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, 6:30 PM

 

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, 6:30 PM

 

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, 6:30 PM

 

Amuse Bouche

 

Oysters Two+Two

Asian Vinaigrette & Baked with Mushroom Cream

 

Crispy Seared Salmon with Shoga

Vine Ripened Tomato & Maui Onion Salad

 

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, 6:30 PM

 

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 6:00 PM and seating is

on a first come first serve bases.

 


 

INTERNATIONAL BEER TASTING FESTIVAL

 

WEDNESDAY, JULY 23 6:00 – 8:30 PM

 

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 Hawaii Humpback Blue &

Lager ● Hawaii Primo ● Maui Brewing Company

Big Swell Pale & Carlsberg Elephant Malt ● Moosehead Lager ●

Newcastle Brown ale ● Warsteiner ● Heineken & Heineken

Light ● Birra MorettiBohemiaNegra ModeloPacifico Clara ● Steinlager

 

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