| FIRST FLAVORS |
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| CRISPY GARLIC FRIED CHICKEN AND CHEESY BREAD | 9.50 | |
| An All-time Irresistible Favorite | ||
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AHI KATSU | 14.00 |
| Sashimi-Grade Ahi Wrapped in Nori and Deep Fried Medium Rare, Wasabi-Ginger Sauce | ||
| SHORT RIB AND ROUGIE FOIE GRAS TORTELLINI | 9.00 | |
| Truffled Cremini Mushroom Jus | ||
| ESCARGOT EN CROUTE | 11.75 | |
| Traditional French Style Escargots with Garlic Butter, Golden Brown Flaky Puff Pastry | ||
| KALUA PORK RISOTTO | 12.00 | |
| With Kahuku Corn and Sweet Peas, Topped with Grilled Shrimp | ||
| 3660 SAMPLER PLATTER........perfect for two | 18.50 | |
| Won Ton Wrapped Shrimp, Tobiko Ginger Aioli; Fried Calamari, Toasted Garlic-Roasted Tomato Dip; Short Rib and Foie Gras Tortellini, Truffled Mushroom Jus; Shichimi Seared Ahi, Asian Slaw | ||
| CHILLED OYSTER ON THE HALF SHELL | 2.95 each | |
| Freshly Shucked and Topped with Ginger Vinaigrette and Tobiko Caviar | ||
| SHRIMP, SHRIMP AND MORE SHRIMP | 15.00 | |
| Shrimp Toast, Won Ton Wrapped Asian Pesto Shrimp, Frizzled Shrimp, Shrimp Tempura, Tobiko Ginger Aioli and Shichimi Peppers | ||
| COLD SEAFOOD PLATE........perfect for two | 26.00 | |
| Ahi Sashimi, Wasabi Soy Sauce; Oysters on the Half Shell, Ginger Vinaigrette and Tobiko; Sake Cured Salmon, Yuzu Dashi; Crab Avocado Salad, Ginger Aioli, Topped with Tobiko | ||
|
POTATO CRUSTED CRAB CAKE | 12.00 |
| 'Nalo Farm Greens, Creole Remoulade Sauce | ||
| CRISPY FRIED CALAMARI | 9.95 | |
| Toasted Garlic and Roasted Tomato Dipping Sauce | ||
| VEGETARIAN APPETIZER OF THE EVENING | 10.50 | |
| Chef's spectacular creation of seasonal products |