29 Jul Thursday, July 30, 2020
Salads
Furikake crusted mahi mahi over mixed greens, served with roasted vegetables and grape tomatoes, miso kochujang dressing and wonton strings – $14.49
Sauteed ahi topped with ginger salsa over Omao greens, topped with teriyaki tofu, garlic soy mustard dressing – $14.49
Entrees
Alan’s Filipino style pork with squash – $14.79
Sauteed ahi served with a miso, ginger and sake butter sauce – $16.79
Ahi Quinoa Tofu Burger with pickled onions, cucumbers, fresh greens and tsukemono remoulade – $7.29
Dessert
Chocolate mousse cake topped with a brown butter crumble – $6.29
Hanalei taro malasadas (bag of 6) – $ 5.59 Hanalei taro butter mochi – $5.59
Dinner Entrée special (available from 4:00 pm – 7:30 pm)
Local style trio of Kalbi ribs, deep fried ahi belly and Chinese roast pork belly with steamed bao – $18.49
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 Cabbage kim chee – $5.00
Kim Chee dip – $5.00 Ulu Chips – $3.79 Smoked warabi namasu – $5.00
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.
