Out of This World Dining

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Regular Operating Hours:

Lunch 11:00 a.m. - 4:00 p.m., 7 days a week
Dinner 4:00 p.m. - 9:30 p.m., Thursday, Friday, Saturday & Sunday

Online Reservations:
Click Here to make reservations online

The Encounter menus feature dramatically presented award-winning "California Fresh" cuisine prepared under the direction of our Chef, Michel Audeon.

Valet parking is conveniently available to accommodate diners ($6. per vehicle), and airport operated parking structures are located directly across the street.

The restaurant is NOT within a screened security area of LAX. If you are a traveler, your luggage may be kept with you at your table or seat. Encounter's hours are listed at the top of this page. CLICK HERE for a map of the Encounter's location within the airport, driving directions, or to make a reservation.

Below you will find our current lunch, dinner and dessert menu offerings (please note that our menus are subject to change due to seasonal availability and the introduction of chef's new creations). We look forward to your visit to the Encounter, and the begining of a beautiful dining relationship!

Click here to see the Encounter's special Valentine's Day Menu.

*Menus are subject to change

APPETIZERS Chef Daily Soup Creation Served with Parmesan Poppy Seed Bread Stick Warmed Soybeans Edamame, Seasame-Pepper Fluer De Sel Organic California Market Salad Fresh Medley Mix of greens, Toy Box Tomatoes, tossed in a three Citrus Herb Vinaigrette Caesar Salad Halo Fresh Baby Romaine Heart circled in a Crispy Crouton Ring with shaved Parmesan and Creamy Caesar Dressing. Cayenne Citrus Chicken Drummettes Served on a bed of cold Cucumber Noodles, shaved Scallions, topped with an Orange Spicy Chili Glaze and Toasted Sesame Seeds. East Coast Buttermilk 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 SANDWICHESAll Sandwiches are served with a choice of Tossed Greens, French Fries or Kettle Chips Char Broiled Midwestern Angus Burger Half Pound of Angus Beef Patty on a Sesame Seed Bun with Fresh tomatoes, Lettuce Walla Walla Onions and choice of cheese: Wisconsin Cheddar, Jalapeno Jack, Brie or Point Reyes Creamy Blue cheese California Smoked Turkey B.L.T. Served on Italian Sourdough Bread, Beef Steak Tomatoes, Baby Bibb Lettuce, Fresh Basil and Oven Roasted Garlic Aioli. Grilled Free Range Chicken Breast Sandwich On a Sesame Seed Bun and a Thai Peanut Slaw, Beef Steak Tomatoes served with a Sweet Chili Mayonnaise 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 Oriental Chicken Wrap Flame Broiled Spicy Cilantro and Ginger Breast of Chicken filled inside a spinach wrap with Crisp Bean Sprouts, Nappa Cabbage, Julienne Carrots, and Asian Pears served with a Spicy Thai, Soy Peanut Dipping Sauce ENTREES Shrimp Penne Pomodoro Citron Jumbo Shrimp Tossed with Fresh Roasted Garlic, White wine, Fresh Herbs, Tomato Concasse, in a Citrus Pomodoro Sauce Pan Roasted Airline Breast of Chicken With Pesto Stuffed Gnocchi in a Sicilian Green Olive, Peeled Tomato and Vegetable Ragout Wild Mushroom Ravioli Oven Roasted Wild Mushroom, in a Garlic Cream Sauce topped with Grilled Asparagus and Goat Cheese Crispy Chicken Tenderloin Salad Tossed with Smoked Maple Bacon, Golden Raisins, Crumbled Blue Cheese, Fuji Apples and Spicy Caramelized Pecans Sesame Crusted Norwegian Salmon On Ginger Scented Steamed Rice, Crispy Noodles topped with Trio of Micro Greens and Sweet Citrus Chili Demi GlaceÕ 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 modifications please. California Summer Spinach Vegetable Wrap Fresh Julienne Carrots, Nappa Cabbage, Grilled Marinated Portabella Mushrooms, English Cucumber, Bean Sprouts in a Miso Pesto Mayo. Served with choice of Salad or Fries DESSERTS (see dessert menu below)

