Monday, July 20, 2020

19 Jul Monday, July 20, 2020

Salads

Grilled marinated beef over somen noodles and greens, served with a soy sesame dressing – $13.99

Ginger fried shrimp over sushi rice and a bed of greens, topped with pickled vegetables, soy vinaigrette – $14.49

Entrees

Baked panko crusted pork chops with gravy – $15.49

Sauteed ahi served with a tomato basil cream sauce – $16.79

Ahi Quinoa Tofu Burger with pickled onions, cucumbers, fresh greens and tsukemono remoulade – $7.29

Dinner Entrée special (available from 4:00 pm – 7:30 pm)

Real blue crab topped ahi with a caper brown butter, served with rice pilaf and greens – $18.49

Dessert

Macadamia nut chiffon cake – $5.79   Macadamia nut cream pie – $5.79  

Mark’s Place Pupu Items

Smoked ahi dip – $5.00 (8 ounce)  / $10.00 (16 ounce)

Dried ahi – regular or teriyaki – $10.00

House made canned tuna – $10.49 a jar

Alan’s Sakura Boshi – $12.00

Pickled onions with ogo – $5.00            Cucumber kim chee – $5.00 

Chef Gavin’s kamaboko dip – $5.00 (8 ounce)

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have a medical condition. People with certain diseases (such as diabetes, liver disease, weakened immune systems, and cancer) should consult with a physician before eating raw seafood because their diseases or the medicine they take may put them at risk for serious illness. Eat raw seafood at your own risk.