Friday, August 9, 2019 – Mark’s Place will be open until 2:00 pm today.

Friday, August 9, 2019 – Mark’s Place will be open until 2:00 pm today.

Salads   

Grilled BBQ shrimp with garlic roasted sweet corn and grape tomatoes over mixed local greens, dijon buttermilk dressing – $13.89

Herb crusted ahi over Kailani Farms greens, with carrots, cucumbers, and tofu, papaya seed dressing – $13.89

 

 

Entrees   

Grilled kalbi ribs and shrimp tempura combo  – $17.29

TRAVELING PLATE HI 2019* special: sautéed ahi over ricotta gnocchi, served with a lobster cream sauce  – $17.79

Roast half chicken served with gravy – $14.79

Ahi/Quinoa Burger with a Tsukemono Remoulade, Sliced Cucumbers, Pickled Onions and Lettuce – $7.59

 

Dessert    

Pumpkin crunch served with chantilly and chocolate sauce – $5.59

 

 

 

*Mark’s Place is a Kauai ambassador for Traveling Plate HI, which will be supporting The Surfrider Foundation for the entire month of August.  A portion of proceeds from the sale of this each “Traveling Plate” special will be donated to Surfrider Hawai’i, which helps protect Hawaii’s beaches and helps in conservation efforts statewide.

 



Advisory COVID-19

We welcome you, our customers as we continue to implement preventive measures in line with the recommendations of the Centers for Disease Control (CDC), the State of Hawaii’s Department of Health and the County of Kauai.

Health and safety protocols are in place and in some cases are being enhanced in response to the threat of COVID-19. We are happy to announce that none of our employees have traveled to high risk areas. We have asked our staff who have traveled out of state to self-quarantine for 14 days.

We have also shared specific instructions with our employees on the importance of proper hygiene and self-care and staying home if they are sick. The health and safety of our customers and employees continues to be our number one priority. We will continue to closely monitor this situation and evaluate additional measures as needed to protect you and our staff. 
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