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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
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