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KAKA‘AKO MENU E pū pa‘akai kākou! ( Let’s eat ) www.MyHighwayInn.com • Phone 808-954-4955
KAKA‘AKO MENU
E pū pa‘akai kākou! (Let’s eat)www.MyHighwayInn.com • Phone 808-954-4955
WELCOME TO
HIGHWAY INN first opened its doors during the fall of 1947 by my grandparents, Nancy and Seiichi Toguchi. Located on Farrington Highway in Waipahu, it was originally opened as a way for my grandparents to feed their seven children. Then in the 1960s they moved
Highway Inn to Depot Road and began serving Hawaiian and American food to the employees of the Waipahu Sugar Mill. In 1984, under the ownership of my father, Bobby, the restaurant moved to its current location on Leoku Street and continues its longtime tradition of serving fresh Hawaiian food daily, such as our signature combo plates, beef stew, pipikaula and lau lau.
WHY KAKA‘AKO? The story of salt ponds in Kaka‘ako is also part of the story of Hawaiian food. So when the opportunity arose to partner with Kamehameha Schools Bishop Estate’s (KSBE) Salt at Our Kaka‘ako project, it was the perfect fit.
The ability to share our Hawaiian food menu with an audience in town was also impossible to resist. We have a deep respect for the cultural significance of Hawaiian food and we want to revive the flavors of the past and showcase it to new palates. Our goal is to introduce as well as enhance the traditional flavors of mea ‘ai, and create a Hawaiian food renaissance.
ON THE COVER: Kalo (or taro) is more than just a Hawaiian staple food used to make poi and other ‘ono (delicious) foods. A mo‘olelo (story or legend) tells of Ho‘ohōkūkalani. She gave birth to Hāloa who was tragically born without breath. She buried him in the land (‘āina) and from the ground grew the first
kalo plant. Ho‘ohōkūkalani’s second child was also named Hāloa. He grew strong, nurtured by the kalo plant. Hāloa became the first ancestor of the Hawaiian people, making Hawaiians one with kalo. Today, kalo continues to find ways to connect Hawai‘i’s people and to ‘Malama Honua (care for Mother Earth).
E ‘ai ana me ke aloha, (Eat with love) Monica Toguchi Ryan
WWW.MYHIGHWAYINN.COM
‘UALA NIU MOMONAMAI TAI STRAWBERRY MAGARITA
‘UALA NIU MOMONA 12.00A delightful mix of Hawaiian canoe plants of ‘uala (sweet potato)
and niu (coconut) mixed with a house made sweet (momona) cream and Ko-loa coconut rum.
HAWAIIAN CHILI PEPPER BLOODY MARY 11.00Housemade bloody mary mix, Hawaiian chili pepper water,
and vodka. Served with a pinch of lomi salmon.
MIMOSA 8.00Available with orange juice, POG or guava juice.
Signature Fresh Fruit Flavor +1.00
HIGHWAY SUNRISE 9.00Rum, vodka, orgeat, orange juice, and iced tea float.
Served with li hing mui on the rim.
KOKOMANA 10.00Named after our owner’s ha-nai son, Kaimana, and her cousin Koko (D. Ko‘omoa), a delicious housemade liliko‘i simple syrup
and Ko-loa coconut rum with a splash of club soda.
M-TOWN MULE 8.00Cucumber infused vodka, housemade ginger syrup and lime juice.
Signature Fresh Fruit Flavor +1.00
MAI TAI 11.00Housemade mai tai mix, Ko-loa light rum, and triple sec,
topped with dark rum.
MARGARITA 10.00Cuervo traditional, triple sec, agave, and lime juice.
Signature Fresh Fruit Flavor +1.00
THE ROSIE 8.00Named after “Rosanna,” a simple cocktail of guava juice,
vodka, and a splash of triple sec.
LOVE 680 9.00Named after our 680 building: The first project completed by Kamehameha
Schools Bishop Estate (KSBE) and the cornerstone and vision of “Our Kaka‘ako’s urban island lifestyle.” Vodka, strawberry simple syrup,
guava juice, and orange juice. Served with li hing mui on the rim.
MOJITO 9.00Ko-loa rum, mint, simple syrup, lime juice, and a splash of club soda.
