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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, 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.

BURRATA BAR

* BEE KEEPER *

Burrata, Honeycomb, Rosemary, Sea Salt, Roasted Apples, Marcona Almonds  21.

TOMATO SUGO

Burrata, Lightly Smoked Tomato Sugo, Fennel, Chili Flakes, Rosemary, Garlic, Orange Peel, Fried Capers, Dehydrated Kalamata Olives  15.

SMOKED SALMON

Burrata, Gerard and Domique 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…

Saint Andre Triple Cream, Vallee de la Belle Goat’s Cheese, Comté 16.

PIG PLATE

Calabrese Salumi, Serrano Ham, Soppresata Salumi, Cornichons, Whole Grain Mustard 17.

SOUP AND SALADS

FRENCH ONION SOUP

Brandy, Veal Stock, Comté, Toast  10.

ROASTED CARROT & FENNEL SALAD

Lemon Vinaigrette, Hazelnuts, Dill, Watercress  9.

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.

ALMOND CRUSTED PORK SHANK CONFIT

Creamy Polenta, Indian Spiced Tomato Sugo, Sherry Soaked Raisins   30.

NIMAN RANCH LAMB SUGO + PAPPARDELLE

Fresh Egg Pappardelle, Parmiggiano Reggiano, Winter Greens   24.

 * 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   32.

SMOKED CREAMY INDIAN SPICED SPINACH

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

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 Sables d’Azur, Côtes du Provence, France ‘15

Wild strawberries, delicate white flowers, citrus zest

g10

 

b40

GRENACHE BLANC Curran, Santa Ynez Valley, CA ‘16

Ripe pear, white peach, guava, honeysuckle

g12

 

b46

AROMATIC, EXOTIC, EXPRESSIVE
 
PINOT GRIS Amor Fati, Murmur Vineyard, Santa Maria Valley, CA ‘13

White peach, nectarine, citrus, spiced asian pear

g13

 

b50

SAUVIGNON BLANC Peter Yealands, Marlborough, NZ ’16

Ripe stone fruit, passionfruit, guava, pineapple, herbacious spice

g 9

 

b38

 

ROUND, CREAMY, COMPLEX
   

 

VOUVRAY / CHENIN BLANC Marie de Beauregard, Vouvray, FR ‘14

Almond, acacia, quince, honey, wet stone

g14

 

b52

CHARDONNAY Talley Vineyards, ‘Estate’, Arroyo Grande, CA ‘14

Peach, lemon oil, baked brioche, almonds

g14

 

b52

Red Wines

SOFT, SILKY, FRUITY, JUICY  
SANGIOVESE    Volpaia, Chianti Classico, Tuscany, Italy ‘14

   Red fruit, spice, hints of cherry, gentle tannins

g12

 

b46

PINOT NOIR Talley Vineyards, ‘Estate’, AG, CA ’14

   Aromas of spiced red and dark berry preserves, floral   pastilles, vanilla,raspberry and cherry-cola notes

g14

 

b50

RICH, SMOOTH, SUPPLE
 
BORDEAUX Château La Freynelle, Bordeaux, France ‘15

Blackberry, red fruit, clove, vanilla, soft tannins

g10

 

b40

GRENACHE Amor Fati, Santa Maria Valley, CA ’13
Dark fruit, smoke, light spice
g15

 

b55

POWERFUL, MONSTROUS, ADVENTUROUS    
 
CABERNET SAUVIGNON Charles Smith, ‘Chateau Smith’, Columbia Valley, Washington ‘14

Chocolate, dark cherries, tobacco leaf, earth and stone finish

g15

b55

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

Chocolate mousse, blackberry, boysenberry, smoke, herbacious

g14

b50

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
MONTEREY STREET PALE ALE Central Coast Brewing Co., SLO, CA 5.5%

Malt / vanilla / citrus / hoppy aromas

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

Pine/ citrus/ freshly cut grass

8
DOUBLE IPA M.Special Brewing Co., ‘Lazy Eye’, Goleta, CA 8.5%

Huge hop aroma / caramel / malt

9
BROWN ALE

 

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

Caramel /chocolate / lightly hoppy

8
BLACK LAGER Köstritzer Schwarzbierbrauerei GmbH & Co., Germany 4.8%

Dark pumpernickel rye / coffee / roasted malts / smoke

9
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 Petillant-Mousseux, 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
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 46
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 Destinata, Santa Maria Valley, Santa Maria, CA ’12 46
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, 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 Huber, Traisental, Austria ‘ 15 42
FALANGHINA Mastroberardino, Campania, Italy ‘14 40
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 Charles Smith, ‘Kung Fu Girl’, Columbia Valley, WA ’15 38
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 Sables d’Azur, Côtes du Provence, France ‘15 40
ROSÉ Chêne, Edna Valley, CA ‘15 40

 

