Thursday, July 23, 2020

Thursday, July 23, 2020

Salads

Sauteed salmon salad with a lime vinaigrette, served with tomatoes, peppers and red onion – $14.49

Furikake crusted fresh ahi over fresh greens, served with cucumbers, tomatoes and peppers, and a Ko Chu Jang vinaigrette – $14.29

Entrees

Pork adobo with potatoes – $14.79

Grilled fresh ahi topped with a roasted tomato, corn and black bean relish – $16.79

Sauteed fresh Ehu served with a Hawaiian chili pepper ogo vinaigrette – $16.99

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

 

Dessert

Molten brookie pie – $6.29   Warm apple cinnamon roll cobbler – $6.29              

 

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

Red wine braised beef shortrib with a mushroom ragout, served with roasted garlic mashed potatoes and sautéed vegetables – $18.79

                                                                       

Mark’s Place Pupu Items

Smoked ahi dip – $6.00 (8 ounce)  / $12.00 (16 ounce)  House made canned tuna – $10.49 a jar

Dried ahi – regular or teriyaki – $10.00      Alan’s Sakura Boshi – $12.00

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

Chef Gavin’s kamaboko dip – $5.00 (8 ounce)      Kim Chee dip – $5.00     ULU chips – $3.79

 

 

 

 

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.



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