Signature Fresh Fruit Flavor +1.00
Ask your server for our seasonal fresh fruit flavors
TACO TUESDAYSASK YOUR SERVER ABOUT THIS MONTH'S FEATURED TACO!Our Highway Inn special includes two tacos for $8.95, with the option to add on a beer or fresh fruit margarita (selections change seasonally) for just $5.00 more — Tuesdays only!
GRANDMA ANN'S PIEROGIThis dish comes to us from Clare Bobo whose grandmother’s family immigrated from Poland to Chicago, bringing the recipe with them. These dumplings are filled with mashed potato or sauerkraut, then sautéed in butter.
“We always ate pierogi on Christmas Eve,” says Clare. “When I moved to the West Coast, I couldn’t think of having Christmas without pierogi, so I called and asked my grandmother for the recipe. I always light a candle in the kitchen when I’m making them, hoping that her spirit will join me.”
HANDCRAFTED DRINKS, SOFT DRINKS, JUICES, COFFEE
HOUSE CRAFTED “FRUIT REFRESHER” SODAS 4.25
BOTTOMLESS SOFT DRINKS 3.25Coke, Diet Coke, Sprite, Barq’s Rootbeer, Fanta Fruit Punch, Fanta Orange, Dr. Pepper, Minute Maid Lemonade.
BOTTOMLESS UNSWEETENED ICED TEA 3.25
HOUSE CRAFTED SEASONAL FRUIT ICED TEA 4.25
PLANTATION ICED TEA 3.25
WAI KOKO COCONUT WATER (CAN) 4.25
ORANGE JUICE 3.95
GUAVA JUICE 3.95
KONA BLEND COFFEE 4.65
HOT BLACK OR GREEN TEA 1.70
HOT CHOCOLATE 1.95
HARDER’S GREEN RIVER 2.95
POG 2.95Passion, orange, and guava.
MILK 3.95
Ask your server for our seasonal fresh fruit flavors.
BEVERAGES
FRESH SPICY AHI, SESAME AHI, SHOYU AHI, OR HAWAIIAN STYLE LIMU POKE Mkt PriceBased on availability.
PIPIKAULA & SMOKED MEAT 13.95Served in a sizzling cast iron skillet with bell peppers, onions, and a smoked aioli.
HIGHWAY INN’S CHICKEN DRUMMETTES 12.95Battered chicken wings tossed with one of our ‘ono housemade sauces (furikake Korean garlic, spicy cajun, or liliko‘i BBQ).
HAWAIIAN STYLE NACHOS 14.25Fresh housemade sweet potato chips with our signature kālua pig and topped with shredded cheddar and jack cheese, housemade salsa, sour cream, and guacamole. Serves 2–4 people.
LOCALLY MADE TARO CHIPS & HOUSEMADE SALSA 6.25
FRIES 9.95Old-fashioned crinkle cut fries tossed with your favorite mixture of choice (garlic furikake or our brown gravy).
PŪPŪS (APPETIZERS)
BA R ME NUBEER
DRAFT MAUI BREWING CO. BIKINI BLONDE & BIG SWELL IPA 6.00
DRAFT KONA BREWING CO. LONGBOARD & BIG WAVE GOLDEN ALE 6.00
SEASONAL DRAFT BEER 6.00
HEINEKEN BOTTLE 6.00
SPIRITS
WELL SPIRITS 7.00
PAU VODKA 9.00
KO–LOA COCOUT RUM 10.00
FID ST GIN 9.00
PANIOLO WHISKEY 9.00
KO–LOA LIGHT DARK 9.00
Q GINGER BEER/TONIC 4.00
WINE
MELE BY ULUPALAKUA VINEYARDS (RED BLEND)
Glass 9.00 Bottle 33.00
KULA BY ULUPALAKUA VINEYARDS (WHITE BLEND)
Glass 9.00 Bottle 33.00
SPARKLING WINEGlass 7.00 Bottle 24.00
PEBBLE LANE CHARDONNAYGlass 7.00 Bottle 24.00
ANGELINE PINOT NOIRGlass 7.00 Bottle 24.00
SPELLBOUND CABERNET SAUVIGNONGlass 7.00 Bottle 24.00
Corkage fee per bottle 15.00
PAU HANA
$1 OFF BEERS,
COCKTAILS, WINES
& APPETIZERS
Mon–Fri 4:00–7:00 pm
excluding poke &
wine bottles
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HAWAIIAN LAU LAU COMBO PLATE
Over 70 Years of Tradition, Culture, and
Aloha in Every Bite
OUR SIGNATURE HAWAIIAN COMBO PLATES
Combo Plates are served with Poi or Rice, Steamed ‘Uala (sweet potato), and Haupia with a choice of Lomi Salmon, Potato-mac Salad, or Organic Greens with Liliko‘i Dressing.
