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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
GREAT SPECIALS FOR THE SUMMER!
June 10-22
Day Boat Scallops
Appetizer: Pan Seared With Kahuku Corn & Shiitake Relish, Yuzu
Butter Sauce
Entrée: Pan Roasted over Cappelini Noodles Tossed with Vine Ripened Tomato
& Basil Ragout
July 24-July 6
Bouillabaisse-Traditional
seafood stew with clams, shrimp, mussels, scallop, fish, and crab meat
July 8-20
Mini Osso Bucco with
Garlic Butter Pasta
July 22-Aug 3
Crispy Whole New Zealand Snapper, Sweet Sour Sauce (for 2)
Aug 5-17
French Bistro Fare:
French Onion Soup, Escargots en Croute, Steak Tartare
Aug 19-31
Steakhouse Special: Steak
& Alaskan King Crab Legs Combo
*All specials subject to
change dependent on availability
First Flavors
PAN SEARED SHICHIMI DUSTED HAMACHI 11.95
Thinly Sliced Rare Hamachi Topped with Julienne of Japanese Cucumbers.
AHI KATSU 12.00
Sashi-Grade
Ahi Wrapped in Nori and Deep Fried Medium Rare, Wasabi-Ginger Sauce
CRISPY SOFT SHELL CRAB 11.75
Apple Smoked Bacon & Kahuku Corn Relish, Maui Onion Aioli with a Hint
of Chipotle Pepper
CHILLED PACIFIC OYSTER 2.95
Freshly Shucked and Topped with Ginger Vinaigrette and Tobiko Caviar
PAN SEARED ROUGIE FOIE GRAS 19.50
Maui Pineapple & Vanilla Compote on Grilled Butter Brioche, Torchon
with Strawberry Riesling Gelee
CRIPSY GARLIC – SCALLION INDIAN PRAWNS 10.95
Honey Chili Aioli, Fried Spinach Leaves
PAN SEARED SCALLOPS 11.50
Soy Braised Escarole, Apple Smoked Bacon and Garlic, Yuzu Nage
SEASONED TOFU SOUFFLE TEMPURA 9.75
Topped with a Ragout of Ground Pork and Chicken in a Sweet Plum Cilantro
Sauce
POTATO CRUSTED CRAB CAKE 11.00
‘Nalo Farm Greens, Creole Remoulade Sauce
CRISPY FRIED QUAIL 11.00
Shiitake Mushroom & Ginger Dressing, Citrus Kabayaki Drizzle, Asian
Slaw with Crispy Noodles
3660 SAMPLER PLATTER........perfect for two 17.75
Crispy Soft Shell Crab, Maui Onion-Chipotle Aioli; Crispy Garlic –
Scallion Prawns, Honey Chili Aioli; Ahi – Salmon Cake, Pickled Ginger
Aioli; Shichimi Seared Ahi, Asian Slaw
KUROBUTA PORK POTSTICKERS 9.95
Bacon Garlic Sauce, Smoked Tomato Coulis
CRISPY FRIED CALAMARI 9.50
Toasted
Garlic and Roasted Tomato Dipping Sauce
VEGETARIAN APPETIZER OF THE EVENING 9.50
Chef’s spectacular creation of seasonal products
Second
Flavors
CLAM
AND CORN CHOWDER 6.50
THIS EVENING’S SOUP 6.50
MESCLUN OF GREENS 6.95
‘Nalo Farms Assorted Greens and Vine Ripened Local Tomatoes, Lemon
Miso Dressing
CAESAR SALAD 7.50
A Traditional Favorite Made with Island Romaine Lettuce
BABY SPINACH SALAD WITH CRISPY FRIED CALAMARI 9.95
Bermuda
Onions, Vine Ripened Tomatoes, Pea Sprouts, Crispy Chow Mein, Sweet Chili Vinaigrette
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
A Taste of 3660
Crispy Soft Shell Crab, Apple Smoked Bacon & Kahuku Corn Relish, Maui
Onion-Chipotle Aioli Baby Spinach Salad with Crispy Fried Calamari, Sweet
Chili Vinaigrette Fire Roasted Hanger Steak, Exotic Mushroom Ragout, Roasted
Garlic-Truffle 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 25.75
