| 3660 On the Rise Menu | 3660 Waialae Ave
Honolulu, Hawaii 96816
(808) 737-1177
http://www.USDiners.com
| Notes: 
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| First Flavors | | | Price($) |  |
 Pan seared sesame crusted hamachi |
10.95 |
| Medium rare, cucumber, wakame and tobiko salad, yuzu dashi |
Ahi katsu |
11.50 |
| Sashimi-grade ahi wrapped in nori and deep fried medium rare, wasabi - ginger sauce |
Pan seared ginger crusted scallop |
10.75 |
| Crispy rice and bubu arare cake, crispy fried crab croquette, ginger shichimi aioli |
Pulled guava barbeque kurobuta pork quesadilla |
9.95 |
| Yellow tomato gazpacho |
Local farm raised escargots and ahi poke |
9.95 |
| Maui onion, ogo, tomato & scallions in a won ton basket with chili pepper water |
Crispy fried scallion and garlic shrimp |
10.00 |
| Chili honey aioli, fried spinach leaves |
Chilled pacific oyster (each) |
2.95 |
| Freshly shucked and topped with ginger vinaigrette and tobiko caviar |
A duo of rougie foie gras |
19.50 |
| Pan seared, mixed fruit compote; torchon croissant sandwich, orange ginger chutney |
Grilled portobello mushroom and vine ripened tomatoes |
9.50 |
| Fresh mozzarella and ‘nalo greens, balsamic syrup & white truffle oil drizzle |
Potato crusted crab cake |
10.50 |
| ‘nalo farm greens, creole remoulade sauce |
Crispy fried quail |
11.00 |
| Portobello mushroom, apple smoked bacon & kahuku corn relish, honey pineapple balsamic |
3660 sampler platter........ Perfect for two |
17.00 |
| Crispy fried shrimp, chili honey aioli; crispy crab croquette, ginger shichimi aioli; Ahi - salmon cake, pickled ginger aioli; shichimi seared ahi, asian slaw |
Crispy fried calamari |
9.50 |
| Toasted garlic and roasted tomato dipping sauce |
Vegetarian appetizer of the evening |
As Quoted |
| Chef’s creation utilizing seasonal products |
|
| Second Flavors | | | Price($) | |
Clam and corn chowder |
6.50 |
| Roasted red pepper creme fraîche |
This evening’s soup |
As Quoted |
|
Mesclun of greens |
6.95 |
| ‘nalo farms assorted greens and vine ripened local tomatoes, lemon miso dressing |
Caesar salad |
7.00 |
| A traditional favorite made with island romaine lettuce |
Crispy calamari and baby spinach salad |
9.75 |
| Tossed with vine ripened tomatoes, maui onions and mandarin oranges, lemon bleu cheese dressing, candied almonds |
Shichimi seared ahi salad |
9.75 |
| 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 |
|
| Pan seared ginger crusted scallop over crispy rice & bubu arare cake, yuzu butter sauce, calamari and baby spinach salad, lemon bleu cheese dressing, paillard of flat iron steak, crab and avocado salad, smoked tomato hollandaise Chef’s dessert selection of the evening $40.00 |
| With three of our chef’s wine pairings additional $15.00 |
|
| Feature Presentations | | | Price($) | |
Quick seared fillet of black cod |
25.75 |
| Simmered in a light miso broth with gobo, lotus root, daikon and carrots |
Burgundy braised short ribs of beef |
24.00 |
| Slow simmered in red wine until fork tender, truffle mashed potatoes |
3660 fish (ahi steak) and chips (medium rare) |
24.00 |
| Pan seared cornmeal crusted ahi, “chowder sauce”, crispy fried potatoes |
“3660” medley |
33.25 |
| Cornmeal crusted ahi, chowder sauce; medallion of beef tenderloin, confit of mushrooms and garlic, smoked tomato hollandaise; sautéed breast of chicken, crab and avocado salad, smoked gouda, smoked tomato cream sauce |
Grilled medallions of beef tenderloin |
29.25 |
| Confit of mushrooms and garlic, smoked tomato hollandaise let your server know if you prefer a smaller portion $21.00 |
Land and sea |
45.00 |
| Baked brazilian lobster tail, roasted pepper butter sauce and grilled medallion of beef Tenderloin, confit of mushroom and garlic, smoked tomato hollandaise Substitute new york steak $58.00 |
Tempura farm raised catfish |
23.00 |
| Fillets of idaho catfish, ponzu sauce |
Sautéed breast of chicken |
23.95 |
| Topped with crab and avocado salad and melted smoked gouda, Served over linguine tossed in a smoked tomato cream sauce let your server know if you prefer a smaller portion $18.00 |
Fire roasted smoked center-cut pork chop |
23.75 |
| Mushroom and leek risotto, apple and onion purée, orange rosemary sauce |
Steamed shrimp and scallop “lau lau |
24.25 |
| Wrapped in spinach, basil, tomato, mushroom and onion, lomi tomato ogo butter sauce |
Certified Angus Beef® New York steak alaea |
29.00 |
| Pan seared with garlic, hawaiian salt and butter, crisp onions |
Pan fried potato crusted wild salmon |
25.25 |
| Roasted tomato and garlic nage |
Long Island duckling two ways |
24.75 |
| Grilled breast, sweet potato hash, orange maple ginger sauce; Confit of duck leg over barley and chick peas |
Chinese steamed fillet of seasonal island snapper |
27.50 |
| Lightly seared and simmered in a chinese black bean broth let your server know if you prefer a smaller portion $20.00 |
Roast rack of macadamia nut crusted lamb |
31.00 |
| Cabernet mint sauce |
Today’s fresh catch |
26.25 |
| let your server know if you prefer a smaller portion $20.00 |
Vegetarian entree of the evening |
22.00 |
|
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| Sweet Endings | | | | |
Key lime almond pucker |
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| Almond custard topped with key lime curd in an oreo cookie crust, bruléed fresh berries |
Do nut miss banana chocolate sundae |
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| Warm cinnamon doughnuts topped with vanilla ice cream and bananas, chocolate sauce |
Harlequin crème brulée |
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| Vanilla bean custard and chocolate mousse glazed with a caramelized crust |
Warm chocolate soufflé cake |
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| Warm cake oozing with chocolate, topped with vanilla ice cream, mocha sauce |
Mile high Waialae pie |
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| Layers of haagen dazs vanilla and coffee ice cream, macadamia brittle, Caramel and chocolate sauces |
Strawberry licious |
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| Fresh strawberries tossed with grand marnier and brown sugar served over vanilla ice cream In a macadamia nut lace cookie cup |
Pudding on a whim |
|
| Daily selection of our famous and popular bread pudding |
Warm caramelized apple upside down cake |
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| Candied pecan – honey – vanilla bean ice cream |
Sorbets gone tipsy |
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| An assortment of three sorbets and fresh fruit accompanied with a champagne float |
This evening’s cheese selection |
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Symphony of desserts |
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| A sampling of a trio of dessert creations for the evening Desserts -- Price: $8.00 symphony or cheese selection -- Price: $9.00 |
| Desserts -- Price: $7.00 Symphony or Cheese Selection -- Price: $8.00 |
| signature dishes |
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