Happy Hour: 5 – 6:30pm Daily
smoked paprika aioli, manchego crisp
ponzu, pickled carrots
farm fresh and seasonal
house marinated olives
Meyer lemon, thyme, rosemary
cheese & charcuterie
chef’s choice, with accoutrements & crostini
$2.00 off all wines by the glass & draft beers
BRUT CUVÉE, COASTAL VINES, CALIFORNIA
ROTATING HOUSE RED & WHITE WINE
see server for details / varietals
ROTATING BOTTLED BEER
charred daikon radish, tat soi, sesame vinaigrette
white anchovies, parmesan, preserved lemon
fromage blanc, cured mushrooms,
smoked paprika aoili, manchego crisps
smoked yogurt, anchovy, grilled sour dough
honey glazed carrots
smoked butter, rosemary
citrus, chiles, radish, sorrel,
ponzu, pickled carrots
grilled pork belly
wakame salad, purple daikon, ginger
lemon grass glaze, sweet chile sauce,
duck confit empanadas
roasted salsa, cranberry mojo
“the latest” burrata (gfo)
farm-fresh and seasonal
from the docks
market fresh fish of the day, seasonal accompaniments
buerre blanc, pickled mushrooms, snow peas, Asian pesto
quinoa, asparagus, mushrooms, beet demi glacé
cabbage, green onions, Chinese pancakes, hoisin sauce
butternut, roasted onion, mushrooms, baby carrots, sherry vinegar, fines herbes
gf = gluten free, gfo = gluten free option
By the Glass
|TASTE THE STARS|
|BRUT ROSÉ||Dopff & Irion, Crémant d’ Alsace, France NV||g15|
|SPARKLING||Bailly Lapierre, Blanc Brut Reserve, France NV||g12|
|ROSÉ||Domaine Houchart, Provence France ’16||g10|
|CRISP, DRY, FRESH|
|CHARDONNAY||Au Bon Climat, Santa Barbara County, CA ’15||g12|
|CHARDONNAY||Rabble, Murmur Vineyard, Santa Maria Valley, CA ’15||g12|
|GRÜNER||Jules Taylor, Marlborough, New Zealand ’13||g11|
|RIESLING||Anselmann, Pfalz, Germany||g11|
|VIOGNIER||Eberle, Mill Road, Paso Robles, CA ’16||g11|
|SOFT, SILKY, FRUITY, JUICY|
|BORDEAUX-Blend||Marietta, ‘Arme’, North Coast, CA ’15||g15|
|CABERNET SAUV||Tooth & Nail ‘The Possessor’, Paso Robles, CA ’15||g12|
|CABERNET SAUV||Rabble, Paso Robles ’16||g15|
|PINOT NOIR||Talbott, Kali Hart, Monterey, CA ’16||g12|
|TEMPRANILLO||Curran, Santa Barbara Co, CA ’15||g16|
|ZINFANDEL||Hartford, Russian River Valley, CA ’15||g16|
By the Bottle
|BRUT ROSÉ||Dopff & Irion, Crémant d’ Alsace, France NV||52|
|SPARKLING||Bailly Lapierre, Blanc Brut Reserve, France NV||35|
|ROSÉ||Domaine Houchart, Provence France ’16||36|
|CHARDONNAY||Au Bon Climat, Santa Barbara County, CA ’15||46|
|CHARDONNAY||Rabble, Murmur Vineyard, Santa Maria Valley, CA ’15||42|
|GRÜNER||Jules Taylor, Marlborough, New Zealand ’13||38|
|RIESLING||Anselmann, Pfalz, Germany||38|
|VIOGNIER||Eberle, Mill Road, Paso Robles, CA ’16||42|
|BORDEAUX-Blend||Marietta, ‘Arme’, North Coast, CA ’15||56|
|CABERNET SAUV||Tooth & Nail ‘The Possessor’, Paso Robles, CA ’15||52|
|CABERNET SAUV||Rabble, Paso Robles ’16||42|
|PINOT NOIR||Talbott, Kali Hart, Monterey, CA ’16||42|
|TEMPRANILLO||Curran, Santa Barbara Co, CA ’15||63|
|ZINFANDEL||Hartford, Russian River Valley, CA ’15||64|
Beers & Ciders
|COFFEE BLONDE||Java Blanca||g8|
|Central Coast Brewing, SLO, CA. 6.5% alc.|
|Paso Robles, CA. 6% alc.|
|IPA||Elysian ‘Space Dust’||g8|
|Seattle, WA 7.5% alc.|
|Firestone Walker, Paso Robles, CA. 8.2% alc.|
|DOUBLE IPA||Lizards Mouth, Figueroa Mtn.||g9|
|Santa Barbara, CA, 9.0% alc.|
|PILSNER||Pivo Hoppy Pilsner||g10|
|Firestone Walker, Paso Robles, CA. 5.3% alc.|
|Sonoma, CA, 6% alc.|
|Hipster Hills, Bradley, CA. 10% alc.|
|STILL – Acqua Panna 1L||8|
|SPARKLING – San Pellegrino 1L||8|
|Bundaberg Ginger Beer 375 mL||4|
|Root Beer 375 mL||4|
|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|
|Iced Black Tea||3|
|French Press – ask for our daily selection||5|
pomegranate molasses, rose water and lychee
panna cotta, orange pate, vanilla orange reduction, shortbread
candied mandarinquat, toasted coconut, coconut mousse
something from the chef
“Changes with the chef’s creation seasonally”
Late Harvest Sauvignon Blanc
Talley Vineyards, ‘Bishop’s Peak’
ripe peaches, apricot, lychee
Hidalgo Oloroso, Spain
nutty caramel tones with good acidity and toasted brazil nuts
Graham’s 10 year tawny, Portugal
delicate, well-spiced flavors of apple tart, flan, and cocoa powder, finished with cream, vanilla, and rasberry
Rotational selection of Kreuzberg coffee
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
St. Patrick’s Day
SATURDAY, MARCH 17, 2018
St. Patrick’s Day at FOREMOST
In addition to standard menu:
CHEF’S SPECIAL ENTREE
corned beef & cabbage
housemade whiskey pound cake with stout beer ice cream
ON TAP – Happy Hour All Night!
