07 Dec Specials for Tuesday December 8, 2020
Salad Specials
Grilled chicken breast over fresh cut Romaine, served with shredded parmesan, lemon wedge and creamy Caesar dressing – $14.79
Sauteed salmon over local greens with a French dressing, peppers, cucumbers, carrots and red onion – $14.99
Entrée Specials
Pork ribs glazed with a Chinese black bean hoisin barbecue sauce – $16.29
Hamburger curry stew – $14.99
Fish Combo: Sauteed fresh caught Hapu’upu’u (sea bass) with a roasted corn and tomato relish and balsamic vinaigrette, served with sauteed mahi mahi with an orange macadamia nut glaze – $17.29
Dessert Specials
Strawberry shortcake – $6.29 Gingerbread Person OR Gingerbread Minis (10 pcs) – $5.99
Chef’s Dinner Special (available from 4:00 pm – 7:30 pm)
Mark’s Fresh Catch of the Day: Lup Cheong Crusted Onaga with Bok Choy and a Chinese Black Bean Vinaigrette, Served with Gingered tofu – $23.99
There’s more!
Ahi/Quinoa/Tofu burger with a Tsukemono Remoulade, Sliced Cucumbers, Pickled Onions and Lettuce – $7.59
Ahi Dip – $6.00 (8 ounce) – $12.00 (1 pound)
Kamaboko dip – $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.