Encore Menu

Encore restaurant An American grill and bar Denver Colorado est. 2007

Starters

Flat bread pizzas

Ho use c ut fr ie s w ith h ot m ust ar d dr izzle 4 Humm us dip w ith flatb read an d olives 7

Fig jam, prosciutto, arugula 12

Tellur id e jalape ño p opper s, ap ple smoke d b aco n 8 (very sp icy) Wo od fir ed art ichok es w ith t ruffle b utter and aiol i 10 Cape Co d style calama ri 11

Caramelized onion, sausage, ricotta 11

The chef’s ch eese b oard 5/ea or sampling of fo ur /17 Today’s so up

wild mushroom, rosemary, roasted garlic 10

Salads Enc or e ho use sal ad 6

house made mozzarella, roasted tomato, basil 9

beet salad w ith goat ch eese, wal nut and apple 9 Ch icken C obb sal ad t ossed in ho ney -lim e vin aigr ette 12

Thai beef (o r ch icken ) and noo dle salad w ith m int , avoc ad o and ch il i-pean ut dr essin g 14 Seared sash im i t un a salad w ith avocad o , ma ngo, po nz u and c ilantro -ginger vin aigrette 15 Scallo p waldor f w ith baby sp inach, apples, c elery , waln uts and gr apes

Entrées Falafel burger w ith h umm us, c uc umber an d yo gurt dressin g 9

16

desserts chocolate soufflé (please allow 20 minutes)

Enc or e b ur ger w ith gruyer e-bac on-bl eu ch eese c omp ote 10 Blacke ned C rab Cake sandw ich w ith D ijo n sauc e 14 Moroc can b raised beef sh ort ribs ( served with cous cous) 19 Wo od fir ed ½ ch ick en w ith New Mexic o r ed ch il i sauce 15 Mezze platte r w ith gr illed art ich oke, falafel , h umm us, harissa, co usc o us, ol ives, flatbread, vegetables 16 Gr illed gulf sh r imp w it h dy nam ite c rab cak es 2 3

cheesecake with seasonal sauce today’s crème brulee

Acorn squash rav iol i, b ro wn but ter & parsley -pum pk in seed p esto 16

Ice cream and Sorbets

Mussel s and fr ies w ith a nise & wh ite w ine bro th 17

Paul’s take on carrot cake

New Engl an d style bak ed scall ops, wh it e w ine butter & Ritz cr um b 20

7 each

Meat Loaf w ith h o use made m ozza rella, ch ar red tomat o ketch up 15 Roasted cedar plank salm on 18 Smoked bl ack p ep per crusted r ib-eye steak w ith enco re steak sauce & t exas to ast 24 sl iced filet m ign on w ith caber net -blue ch eese sauce, t arr ago n, c rispy onio ns 2 5 + Entrees include choice of thin cut fries, mashed potatoes, seasonal vegetable, or couscous +

We Believe…

The method used to create a great product is as important as the final result; therefore, we research and attain our products from local, organic, humane, and environmentally conscientious producers, wherever possible.

Not all ingredients are listed Please alert your server of any allergies 18% gratuity added to parties of 6 or more Gift Cards Available

All Day Sunday Br unch 10 am – 5p m

From the Encore Bar…

House Cocktails

Sparkling Wines

Roederer Estate, 25TH Anniv, Brut, Anderson Valley, Ca 48 Taittinger, la francaise brut, France 76 Nicolas feuillatte, rose, Epernay, France 95 Bugey Cerdon, “La Cueille”, rosé, France 50 J, rose, Russian river valley, California 58

Encore Cosmopolitan Vodka, white cranberry, lime

The Remy Sidecar

Remy, triple sec, sweet & sour

Dry rosés

Woodford Manhattan

Van duzer, rosé of pinot noir, ’07, Willamette, Oregon 38 J.k. Carriere, Glass, White pinot noir, ’07, Willamette 41 Galantin, bandol, gcm, rosé, ’07, Provence, France 46 ( half 24) Château miraval, rosé of cinsault, ’07, Provence, France 40 Muga, garnacha, rosé, ’07, rioja, Spain 32

Bourbon, southern comfort, sweet vermouth, bitters

Aperol Negroni

Gin, sweet vermouth, aperol

Semillon, Chenin & Sauvignon Blancs

Harvey Wallbanger

l’ ecole, no. 41, Semillon, ’06, Columbia valley, Washington 36 Ken Forrester, Chenin Blanc, ’05, Stellenbosch, South Africa 33 Margerum, sauvignon Blanc, ’06, Santa ynez valley, Ca 44 Gusto, sauvignon Blanc, ’07, Marlborough, New Zealand 49 Daniel chotard, Sancerre, ’05, Loire, France 50