COLD BEVERAGES: Soft Drinks, Fresh Lemonade, Paradise Iced Tea, Juices, Milk BOTTLED WATER: Evian, Pellegrino COFFEE Coffee Regular/Decaf, Cappuccino, Espresso, Cafe Latte Please Note The Following: The League of Intergalactic Deep Space Council's Policies and Procedures cordially request that you please refrain from the splitting of Atoms, Appetizers, Entrees or Dessert Dishes. Any Spacecrafts with an Interstellar Crew of Six or More shall have an Automatic Docking Fee of 18% (In other words, an 18% gratuity will be added to parties of 6 or more). From Your Executive Flight Crew: Intergalactic Captain: Kenneth Merritt Flight Chef: Michel Audeon

Thank you for your cooperation, and may you have safe journey. Please note that all menus are subject to change

*Menus are subject to change

APPETIZERS & SALADS Chef Daily Soup Creation Served with Parmesan Poppy Seed Bread Stick Caesar Salad Halo Fresh Baby Romaine Heart circled in a Crispy Crouton Ring with shaved Parmesan and Creamy Caesar Dressing. Belgian Endive and D'Anjou Pear Salad Wisconsin Maytag Bleu Cheese, Spiced Caramelized Pecans, tossed with a Buttermilk Dressing Organic California Market Salad Fresh Medley Mix of greens, Toy Box Tomatoes, tossed in a three Citrus Herb Vinaigrette Pan Seared Maine Diver Scallop's On a Peruvian Tarragon Mash with a Lemon Basil Midori Emulsion Pomegranate Reduction East Coast Buttermilk 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 Encounter Colossal Shrimp Cocktail Poached in a Star Anise, Court Bouillon on a bed of Shredded Nappa Cabbage Served with Fresh Minted Mango Relish and a Tequila Soy Cocktail Sauce Ahi Tuna Tartare Served with Pacific Rim Seaweed Salad, California Avocado with a Sweet Hot Soy Glaze MAIN COURSE Pan Roasted Airline Breast of Chicken On Butternut Squash Puree, SautŽed Spinach topped with a Whole Grain Mustard and Roasted Shallot Wine Cream Sauce Peking Style Roasted Duckling On Steamed Rice, Infused in Ginger and Garlic served with Seasonal Vegetables and Sweet Chili Thai Sauce Pepper Crusted New York Steak Mid-Western corn Fed, served with Sesame Whipped Potatoes, Steamed Snow Peas, Wild Mushroom Compote in a Pepper Port 5 Spice Reduction Flame Broiled Prime Flat Iron Steak Served on Garlic whipped Potatoes, SautŽed Broccolini, topped with a Black Diamond Truffle and Chive Butter Apple Compote Wild Mushroom Ravioli With Grilled Asparagus in a Wild Mushroom Cream Sauce and Oregon Goat Cheese Shrimp Penne Sambucca Pomodoro Jumbo Shrimp Tossed with Fresh Roma Tomatoes, Roasted Garlic, Basil White Wine in a Citrus Sambucca Pomodoro Sauce Sesame Crusted Norwegian Salmon On Ginger, Scented Steamed Rice, Crispy Noodles topped with a Trio of Micro Greens and Sweet Citrus Chili Demi Glaze Pan Seared Pacific Blue Fin Tuna Served with Char- Broiled Hawaiian Pineapple, Ginger Scented Steamed Rice, Soy Vinaigrette and Wasabi Foam SIDES Steamed Rice Lemon Pepper Garlic Fries Garlic Whipped Potatoes Sauteed Broccolini with Lemon Herb Butter Sauteed Spinach Wilted Greens Sesame Crusted Asparagus with Mango Ginger Coulis Steamed Edamame with Sesame Pepper Fluer De Sel DESSERTS (see dessert menu below)

