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

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Encounter's hours are: Lunch from 11:00 a.m. to 4:00 p.m., 7 days
a week. Dinner: Thursday, Friday, Saturday and Sunday, 4:00 p.m. to 9:30 p.m. It is
located at 209 World Way at LAX. To get there, be sure to enter
at the airport lower level (arrivals) and proceed past the third
signal until you see the Encounter signage. Valet parking is available.
For more information and reservations, call 310-215-5151.
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