Upcoming Events
JUNE 2008 – SEPTEMBER 2008
FATHER’S DAY
SUNDAY, JUNE 15 5:30 PM – 8:00
PM
Don’t
forget Dad on his special day and treat him to a
Prime Rib Dinner Buffet.
Menu
Highlights
Ahi Katsu Station
Tempura
Station, Shrimp & Vegetables
Oysters on
the 1/2 shell
Assorted
Poke
Salad Bar
Roast Pork
with Mushroom Gravy
Fresh Catch
of the Day
Curry Chicken
w/Vegetables
Carving:
Prime Rib
Dessert
Table
Cherries
Jubilee Station
$45.00 adults $19.00 children
CHEF’S TABLE
These
monthly Chef’s Table Dinners offer you a multi-course delight.
Executive
Chef Russell Siu and Chef de Cuisine, Lydell Leong
specially
prepare dishes not normally available for you to experience.
Pair the
dishes with wines from our award winning list for 40% off or
Bring your
own with no corkage fee.
Friday June 13,
Warm White Asparagus Salad
Walnut Vinaigrette
Pate de Foie
Gras
Celeriac Salad
Grilled Wild Salmon
Sauce Mousseline
with Citrus Flavors
Confit of Duck with Lentils
Assorted Cheeses
Chocolate Pot de Creme
$75.00
Thursday July 10,
Amuse Bouche
Mussels in Gelee
Warm Cauliflower Puree
Prosciutto Wrapped Ahi
Seasoned Vine Ripened Tomatoes,
Roasted Garlic Butter Sauce
Braised Lamb Shank
Cannellini Beans
Pear Tart with Pecans & Bleu
Cheese
$75.00
Thursday August 14,
Amuse Bouche
Oysters Two+Two
Asian Vinaigrette & Baked with
Mushroom Cream
Crispy Seared Salmon with Shoga
Vine Ripened Tomato &
Fire Roasted Loin of Lamb
Black Olive Tapenade
Roasted Red Pepper Sauce
Crepes with Vanilla Ice Cream
Warm Strawberry Compote
$75.00
Wednesday September 24,
Amuse Bouche
Cream of Asparagus
White Truffle Oil Drizzle
Prosciutto Wrapped Butterfish
Vine Ripened Tomato Concasse & Crispy Shallots
Roast Veal Loin
Morel Cream Sauce
Rasberry Napoleon w/ Leaves of Phyllo
$75.00
COOKING CLASSES
Our Cooking
Classes have been such a hit these past
Few months,
we’ve had to add additional classes to
accommodate
the wait list. Russell Siu shares recipes
and
secrets, while you eat and enjoy each course along
With several wine pairings.
Thursday, July 17
Scallop Katsu, Yuzu Ginger Aioli
Spinach Sald with Crispy Calamari
Sweet Chili
Vinaigrette
Braised Kurobuta Pork Belly, Lentils & Natural Jus
Macerated
Strawberries, Vanilla Bean Cream
$60.00 inclusive of food & wine,
tax & service charge
Thursday, September 04
Seafood
Ravioli, Shiitake Dashi with Yuzu
Essence
Confit of
Butterfish
Ragout of
Vine Ripened Tomatoes, Onions, & Prosciutto
Sauteed
Beef Tenderloin
Duxelle
of Mushrooms, Caramelized Shallot Sauce
Profiteroles with Chocolate Sauce
$60.00 inclusive of food & wine,
tax & service charge
*All
classes will start promptly at
on a
first come first serve bases.
INTERNATIONAL BEER TASTING FESTIVAL
WEDNESDAY, JULY 23
Take a
global tour as you sample beers from eleven
countries
around the world. Enjoy beer-friendly food
along the
way
Anchor Steam Porter ● Mendocino Red Tale Ale &
Black Hawk ● Mehana
Lager ●
Big Swell Pale & Carlsberg Elephant
Malt ● Moosehead Lager ●
Newcastle Brown ale ● Warsteiner ● Heineken & Heineken
Light ● Birra
Moretti ●
Roast Steamship of Beef ● Kalua Pig & Cabbage Spring
Rolls ● Sweet Chili Chicken
Wings ● Thai Papaya Salad
With Baked Meatballs Marinara ●
Quesadillas ●
and more!!!
$40 presale
$45 at the door
SAKE – KAISEKI DINNER
THURSDAY, AUGUST 28
Reception
Hoshiusagi (Star Rabbit)
Sparking sake w/blueberry juice
Fried Scallop Mousse, Citrus Aioli
Grilled Shrimp with Orange Chili Sauce
Setsugetsubujin Junmai Ginjo
Oysters 2 ways
Shiso Wrapped Oyster Tempura w/Ikura
Oyster on the Half Shell, Ginger Vinaigrette & Tobiko Caviar
Hakurakusei Tokubetsu
Junmai (Special Classic)
Carpaccio of Seared Hamachi, Soy Yuzu Vinaigrette
Tenranzan Junmai Ginjo
Butterfish 2 ways
Misoyaki Butterfish
Butterfish with Ginger Dashi
Jokigen Junmai Ginjo
Grilled Duck Breast with Root Vegetables
Miyanoyuki Junmai Daiginjo
Black Angus New York Sirloin 2 ways
Grilled & Butter yaki
Green Tea Crepe with Strawberries & Azuki Beans
topped with Vanilla
Ice Cream
$90.00 exclusive of tax & gratuity
BANQUETS
For your next lunch or dinner meeting or celebration of all kinds, consider
3660 on the Rise. We have four private rooms to accommodate up to 200
guests. Please call Cheryl Leong at 737-1177 or email
at 3660@clearwire.net
Credit card guarantee will be required for special events
Happy Holidays from staff and management of 3660 on the Rise