29 Jul Wednesday, July 29, 2020
Salads
Grilled teriyaki chicken over fresh Omao greens, topped with a pineapple relish and served with shredded carrots and grape tomatoes, honey sesame dressing – $13.99
Sauteed ahi over fresh mixed greens, topped with grilled pineapple spears, grape tomatoes and cucumbers, black bean vinaigrette – $14.29
Entrees
Baked cornflake chicken – $14.79
Grilled garlic and olive oil marinated ahi topped with a tomato, caper and olive relish – $16.79
Ahi Quinoa Tofu Burger with pickled onions, cucumbers, fresh greens and tsukemono remoulade – $7.29
Desserts – It’s Ube Wednesday!
Layered Ube leche flan with Ube Japanese cheesecake – $6.29 Ube Crinkle Cookies – $6.79
Ube butter mochi – $ 5.59 Whole 6” Ube Japanese cheesecake – $19.50
Dinner Entrée special (available from 4:00 pm – 7:30 pm)
Crispy skin Ehu served with a three bean cassoulet, pickled onions and sauteed vegetables – $18.99
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.