BEEF, NA‘AU, OR TRIPE/HUMBUG STEW 14.25
KĀLUA PIG 15.25
PORK OR CHICKEN LAU LAU 17.25
BUTTERFISH N’ STEW GRAVY Mkt Price
MAKE IT A SUPER COMBOAdd: Squid Lū‘au , Chicken Long Rice, Kālua Pig, Pipikaula, Smoked Meat each +3.95
Sub: Poi or Rice with Fried Rice +1.95Sub: Steamed ‘Uala with Grilled ‘Uala (sweet potato) +1.00Sub: Haupia for a House-baked Dessert +3.95
CLASSIC À LA CARTE HAWAIIAN DISHESPORK OR CHICKEN LAU LAU 9.95
BEEF STEW ‘Ohana Size 14.25 Regular 7.25 Small 5.75
NA‘AU OR TRIPE/HUMBUG STEW ‘Ohana Size 12.95 Regular 6.95 Small 5.25
PIPIKAULA Double 12.95 Regular 6.95
KĀLUA PIG 6.95
SMOKED MEAT 4.65
SQUID LŪ‘AU 6.95
POI 5.25
CHICKEN LONG RICE 5.95
BUTTERFISH N’ STEW GRAVY Mkt PriceBased on availability.
DEEP FRIED BUTTERFISH COLLAR N’ STEW GRAVY 6.95
STEAMED ‘UALA (SWEET POTATO) 5.95
GRILLED ‘UALA (SWEET POTATO) 7.95
RAW SWEET ONION WITH SALT (ONE WEDGE) 0.55
AKULE/‘ŌPELU (SPECIAL) Mkt PriceServed with poi. Based on availability.
FRESH LOMI AHI Mkt PriceBased on availability. Waipahu-style: served with Hawaiian salt and green onions. Kaka‘ako-style: served with limu kohu chili water, tomatoes, sweet onions, Hawaiian salt, and green onions.
LOMI SALMON Regular 6.95 Small 4.95
OUR THROWBACK SCHOOL LUNCH TR AYMany people have asked “what’s with serving your combo plates on school lunch trays?” Well, our tradition of serving our ‘ono Hawaiian combo plates on school lunch trays was started by Bobby Toguchi in the 80s. Being organized and practical, Bobby wanted all of the flavors of the combo plate to be tasted separately, but he didn’t want his patrons and staff to be dealing with tons of dishes and bowls. Then one day, when he was picking up his daughters from school, the idea came to him. Yes you guessed it, the ‘school lunch tray.’ Little did he realize what a kitschy throwback he created that day.
LAU LAU: The lau lau’s origin can be traced back to the 12th century when Polynesians voyaged to Hawai‘i from the South
Pacific. While some of the places they originated from have similar dishes, today’s lau lau has evolved to reflect Hawai‘i’s rich history.
LOMI SALMON: Lomi Salmon’s origin is as diverse as its ingredients. Capt. Cook and explorer Francisco Marin brought onions and
tomatoes in the late 1700s, and salmon was introduced via trading ships from the Pacific Northwest. By the mid-1800s lomi salmon was as common as poi.
PIPIKAULA: You can’t eat this without thinking about paniolos (Hawaiian cowboys). Pipikaula,
Hawaiian beef jerky, was a staple for paniolos during long cattle drives in the early 1800s. It allowed them to stay out for long periods of time.
ASK YOUR
SERVER
ABOUT THE
MALIHINI
(NEWCOMER)
GUIDE
POKE BOWL WITH OCEAN SALAD
LOCAL ISLAND FAVORITESFLAME BROILED PŪLEHU RIBS* 17.95Hawaiian-style with pa‘akai (Hawaiian salt).
HAWAIIAN BEEF STEW PLATE* 12.95
HAWAIIAN MOCO* 17.95A truly unique concoction of Hawaiian Food. A pork or chicken lau lau, served as a Moco with beef stew gravy, and topped with lomi salmon.
