13 Oct Specials for Wednesday, October 14, 2020
Salad Specials
Grilled citrus and herb marinated chicken served over pasta salad – $13.89
Grilled shrimp and sauteed ono combo over soba noodles and greens, with green beans, peppers and carrots, honey sesame dressing – $14.49
Entrée Specials
Oven roasted ½ chicken glazed with a guava barbecue sauce – $15.49
Tempura ono drizzled with a wasabi aioli, kabayaki and furikake – $16.99
Chicken with green beans and tofu – $14.79
Dessert Special
Strawbery jello cream cheese pie – $6.29 Ube haupia roll – $6.59
Ube crinkle cookies – $6.99 each Ube Snickerdoodles – $6.99
Chef’s Dinner Special (available from 4:00 pm – 7:30 pm)
Ginger steamed ehu served with a lup cheong and shrimp relish – $21.99
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/bag
Pickled onions with ogo – $5.00
Dried ahi – regular or teriyaki – $10.00
Alan’s Sakura Boshi – $12.00
Li Hing Mui Starfruit – $4.50
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.