Truffled Chicken Liver Mousse ($14.50)
As the culinary craftspeople at 3660 on the Rise update the restaurant’s popular menu in time for the new year, the process revolves around rejuvenation rather that reinvention.
Chef de cuisine Lydell Leong embraces the challenge of composing alluring new menu items and “breathing fresh air into time-tested concepts” at 3660 on the Rise, and realizes that diners appreciate the classics that have elevated the guest experience for the past quarter century.
Leong and the heart-of-the-house team continue to incorporate quality ingredients coupled with an array of international influences and flavors. The chef keeps up with seasonal ingredients and utilizes customer input in refreshing the menu for 2017.
Brown Butter Maine Lobster Wontons ($16.75)
Executive chef and co-owner Russell Siu brought 3660’s Euro-Island cuisine to fruition in 1992 at the conveniently located venue perched at the corner of Waialae Avenue and Wilhelmina Rise in Kaimuki. Over the years, 3660 on the Rise has garnered a host of accolades and was even honored with an Award of Excellence by Wine Spectator magazine for offering “one of the most outstanding wine lists in the world.”
Diners will notice 3660’s signature cuisine and presentation immediately via the popular Chilean Sea Bass ($14.50), which is braised in a soy dashi broth and served on a bed of ramen noodles and dressed with ginger, scallions and cilantro.
Customers also can look forward to new additions to the “Temptations” portion of the menu in Truffled Chicken Liver Mousse ($14.50), which features house-made pickled red onions, cornichons (pickles) and grilled pita. Leong notes that he prepares the dish with “lots of garlic and shallots,” and uses Scotch in the glazing process to help preserve the dish’s savory flavor.
Chilean Sea Bass ($14.50). L. Tabudlo photo
Brown Butter Maine Lobster Wontons ($16.75) is another brand-new starter that incorporates the sweet notes of lobster with savory, nutty nuances from the brown butter. The enticing dish also features pan-roasted Kahuku corn, lobster miso nage (flavorful broth) and is presented atop hand-cut udon noodles.
Dessert at 3660 on the Rise pleases the senses on multiple levels as the visually appealing and tasty treats feature a host of alluring flavors. Diners rave about Lilikoi Creamsicle Tart ($9), a multi-layered treat that includes vanilla bean semifreddo (semi frozen dessert) and lilikoi sorbet over a macadamia nut brittle and graham cracker crust — topped with a crisp macadamia nut meringue and accompanied by strawberry coulis.
“We try to evolve the menu for those diners that do visit us regularly, so come in and try our old favorites as well as some new dishes,” Leong says. “I hope that our guests will be able to use our menu to venture out and try something new.”
Lilikoi Creamsicle Tart ($9)
As the holiday season continues to ramp up, 3660 on the Rise is offering a tremendous Christmas Eve Dinner Buffet that is sure to “wow” families and friends that come together to enjoy the feast. The buffet is available Sunday, Dec. 24, from 5 to 8 p.m. and is $59 for adults and $24 for keiki ages 3-10 (call 737-1177 for reservations soon, as the popular event is nearing capacity).
The special menu features: Oysters on the Half Shell; Miso Soup with Clams and Aburage; Seafood Newburg; a Yudofu bar and array of salads; Fresh Island Catch of the Day; Roasted Chicken with Roasted Garlic Gravy; Portuguese Sausage Stuffed Pork Loin with Mushroom Sherry Sauce; Roasted Prime Rib of Beef with Au Jus and Horseradish; and holiday dessert favorites.
NOTE 3660 offers validated parking beneath its building, and there is supplemental parking available on the street and in an adjacent lot. The restaurant also features four private dining rooms capable of accommodating groups of 17 to 200 people while also serving up special banquet menus featuring the iconic award-winning cuisine found in the main dining room.
3660 on the Rise
3660 Waialae Ave., Honolulu
Tuesday-Sunday, 5:30 to 8:30 p.m.
737-1177
3660.com
Honolulu, HI 96816
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