📍 Mission District This Week's Feature · June 4th, 2026

Foreign
Cinema

Exceptional Californian-Mediterranean cuisine — where film and food have shared a screen since 1999.

Californian · Mediterranean $$$ · Mission District SF Dinner nightly · Weekend Brunch Walk-ins welcome
Reserve a Table →
Foreign Cinema interior
Dining Room
Foreign Cinema courtyard
Film Courtyard
Foreign Cinema kitchen
Kitchen
Cocktails
Bar Programme
1999
Open Since
27yr
Mission Institution
Film+
Nightly Screenings

"Where the Mission's culinary and cinematic worlds converge — a beacon for food and film lovers from around the globe."

The People

Meet the team
behind the plates.

Every dish on this menu exists because of the people in this kitchen. TripleMenu celebrates not just what you order — but the craft and intention behind it.

Niall Cantwell — General Manager, Foreign Cinema
General Manager
Niall Cantwell
"Niall is the reason every evening at Foreign Cinema feels like an arrival rather than a transaction. As General Manager he leads a team that has made this courtyard one of San Francisco's most beloved dining experiences. His warmth sets the tone for every table."
Mission District · San Francisco
Gayle Pirie and John Clark — Executive Chefs, Foreign Cinema
Executive Chefs & Co-Owners
Gayle Pirie & John Clark
"Gayle and John have been cooking together in this Mission courtyard since 2001. Their philosophy is simple — the finest seasonal ingredients, French and Mediterranean technique, and a kitchen that never stops learning."
Foreign Cinema · Since 1999
Leo Piller — Bar Manager, Foreign Cinema
Bar Manager
Leo Piller
"Leo works seasonally alongside the kitchen, crafting cocktails that are timeless, creative, balanced, and delicious. His aged classic barrel programme and commitment to craft spirits from smaller producers make the FC bar one of the Mission's most rewarding places to drink."
Bar Programme · Foreign Cinema
✦
TripleMenu Celebrates
The chefs and teams behind Bay Area's best meals — not just the restaurants, but the people who make them extraordinary.
Contact the Team →
Beef Carpaccio, Bagna Càuda, Meyer Lemon, Reggiano
Beef Carpaccio, Bagna Càuda, Meyer Lemon, Reggiano
$23
Tissue-thin sirloin draped over fried artichokes with the kind of bagna càuda that makes you reconsider every other anchovy-butter sauce you've had. Meyer lemon cuts through the richness exactly when you need it. Reggiano shaved tableside.
Must OrderSignature
1
Brandade, House Pickles, Grilled Toast
Brandade, House Pickles, Grilled Toast
$22
Salt cod and potato worked together until impossibly silky — baked warm in a cast iron skillet alongside house pickles and grilled toast. This is Foreign Cinema doing Mediterranean comfort with complete confidence. The brandade has been on this menu for a reason: it's the dish that makes you understand what Gayle and John learned cooking in France.
Editor's PickMediterranean
2
Fresh Oysters on the Half Shell — Daily Northern California Selection
Fresh Oysters on the Half Shell — Daily Northern California Selection
Market Price
The oyster selection changes daily — sourced from Northern California's finest waters. Point Reyes, Tomales Bay, Bodega Bay. Each one opened to order, served ice cold with a house mignonette. This is the Bay Area on ice. The best way to begin an evening in the courtyard.
Raw BarDaily SelectionCalifornia Waters
3
3
The Reason You're Here

Main Features

Bavette Steak
Bavette Steak, Herb Butter, Seasonal Vegetables
$46
The bavette — butcher's cut, full of flavour, and one of the best-value plates on the menu. Cooked to order, finished with herb butter, and served with seasonal vegetables. Unpretentious and deeply satisfying.
SignatureSpecial OccasionGrilled
1
>
Five-Spice Duck Breast
Duck Breast, Pinot Noir Jus, Seasonal Accompaniment
$44
Five-spice duck breast roasted to a deep mahogany — the skin lacquered, the meat pink and tender. A Pinot Noir jus ties everything together with just enough acidity to cut the richness. One of the most confident plates on the menu.
Editor's PickSeasonalRoasted
2
>
Le Grand Aioli
Le Grand Aïoli — Scallops, Mussels, Clams, Seasonal Vegetables, House Aïoli
$34
Hand-rolled trofie with Sierra morel mushrooms — earthy, toasted, and deeply savoury — cut through by a fava bean pesto that tastes like late spring in a bowl. Fresh ricotta and zucchini keep it from being too serious. The pasta alone is worth the reservation.
VegetarianMust OrderHouse Made
3
>
4
Raise a Glass

Cocktails

Leo Piller — Bar Manager

Bar Manager Leo Piller works seasonally alongside the kitchen, crafting cocktails that are timeless, creative, balanced, and delicious. Known for the aged classic barrel programme — including the Single Barrel Manhattan, High West Double Rye finished in port casks, blended with sweet vermouth, orange, and aromatic bitters. Brunch cocktails like Little Miss Sunshine and The Garden highlight smaller producers and celebrate craft spirits in San Francisco.

Bar Programme
Single Barrel Manhattan — High West Double Rye, Port Cask Finish
~$18
The centrepiece of Leo's aged classic barrel programme. High West Double Rye finished in port casks, blended with sweet vermouth, orange, and aromatic bitters. This is a Manhattan that rewards patience — deep, complex, and unmistakably Foreign Cinema.
Barrel ProgrammeSignatureStirred
1
Bar Programme
Little Miss Sunshine — Gota Bitter Allko, Fresh Grapefruit
~$16
A brunch cocktail built around Gota Bitter Allko and freshly squeezed grapefruit — bright, bittersweet, and exactly right for the courtyard on a Saturday morning. Part of Leo's commitment to championing smaller spirit producers in San Francisco.
Weekend BrunchCraft SpiritsCitrus
2
Bar Programme
The Garden — Persian Cucumber, Mezcal
~$16
Persian cucumber and Mezcal — a combination that sounds improbable and drinks beautifully. Herbaceous, smoky, and refreshing in equal measure. Another brunch staple from Leo's seasonal roster, and a showcase for the craft spirits programme at FC.
Weekend BrunchMezcalCraft Spirits
3
5
Never Skip This

Desserts

Grapefruit Granita
Grapefruit Granita, Raspberry Sorbet
$14.50
A layered hazelnut dacquoise with Armagnac buttercream, dark chocolate ganache, and crème anglaise that makes you understand why French pastry chefs are so serious about everything. Rich without being heavy. This is a dessert that earns its name.
Don't SkipIndulgent
1
Seasonal Dessert
Seasonal Dessert — Chef Ahmad's Daily Selection
$15
A large scoop of vanilla bean ice cream with a double Grand Coffee espresso shot — and if you order the Corretto version, house amaretto joins the party. White chocolate-dipped strawberry biscotti arrive alongside. This is dessert and digestif in one glass. Very clever.
Editor's PickCoffeeBoozy
2
Chèvre Cheesecake
Chèvre Cheesecake, Seasonal Fruit
$14
A honey-almond financier with crème fraîche ice cream, caramel, and orange segments — the kind of dessert that sounds modest and then completely takes over the table. Restrained in description, generous in execution. The right way to end the meal if you want to feel good about it.
LighterSeasonal
3
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