22 Jul 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.