SMOKED MOCO*Smoked meat sautéed with bell peppers and onions, served with a smoked aioli and two Petersons’ Upland Farm eggs over rice. Regular 15.95 Mini 10.95 Sub: Fried Rice Regular +3.95 Mini +2.95
LOCO MOCO*Now available to sub with Vegan Impossible Burger. Regular 14.95 Mini 9.95 Sub: Impossible Burger Regular +8.00 Mini +4.00 Sub: Fried Rice Regular +3.95 Mini +2.95
OLD-FASHIONED HAMBURGER STEAK WITH ONIONS*Now available to sub with Vegan Impossible Burger. Regular 12.95 Mini 8.95 Sub: Impossible Burger Regular +8.00 Mini +4.00
LOCAL-STYLE CORNBEEF HASH WITH BROWN GRAVY & TWO PETERSONS’ UPLAND FARM EGGS Regular 12.95 Mini 8.95
SALT MEAT WATERCRESS WITH RICE Regular 13.95 Mini 8.95
KĀLUA PIG & CABBAGE* 12.95
PORK CHOPS & GRILLED ONIONS* 15.95Served with brown gravy.
PLANTATION MIXED PLATE 16.95Pipi pūlehu with pa‘akai (Hawaiian salt), grilled chicken and panko crusted island fish. Served with furikake rice and potato-mac salad.
PŪLEHU MOA (BARBEQUE CHICKEN)* Regular 14.95 Mini 10.95
HIGHWAY INN FRIED RICE Regular 9.95 Mini 6.95 Add: Two Petersons’ Upland Farm Eggs +2.95
LOCAL CATCH OF THE DAY* Mkt PriceBased on availability.
MISOYAKI BUTTERFISH* Mkt Price
*Served with Rice and Potato-mac Salad.
Sub: Rice with Grilled ‘Uala (sweet potato) +3.95 Garlic ‘Uala (sweet potato) Mash +3.95 Fried Rice +2.95 Poi +4.65
Sub: Potato-mac Salad with Organic Greens +2.25
Additional Charge: Egg Whites +2.95
POKE BOWLSHAWAIIAN STYLE LIMU POKE, SPICY AHI, SESAME AHI, OR SHOYU AHI POKE BOWL Mkt PriceChoice of fresh poke on a bed of rice with ocean salad and cucumbers. Add: Avocado +1.50
KĀLUA PIG POKE BOWL Mkt PriceServed with lomi salmon, ocean salad, cucumbers, and choice of one poke. Add: Avocado +1.50
SMOKED MEAT POKE BOWL Mkt PriceServed with ocean salad and choice of one poke. Add: Avocado +1.50
TŪTŪ’S KITCHENTūtū’s Kitchen by Highway Inn shares the food and stories passed down by generations of locals. This exciting program will feature a rotation of Tūtūs — grandmothers and grandfathers, yes, but also aunties, uncles and anyone who serves as a keeper of a family’s food traditions — who will share their recipes with the Highway Inn ‘ohana.
A portion of proceeds from the sales of Tūtū’s Kitchen dishes will benefit Les Dames d’Esocffier Hawaii, a non-profit group dedicated to supporting women in culinary arts professions and educating our community about food.
Be sure to sign up for our newsletter to hear the latest about Tūtū’s Kitchen!
ALSO: We are looking for more Tūtūs! If you — or someone you know — would be interested in sharing your family’s food traditions with us, please let us know.
WWW.MYHIGHWAYINN.COM
FRESH FISH TACOS WITH TARO & SWEET POTATO CHIPS
BIG ISLAND GRASS FED FLAME BROILED BURGER
BURGERS, SANDWICHES & MORE
BIG ISLAND GRASS FED FLAME BROILED BURGER* 14.25Served on a taro bun with onions, lettuce, tomato, and house-made burger sauce. Now available to sub with Vegan Impossible Burger. Sub: Impossible Burger +5.00 Add: Swiss or American Cheese +1.00 Add: Bacon or Avocado +1.50
KĀLUA PIG SLIDERS WITH TARO & SWEET POTATO CHIPS 12.95Served with our house-made coleslaw on Hawaiian sweet bread rolls.
KĀLUA PIG QUESADILLA 11.95Served with salsa, guacamole, and sour cream.
*Served with Old-fashioned Crinkle Cut Fries.
