3660 ON THE RISE
Russell Siu & Gale Ogawa, Co-owners  

Thank you for your interest in our restaurant.  Located on the corner of Waialae Avenue and Wilhelmina Rise, the restaurant serves dinner nightly Tuesday throuh Sunday, closed on Monday.  Parking is validated in the building with alternate parking available on the street or in the lot behind the building. 

3660 is a proud recipient of local and national awards since 1992, most recently recognized in Gourmet Magazine as the hot spot to dine in Honolulu.  Our signature dish, Ahi Katsu, is renown; the New York Steak Alaea and our delectable desserts are Hale ‘Aina and Ilima award winners.  Our wine list has received the Award of Excellence from Wine Spectator since 1998. 

For reservations call (808) 737-1177

Upcoming Restaurant Specials

Dine Early with Us Every Tue-Thurs, 5:30 – 6:00 pm 3 course dinner menu for $32.00

4th of July All – American Dinner - $40 (3 courses)

Saturday, July 4th
The Wedge Salad Iceberg Lettuce, Cherry Tomatoes, Black Olives with Thousand Island Dressing                                Fire Roasted Ribeye Steak, Parsley Garlic Butter           Apple Pie Ala Mode

Grandparents Day - $28 (3 courses)

-Minestrone Soup or Caesar Salad

-Old Fashion Short Rib Stew

-Chocolate Mousse with Strawberries

Happy 17th!!!

We would like thank you for being a part of us for the past 17 years and want to invite you to celebrate wit us! To thank you for your patronage, we are offering 17% off your entire food bill for 17 days, from September 17th to October 3rd.

Come and join us and help us celebrate 17 wonderful years!


First Flavors

ROASTED QUAIL 11.50
Stuffed with a Chicken Truffle Mousse, Apple Smoked Bacon Jus

AHI KATSU 14.00
Sashi-Grade Ahi Wrapped in Nori and Deep Fried Medium Rare, Wasabi-Ginger Sauce

ESCARGOT EN CROUTE 11.75
Traditional French Style Escargots with Garlic Butter, Topped with a Golden Brown Flaky Puff Pastry

BRAISED KUROBUTA PORK BELLY 11.25
Sauteed Hamakua Shimeji Musrooms, Grilled Flat Bread

3660 SAMPLER PLATTER 18.00
Crispy Garlic-Scallion Shrimp, Honey Chili Aioli; Fried Calamari, Toasted Garlic and Roasted Tomato Dip; Ahi-Salmon Cake, Pickled Ginger Aioli; Shichimi Seared Ahi, Asian Slaw

CHILLED PACIFIC OYSTER 2.95 each
Freshly Shucked and Topped with Ginger Vinaigrette and Tobiko Caviar

CRISPY FRIED GARLIC AND SCALLION SHRIMP 11.00
Honey – Chili Aioli, Crispy Fried Spinach

A SAMPLING OF ROUGIE FOIE GRAS 21.00
Pan Seared with a Mushroom Ragout, Port Wine Sauce and Torchon with a Pineapple Vanilla Bean Jam and Toasted Broiche

POTATO CRUSHED CRAB CAKE 12.00
Nalo Farm Greens, Creole Remoulade Sauce

CRISPY FRIED CALAMARI 9.95
Toasted Garlic and Roasted Tomato Dipping Sauce

VEGETARIAN APPETIZER OF THE EVENING 10.50
Chef’s spectacular creation of seasonal products


Second Flavors

CLAM AND CORN CHOWDER 6.75
Roasted Red Pepper Crème Fraiche


THIS EVENING’S SOUP 6.75

MESCLUN OF GREENS 7.00
Assorted Baby Greens and Vine Ripened Local Tomatoes, Lemon Miso Dressing

CAESAR SALAD 7.75
A Traditional Favorite Made with Island Romaine Lettuce

BABY SPINACH SALAD WITH POPCORN SHRIMP 11.00
Tossed with Grape Tomatoes, Poached Pears, Candied Walnuts, Red Grapes Feta Cheese and a Papaya Seed Dressing

SHICHIMI SEARED AHI SALAD 11.00
Medium Rare Ahi over a Mixture of ‘Nalo Greens, Grilled Shiitake Mushrooms, Pea Sprouts, Won Bok, Red Onions and Crisp Won Ton Pi, Soy Sesame Dressing

LOCAL VINE RIPENED TOMATO AND SWEET MAUI ONION SALAD 11.00

House Made Truffle Mozzarella, Extra Virgin Olive Oil and Balsamic Reduction Drizzle, Kona Sea Salt Sprinkle