Gingered
Choi Sum, Long Beans and Bok Choi
“3660” MEDLEY 33.50
Masago Arare Ahi Steak, Yuzu Butter Sauce; Medallion of Beef Tenderloin,
Roasted Shallot Demi Sauce; Stuffed Breast of Chicken, Mushroom Sherry Cream
Sauce
BURGUNDY BRAISED SHORT RIBS OF BEEF 24.75
Slow Simmered in Red Wine until Fork Tender, Truffle Mashed Potatoes
MASAGO ARARE CRUSTED AHI STEAK (medium rare) 24.50
Topped with Bonito, Crispy Roulade of Watercress, Yuzu Butter Sauce,
Kabayaki Drizzle
LAND AND SEA 45.00
Baked Brazilian Lobster Tail, Roasted Pepper Butter Sauce and Grilled
Medallion of Beef Tenderloin, Roasted Shallot Demi Sauce, Black Truffle
Hollandaise
Substitute New York Steak 58.00
TEMPURA FARM RAISED CATFISH 24.00
Fillets of Idaho Catfish, Ponzu Sauce
BAKED STUFFED BREAST OF CHICKEN 24.00
With Spinach, Prosciutto Ham, Provolone Cheese, Coated with Fresh Bread
Crumbs, Mushroom Sherry Sauce and Tomato Concasse
*Let your server know if you prefer a smaller portion 18.00
OLIVE OIL POACHED FILLET OF WILD SALMON 25.50
Heirloom Tomato and Braised Fennel Salad, Roasted Garlic and Dill Nage
KEAWE SMOKED CENTER-CUT CHAR SIU PORK CHOP 24.00
Fire Roasted, Shiitake Mushroom and Scallion Jasmine Fried Race, Five
Spice Jus
INDIAN PRAWN, KING CRAB LEG MEAT & CALAMARI LINGUINE 25.00
San Francisco Style Cioppino Sauce with Chopped Clams, Garlic Rouille
CERTIFIED
ANGUS BEEF NEW YORK STEAK ALAEA 29.95
Pan Seared with
Garlic, Hawaiian Salt and Butter, Crisp Onions
FIRE ROASTED BREAST OF LONG ISLAND
DUCKLING 24.75
Confit
of Duck Leg Spring Roll Scented with Hoisin and Scallion, Lilikoi Peppercorn
Sauce
GRILLED MEDALLIONS OF BEEF TENDERLOIN
31.00
King
Crab Leg Meat, Asparagus Tempura, Caramelized Cipolini Onions, Sherry Demi
Sauce
*Let your server know if you prefer a smaller
portion 21.00
CHINESE STEAMED FILLET OF FRESH SNAPPER 27.50
Lightly Seared and Simmered in a Chinese Black Bean Broth
*Let your server know if you prefer a smaller portion 21.00
ROAST RACK OF MACADAMIA NUT CRUSTED COLORADO LAMB 32.50
Cabernet
Mint Sauce
TODAY’S FRESH CATCH 27.50
*Let your server know if you
prefer a smaller portion 21.00
VEGETARIAN ENTREE OF THE EVENING 22.75
Sweet
Endings
BLONDIE BROWNIE BOMBSHELL
Brown
Sugar Chocolate Chip Ice Cream, Chocolate Caramel Sauce
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
YIN ‘N YANG CHEESECAKE DUET
Lilikoi Glazed Cheese Cake in Harmony with a Silky Chocolate Cheesecake,
Raspberry Sauce
PUDDING ON A WHIM
Daily Selection of our Famous and Popular Bread Pudding
TROPICAL ANANAS
Grilled Butter Pound Cake Topped with Toasted Macadamia Nut Ice Cream,
Smothered with Caramelized Bananas and Oven Roasted Pineapple Rum Sauce
SORBETS GONE TIPSY
An Assortment of Three Sorbets and Fresh Fruit Accompanied with a
Champagne Float
THIS EVENING’S CHEESE SELECTION
SYMPHONY OF DESSERTS
A Sampling of a Trio of Dessert Creations for the Evening
Desserts -- $8.00
Symphony or Cheese Selection -- $9.00
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