Sub: Fries with Organic Greens +2.25 Potato-mac Salad +2.25 Taro & Sweet Potato Chips +2.25 Taro Chips +2.95
FRESH FISH TACOS WITH TARO & SWEET POTATO CHIPS 16.95Two large seared “local catch of the day” fish tacos with chili aioli, avocado mousse, shredded lettuce, and diced tomatoes served on soft taro tortillas.
GRILLED FISH SANDWICH* 13.95“Local catch of the day” served on a taro bun with onions, lettuce, tomato, and house-made tartar sauce. Add: Avocado +1.50
GRILLED SWEET BREAD CHEESE SANDWICH 10.25 Add: Bacon +1.50 Add: Tomato +1.00
SALADS & SIDESSEARED AHI SALAD Mkt Price4oz seared ahi on a bed of organic greens.
SEARED ISLAND TOFU SALAD 11.95Seared tofu with organic greens and served with sesame marinated locally grown watercress and ginger-soy vinaigrette.
ORGANIC GREEN SALAD 7.65 Add: Fresh Ahi Poke +Mkt Price
POTATO-MAC SALAD 2.95
GARLIC ‘UALA (SWEET POTATO) MASH 3.95
BROWN OR WHITE RICE ‘Ohana Size 3.25 Regular 1.75 Small 1.25
FRIED RICE (ONE LARGE SCOOP) 2.95
ADDITIONAL GUACAMOLE, SALSA, SALAD DRESSING, OR HAUPIA SAUCE 0.50
LOCALLY CAUGHT AKULE: Carl Pāo‘o Jellings grew up learning Hawaiian fishing traditions and techniques at his father’s side. He started as a professional fisherman in his teens and now passes his ‘ike (knowledge acquired through practice and tradition) on to his son, incorporating modern technology and gear to continue their trade into the 6th generation of Hawaiian fisherman.
WONG’S LŪ‘AU LEAVES: We wanted the freshest lū‘au leaves for our lau lau and our squid lū‘au, and we found it in Wong’s. Thelma Wong and her family have been growing their all-natural leaves for two generation on their 35-acre Kahaluu farm. One of the only wetland lū‘au leaf growers on O‘ahu, Thelma’s leaves are said to be the most tender around.
PETERSONS’ UPLAND FARM EGGS: One of only a handful of egg farms in Hawai‘i, Petersons’ Upland Farm is a family run business that has been providing delicious and nutritious eggs to the islands for more than 100 years. Boasting fresher and fluffier yolks and egg whites, Petersons’ Upland Farm eggs are a true Hawai‘i tradition.
WWW.MYHIGHWAYINN.COM
GELATOPOI FUDGE BROWNIE À LA MODE
BREAD PUDDING DRIZZLED WITH HAUPIA SAUCESWEET POTATO HAUPIA SHORTBREADCHOCOLATE HAUPIA SHORTBREAD
DESSERTS
CONSUMER ADVISORY: Consuming raw or undercooked foods may increase your risk of foodborne illness. | We do not use MSG in our recipes, except the MSG in oyster sauce used in our fried rice. | We reserve the right to REFUSE SERVICE TO ANYONE. Prices, menu items and policy are subject to change without notice. Menu prices are subject to 4.712% HI State Excise Tax.
Gift Cards, T-Shirts and More are Available for Purchase!
GIVE THE GIFT OF SOMETHING ‘ONO
Give that special person exactly what they want, their favorite Highway Inn ‘ono-lish dish!
WANT A LITTLE HIGHWAY INN AT YOUR NEXT EVENT?Let us cater. Our famous kālua pig, lau lau, and beef stew can be served alongside our ‘ono shoyu pork, and other local island favorites to help make any occasion special.
HOUSE-BAKED DESSERTS 5.25Chocolate haupia shortbread, Sweet potato haupia shortbread, Bread pudding drizzled with haupia sauce.
KULOLO OR POI FUDGE BROWNIE À LA MODE 4.95
HAUPIA 1.50
FRESH KULOLO FROM KAUA‘I Mkt PriceThursday Special. Available after 11:00 AM.
GELATO 5.25Choose from 3 flavors of the month.
WWW.MYHIGHWAYINN.COM
WOOD SMOKED MEAT OMELETTE
KĀLUA PIG EGGS BENEDICT WITH HOLLANDAISE & RED DIRT GRAVY
Monday–Friday served till 11:00 AM. Saturday served till 12:00 PM and all day Sunday.