Vodka, Galliano, orange juice

Coruba Dark & Stormy Rum, lime, ginger beer

Herradura Pink Cadillac

Gruners, Rieslings, Viogniers, & White Pinots

Tequila, tri ple sec, c ran be rry, so ur

Loimer, Lois, gruner veltliner, ’06, Austria 29 Joseph Cattin, Grand Cru, Riesling, ’05, Alsace, France 42 Qupe, viognier, ’05, santa ynez, california half 33 Marcel deiss, pinot Blanc, ’04, Alsace, France 45 Margerum, pinot Gris, ’06, Columbia valley, Washington 44

Colfax Rickshaw Gin, basil, lime

Hibiscus Highball

Rye, hibiscus syrup, lemon, lime

Chardonnays

Point Concepcion, ’07, central coast, ca 45 Ferrari-carano, ’06, Alexander valley, ca 69 De Loach, ’06, Russian River, California 36 Scott, ’06, Monterey, California 58 Roland lavantureux, petit Chablis, ’05, burgundy, France 46 Domaine Parigot, Meursault, ’05, burgundy, France 60 Domaine Parigot, Chassagne Montrachet, 1er Cru, ’05, burgundy 88

Moscow Mule

Vodka, ginger beer, fresh lime

Apple Seed Cinnamon & apple infused vodka, honey, ginger beer

Pinot Noirs 8 each Loring wine company, ’07, Oregon 50 Adelsheim, ’06, Willamette, Oregon 67 Van duzer, cuvee, ’06, Willamette 56 De loach, ’07, Russian river, ca 48 Handley, ’05, Mendocino, ca 59 Neely, Holly’s Cuvee, ’05, Santa Cruz, Ca 85 Cabernets, Merlots, & Blends

Wines By The Glass Gloria Ferrer, Brut lunetta, prosecco

Sonoma 10 Trento, Italy 8

Ramian, rosé, garnacha, ’05 Napa 8 Mas de la Dame, GSC, rosé, ’07 Provence

9

Bonterra, Chardonnay, ‘06 Mendocino 8 Robert Skalli, Chardonnay, ’05 France 10 Ca’ del Sarto, pinot grigio, ’07 Fruili, Italy 7 king estate, pinot gris, ’06 Oregon 11 zolo, sauv blanc, ’07 Mendoza, Argentina 9 Schlumberger, Pinot Blanc, ’05 Alsace, France 9 Diseño, Malbec, ’06 Mendoza, Argentina 8 Guenoc, Merlot, ’04 California 8 Angeline, Cab Sauv, ’06 Alexander Valley 9 Beringer, Knights Valley, Cab Sauv, ’05 Napa 12 Aquinas, pinot noir, ’06 Napa 10 cline, cashmere, GSM, ’07 Sonoma 11 {Green color indicates Organic, Biodynamic, or Sustainably Farmed Wines}

Magness, cabernet sauvignon, ’05, Napa, ca 60 Penfolds, bin 389, cab/shiraz, ’05, So. Australia 66 Mitolo, “Jester”, Cabernet, ’07, McLaren Vale, aus 44 Domaine de Gachet, Lalande-de-pomerol, ’01, Pomerol, Bordeaux, France 68 Chateau Piganeau, Grand Cru, ’04, St. Emilion, Bordeaux, France 58 Chateau Haut-Maillet, ’97, Pomerol, Bordeaux 90 Gordon Brothers, Merlot, ’05, Washington 45 Jacuzzi, merlot, ’05, carneros, California 39 Woody Creek, merlot, ’06, Colorado 40

Other Favorite reds

margerum, M5, gsm++, ’06, Santa Barbara, Ca 60 Melville, syrah, ’07, Santa Barbara, Ca 50 Sutcliffe, Petite Verdot, ’05, McElmo Canyn, CO 49 Seghesio, Zinfandel, ’06, Sonoma, Ca 45 ramian, la morra, Barolo blend, ’04, Napa, Ca 88 allende, tempranillo, ’04, rioja, Spain 58 Muga, Reserva, Tempranillo, ’04, rioja, Spain 69 Dom. Cailloux, Vacqueyras, ’05, rhone, france 54 château miraval, rouge, ’04, Provence, France 46