Menu for 3660 On The Rise

First Flavors‎

11.00 Pan Seared Hatcho Miso Glazed Scallops Stir fried dry land nursery pea shoots, yuzu butter sauce, kahuku corn, shiitake, kizami wasabi relish

14.95 Ahi Katsu Sashimi-grade ahi wrapped in nori and deep fried medium rare, a wasabi-ginger sauce

12.95 Garlic - Lemongrass Braised Veal Cheek Slowly simmered, scallion rice, natural jus

11.95 Escargot en Croute Traditional French style escargots with garlic butter, golden brown flaky puff pastry

12.50 Braised Kurobuta Pork Belly Spinach with garlic and butter, asian flavored pan juices, grilled scallion flat bread

19.00 3660 Sampler Platter (Perfect for Two) Seafood tortellini, yuzu‎ butter sauce; fried calamari, toasted garlic-roasted tomato dip; crispy garlic scallion prawns, honey chili aioli; shichimi seared ahi, asian slaw

2.95 each Chilled Oyster on the Half Shell Freshly shucked and topped with ginger vinaigrette and tobiko caviar

21.00 A Sampling of Rougie Foie Gras Torchon with lilikoi gelee, crystallized ginger riesling reduction and pan seared with a mandarin orange compote

12.95 Crispy Garlic Scallion Prawns Honey chili aioli,‎ crispy spinach

14.25 Porcini Seared Ahi Tataki Truffled dry land nursery pea shoot salad, yuzu butter sauce

12.50 Potato Crusted Crab Cake 'Nalo farm greens, creole remoulade sauce

11.50 Crispy Fried Calamari Toasted garlic and roasted tomato dipping sauce

11.50 Vegetarian Appetizer of the Evening Chef's spectacular creation of seasonal products

Second Flavors

6.95 Clam and Corn Chowder Roasted red pepper creme fraiche

6.95 This Evening's Soup

7.00 Mesclun of 'Nalo Greens Assorted baby greens and vine ripened tomatoes, lemon miso dressing Options: Small (4.25)

8.00 Caesar Salad A traditional favorite made with island romaine lettuce Options: Small (5.00)

12.00 Tomato and Mozzarella Salad Prosciutto ham, house made truffled mozzarella, dry land nursery micro basil salad, tossed with truffle oil, Kona sea salt, smoked balsamic reduction

12.00 Shichimi Seared Ahi Salad Medium rare ahi over a mixture of'nalo greens, grilled shiitake mushrooms, pea sprouts, won bok, red onions and crispy won ton pi, soy sesame dressing Options: Small (7.95)

Featured Presentations

29.50 Soy Sake Fillet of Butterfish Fire roasted bok choy and shiitake mushrooms, hatcho miso dashi nage

39.50 "3660" Medley Grilled peppercorn crusted beef tenderloin, sauteed shimeji mushrooms and applewood smoked bacon, yuzu hollandaise sauce; pan roasted breast of chicken stuffed with virginia ham and truffled mozzarella, garlic tomato sauce; fresh catch of the day

29.00 Seafood and Tomato Stew Cloudy bay clams,‎ prawns, calamari, bay scallops and mushrooms in a saffron scented, tomato and clam sauce over linguine, toast point with garlic aioli

28.00 Masago Arare Crusted Fillet of Salmon Wild new zealand salmon, wakame, maui onion salad with kizami wasabi, soy ginger dashi butter sauce

28.50 Kurobuta Pork Two Ways Crispy garlic scallion pork loin chop and braised pork belly, spinach with garlic and butter, asian flavored pan juices

46.50 Land and Sea Baked brazilian lobster tail, roasted tomato butter sauce and grilled peppercorn crusted beef tenderloin, sauteed shimeji mushrooms and applewood smoked bacon, yuzu hollandaise sauce Options: New York steak (+59.00)

25.50 Pan Roasted Breast of Chicken Stuffed with Virginia ham and house made truffled mozzarella, garlic tomato sauce pasta with tillamook cheddar, cream and applewood smoked bacon, truffled crumb topping Options: Let your server know if you prefer a smaller portion (19.50)

31.00 Certified angus beef New York steak alaea Pan seared with garlic, hawaiian salt and butter, crisp onions

26.00 Fire Roasted Long Island Duck Breast Fried whole leg of duck confit, cherry balsamic glaze, yukon potato "risotto"

29.25 Chinese Steamed Fillet of Fresh Fish Lightly seared and simmered in a chinese black bean broth Options: Let your server know if you prefer a smaller portion (22.00)

34.00 Grilled Peppercorn Crusted Beef Tenderloin Sauteed shimeji mushrooms and applewood smoked bacon, yuzu hollandaise Options: Let your server know if you prefer a smaller portion (27.00)

25.50 Tempura Farm Raised Catfish Battered and fried fillets of catfish, ponzu sauce

36.00 Roast Rack of Macadamia Nut Crusted Lamb Cabernet mint sauce

29.25 Today's Fresh Catch Options: Let your server know if you prefer a smaller portion (22.00)

24.00 Vegetarian Entree of the Evening Our chef's special creation

8.00 Accompaniments Pasta with tillamook cheddar, cream and applewood smoked bacon, truffled crumb topping

8.00 Accompaniments Grilled Waialua asparagus, yuzu scented hollandaise

Sweet Endings‎

8.50 Lemon Pudding Cake Warm lemon cake with a lemon pudding center, vanilla ice cream, fresh raspberries

8.50 Harlequin Creme Brulee Vanilla bean custard and chocolate mousse glazed with a caramelized crust

8.50 Sorbet Trilogy An assortment of three house-made sorbets and fresh fruit

8.50 Warm Chocolate Souffle Cake Warm cake oozing with chocolate, topped with vanilla ice cream, mocha sauce

8.50 Strawberry Shortcake Butter biscuits filled with vanilla ice cream, fresh strawberries in strawberry sauce

8.50 Mile High Waialae Pie Layers of haagen dazs vanilla and coffee ice cream, macadamia brittle, caramel and chocolate sauces

8.50 Pudding on a Whim Daily selection of our famous and popular bread pudding

9.50 Symphony of Desserts A sampling of‎ a trio of dessert creations for the evening

8.50 Homemade Ice Cream Today's selection of‎ ice cream with a sprinkling of fresh berries

10.00 This Evening's Cheese Selection Two varieties served with table wafers and fruit

Menu for 3660 On The Rise

Menu

First Flavors‎

Second Flavors

Featured Presentations

Sweet Endings‎

Best of Citysearch

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