BREAKFAST PLATESSMOKED MOCOSmoked meat sautéed with bell peppers and onions, served with a smoked aioli, and two Petersons’ Upland Farm eggs over rice. Regular 15.95 Mini 10.95 Sub: Fried Rice Regular +3.95 Mini +2.95
LOCO MOCOServed with rice and potato-mac salad. Now available to sub with Vegan Impossible Burger. Regular 14.95 Mini 9.95 Sub: Impossible Burger Regular +8.00 Mini +4.00 Sub: Fried Rice Regular +3.95 Mini +2.95
LOCAL-STYLE CORNBEEF HASH WITH BROWN GRAVY & TWO PETERSONS’ UPLAND FARM EGGS* Regular 12.95 Mini 8.95
KAKA‘AKO BREAKFAST* 10.25Two Petersons’ Upland Farm eggs with a choice of Portuguese sausage, spam, or bacon. Add: Portuguese Sausage, Spam, or Bacon +3.95
KEWALO BREAKFAST* 13.95Grilled “local catch of the day” with onions and peppers, and served with two Petersons’ Upland Farm eggs.
KĀLUA PIG EGGS BENEDICT WITH HOLLANDAISE & RED DIRT GRAVY 12.95Served with grilled ‘uala (sweet potato).
WOOD SMOKED MEAT OMELETTE* 14.95Served with onions, peppers, and cheese.
VEGGIE OMELETTE* 13.95Spinach, mushrooms, peppers, cheese, onions, and tomatoes.
VEGGIE LOVER’S FRITTATA* 13.95Served in a cast iron skillet with spinach, mushrooms, peppers, onions, cheese, and tomatoes. Topped with a chili reduction and avocado crème fraîche.
HIGHWAY INN FRIED RICEOur classic fried rice. Regular 9.95 Mini 6.95 Add: Two Petersons’ Upland Farm Eggs (any style) +2.95 Add: Wood Smoked Meat +4.65 Add: Portuguese Sausage, Spam, or Bacon +3.95
*Served with your choice of Rice or Watanabe Bakery Japanese Toast (White or Wheat).
Sub: Rice with Fried Rice +2.95 Grilled ‘Uala (sweet potato) +3.95
Additional Charge: Egg Whites +2.95
HAWAIIAN SEA SALT: Hawaiians prepared their foods simply, eating it raw, dried, roasted, broiled and steamed. Their main seasoning was sea salt which is a common flavoring for traditional Hawaiian food.
ASK YOUR
SERVER
ABOUT MOCO
MONDAYS
BREAKFAST
WWW.MYHIGHWAYINN.COM
PORTUGUESE SWEETBREAD FRENCH TOAST WITH SEASONAL FRUITS POI PANCAKES WITH HOUSEMADE GUAVA SYRUP
BELGIAN WAFFLE WITH BANANA FOSTER SAUCE, MACADAMIA NUTS & SEASONAL FRUITSPOI PANCAKES
FROM THE GRIDDLE
SPECIALTY ITEMS & BREAKFAST SIDESHOUSE-BAKED GRILLED BANANA BREAD (THREE SLICES) 4.25
FRIED RICE (ONE LARGE SCOOP) 2.95
WATANABE BAKERY TOAST 2.95Two slices of Watanabe Bakery Japanese wheat or white bread toast served with house-made banana butter.
PORTUGUESE SWEETBREAD FRENCH TOAST WITH SEASONAL FRUITS 10.25Two slices of Portuguese sweetbread sprinkled with powdered sugar and served with fresh seasonal fruits. Add: Two Petersons’ Upland Farm Eggs (any style) and your choice of breakfast meat +5.25 Add: Two Petersons’ Upland Farm Eggs (any style) and Wood Smoked Meat +6.25
BELGIAN WAFFLE WITH BANANA FOSTER SAUCE, MACADAMIA NUTS & SEASONAL FRUITS 9.95 Add: Two Petersons’ Upland Farm Eggs (any style) and your choice of breakfast meat +5.25 Add: Two Petersons’ Upland Farm Eggs (any style) and Wood Smoked Meat +6.25
POI PANCAKES WITH MACADAMIA NUTS & SERVED WITH UBE SAUCE OR HAUPIA SAUCEUbe sauce is a creamy and smooth sweet potato sauce. Short Stack 5.50 Full Stack 7.65 Add: Two Petersons’ Upland Farm Eggs (any style) and your choice of breakfast meat +5.25 Add: Two Petersons’ Upland Farm Eggs (any style) and Wood Smoked Meat +6.25
POI PANCAKES WITH HOUSEMADE GUAVA SYRUP Short Stack 5.50 Full Stack 7.65 Add: Two Petersons’ Upland Farm Eggs (any style) and your choice of breakfast meat +5.25 Add: Two Petersons’ Upland Farm Eggs (any style) and Wood Smoked Meat +6.25
Ask your server for our seasonal fresh fruit flavors.
