Encounter

201 World Way- At Sky Way
Los Angeles, CA 90045

310 215-5151

Lunch Menu
Appetizers
Chef Daily Soup Creation   served with parmesan poppy seed bread stick	7.00
Mozzarella Caprese   fresh buffalo mozzarella napoleon layered with california coastal yellow heirloom tomatoes topped with crisp basil emetrad hay herbed infused oil balsamic gastrique and parmesan curls	13.00
Warm Soybeans   edamamc, sesame pepper fleur de sel	6.00
Organic California Market Salad   fresh medley mix of greens, toy box tomatoes tossed in a three citrus herb vinaigrette	8.00
Caesar Salad Halo   fresh baby romaine heart circled in a crispy crouton ring with shaved parmesan and creamy caesar dressing	9.00
Blue Fin Tuna Sashimi   on a cold cucumber vanilla salad served with ginger lime sake granita and a sweet soy dipping sauce	23.00
Cayenne Citrus Chicken Drummettes   served on a bed of cold cucumber noodles, shafved scallions, topped with an orange spicy chili glaze and toasted sesame seeds	11.00
East Coast Butter Milk marinated Crispy Calamari   dusted in a curry garlic and herb crust with a lemon basil aioli	12.00
Sandwiches
All Sandwiches Are served with a Choice of Tossed Greens, French Fries or Kettle Chips
Char Broilled Midwestern Angus Burger   half pound of angus beef patty ona sesame seed bun with fresh tomatoes, lettuce walla valla onions, and choive of cheese, wisconsin cheddar, jalapeno jack, bire or point reyes creamy bule cheese	13.00
California Smoked Turkey B L T   served on italian sourdough bread, beef steak tomatoes baby bibb lettuce fresh basil and even roasted garlic aioli	14.00
Grilled Free Range Chicken Breast   on a sesame seed bun and a thai poanut slaw, beef steak tomatoes served with a sweet chili mayonnaise.	13.00
Low Carb Burger   8 oz angus patty served open faced on a bed of assorted greens, fresh tomatoes, topped with an organic fried egg and grated parmesan.	11.00
Smoked Salmon Club   northern scottish smoked served with tomatoes, applewood smoked bacon, sweet vidalia onin and a chive caper aioli	14.00
Toasted Vegetarian Dagwood   marinated grilled portabdlla mushrooms char briled eggplant with oven roasted red bell peppers and baby spinach	13.00
Blackened Flame Broiled Steak Sandwich   new york angus steak sandwich served, open faced on grilled ciabatta topped with grilled onions, balsamic marinated herb mushrooms with baby arugula crispy onions and shaved parmesan	22.00
Oriental Chicken Wrap   flame broiled spicy cilantro and ginger breast of chicken filled, inside ap spinach wrap with crisp bean sprouts, nappa cabbage, julienne carrots and asian pears served with a spicy thai soy peanut dipping sauce	13.00
Entrees
Shrimp Penne Pomodoro Citron   jumbo shrimp toasted with fresh roasted garlic, white wine, fresh herbs, tomato concasse in a citruns pomodoro sauce	22.00
Pepper Seared Sushimi Salad   peppered seared tuna on a bed of baby spring summer spinach with fresh seasonal mango santa barbara radish sprouts and fresh tomatoes	22.00
Pan Roasted Airline Breast of Chicken   with pesto stuffed gnocchi in sicilian green olive peeled tomato and vegetable ragout	18.00
Wild Mushroom Ravioli   oven roasted wild mushrooms in a garlic cream sauce topped with grilled asparagus and goat cheest	18.00
Crispy Chicken Tenderloin Salald   tossed with smoked maple bacon, golden raisms crumbled blue cheese fuji apples and spicy caramelized pecans.	15.00
Sesame Crusted Norwegian Salmon   on ginger scented steamed rice, crispy noodles topped with trio of micro greens and sweet citrus chilli derri glace	23.00
Traditional Cobb Salad with a Twist   california avocado, toy box tomatoes, green onions, organic boiled eggs, with a creamy blue cheese cobb salad tower with maple smoked bacon, herbed chicken, blue cheese crumble, and pear dressing note, no modificatioins please	18.00
