Encounter Menu

Steamed Rice

French Fries

Sauteed Spinach

Wilted Greens

Garlic Whipped Potatoes

Steamed Edamame

with sesame peppers flour de sel

Sauteed Broccolini with Lemon Herb Butter

Sesame Crusted Asapragus

with mango ginger coulis

Warm Soybeans

edamamc, sesame pepper fleur de sel

Chef Daily Soup Creation

served with parmesan poppy seed bread stick

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, shafved scallions, topped with an orange spicy chili glaze and toasted sesame seeds

East Coast Butter Milk marinated Crispy Calamari

dusted in a curry garlic and herb crust with a lemon basil aioli

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

Blue Fin Tuna Sashimi

on a cold cucumber vanilla salad served with ginger lime sake granita and a sweet soy dipping sauce

Chefs Daily Soup Creation

served with parmesan poppy seed broad stick

Organic California Market Salad

a fresh midley of mixed greens, toy box tomatoes, tossed with a three citrus herb vinaigrette

Halo Caesar Salad

fresh baby romaine heart circled inside, a crispy crouton ring served 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

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.

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

A Hi Tuna Tartare

served with pacific rim scaweed salad, california avocado with sweet hot soy glaze

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

Pan Seared Maine Diver Scallops

on a peruvian tarragon mash with a lemon basil midori emulsion pomegranate reduction

Blue Fin Tuna Sashimi

on cold cucumber vanilla salad served with a ginger lime sake granita and panzu dipping sauce

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.

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

Grilled Free Range Chicken Breast

on a sesame seed bun and a thai poanut slaw, beef steak tomatoes served with a sweet chili mayonnaise.

Toasted Vegetarian Dagwood

marinated grilled portabdlla mushrooms char briled eggplant with oven roasted red bell peppers and baby spinach

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 d

California Smoked Turkey B L T

served on italian sourdough bread, beef steak tomatoes baby bibb lettuce fresh basil and even roasted garlic aioli

Smoked Salmon Club

northern scottish smoked served with tomatoes, applewood smoked bacon, sweet vidalia onin and a chive caper aioli

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

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

Crispy Chicken Tenderloin Salald

tossed with smoked maple bacon, golden raisms crumbled blue cheese fuji apples and spicy caramelized pecans.

Pan Roasted Airline Breast of Chicken

with pesto stuffed gnocchi in sicilian green olive peeled tomato and vegetable ragout

Wild Mushroom Ravioli

oven roasted wild mushrooms in a garlic cream sauce topped with grilled asparagus and goat cheest

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 not

Shrimp Penne Pomodoro Citron

jumbo shrimp toasted with fresh roasted garlic, white wine, fresh herbs, tomato concasse in a citruns pomodoro sauce

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

Sesame Crusted Norwegian Salmon

on ginger scented steamed rice, crispy noodles topped with trio of micro greens and sweet citrus chilli derri glace

Wild Mushrooms Ravioli

with grilled asparagus in a wild mushroom cream sauce and oregon goat cheese

Pan Roasted Airline Breast of Chicken

on buttermut squash puree, sauteed spinach topped with awhole grain mustard and roasted shallot wine cream sauce

Peking Style Roasted Duckling

on steamed rice, lufused in ginger and garlic served with seasonal vegetables and sweet chili thai sauce

Vermont Maple Brined Pork Chop

with wilted greens, whipped potatoes, spiced cranberry apple compote

Shrimp Penne Sambucca Pomodoro

jumbo shrimp tossed with fresh ropna tomatoes, roasted garlic, basil white wine in a citrus sambucca pomodoro sauce

Sesame Crusted Norwegian Salamoo

on ginger, scented steamed rice, crispy noodles topped with a trio of micro greens and sweet citrus chili demi glaze

Flame Broiled Prime Flat Iron Steak

served on garlic whipped potatoes, sauteed broccolini, topped with a black diamond truffile and chive butter

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

Pan Seared Pacific Blue Fin Tuna

served with char broiled hawaiian pineapple, soy vinaigrette and wasabi foam

Coriander Crusted Santa Barbara Sea Bass

on grilled garlic ciabatta crouton, baby bok choy, asparagus tips and craberry currant red wine derrit glaze

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