COLD BEVERAGES: Coke, Diet Coke, Sprite, Fresh Lemonade, Paradise Iced Tea BOTTLED WATER: Evian, Pellegrino COFFEE Coffee Regular/Decaf, Cappuccino, Espresso, Cafe Latte Please Note The Following: The League of Intergalactic Deep Space Council's Policies and Procedures cordially request that you please refrain from the splitting of Atoms, Appetizers, Entrees or Dessert Dishes. Any Spacecrafts with an Interstellar Crew of Six or More shall have an Automatic Docking Fee of 18% (In other words, an 18% gratuity will be added to parties of 6 or more). From Your Executive Flight Crew: Intergalactic Captain: Kenneth Merritt Flight Chef: Michel Audeon

Thank you for your cooperation, and may you have safe journey. Please note that all menus are subject to change

WARM RUSTIC APPLE TART With Cinnamon Caramel Swirl Ice Cream CARROT CAKE 4 Layer Carrot Cake drizzled with a Raspberry Sauce CHOCOLATE LOVIN" SPOON CAKE A chocolate lovers delight drizzled with a raspberry sauce STRAWBERRY AMARETTO LABOMBA 4 Layers of Strawberry Cake with hint of Amaretto drizzled with a Strawberry Sauce BIG BLITZ SNICKERS PIE A decadent Snickers Pie served with a light chocolate sauce SORBET AND GELATOS Your choice of three scoops of the following served with fresh berries Gelato Selections: Coconut, Dulce de Leche, Banana Cashew and Cinnamon Caramel Sorbet Selections: Mango and Passion Fruit

Please note that all menus are subject to change

Bursting at the Theme
Encounter's Food Even More Impressive Than the Visuals
by Brian Simon for LAX Magazine (iFlyLAX.com)

Take a virtual 360 tour of the Encounter... CLICK HERE

It's the most recogizable landmark at LAX and one of the most famous edifices in Los Angeles as a whole. I'm of course talking about the venerable Theme Building -- the 70-foot high monster that looms like a giant futuristic insect over the frantic proceedings at the nation's third busiest airport. With its unique parabolic arches and multiple lighting changes, the Theme Building has been a fixture since 1961 and recently celebrated its 40th anniversary.

For many years, the structure housed a coffee shop that would provide a quick meal and/or cup of Joe for travelers. Just a few years ago, Walt Disney Imagineering utterly revamped the interior, converting it into a Jetson-esque restaurant and bar, complete with retro-style multi-colored patterns on the carpeting, blue and red lava lights, opalescent surfaces and moon-cratered walls. You might hear sci-fi or even "Trekkie" music in the space age elevator that totes you up to the top of the building.

It's interesting to people-watch at the Encounter. Since so many of the customers are tourists (and besides, this is LA), the attire runs the gamut from suits to short and tees and everything in between. There seems to be a separate life at the crater-shaped, metallic bar. There are guns that emit laser lights and sound effects when bartenders pour a drink. The barstools seem to hang in mid-air. Meanwhile, the barflies swear by Encounter's unsurpassed martinis. The overall scene is like a 1960s look at an alternate universe in the distant future. Visually, there's nothing like this place anywhere.

But then there's the food. Encounter's management has a daunting challenge on its hands. The building itself is a major attraction with its unusual location and architectural notoriety. It's easy in such a scenario for the food to become an afterthought. However, you will be in for a surprise if you stop in for dinner at the Encounter; as the cuisine, prepared under the direction of the Encounter's executive chef, holds its own and then some.

While folks passing through LAX tend to flock to Encounter, some area residents shy away from it. For one, they dread having to deal with parking and traffic in the middle of the airport. Little might they realize that there is valet parking as well as an adjacent lot a stone's throw (or walk) away, and passage through airport security screening in not required. Secondly, the skeptics think Encounter is more like a sideshow and hence disregard the food. Don't make that mistake. The chef has a good thing going here. You wouldn't want to miss it regardless of the location.

