Tuesday, July 21, 2020

Tuesday, July 21, 2020

Salads

Crispy garlic chicken bites over fresh greens, served with peppers, carrots, grape tomatoes and red onion, honey sesame dressing – $13.99

Macadamia nut crusted monchong a bed of greens, served with cucumbers, peppers, carrots, corn and red onion, white balsamic vinaigrette – $14.49


Entrees

Citrus crusted FRESH MONCHONG served with a papaya seed vinaigrette – $17.29

Land and Sea combo:  Kalua pork served with sautéed ahi with a shoyu mustard butter sauce – $16.49

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)

FRESH CAUGHT EHU with a lup cheong and black bean vinaigrette and won bok stir fry – $18.79

 

 

Dessert

Mint chocolate mousse cake – $5.79        

 

                                                                                                                

Mark’s Place Pupu Items

Smoked ahi dip – $5.00 (8 ounce)  / $10.00 (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

Chef Gavin’s 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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