Encore Ristorante

Elijah Craig Small Batch, cane sugar, orange & fig bitters, large ice sphere. Smoked Buffalo Trace version add $2

Peach, vanilla, sea salt purée, lemon vodka, bubbles, dehydrated lemon wheel

Campari, Svedka vodka, cranberry, blood orange reduction, lime juice, orange wheel garnish

Espresso and Stoli Vanilla, coffee and chocolate liqueur, candied lemon rinds, biscotti garnish

Prosecco, Deep Eddy lemon vodka, lemon sorbetto

Hendrick's Gin and elderflower liqueur shaken with lemon juice, muddled basil, and thyme simple syrup

Lunazul Blanco, fresh lime and lemon juice, agave nectar, sweet and salty citrus rim

1800 Reposado, strawberry, fresh basil, over ice, dehydrated lime garnish

Blended watermelon, cucumber, mint, Ketel One Vodka, coupe glass, mint & watermelon garnish

Fork tender braised angus short ribs served over lightly caramelized Yukon gold Potato Gnocchi which are sauteed with mixed roasted mushrooms, garlic, and shallots, deglazed with Sherry wine and a light Truffle cream sauce tossed with baby spinach, and topped with grated Parmesan cheese

All natural chicken breast sauteed with mixed wild mushrooms and finely diced shallots simmered in a classic marsala wine sauce finished with butter and fresh herbs served a broccoli rabe and roasted potato medley. Substitute spaghetti or rigatoni or gluten free pasta upon request

Broiled skinless flounder fillets topped with a fresh oreganata style crust then served over a saffron rice pilaf with baby peas finished with sliced asparagus tips and sauteed crab meat in a lemon, white wine and butter sauce

Slow cooked shredded beef short ribs, mild Italian sausage, and meatballs all simmered in a flavorful tomato gravy and served over homemade fresh pasta topped with a chilled scoop of smooth ricotta cheese, grated parmesan, and crispy basil

Classic lasagna with a twist picked up while in bologna. Homemade spinach pasta layered with a bechamel sauce and a meaty Bolognese style ragu, topped with best parmigiano Reggiano and baked to perfection

Fresh shrimp and lobster tail meat all sauteed in olive oil with fresh garlic then deglazed with white wine and simmered in a spicy seafood and tomato sauce to perfectly combine all the delicious flavors before being served over a bed of tuxedo pasta, garnished with fresh basil

Tender char grilled new zealand lamb chops marinated in a roasted garlic, balsamic, and fresh herb glaze then served over a wild mushroom risotto and garnished with garlicky baby spinach

Sushi grade yellow fin tuna quickly grilled at high heat to a rare cool center then tossed in a fresh pistachio and basil herb puree then served sliced over a bed of a seasonal orzo blend with diced bell peppers, roasted grape tomatoes, grilled artichoke hearts all tossed with baby spinach and a warm vinaigrette

Imported prosciutto is lightly pounded into beautiful pork tenderloin which will be sauteed then topped with sauteed spinach and homemade fresh mozzarella and simmered in a roasted garlic, and sherry wine sauce served over thin spaghetti pasta garnished with parm Reggiano and fresh herbs

Sauteed shallots, san Danielle prosciutto, mixed wild mushrooms, and baby peas deglazed with ketel one vodka, and simmered with crushed san Marzano tomatoes, and a touch of cream finished with a Calabrian chiles, parmesan cheese, fresh basil. Add Chicken $7, Add Italian Sausage $7, Add Shrimp $12

Chopped crisp romaine hearts tossed in a creamy homemade Caesar dressing topped with fresh grated parm reggiano and garlic and herb focaccia crumble. White anchovies available upon request (no charge)

Tender domestic Calamari and marinated fresh and pickled veggies all dusted with seasoned flour and flash fried before being tossed with sea salt, a pinch of crushed red pepper, and finely diced lemon confit served with a lemon aioli and a side of san Marzano tomato sauce

Fresh roasted golden yellow and red beets, poached asparagus, baby spinach, roasted red peppers, all tossed with a white balsamic and Campari vinaigrette served over a whipped Goat cheese and herb spread garnished with toasted chopped pistachios and crumbled goat cheese

