Foreign Cinema always has oysters on the menu — a rotating selection that varies by season and availability. The kitchen sources premium oysters like BeauSoleil from New Brunswick, known for their firm texture, sweetness, and slight salinity. Raw oysters are the perfect light opener before the film starts, and the kitchen takes sourcing seriously. This is a standing menu item worth asking about.
Tips from diners
Always ask about the oyster selection — it changes daily based on what's available. They're a highlight and worth starting with.
The Infatuation's favorite dish on the menu, the five-spice duck showcases Foreign Cinema's approach to global-California fusion. The duck is cooked to a perfect pink center, resting on a crispy Parsi potato hash (a nod to Indian-Parsi cuisine). Lemon herb sauce brightens it, while grilled dates and duck crackling add richness and texture. It's refined, elegant, and exactly what a high-end restaurant should serve.
Tips from diners
Order this if you want a showstopper dish — it's beautifully plated, flavorful, and impresses without being pretentious.
Foreign Cinema reimagines the childhood snack as a refined dessert. The pastry is buttery and crispy, the filling is made with seasonal fruit (guava is a signature version), and it's served warm so the fruit preserves are jammy and lightly gooey. It's playful, approachable, and a fitting ending to a meal before heading to the film. The kitchen rotates fillings seasonally.
Tips from diners
Order this before the film starts so you can eat it with coffee while watching. The timing works perfectly.
A winter starter that balances richness with brightness. The veloute is smooth and earthy from cauliflower and celery root, but the salsa matcha (a vibrant, herbaceous paste) brings acidity and a subtle bitter earthiness that cuts through the cream. It's a small flavor surprise that shows the kitchen's thoughtfulness about balance and ingredients.
Tips from diners
Ask if this or similar vegetable-forward dishes are on the menu — Foreign Cinema does vegetables beautifully.
Brandade is a classic French-Mediterranean preparation, and Foreign Cinema executes it with care. The salt cod is desalted properly so it's not overwhelming, then emulsified with potato and cream into a silken spread. The crostini provide structure, while pickles cut through the richness. It's comfort food refined, and a must-order for seafood lovers.
Tips from diners
This is shareable and a great light starter if you want to save room for duck or other mains.
Foreign Cinema opened in 1999 and is run by chefs/owners Gayle Pirie and John Clark, who change the menu daily to reflect the finest seasonal produce, meat, and fish available. The space has two personalities: an indoor dining room with a fireplace and open kitchen, and a covered outdoor courtyard where classic and independent films are projected on a white wall at dusk, with string lights and powerful heaters for comfort. Raw oysters are always on the menu, and the kitchen excels at balancing California produce with global influences (Parsi potatoes, Moroccan carrots, matcha). It's a place where the experience — food, film, and hospitality — is as important as any single dish.
Make a reservation well in advance — Foreign Cinema books up weeks ahead, especially for weekend courtyard seating when the films are screened.
Request outdoor courtyard seating — the film projection at dusk is what makes Foreign Cinema special. Dinner timing syncs with movie start (usually around 7 PM in spring/summer, earlier in winter).
The menu changes daily based on what the chefs find at the farmers market. Ask your server what's fresh and in season — that's usually the best dish to order.
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