To make a reservation at the Encounter Restaurant (at Los Angeles International Airport) call: 310-215-5151

Space Cadet (Kids) Menu

Kids love the Encounter! (Wouldn't you have?) It's the next best thing to Disneyland. In fact the restaurant was designed by Disney "Imagineers". So bring 'em along, because our Space Cadet Menu includes all their favorites, like: Crispy Chicken Fingers with Ranch Dipping Sauce French Fries, Spaghetti with Red Sauce, Macaroni & Cheese, and (how could we forget) the classic Peanut Butter and Jelly Sandwich with French Fries / Salad. All meals for our junior guests (12 and under) include a wrapped cookie and choice of soft drink or milk. Megan D. from New York says "This is the coolest place in the whole world!"

Recipes from the Kitchen of the Encounter

Now you can be a four-star chef (or just cook like one)...

We've used our special alien probes to coax some secret recipes out of our chef so that you can recreate your Encounter dining experience at home (minus the view, the exotic surroundings and the luxury of being waited on hand-and-foot). O.K., consider yourself sworn to secrecy; and do try this at home...

Sweet Potato Coconut Bisque

3 t butter
1 each onion, peeled and diced
2 each rib of celery, washed and diced
2 each garlic clove, peeled and minced
1 small knob ginger, peeled and minced
5 # sweet potato, peeled and cut into large chunks
chicken or vegetable stock
2 cans coconut milk
1 teaspoon thai red curry paste
1 lime, halved
half bunch cilantro washed and chopped

1. In large soup pot sweat onion, garlic, ginger, celery in the butter until translucent.

2. Stir in thai curry paste and cook 2 minutes, then add potato chunks

3. Pour in vegetable or chicken stock to just barely cover all the vegetables, bring to a slow simmer and cook until potatoes are tender.

4. Add coconut milk to soup and bring back to a simmer. Using an immersion blender, or working in small batches with a standard blender, puree soup to a smooth consistency. If it's too thick add a bit more stock or coconut milk.

5. Check soup for seasoning: squeeze in lime juice, season with salt and pepper.

6. Ladle into serving bowls and sprinkle with chopped cilantro

Warm Dark Chocolate Cake

Ganache:
4 oz dark chocolate, chopped
4 oz heavy cream

Cake:
4 oz butter, unsalted cut into small cubes
4 oz dark chocolate, chopped
2 eggs
2 egg yolks
3 Tablespoon sugar
2 Table spoons all purpose flour
vegetable non-stick spray

pre-heat oven to 400 degrees

1. Make the ganache first: Put 4oz heavy cream in small pot over heat and bring to a simmer, pour hot cream over chopped chocolate in a bowl, stir gently (off the heat) to melt chocolate and blend ingredients.

2. Let the ganache sit , covered with plastic in the refrigerator, to reach a firm consistency.

3. Make the cake batter: in a bowl over gently simmering water, melt together the butter and chocolate, reserve on the side.

4. In a mixer with whip attachment whip the eggs, yolks and sugar until they reach a ribbon stage.

5. Gently fold the melted chocolate mixture into the eggs, folding until completely combined.

6. Sift flour over the batter and fold in just to combine, don't over mix.

7. Generously spray 4 4oz ramekins, soup cups or coffee cups with the non stick spray. Fill the ramekins just under half-way with cake batter.

8. Take a tablespoon of the ganache for each cake, roll into a ball, and place directly on top of the first layer of cake batter. Make sure the ganache is centered on the cake batter, and not touching the bottom of the ramekin.

9. Top the ramekins with the rest of the batter, making sure to surround the ganache on all sides and top

10. Bake in the hot oven for 7-10 minutes, or until a spot in the center of the cakes the size of the tip of your pinky finger remains uncooked.

11. Cool cakes and serve while still warm with some quality ice cream or whipped creme fraiche.