Corkscrew shrimp marinated in golden honey, roasted garlic, and mild Calabrian Chiles, charred perfectly and served over grilled Italian bread topped with lightly dressed baby arugula, pickled onions, and drizzled with a lemon aioli

Finely chopped mirepoix simmered in a rich and flavorful lobster stock finished with sherry wine and sauteed diced lobster tail and crab meat all garnished with a light truffle cream and fresh herbs

Tender peeled eggplant sliced battered and lightly pan fried then rolled around a whipped ricotta, fresh herb, and Parmesan filling covered in a San Marzano tomato sauce topped with homemade fresh Mozzarella and baked in the oven finished with a drizzle of olive oil, crispy basil, and freshly grated grana Padano cheese

Crispy wedge of lettuce topped with creamy gorgonzola and herb dressing, blistered cherry tomatoes, shredded imported prosciutto, pickled red onions, banana pepper rings, and with crumbled gorgonzola

Fresh 'Icy Blue' mussels from Prince Edward's Island sauteed with shallots and garlic then deglazed with white wine and simmered in a spicy Marinara sauce finished with a touch of butter and fresh basil served with garlic toast. Also available in a roasted garlic and herb, white wine butter sauce

Thinly sliced San Danielle prosciutto, creamy burrata cheese, parmigiano reggiano, fresh heirloom grape tomatoes, and toasted baguette with fresh basil butter all garnished with balsamic glaze and imported extra virgin olive oil

Sterling silver ground beef and Fontanini ground sausage from Chicago blended into a rustic style meatball rolled by hand and lightly pan fried before being simmered in fresh Marinara sauce topped with homemade fresh mozzarella, Parm reggiano, and crispy basil

Traditional slow cooked meaty Bolognese ragu tossed with imported gemelli pasta then finished with a touch of butter, fresh basil, and parmesan cheese all topped with a hand torn ball of creamy burrata cheese

All natural chicken breast sauteed with mixed wild mushrooms and finely diced shallots simmered in a classic marsala wine sauce finished with butter and fresh herbs served a broccoli rabe and roasted potato medley. Substitute spaghetti or rigatoni or gluten free pasta upon request

Lightly battered fresh sliced eggplant layered with san Marzano tomato sauce and melted fresh mozzarella served with small side of pasta or Caesar salad

Crispy baked flat bread topped with a whipped goat cheese spread, shredded mozzarella, chiffonade baby spinach, imported thinly sliced prosciutto, and chopped figs, and all drizzled with a balsamic reduction

Tender and flakey flounder fillet topped with a fresh and aromatic crust of fresh focaccia crumbs, fresh oregano, preserved lemons, and a touch of olive oil and baked to perfection before being served over a saffron and pea rice garnished with garlicky spinach and a lemon, butter, and white wine sauce

Fresh thinly sliced tomatoes, roasted garlic confit, a touch of fresh marinara sauce, and sliced house made fresh Mozzarella baked on a thin flatbread and garnished with grated parm Reggiano and fresh basil

Fork tender braised, roasted wild mushrooms, and roasted red peppers simmered in a rich and delicious pan gravy topped with melted cheese blend all stacked on toasted focaccia bread garnished with a mini spinach salad with red wine vinaigrette, pickled red onions, and blistered mini heirloom tomatoes

Sauteed shallots, san Danielle prosciutto, mixed wild mushrooms, and baby peas deglazed with ketel one vodka, and simmered with crushed san Marzano tomatoes, and a touch of cream finished with a Calabrian chiles, parmesan cheese, fresh basil

Imported rigatoni pasta simmered with a classic meaty Bolognese ragu finished with a touch of butter, fresh basil, and parm Reggiano

Black tiger shrimp sauteed with chopped fresh garlic and shallots then deglazed with white wine and simmered in a fresh lemon and butter sauce with slices asparagus tips and blistered grape tomatoes before being tossed with tuxedo pasta

Sushi grade tuna steak rubbed with a citrus and herb rub and cooked to a perfect rare, served over crispy polenta cakes all garnished with a putanesca inspired mix of roasted grape tomatoes and mixed imported olives all drizzled with a lemon and caper aioli

Blood Orange & Vanilla or Strawberry & Basil