Thursday, July 30, 2020

Thursday, July 30, 2020


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


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



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.