20 Jul 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.
