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
FIRST FLAVORS
COUNTRY FRIED QUAIL
11.50
Serrano Ham and Mushroom Vol-au-vent, Burgundy Honey Reduction
AHI KATSU
14.00
Sashimi-Grade Ahi Wrapped in Nori and Deep Fried Medium Rare, Wasabi-Ginger Sauce
SHORT RIB AND ROUGIE FOIE GRAS TORTELLINI
9.00
Truffled Cremini Mushroom Jus
ESCARGOT EN CROUTE
11.75
Traditional French Style Escargots with Garlic Butter, Golden Brown Flaky Puff Pastry
Crispy Garlic-Scallion Shrimp, Honey-Chili Aioli; Fried Calamari, Toasted Garlic-Roasted Tomato Dip; Short Rib and Foie Gras Tortellini, Truffled Mushroom Jus; Shichimi Seared Ahi, Asian Slaw
CHILLED PACIFIC OYSTER
2.95 each
Freshly Shucked and Topped with Ginger Vinaigrette and Tobiko Caviar
DUET OF CRISPY FRIED SCALLION GARLIC SHRIMP AND ASIAN SCAMPI
12.00
Honey-Chili Aioli, Fried Spinach and Sautéed with Chinese Black Bean Garlic Butter Sauce
A SAMPLING OF ROUGIE FOIE GRAS
21.00
Pan Seared with an Apple Compote, Crystallized Ginger Riesling Sauce and
Torchon "Manapua" with a Sweet Maui Onion and Orange Marmalade
POTATO CRUSTED CRAB CAKE
12.00
'Nalo Farm Greens, Creole Remoulade Sauce
POTATO CRUSTED 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 Creme Fraiche
THIS EVENING'S SOUP
6.75
MESCLUN OF 'NALO GREENS
7.00
Assorted Baby Greens and Vine Ripened Local Tomatoes, Lemon Miso Dressing
small 4.00
CAESAR SALAD
7.75
A Traditional Favorite Made with Island Romaine Lettuce
small 5.00
BABY SPINACH SALAD
10.00
Tossed with Baby Heirloom Tomatoes, Poached Pears, Candied Walnuts, Red Grapes, Crispy Applewood Smoked Bacon and Feta Cheese, Lemon Basil Dressing
small 6.00
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 Crispy Won Ton Pi, Soy Sesame Dressing
small 7.00
LOCAL HEIRLOOM TOMATO SALAD
11.00
Hand Formed Truffle Mozzarella, Maui Onion Rings, Sprinkled with Toasted Pine Nuts and Kona Sea Salt, Red Wine Honey Vinaigrette
A TASTE OF 3660
Short Rib and Foie Gras Tortellini, Truffled Mushroom Jus
Baby Spinach Salad, Lemon Basil Dressing
Braised Boneless Kobe Beef Shank, Applewood Smoked Bacon Scented Jus
Chef's Dessert Selection of the Evening
$40.00 with three of our chef's wine pairings additional $15
FEATURED PRESENTATIONS
SOY SAKE GLAZED FILLET OF BUTTERFISH
25.95
Gingered Choi Sum and Shiitake Mushrooms, Aka Miso Dashi Nage
"3660" MEDLEY
38.00
Grilled Medallion of Apple Smoked Bacon Wrapped Beef Tenderloin, Brandy Green Peppercorn Sauce; Pan Roasted Breast of Chicken Stuffed with Mozzarella, Serrano Ham and Pesto, Lemon Romano Cream Sauce; Fresh Catch of the Day
BURGUNDY BRAISED SHORT RIBS OF BEEF
25.00
Slow Simmered in Red Wine until Fork Tender, Truffle Mashed Potatoes
LAND AND SEA
46.50
Baked Brazilian Lobster Tail, Roasted Kahuku Corn Butter Sauce and
Grilled Medallion of Beef Tenderloin, Brandy Green Peppercorn Sauce
Substitute New York Steak
59.00
TEMPURA FARM RAISED CATFISH
24.50
Battered and Fried Fillets of Catfish, Ponzu Sauce
PAN ROASTED STUFFED BREAST OF CHICKEN
24.50
With Serrano Ham, Fresh Hand Formed Truffle Mozzarella and Basil Pesto, Fettuccini Tossed with Lemon Romano Cheese Cream Sauce
* Let your server know if you prefer a smaller portion
