| FIRST FLAVORS |
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| COUNTRY FRIED QUAIL | 11.50 | |
| Serrano Ham and Mushroom Vol-au-vent, Burgundy Honey Reduction | ||
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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 |