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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. - 9:00 p.m., Monday, Tuesday, Wednesday
4:00 p.m. - 9:30 p.m., Thursday, Friday, Saturday & Sunday
We are now open 7 days a week. We will be closed on Thanksgiving & Christmas Holidays.
Online Reservations:
Click
Here to make reservations online
 The
Encounter menus feature dramatically presented award-winning "California
Fresh" cuisine.
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 View Our Valentine's Day Menu
Dinner Menu Is Available
*Menus are subject
to change |
APPETIZERS
Chef's Daily Soup Creation
served with a bread stick
~$7.50~
Edamame
Warm soybeans served with sesame-pepper fleur de sel and ponzu sauce.
~$8~
Tropical Chicken Salad
Fresh spring mix of greens, beets, Belgian endive, mango, golden pineapple and a grilled breast of chicken served with Oriental dressing
~$14.50~
Berry Salad
Mixed baby greens, beets, radishes, blueberries and sliced strawberries served with a Sherry vinaigrette dressing
~$12~
Organic California Market Salad
Fresh medley mix of greens, diced roma tomatoes, tossed in a balsamic vinaigrette dressing
~$8~
Caesar Salad Halo
Fresh baby romaine heart wrapped in a crispy crouton ring with shaved parmesan cheese, diced tomatoes, and creamy Caesar dressing
~$11.25~
East Coast Buttermilk Marinated Crispy Calamari
Dusted in a curry garlic and herb crust with a choice of basil aioli, tequila cocktail sauce or our tangy Caesar dressing
~$15~
SANDWICHES
All
All sandwiches are served with a choice of tossed greens, lemon pepper – Parmesan cheese garlic french fries or kettle chip
Char Broiled Midwestern Angus Burger
Half pound of Angus beef patty served on a sesame seed bun with fresh tomatoes, lettuce, Walla Walla onions and a choice of cheese: Wisconsin cheddar, jalapeno jack, Brie or Point Reyes creamy bleu cheese
~$13.50~
ET&S Extra Tasty Spicy Cheeseburger
Half pound of Angus beef patty served on a sesame seed bun with jalapeno peppers, jack cheese, sweet chili, romaine lettuce, and pico de gallo
~$15~
California Smoked Turkey B.L.T.
Served on Italian sourdough bread, sliced tomatoes, avocados, bacon, baby Bibb lettuce, fresh basil and oven- roasted garlic aioli
~$14.50~
Grilled Free-Range Chicken Breast
On a sesame seed bun and Thai peanut slaw, sliced tomatoes served with a sweet chili mayonnaise
~$14.50~
Oriental Chicken Wrap
Flame- broiled chicken breast marinated in spicy cilantro ginger, served inside a spinach wrap with Napa cabbage, julienne carrots, cucumber, Asian pears and a spicy Thai peanut dipping sauce
~$15~
California Summer Spinach Vegetable Wrap
Fresh julienne carrots, Napa cabbage, grilled and marinated portabella mushrooms, English cucumbers and pea sprouts in a miso pesto mayo
~$14~
ENTREES
Flame-Broiled Prime Flat Iron Steak
Served with white rice or garlic Parmesan cheese french fries and sautéed broccoli topped with a black diamond truffle chive butter with a pepper port five-spice reduction
~$25.95~
Shrimp Penne Pomodoro Citron
Jumbo shrimp tossed with fresh roasted garlic, white wine, fresh herbs, and tomato concassé in citrus pomodoro sauce
~$23.50~
Chicken Linguini Primavera
Served with a marinara sauce, grilled sliced breast of chicken over a bed of linguini barilla pasta
~$22~
Mushroom Ravioli
Oven roasted wild mushroom ravioli, in a garlic cream sauce, topped with goat cheese, Parmesan cheese, and grilled asparagus.
~$22~
Crispy Chicken Tenderloin Salad
Tossed with smoked maple bacon, golden raisins, crumbled blue cheese, Fuji apples, Asian pears, chives, and spicy caramelized pecans tossed with sherry orange vinaigrette and topped with a splash of ranch dressing
~$18~
Sesame Crusted Norwegian Salmon with Sweet Citrus Chili Demi-Glace
On ginger scented steamed rice, trio of micro greens and sautéed Asian mixed vegetables
~$26~
Encounter’s Signature Cobb Salad
California avocados, diced roma tomatoes, green onions, organic boiled eggs, with a creamy bleu cheese cobb salad tower consisting of maple smoked bacon, herbed chicken, bleu cheese crumble, and a buttermilk dressing. (no modifications please)
~$18.75~
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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
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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
|
APPETIZERS
Chef's Daily Soup Creation
served with a bread stick
~$8~
Edamame
Warm soybeans served with sesame-pepper fleur de sel and ponzu sauce.
