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First Flavors   •   Second Flavors   •   Featured Presentations   •   Sweet Endings



   
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  
SOY BRAISED KUROBUTA PORK BELLY AND SHIITAKE 11.25
Shiitake Mushroom Jus Scented with Tangerine Zest, Grilled Scallion Flat Bread  
3660 SAMPLER PLATTER........perfect for two 18.00
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  


3660 Waialae Ave   Honolulu, Hawaii 96816   •    (808) 737-1177    (808) 735-6105 (fax)