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Treat yourself to three courses of heaven

A La Carte Columns

March 19, 2017

Story By: Caitlin Basilio | Photos by: ANTHONY CONSILLIO

Small portions of Beef Tenderloin with a choice of Soy Marinated Butterfish with Vegetable Ribbons, Shimeji Mushrooms and White Truffle Dashi Nage; or Butter Braised Lobster Hatcho Miso Nage; and a choice of Caesar Salad or Clam & Corn Chowder (part of Weekday Three Course Dinner Special, $57)

Small portions of Beef Tenderloin with a choice of Soy Marinated Butterfish with Vegetable Ribbons, Shimeji Mushrooms and White Truffle Dashi Nage; or Butter Braised Lobster Hatcho Miso Nage; and a choice of Caesar Salad or Clam & Corn Chowder (part of Weekday Three Course Dinner Special, $57)

After serving locals and tourists for more than two decades, 3660 on the Rise continues to climb its way to the top of culinary perfection. With a menu inspired by Euro-Island cuisine, and an award-winning wine selection, guests are guaranteed to leave satisfied and look forward to their next visit.

The restaurant is located on the corner of Waialae Avenue and Wilhelmina Rise in Kaimuki, and has been wowing visitors since it opened in 1992. Chef de cuisine Lydell Leong shares with Dining Out that the eatery’s longtime favorite Escargot En Croute ($15) has made its way back to the appetizers menu.

Escargot En Croute ($15)

Escargot En Croute ($15)

“We take about 12 escargots and braise them in some aromatics and Burgundy, and then season it with black pepper, garlic shallots, rosemary and a little bit of thyme,” he explains. After sautéing the escargot, mushrooms are added and everything is encased in a warm puff pastry for patrons to enjoy.

For first-time visitors or diners looking to try a little bit of everything, Leong suggests Weekday Three Course Dinner Special (offered Tuesday-Friday only). This selection costs $57 and comes with small portions of tantalizing dishes, including a choice of Caesar Salad or Clam & Corn Chowder; Beef Tenderloin; choice of Butter Braised Lobster Hatcho Miso Nage or Soy Marinated Butterfish with Vegetable Ribbons, Shimeji Mushrooms, White Truffle Dashi Nage; and Sorbet of the Evening with Fresh Berries, such as Champagne Raspberry.

“The Beef Tenderloin is marinated in a garlic soy marinade, scented with Sichuan peppercorns and then it’s roasted,” says Leong. “We take some of the marinade and make au jus with shiitake mushrooms and on top we do a ragout of sautéed mixed mushrooms (crimini, shiitake and portobello), some slivered Waialua asparagus, garlic and onions. Then, we cover the whole thing with a yuzu-scented hollandaise and serve it with mashed potatoes.”

3660 on the Rise

3660 Waialae Ave., Kaimuki
737-1177
Tuesday-Sunday, 5:30-8:30 p.m.
3660.com

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