3660 On the Rise Menu

Warm brussel sprout and applewood smoked bacon slaw, rayu butter sauce

Sandwiched in a steamed bun, yuzu scented pickled vegetables

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

Freshly shucked and topped with ginger vinaigrette and tobiko caviar

Slowly simmered, scallion rice, shiitake jus

Marinated in olive oil, lemon, garlic and oregano, tomato coulis ravioli

Ginger scallion pesto, garlic mirin sauce, fire roasted shiitake mushrooms

Daikon noodles, hatcho miso truffle nage, masago caviar, scallion oil

Escargots and mushroom with garlic butter, golden brown flaky puff pastry

prosciutto di'parma, house made truffled mozzarella, drylands nursery micro basil tossed with truffle oil, kona sea salt, smoked balsamic reduction

Honey chili aioli, crispy spinach

Shredded confit of seasoned duck leg, burgundy reduction, micro lydellz mix

'Nalo farm greens, creole remoulade sauce

Torchon with fresh strawberry gelee, strawberry balsamic reduction and pan seared with caramelized vanilla scented pineapple

Toasted garlic and roasted tomato dipping sauce

Roasted red pepper creme fraiche

Assorted baby greens and vine ripened tomatoes, lemon miso dressing

A traditional favorite made with island romaine lettuce

Medium rare ahi over a mixture of 'nalo greens, grilled shiitake mushrooms, pea sprouts, won bok, red onions and crispy won ton pi, soy sesame dressing

Fire roasted bok choy & sauteed abologna, miso ginger dashi nage

Grilled kiawe smoked beef tenderloin, asparagus filled mushroom cap, grilled slab bacon, sherry demi glace; pan roasted breast of chicken stuffed with virginia ham & truffled mozzarella, garlic tomat

Wild new zealand ora king salmon, fire roasted scallion musubi, soy dashi nage, tempura shiso leaf, yuzo kosho

Crispy garlic scallion pork loin chop and braised pork belly on kahuku corn edamame succotash, natural pan juices

Baked brazilian lobster tail, roasted red bell pepper butter sauce and grilled kiawe smoked beef tenderloin, asparagus filled mushroom cap, grilled slab bacon, sherry demi glace Substitute new york

Stuffed with virginia ham and house made truffled mozzarella, garlic tomato sauce pasta with tillamook cheddar, cream and applewood smoked bacon, truffled crumb topping let your server know if you pr

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

Fried whole leg of duck confit, caramelized orange-lilikoi sauce, yukon potato hash

Lightly seared and simmered in a chinese black bean broth let your server know if you prefer a smaller portion $22.00

Mushroom cap filled with waialua asparagus in brown butter and garlic, paprika hollandaise, grilled slab bacon, sherry demi glace let your server know if you prefer a smaller portion $27.50

Battered and fried fillets of catfish, ponzu sauce

Cabernet mint sauce

Let your server know if you prefer a smaller portion $22.00

Our chef's special creation

Pasta with tillamook cheddar, cream & applewood smoked bacon, truffled crumb topping $8.00 grilled waialua asparagus, paprika hollandaise sauce $8.00; sauteed brussel sprouts with applewood smoked ba

Layers of caramel, peanut butter and chocolate mousse atop a praline crust, dark chocolate mirror glaze, served with vanilla ice cream & peanut butter cookie

Vanilla bean custard and chocolate mousse glazed with a caramelized crust

An assortment of three house-made sorbets and fresh fruit

Warm cake oozing with chocolate, topped with vanilla ice cream mocha sauce

Vanilla ice cream, fresh berries, lemon scented wafers

Layers of haagen dazs vanilla and coffee ice cream, macadamia brittle, caramel and chocolate sauces

Daily flavor of our famous bread pudding

A sampling of a trio of dessert creations for the evening

Todays selection of ice cream with a sprinkling of fresh berries

Two varieties served with table wafers and fruit