A Taste of 3660
Crispy Honey-Ginger Shrimp, Chili Aioli

Shichimi Seared Ahi Salad, Soy Sesame Vinaigrette

Braised Mini Osso Bucco, Tomato Garlic Jus

Chef’s Dessert Selection of the Evening
$40.00
with three of our chef’s wine pairings additional $15


Feature Presentations

SOY SAKE GLAZED FILLET OF BUTTERFISH 25.95
Gingered Choi Sum, Long Beans and Bok Choi

3660” MEDLEY 36.00
Sauteed Ahi Steak, “Wafu Style”; Grilled Medallion of Apple Smoked Bacon Wrapped Beef Tenderloin, Brandy Green Peppercorn Sauce; Baked Stuffed Breast of Chicken, Smoked Tomato Cream Sauce

BURGUNDY BRAISED SHORT RIBS OF BEEF 25.00
Slow Simmered in Red Wine until Fork Tender, Truffle Mashed Potatoes

SAUTEED AHI STEAK “WAFU STYLE” (medium rare)  24.50
Braised Daikon, Satueed Onions, Garlic and Butter

LAND AND SEA 46.50
Baked Brazilian Lobster Tail, Ponzu Butter Sauce and Grilled Medallion of Beef Tenderloin, Brandy Green Peppercorn Sauce
Substitute New York Steak 59.00


TEMPURA FARM RAISED CATFISH 24.50
Fillets of Idaho Catfish, Ponzu Sauce

BAKED STUFFED BREAST OF CHICKEN 24.50
With Prosciutto Ham, Black Olive – Roasted Red Pepper Tapenade, Fresh House Made Truffle Mozzarella, Smoked Tomato Cream Sauce

GRILLED MISO TERIYAKI GLAZED FILLET OF WILD SALMON 25.00
Soy Sesame Watercress Salad, Yuzu Butter Sauce

KEAWE SMOKED CENTER-CUT CHAR SIU PORK CHOP 24.50
Fire Roasted, Shiitake Mushroom and Scallion Jasmine Fried Race, Five Spice Jus

CERTIFIED ANGUS BEEF NEW YORK STEAK ALAEA 31.00  Pan Seared with Garlic, Hawaiian Salt and Butter, Crisp Onions

FIRE ROASTED BREAST OF LONG ISLAND DUCKLING 24.95
Duck Confit Spring Rolls, Bamboo Shoot Shiitake Rice with Lup Cheong, Orange Hoisin Sauce

GRILLED APPLE SMOKED BACON WRAPPED BEEF TENDERLOIN 33.00

Grilled Tenderloin, Foie Gras Duxelle, Madeira Demi Sauce

CHINESE STEAMED FILLET OF FRESH SNAPPER 28.00
Lightly Seared and Simmered in a Chinese Black Bean Broth

ROAST RACK OF MACADAMIA NUT CRUSTED COLORADO LAMB 34.00
Cabernet Mint Sauce

TODAY’S FRESH CATCH 28.00

VEGETARIAN ENTREE OF THE EVENING 23.00


Sweet Endings

BANANA NAPOLEON

Caramel Mascarpone Mousse and Sliced Bananas Layered Between Sheets of Chocolate Phyllo


HARLEQUIN CRÈME BRULÉE
Vanilla Bean Custard and Chocolate Mousse Glazed with a Caramelized Crust

WARM CHOCOLATE SOUFFLÉ CAKE
Warm Cake Oozing with Chocolate, Topped with Vanilla Ice Cream, Mocha Sauce

MILE HIGH WAIALAE PIE
Layers of Haagen Dazs Vanilla and Coffee Ice Cream, Macadamia Brittle, Caramel and Chocolate Sauces

LUCIOUS LEMON PUDDING CAKE
Served Warm and Topped with Vanilla Ice Cream, Fresh Raspberries, Lemon Crisp Cookie

CHILLED GRAND MARNIER SABAYON
Billowy Sabayon and Fresh Uluplakua Strawberries in a Flaky Puff Pastry

 

PUDDING ON A WHIN

Daily Selection of our Famous and Popular Bread Pudding

SORBETS GONE TIPSY
An Assortment of Three Sorbets and Fresh Fruit Accompanied with a
Champagne Float


SYMPHONY OF DESSERTS 9.00
A Sampling of a Trio of Dessert Creations for the Evening

THIS EVENING’S CHEESE SELECTION 10.00
Two Varieties Served with Table Wafers and Fruit


Desserts -- $8.00

 


Private Parties / Banquet Rooms
Special banquet menus are available for our private dining rooms offering the same award winning cuisine.

Bottled Dressings
Lemon Miso Dressing, Soy Sesame Vinaigrette, Seasoned Alaea Salt

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