Los Olivos, Santa Barbara, CA ’14 75
CABERNET SAUV Dry Creek Vyd, Dry Creek Valley, CA ‘13 55
CABERNET SAUV Force of Nature, Paso Robles, CA ’14 46
GRENACHE Amor Fati, Santa Maria Valley, CA ’13 72
GRENACHE Alto Moncayo ‘Moncayo’, Campo de Borja, Spain ’13 89
GRENACHE Breca, Old Vine, Calatayud, Spain ’13 65
GRENACHE Borsao, ‘Berola’, Campo de Borja, Spain ‘13 46
GSM Tooth & Nail ‘El Sabio Freston’, Paso Robles, CA ’13 80
GSM Destinata, Santa Maria Valley, CA ’14 52
MALBEC Amor Fati, Paso Robles, CA ’13 75
MALBEC Roark, Happy Canyon, Santa Ynez Valley, CA ’12 78
MALBEC Finca El Origen, Reserva, Uco Valley, Argentina ‘13 40
MALBEC Colomé, Salta, Argentina, ’14 50
MALBEC BLEND Tooth & Nail ‘The Fiend’, Paso Robles, CA ’14 55
MERLOT Rabble, Moss Vyd, Paso Robles, CA ‘15 40
MERLOT Artisan Uprising, Paso Robles, CA ’12 57
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 El Lugar, Bien Nacido, Santa Maria Valley, CA ’14 64
PINOT NOIR Talley Vineyards, ‘Estate’, Arroyo Grande, CA ’14 50
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 Chêne, Edna Valley, CA ‘14 50
PINOT NOIR Stasis, Murmur Vyd, Santa Maria Valley, CA ’14 52
PINOT NOIR Amor Fati, Santa Maria Valley, CA ’14 75
SANGIOVESE Volpaia, Chianti Classico, Tuscany, Italy ‘14 46
SANGIOVESE Bibi Graetz ‘Testamatta’, Tuscany, Italy ’10 158
SHIRAZ John Duval, ‘Entity’, Barossa Valley, Australia ’13 62
SHIRAZ Four Sisters, Victoria, Australia, ’14 48
SYRAH Sinor ~ LaVallee, Bassi Vyd, San Luis Obispo, CA ‘14 55
SYRAH Sinor ~ LaVallee, Black Label Reserve, SLO, CA ‘13 72
SYRAH Amor Fati, Murmur Vyd, Santa Maria CA ’13 74
TEMPRANILLO Glorioso, Crianza, Rioja, Spain ’13 40
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

**varies each Sunday**

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

CHEESE & CHARCUTERIE

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

BEE KEEPER

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

9.

House Marinated Castelvetrano Olives

5.

Sweet and Spicy mixed nuts

6.

 

AVOCADO TOAST

Seaweed butter, sesame, shaved red onion

10.

Happy Hour / 4-630 Daily / Wine

CAVA BRUT, MASIA PARERA, PENEDES, SPAIN
Brioche, lemon merengue, pepper, lively bubbles

5.

ROSÉ, E. GUIGAL, CÔTES DU RHONE, FRANCE 2015

Pear, apple, red currant, white peach, strawberry, nice acidity

6.

FALANGHINA, MASTROBERARDINO, IRPINIA, ITALY 2015
Jasmine, citrus zest, pineapple, pear, lime, toasted hazelnuts, minerality

6.

 

BONARDA, MEDRANO ESTATE, MENDOZA, ARGENTINA 2013

Red fruit, stewed black fruit, pepper, smoke, soft tannins
5.

Desserts

TCHO CHOCOLATE AND EARL GREY CAKE
Candied Orange Rind Buttercream / Hazelnuts
9. 

BEIGNETS
Dulce de Leche / Caramelized Apples

9.

JALAPEÑO – VANILLA CRÈME BRÛLÉE
8.

CHOCOLATE SEMIFREDDO
Red Wine Chocolate Cake, Ganache, Mint Crème Anglaise
10.

  

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

Drinks

SWEET SIPS

LATE HARVEST VIOGNIER Amor Fati, Demilune, Santa Maria Valley, CA

Round, complex, with notes of honeysuckle

10

 

 

LATE HARVEST SAUVIGNON BLANC

 

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

Ripe peaches, apricot, lychee

 

9

MOSCATO D’ASTI Saracco, Piedmont, Italy ‘15

Citrus blossom, yellow peach, apricot

10
PORT Dow’s 10 year, Portugal
Concentrated licorice, bitter coffee, fig, and raisin
10
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

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

Beer Brunch with

Central Coast Brewing Co.

Saturday, April 1st

11:00 AM

Amouse Bouche

FRIED OYSTER

tomatillo salsa, crème fraîche

PAIRING: Cervantez Michelada, Vienna Amber Lager 5.0%

I

SMOKED SALMON CROQUE MADAME

béchamel, gruyére

PAIRING: Head Over Peels 5.3%, belgian wit with orange peel & coriander

II

CRISPY DUCK LEG & SOURDOUGH WAFFLES

sriracha honey, bacon butter

PAIRING: Monterey Street Pale Ale 5,5% ABV (2015 GABF gold medal winner)

III

TRES LECHES CAKE

coconut milk, dulce de leche

PAIRING: Coconut Schwarz Black Lager 5.3% ABV

$46 pp all inclusive

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 #105
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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