Calivornia Summer Spinach Vegetable Wrap   fresh julienne carrots, nappa cabbage, grilled marinated portabella mushrooms, english cucumber bean sprout in a miso pesto mayo, served with choice of salad or freis	12.00
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Dinner Menu
Appetizers & Salads
Chefs Daily Soup Creation   served with parmesan poppy seed broad stick	8.00
Mozzarella Caprese   fresh buffalo mozzarella napolcon layered with california coastal yellow heirloom tomatoes, topped with crisp emerald hay, herbed infused oil. balsamic gastrique and parmesan curls.	13.00
Halo Caesar Salad   fresh baby romaine heart circled inside, a crispy crouton ring served with shaved parmesan and creamy caesar dressing	9.00
Blue Fin Tuna Sashimi   on cold cucumber vanilla salad served with a ginger lime sake granita and panzu dipping sauce	26.00
Belgian Endive and D Anjou Pear Salad   wisconsin maytag bleu cheese, spiced caramelized pecans, tossed with a buttermilk dressing	12.00
Organic California Market Salad   a fresh midley of mixed greens, toy box tomatoes, tossed with a three citrus herb vinaigrette	8.00
Pan Seared Maine Diver Scallops   on a peruvian tarragon mash with a lemon basil midori emulsion pomegranate reduction	23.00
East Coast Butter Milk marinated Crispy Calamari   dusted in a curry garlic and herb crust, a choice of lemon basil aioli, tequila cocktail sauce or our tangy caesar dressing	13.00
Encounter Colossal Shrimp Cocktail   poached in a star amise, court bouillon on a bod of shredded nappa cabbage served with fresh minted mango relish and a tequila soy cocktail sauce	20.00
A Hi Tuna Tartare   served with pacific rim scaweed salad, california avocado with sweet hot soy glaze	15.00
Main Course
Pan Roasted Airline Breast of Chicken   on buttermut squash puree, sauteed spinach topped with awhole grain mustard and roasted shallot wine cream sauce	23.00
Peking Style Roasted Duckling   on steamed rice, lufused in ginger and garlic served with seasonal vegetables and sweet chili thai sauce	24.00
Pepper Crusted New York Steak   mid western corn fed served with sesame whipped potatoes, steamed snow peas wild mushooms, compote in a pepper port 5 spice reduction	29.00
Balsamic Lemon Herb marinated New England Veal Chop   topped with grilled pear ratatouille with point reyes blue cheese on sauteed asparagus and organic marble potatoes	37.00
Flame Broiled Prime Flat Iron Steak   served on garlic whipped potatoes, sauteed broccolini, topped with a black diamond truffile and chive butter	27.00
Vermont Maple Brined Pork Chop   with wilted greens, whipped potatoes, spiced cranberry apple compote	26.00
Wild Mushrooms Ravioli   with grilled asparagus in a wild mushroom cream sauce and oregon goat cheese	19.00
Shrimp Penne Sambucca Pomodoro   jumbo shrimp tossed with fresh ropna tomatoes, roasted garlic, basil white wine in a citrus sambucca pomodoro sauce	26.00
Sesame Crusted Norwegian Salamoo   on ginger, scented steamed rice, crispy noodles topped with a trio of micro greens and sweet citrus chili demi glaze	26.00
Pan Seared Pacific Blue Fin Tuna   served with char broiled hawaiian pineapple, soy vinaigrette and wasabi foam	29.00
Coriander Crusted Santa Barbara Sea Bass   on grilled garlic ciabatta crouton, baby bok choy, asparagus tips and craberry currant red wine derrit glaze	29.00
The Sides of The Moon
Steamed Rice	4.00
French Fries	4.00
Garlic Whipped Potatoes	6.00
Sauteed Broccolini with Lemon Herb Butter	8.00
Sauteed Spinach	5.00
Wilted Greens	5.00
Sesame Crusted Asapragus   with mango ginger coulis	12.00
Steamed Edamame   with sesame peppers flour de sel	6.00
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