| FIRST FLAVORS |
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| CRISPY FRIED QUAIL | 11.75 | |
| Maple Sweet Potato Puree, Fig Compote | ||
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AHI KATSU | 14.50 |
| Sashimi-Grade Ahi Wrapped in Nori and Deep Fried Medium Rare, Wasabi-Ginger Sauce | ||
| SHORT RIB AND ROUGIE FOIE GRAS TORTELLINI | 9.50 | |
| Truffled Cremini Mushroom Jus | ||
| ESCARGOT EN CROUTE | 11.95 | |
| Traditional French Style Escargots with Garlic Butter, Golden Brown Flaky Puff Pastry | ||
| BRAISED KUROBUTA PORK BELLY | 11.75 | |
| Caramelized Maui Onions, Natural Pan Juices, Grilled Flat Bread | ||
| 3660 SAMPLER PLATTER........perfect for two | 18.95 | |
| Rock Shrimp Tempura, Avocado Maui Onion Pureé; Fried Calamari, Toasted Garlic-Roasted Tomato Dip; Short Rib & Foie Gras Tortellini, Truffled Mushroom Jus; Shichimi Seared Ahi, Asian Slaw | ||
| CHILLED OYSTER ON THE HALF SHELL | 2.95 each | |
| Freshly Shucked and Topped with Ginger Vinaigrette and Tobiko Caviar | ||
| A SAMPLING OF ROUGIE FOIE GRAS | 21.00 | |
| Torchon with Lilikoi Gelee, Crystallized Ginger Riesling Reduction and Pan Seared with a Mandarin Orange Compote | ||
| SHRIMP AND SCALLOP DUET | 12.75 | |
| Rock Shrimp Tempura, Avocado Maui Onion Pureé and Jumbo Scallop "Ravioli", Chinese Black Bean Nage | ||
| COLD SEAFOOD PLATE........perfect for two | 26.00 | |
| Ahi Sashimi, Wasabi Soy Sauce; Oysters on the Half Shell, Ginger Vinaigrette & Tobiko; Citrus Cured Wild Salmon, Chive Crème Fraîche; Crabmeat, Cucumber & Wakame Salad | ||
|
POTATO CRUSTED CRAB CAKE | 12.50 |
| 'Nalo Farm Greens, Creole Remoulade Sauce | ||
| CRISPY FRIED CALAMARI | 10.50 | |
| Toasted Garlic and Roasted Tomato Dipping Sauce | ||
| VEGETARIAN APPETIZER OF THE EVENING | 10.50 | |
| Chef's spectacular creation of seasonal products |