~$8~
Tropical Chicken Salad
Fresh spring mix of greens, beets, Belgian endive, mango, golden pineapple and a grilled breast of chicken served with Oriental dressing
~$16.50~
Berry Salad
Mixed baby greens, beets, radishes, blueberries and sliced strawberries served with a Sherry vinaigrette dressing
~$13~
Organic California Market Salad
Fresh medley mix of greens, diced roma tomatoes, tossed in a balsamic vinaigrette dressing
~$8.50~
Caesar Salad Halo
Fresh baby romaine heart wrapped in a crispy crouton ring with shaved parmesan cheese, diced tomatoes, and creamy Caesar dressing
~$13~
East Coast Buttermilk Marinated Crispy Calamari
Dusted in a curry garlic and herb crust with a choice of basil aioli, tequila cocktail sauce or our tangy Caesar dressing
~$16~
Ahi Tuna Tartare
Garnished with Pacific Rim seaweed, California avocado with sweet hot glace
~$19~
Encounter Colossal Shrimp Cocktail
Poached in Star Anise, court bouillon on the a bed of shredded Napa Cabbage. Served with fresh mint mango relish and Tequila soy cocktail sauce
~$21~
Main Course
Pan Roasted Breast of Chicken
Served on butternut squash puree, sautéed garlic spinach, and topped with whole grain mustard and roasted shallot wine cream sauce
~$26~
Peking Style Roasted Duckling
Served on steam rice, infused in ginger and garlic with sautéed broccoli, snow peas, and sweet chili sauce
~$27~
Peppered Crusted New York Steak
Midwestern corn fed beef Seasoned with black pepper and served with garlic whipped potatoes, steamed snow peas, wild mushroom compote in pepper port spice reduction
~$29.50~
Flame Broiled Prime Flat Iron Steak
Served with garlic whipped potatoes, sautéed broccoli, topped with black diamond truffle chive butter and pepper port spice reduction
~$28~
Shrimp Penne Sambuca Pomodoro
Jumbo shrimp sautéed in white wine, fresh herbs, roasted garlic and roma tomatoes tossed in fresh citrus sambuca pomodoro sauce
~$27.50~
Wild Mushroom Ravioli
Sautéed mushrooms, in a garlic cream sauce poured over wild mushroom ravioli and topped with goat cheese, Parmesan cheese, and grilled asparagus.
~$23~
Sesame Crusted Norwegian Salmon
Served with ginger scented steamed rice, trio of micro greens and sautéed Asian mixed vegetables and sweet chili demi-glace
~$28.50~
Pan Seared Pacific Blue Fin Tuna
Served with ginger scented rice, steamed bok choy, char-broiled Hawaiian pineapple drizzled with soy vinaigrette and served with foamed wasabi dipping sauce sprinkled with toasted sesame seeds
~$29~
Blackened Swordfish Steak
Served on a bed of polenta and a vegetable bundle consisting of carrots and asparagus wrapped in a scallion green onion leaf with a lemon butter sauce
~$28~
Marinated Pork Chop
Half pound pork chop marinated in a Japanese wine sauce served with butternut squash and spinach
~$27~
Oven Baked Lamb Loin
Lamb loin coated with Dijon mustard and garlic bread crumbs served with garlic mashed potatoes and asparagus with rosemary and mint demi- glace
~$32.50~
Far Sides of the Moon
White Steamed Rice
~$5~
Lemon Pepper Parmesan Garlic French Fries
~$6~
Garlic Whipped Mashed Potatoes
~$6~
Sautéed Broccoli with Lemon Herb Butter
~$8~
Sautéed Garlic Spinach
~$6~
Asparagus with Mango Ginger Coulis and Sesame Seed
~$12~
Steamed Edamame with Sesame Pepper, Kosher Salt Fleur del Sel and Ponzu sauce
~$8~
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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
|
|
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
SERVED WARM, WITH A SCOOP OF A RICH VANILLA ICE CREAM DRIZZLED WITH HOT CARAMEL SAUCE
~$8~
CARROT CAKE
LAYERED CARROT CAKE DRIZZLED WITH RASPBERRY & MANGO SAUCES AND SERVED WITH WHIPPED CREAM
~$7.50~
CHOCOLATE LOVIN"
SPOON CAKE
A CHOCOLATE LOVERS DREAM COME TRUE DRIZZLED WITH RASPBERRY & MANGO SAUCES AND SERVED WITH WHIPPED CREAM
~$7.75~
NEW YORK CHEESECAKE
A LUCIOUS CREAMY DELIGHT DRIZZLED WITH RASPBERRY & MANGO SAUCES
~$8~
SORBET, SHERBET AND GELATOS
Your choice of three scoops of the following served with fresh
berries
CHOICE OF GELATOS: CHOCOLATE, DULCE DE LECHE,
FRENCH VANILLA & BUTTER PECAN
SORBET AND SHERBET SELECTIONS: RASPBERRY SORBET & ORANGE SHERBET
~$6.75~
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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: Monday, Tuesday, Wednesday 4:00 p.m. to 9:00 p.m. and Thursday, Friday, Saturday, Sunday, 4:00 p.m. to 9:30 p.m. The observation deck is open to the public on Saturday and Sunday from 8:00 a.m. to 5:00 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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