Thursday, July 16, 2020

Thursday, July 16, 2020

Salads

Sauteed salmon over greens, served with peppers, grape tomatoes, carrots, capers and red onion, French dressing – $14.49

Grilled balsamic and herb marinated salmon over fresh greens, topped with fresh cut vegetables, grape tomatoes, lemon mint vinaigrette – $14.49


Entrees

Pulehu chicken and shrimp tempura combo plate – $15.79

Sauteed ahi served with a tomato and cucumber relish in a dijon vinaigrette – $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)

8 ounce grilled New York steak with a red wine demi glace and anchovy butter, served with roasted garlic mashed potatoes and choice of salad – $18.49

 

Dessert

Whole 5” round pie – Fresh strawberry lilikoi chiffon – $6.29                   

 

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

Smoked warabi namasu – $5.00

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.



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