3660 on the Rise

Name: 3660 on the Rise
Address: 3660 Waialae Ave., 96816, HI, 96816
Telephone: 808-737-1177

3660 Waialae Ave., Honolulu, HI 96816, US

• Tuesday: 5:30PM-9:00PM •Wednesday: 5:30PM-9:00PM •Thursday: 5:30PM-9:00PM •Friday: 5:30PM-9:00PM •Saturday: 5:30PM-9:00PM •Sunday: 5:30PM-9:00PM •

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Details

Cuisine: Pacific Rim
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

First Flavors

Pan seared sesame crusted hamachi

Medium rare, cucumber, wakame and tobiko salad, yuzu dashi

Ahi katsu

Sashimi-grade ahi wrapped in nori and deep fried medium rare, wasabi - ginger sauce

Pan seared ginger crusted scallop

Crispy rice and bubu arare cake, crispy fried crab croquette, ginger shichimi aioli

Pulled guava barbeque kurobuta pork quesadilla

Yellow tomato gazpacho

Local farm raised escargots and ahi poke

Maui onion, ogo, tomato & scallions in a won ton basket with chili pepper water

Crispy fried scallion and garlic shrimp

Chili honey aioli, fried spinach leaves

Chilled pacific oyster

Freshly shucked and topped with ginger vinaigrette and tobiko caviar

A duo of rougie foie gras

Pan seared, mixed fruit compote; torchon croissant sandwich, orange ginger chutney

Grilled portobello mushroom and vine ripened tomatoes

Fresh mozzarella and ‘nalo greens, balsamic syrup & white truffle oil drizzle

Potato crusted crab cake

‘nalo farm greens, creole remoulade sauce

Crispy fried quail

Portobello mushroom, apple smoked bacon & kahuku corn relish, honey pineapple balsamic

3660 sampler platter........ Perfect for two

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

Toasted garlic and roasted tomato dipping sauce

Vegetarian appetizer of the evening

Chef’s creation utilizing seasonal products

Second Flavors

Clam and corn chowder

Roasted red pepper creme fraîche

This evening’s soup

Mesclun of greens

‘nalo farms assorted greens and vine ripened local tomatoes, lemon miso dressing

Caesar salad

A traditional favorite made with island romaine lettuce

Crispy calamari and baby spinach salad

Tossed with vine ripened tomatoes, maui onions and mandarin oranges, lemon bleu cheese dressing, candied almonds

Shichimi seared ahi salad

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

Feature Presentations

Quick seared fillet of black cod

Simmered in a light miso broth with gobo, lotus root, daikon and carrots

Burgundy braised short ribs of beef

Slow simmered in red wine until fork tender, truffle mashed potatoes

3660 fish (ahi steak) and chips (medium rare)

Pan seared cornmeal crusted ahi, “chowder sauce”, crispy fried potatoes

“3660” medley

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

Confit of mushrooms and garlic, smoked tomato hollandaise

Land and sea

Baked brazilian lobster tail, roasted pepper butter sauce and grilled medallion of beef Tenderloin, confit of mushroom and garlic, smoked tomato hollandaise

Tempura farm raised catfish

Fillets of idaho catfish, ponzu sauce

Sautéed breast of chicken

Topped with crab and avocado salad and melted smoked gouda, Served over linguine tossed in a smoked tomato cream sauce

Fire roasted smoked center-cut pork chop

Mushroom and leek risotto, apple and onion purée, orange rosemary sauce

Steamed shrimp and scallop “lau lau”

Wrapped in spinach, basil, tomato, mushroom and onion, lomi tomato ogo butter sauce

Certified Angus Beef® New York steak alaea

Pan seared with garlic, hawaiian salt and butter, crisp onions

Pan fried potato crusted wild salmon

Roasted tomato and garlic nage

Long Island duckling two ways

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

Lightly seared and simmered in a chinese black bean broth

Roast rack of macadamia nut crusted lamb

Cabernet mint sauce

Today’s fresh catch

Vegetarian entree of the evening

Sweet Endings

Key lime almond pucker

Almond custard topped with key lime curd in an oreo cookie crust, bruléed fresh berries

Do nut miss banana chocolate sundae

Warm cinnamon doughnuts topped with vanilla ice cream and bananas, chocolate 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

Strawberry licious

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

Candied pecan – honey – vanilla bean ice cream

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 | signature dishes