ENCORE SAMPLE MENU

BREAKFAST

Daily breakfast includes local fruits, eggs, tea and coffee

SPINACH & FETA CREPES

Sauteed spinach and feta served with soft scramble eggs and sausage

CARIBBEAN RUM FRENCH TOAST 
 Martinique-style French toast served with rum-maple syrup, bacon,

and eggs your way

AVOCADO TOAST

Stacked on grilled sourdough toast with arugula, boiled eggs, microgreens, cherry tomatoes, pickled onions, and bacon

HUEVOS RANCHEROS

House-made refried black beans, cojita cheese, avocado, ranchero sauce, fried eggs, and Mexican crema over corn tortillas

TRUFFLE OMELETTE

2-egg truffle cheese omelette topped with a bed of lemony arugula, bacon, and home-fries

EGGS BENEDICT

Classic breakfast favorite on top of butter-toasted English muffin, Canadian bacon, poached egg, and homemade zesty hollandaise sauce

FRITTATA

Chef choice of vegetables and meats with croissants

LUNCH

AHI POKE BOWL

Sushi-grade ahi, seaweed salad, avocado, edamame, mango, and watermelon radishes served over furakake rice with a chef-made lava sauce

GREEK LUNCH

Herb-marinated chicken breast served with loaded orzo pasta salad, tzatziki, dolmades, and lightly dressed greens

BULGOGI BOWL

Korean style ribeye served on top of short grain brown rice, kimchi, sauteed cabbage, and carrots

SHRIMP TACOS

Old Bay shrimp in roasted tomatillo salsa, pickled radishes, fresh jalepenos and carrots served with homemade guacamole, and side salad

SMASH BURGERS

Throwback backyard burger. Double-stacked seasoned beef patty with melted with American cheese, bacon mayo, LTO, on grilled brioche bun. Served with hand cut seasoned fries

TOKYO SALAD

Pan seared salmon served with chilled green tea soba noodle salad mixed in a honey ginger soy dressing

LOBSTER ROLL

Poached spiny lobster tail lightly tossed in lemony mayo on toasted bun. Served with a side of taro chips

SMALL BITES

CHEESE & CHARCUTERIE BOARD SNAPPER CEVICHE WITH PLANTAIN CHIPS SEARED AHI BRUSCHETTA CRACKED CONCH
WARM LUMP CRAB DIP
HUMMUS, PITA BREAD, AND CRUDITE SUN-DRIED TOMATO & ARTICHOKE CROSTINIS

DINNER

CHILEAN SEA BASS

Pan-seared on top of purple mashed potato, shaved asparagus, mango-papaya salsa, and shallot beurre blanc

HERB-CRUSTED RACK OF LAMB

Served with creamy polenta, balsamic-glazed Brussels sprouts, and topped with mint chimichurri

BRANZINO
Served over forbidden rice, sautéed sugar snap peas, and yuzu-soy vinaigrette

PORK TENDERLOIN

With apple cider reduction over sweet potato puree, sauteed bok choy, and pomegranate seeds

DUCK A L’ORANGE

Pan-seared duck breast with glazed haricot verts, thyme-roasted fingerling potatoes, and velvety citrus-rosemary sauce

GROUPER
Wine braised tomatoes on the vine and lemon and parsley pearl couscous

FILET MIGNON

Topped with red wine jus, king oyster mushrooms, crunchy kale, and parsnip puree

DESSERT

KEY LIME PIE WITH PASSION FRUIT WHIP CHEESECAKE WITH BERRY COMPOTE
SOGGY DOLLAR TIRAMISU
MUD PIE TOPPED WITH FUDGE & HAZELNUTS POACHED PEARS WITH MASCARPONE & RED WINE SYRUP APPLE CRISP A LA MODE
WHITE CHOCOLATE & COCONUT CRÈME BRULEE