ROSÉ E. Guigal, Côtes du Rhône, FR ‘15 30
SAUV BLANC Peter Yealands, Marlborough, New Zealand ’16 38
SAUV BLANC Astrolabe, Marlborough, New Zealand ’15 38
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 42
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, Murmur Vineyard, Santa Maria, 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 38
BORDEAUX L’Aventure, Estate Cuvée, Paso Robles, CA ’14 165
BORDEAUX Château La Freynelle, Bordeaux, France ‘15 40
BORDEAUX Pahlmeyer ‘Proprietary Blend’, Napa, CA ’12 178
CAB FRANC Domaine Grosbois Chinon, ‘La Cuisine de ma Mere’, Loire, France ‘14 46
CAB FRANC Tranche Cellars, Blue Mountain Vyd, Walla Walla, WA’ 11 110
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
CABERNET SAUV Charles Smith,‘Chateau Smith’, Columbia Vly, WA ‘14 55
CABERNET SAUV Laetitia, ‘Nadia’, Santa Barbara Highlands, AG, CA ‘13 50
CABERNET SAUV Cakebread Cellars, Napa Valley, CA ’12 130
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 55
GRENACHE Charles Smith,’The Boy’, Walla Walla Valley, WA ’14 84
GRENACHE Alto Moncayo ‘Moncayo’, Campo de Borja, Spain ’13 80
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 46
MALBEC Colomé, Salta, Argentina, ’14 52
MALBEC 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
PETITE SIRAH Tooth & Nail ‘The Stand’, Paso Robles, CA ’14 50
PETIT VERDOT Trinchero ‘Central Park West’, Napa, CA ’12 88
PINOT NOIR Sea Smoke ‘Southing’, Sta. Rita Hills, Santa Barbara, CA ’14 134
PINOT NOIR El Lugar, Hawk’s Roost Ranch, Russian River, CA ’13 68
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 50
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
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 52
SYRAH BLEND L’Aventure, Optimus Estate, Paso Robles, CA ’14 95
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

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

 

 

BEIGNETS
Dulce de Leche / Caramelized Apples

9.

JALAPEÑO – VANILLA CRÈME BRÛLÉE
8.

 

 

PISTACHIO SEMIFREDDO
Candied Orange / White Chocolate
9.

 

 

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

WINEMAKER DINNER

TALLEY VINEYARDS

WITH WINEMAKER ERIC JOHNSON

FEBRUARY 23, 2017

First Course

SEARED SCALLOP SALAD

Crème fraîche, passion fruit vinaigrette

Paired with 2014 Talley Vineyard Estate Chardonnay

2014 Rosemary’s Vineyard Chardonnay

2014 Rincon Vineyard Chardonnay

 

Second Course

STREET TACOS

Hoisin Duck, curried crème fraîche, cabbage slaw, macerated onions

Oaxacan Mole, pork shank, queso fresco, orange, candied jalapeño

Grilled Hanger Steak, ancho chili, foie butter, raspberry salsa

Paired with 2014 Talley Vineyard Estate Pinot Noir

2014 Stone Corral Vineyard Pinot Noir

2014 Rosemary’s Vineyard Pinot Noir

 

Third Course

TRES LECHES CAKE

Coconut milk, lychee

Paired with 2012 Bishop’s Peak Late Harvest Sauvignon Blanc

I.

Entice the senses…

BABY ARTICHOKE FRITTI

Shaved lemon, aioli, parmiggiano

Paired with: Amor Fati Pinot Gris, Murmur Vyd, CA ’13

BEEF TARTARE

Black garlic vinaigrette, pine nuts, asian pear, sesame, prawn crackers

Paired with: Varichon & Clerc, Blanc de Blancs, Savoie et Jura, France NV

CREAMY SPINACH INDIAN CURRY

Lightly smoked, crispy naan, goat cheese, crispy almonds

Paired with: Central Coast Brewing Co., Monterey Street Pale Ale

II.

Get a little closer…

SEARED SCALLOPS SALAD

Coconut milk, kumquat, jalapeño, ginger, lime, peanuts

Paired with: Saint K Cellars, Grenache Blanc, Paso Robles, CA ’16

BEE KEEPER BURRATA

Honeycomb, olive oil, rosemary, macrons, raspberries, roasted beets

Paired with: Tin City Cider,  Dry Hopped Hard Apple Cider, Paso Robles, CA

III.

Surrender…

PORK SHANK CONFIT for 2

Almond crusted, polenta, roasted carrots, mint

Paired with: Tooth & Nail Winery, Petite Sirah Blend ‘The Stand’, Paso Robles, CA ’14

FILET MIGNON “DIANE”

Potato galette, spicy arugula, frizzled onion, cognac cream sauce

Paired with: Château la Freynelle, Bordeaux, France ’15

PARSNIP RAVIOLI

Hazelnut milk, brown butter, lemon zest, parmesan, arugula

Paired with: Talley Vineyard, Estate Pinot Noir, Arroyo Grande, CA ’14

IV.

Go all the way or take it to go…

CHOCOLATE SEMIFREDDO

Chocolate cake, mint ice cream

Paired with: BarrelHouse Brewing Co., Oatmeal Stout, Paso Robles, CA

PASSION FRUIT CRÈME BRÛLÉE

Coconut shortbread

Paired with: Domaine Drappier Cart D’Or, Brut, Champagne, France NV

$78/person (tax + gratuity excluded)

$20 suggested wine pairings

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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