07 Sep Specials for Tuesday, September 8, 2020
Salads
Misoyaki salmon over local greens with pickled warabi and onions, grape tomatoes and a sesame soy vinaigrette – $14.49
House smoked marlin over local greens, served with red onion, pickled sports pepper, cucumbers and a creamy Oriental dressing – $14.49
Entrees
Grilled teriyaki pork served with garlic fried rice and kim chee – $15.79
Sauteed shrimp with ricotta gnudi in a creamy lobster sauce – $16.99
Sauteed ahi topped with a mushroom, tomato and ogo “poke” – $16.79
Dessert
Warm strawberry butter mochi bread pudding served with crème anglaise – $5.79
Chef’s Dinner Special (available from 4:00 pm – 7:30 pm)
10 ounce grilled ribeye steak topped with steak butter and crispy fried onions, served with mashed potatoes and salad – $22.99
Mark’s Place Pupu Items
Smoked ahi dip – $6.00 (8 ounce) / $12.00 (16 ounce) Ritz crackers – $2.00/roll
Kamaboko dip – $5.00 Ulu chips – $3.79
Pickled onions with ogo – $5.00
Cabbage kim chee – $5.00
Smoked warabi namasu – $5.00
House made canned tuna – $10.49 a jar
Dried ahi – regular or teriyaki – $10.00
Alan’s Sakura Boshi – $12.00
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.