Anderson Valley Bourbon
Barrel Stout Beer
Call to make your reservations 805.439.3410
or reserve with Open Table
seasonal fruit salad
mint, oat brittle, lemon vinaigrette
parmesan, anchovies, grilled sour dough
cured mushrooms, golden balsamic, fomage blanc
chilis, citrus, cilantro, poached sweet potato
halibut, salmon, mussels, bloodmary, celery leaf caponata
honey glaze, fomage blanc, rosemary
prosciutto, english muffin, hollandaise sauce
seasonal vegetables, pork belly, arugula salad
eggs your style
served with your choice of bacon or sausage
chef’s blend mushrooms, manchego cheese, fresh herbs
cinnamon butter, maple syrup served with bacon
cream cheese frosting, pear butter
Mimosas, Pear Bellinis, Micheladas
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.
Chef Thomas Drahos
Chef Thomas Drahos’ use of potent flavors tell a story that will take you beyond a dine-in experience. Knowledge of where the food comes from based on seasonality is important to share with his guests. Expect to enjoy a seasonal menu reading “Something from the Chef,” which may include a “Something from the Docks” entree and for the desserts’ menu may include “Something Fruit” or “Something Chocolate.” That “Something” you’ll be learning during your dine-in experience at Foremost will be from a fresh day-of menu, executed by Chef Drahos.
Executive Chef, Thomas Drahos’ love for food rooted early during his childhood. Thomas’ grew up on a fifty-five acre ranch, just outside of Bradley, CA, where he learned how to properly turn soil, sow seeds, and harvest fruit. During his youth, he became a skilled butcher and learned how to work with animals. His strong connection to the land and skill sets acquired during his childhood predestined Thomas to become a chef.
While working alongside a local chef, Thomas discovered avant-garde cuisine; the art of science and food combined to create flavors and textures. His discovery of art in food led him to enroll in the Culinary Arts program at Johnson & Wales University in Denver, CO. During his culinary preparation; Thomas’ life revolved around the kitchen from six in the morning to eleven at night daily.
Upon graduation, Thomas returned to his roots in the Central Coast where he became a pastry chef. He decided to give back to his community and work with Cal Poly’s Food Science Club and began experimenting with Molecular Gastronomy, which he introduced to his clientele and received and astonishing positive feedback. Three years later, Drahos was offered the role of Executive Chef at a local leading restaurant. Soon after, Thomas earned a reputation of local prestige for his magic combination of utilizing new-age science techniques to create an unforgettable dining experience for his guests.
A rapid acquired clientele following led Drahos to wonder if he could create a concept based around pop up style dinners. Next up, was creating his own successful catering company, Avant-Garde Experience Catering. Thereafter, Napa Valley came calling and led Drahos to a life as Executive Chef for a new concept restaurant for a few years. Although life seemed to be going exactly as envisioned as a leading Executive Chef, one thing was missing: home. Once making the decision to return to the Central Coast; he knew that setting roots at Foremost as Executive Chef would compliment with his philosophy centered around the use of fair-trade and farm-to-table ingredients.
Chef Thomas ethics paired with his culinary expertise have been featured in publications such as Forbes, Sunset, Napa Valley Life, New Times, The Tribune, Paso Robles Press, Food and Wine, and Chef Works just to name a few!
Chef Drew Vaughan comes to Foremost by way of the East Coast. Drew grew up in North Carolina and was classically trained in NYC graduating top in his class. Growing up in a small rural community with a rich history of multi-generational farmers and fishermen, eating local wasn’t a new food trend, it was a way of life.
Drew’s passion for utilizing local ingredients connected to the community and to the people who grow and understand where the food is coming from fits right in at Foremost Wine Co., and as he puts it, “It is a nod and honor to my heritage.” Chef Drew’s professional experience east to west brings him from Macao Trading Company in NYC, Brine and Bottle in North Carolina, Wolfgang Puck Catering in Los Angeles.
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.
The Wine Bar & 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.
The Burrata Bar
Enjoy charcuterie and fresh cheeses at our unique burrata bar.
SLO’s Foremost Wine Co. embraces farm-to-table philosophy
– San 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
Foremost offers four unique event spaces, promising a great fit for your next gathering! Choose from the Front Lounge, Private Dining Room, Main Dining Room, or Full Restaurant Buyout.
Click an item in the gallery for specific space photos and info, or use the download link to view full information and rates.
Let Foremost Wine Co. cater your next celebration! Our seasonal menu options 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!
Tues – Sat 5pm to 6:30pm
in the lounge and at the wine bar
Tues – Saturday 5pm to 9pm
Closed Sundays & Mondays
Sign up for special offers and updates.
Gift Cards Now Available!
Purchase over the phone or in the restaurant.