3660 On the Rise Menu

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

slowly simmered, scallion rice, natural jus

traditional french style escargots with garlic butter, golden brown flaky puff pastry

spinach with garlic and butter, asian flavored pan juices, grilled scallion flat bread

perfect for two. seafood tortellini, yuzu butter sauce; fried calamari, toasted garlic-roasted tomato dip; crispy garlic scallion prawns, honey chili aioli; shichimi seared ahi, asian slaw

freshly shucked and topped with ginger vinaigrette and tobiko caviar

torchon with lilikoi gelee, crystallized ginger riesling reduction and pan seared with a mandarin orange compote

honey chili aioli, crispy spinach

truffled dry land nursery pea shoot salad, yuzu butter sauce

nalo farm greens, creole remoulade sauce

toasted garlic and roasted tomato dipping sauce

chef's spectacular creation of seasonal products

assorted baby greens and vine ripened tomatoes, lemon miso dressing

a traditional favorite made with island romaine lettuce

prosciutto ham, house made truffled mozzarella, dry land nursery micro basil salad, tossed with truffle oil, kona sea salt, smoked balsamic reduction

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

grilled peppercorn crusted beef tenderloin, sauteed shimeji mushrooms & applewood smoked bacon, yuzu hollandaise sauce, pan roasted breast of chicken stuffed with virginia ham & truffled mozzarella, garlic tomato sauce, fresh catch of the day

cloudy bay clams, prawns, calamari, bay scallops & mushrooms in a saffron scented, tomato & clam sauce over linguine, toast point with garlic aioli

wild new zealand salmon, wakame, maui onion salad with kizami wasabi, soy ginger dashi butter sauce

crispy garlic scallion pork loin chop and braised pork belly, spinach with garlic and butter, asian flavored pan juices

baked brazilian lobster tail, roasted tomato butter sauce and grilled peppercorn crusted beef tenderloin, sauteed shimeji mushrooms & applewood smoked bacon, yuzu hollandaise sauce

stuffed with virginia ham and house made truffled mozzarella, garlic tomato sauce pasta with tillamook cheddar, cream and applewood smoked bacon, truffled crumb topping

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

fried whole leg of duck confit, cherry balsamic glaze, yukon potato risotto

lightly seared and simmered in a chinese black bean broth

sauteed shimeji mushrooms and applewood smoked bacon, yuzu hollandaise

battered and fried fillets of catfish, ponzu sauce

cabernet mint sauce

our chef's special creation

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

butter biscuits filled with vanilla ice cream, fresh strawberries in strawberry sauce

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

daily selection of our famous and popular bread pudding

a sampling of a trio of dessert creations for the evening

today's selection of ice cream with a sprinkling of fresh berries

two varieties served with table wafers and fruit