Additional Charge: Egg Whites +2.95
WWW.MYHIGHWAYINN.COM
“70th Anniversary”
“HI-Way”
“60 Year Anniversary”
“License to Grind”
Our 70th Anniversary design is based on the diverse history of where the original Highway Inn restaurant resided, Waipahu. The design bridges and explores the gap between plantation Hawai‘i and pre-plantation Hawai‘i.
Legend has it that kō (sugar cane) was dedicated to Makakanikeoe, the God of Love that manifests itself as wind. After being dedicated to Makakanikeoe by a kahuna, sugar cane is blown in the direction of the desired
lover. It is said that when it touches the one desired he or she becomes very much in love with the sender.
The design uses sugar cane to reference this ritual as well as the wind’s relationship with water, and how it pushes the water from its underground receptacle, thus creating the artesian spring that Waipahu was named after.
EAT LIKE A LOCAL, LOOK LIKE A LOCAL
If you’re eating like a local, you might as well look like one too. The best way to do that, buy a shirt. Heck, buy all of them!
WWW.MYHIGHWAYINN.COM
CASTLE & COOKE PROPERTIES, INC.DETAIL OF PHOTO BY FRANK DAVEY, CA. 1900;
BISHOP MUSEUM ARCHIVES.PHOTO COURTESY OF ACME NEWSPICTURES, INC.
AND THE HAWAI‘I STATE ARCHIVES, CA. 1941.
PRE-1778Polynesians arrive and bring the foundational ingredients of Hawaiian food: kalo (taro), ‘uala (sweet potato), niu (coconut), ‘ulu (breadfruit), pia (arrowroot), uhi (yam), mai‘a (banana), kukui (candlenut), kō (sugarcane), kī (ti), pua‘a (pigs), and moa (chickens).
1778The arrival of Capt. James Cook brings goats, melons, pumpkins, and onions.
1778—EARLY 1800SWhalers and merchants begin to arrive, bringing salt fish, which influences lomi salmon.
1792An English officer in the British Royal Navy, Capt. George Vancouver, brings cattle to the Islands, which eventually leads to the paniolo (cowboy) culture and pipi kaula (jerked beef).
1794Spanish explorer Don Francisco de Paula Marin arrives in Honolulu, and is known for growing oranges, cabbages, potatoes, peaches, tobacco, lemons, tomatoes, asparagus, coffee, and pineapples.
A BRIEF HISTORY OF FOOD IN HAWAI‘I
1947Nancy and Seiichi Toguchi open the original Highway Inn restaurant in Waipahu on Farrington Highway. The restaurant quickly grows in popularity.
1960The original restaurant is relocated to Depot Road, serving many of the employees of the O‘ahu Sugar Mill.
SIGNIFICANT MILESTONES FOR HIGHWAY INN
EXPERIENCE BISHOP MUSEUM : Established in 1889 by Charles Reed Bishop in memory of his wife Princess Bernice Pauahi Bishop, the last direct descendent of Kamehameha I, Bishop Museum is Hawai‘i’s premier museum for exploring and celebrating the extraordinary history, culture, and environment of Hawai‘i and the Pacific. Today, the Museum cares for collections comprised of more than 25 million cultural and biological objects, each with its own unique story to tell. Conveniently located between the airport and Waikīkī, Bishop Museum is in the heart of Kalihi-Palama just off the H-1 Freeway’s Likelike exit. They are open daily from 9:00 AM–5:00 PM and closed on Thanksgiving and Christmas Day. To learn more or plan a visit, go to BishopMuseum.org.
1984The restaurant moves again to its present location on Leokū Street, where it continues to serve the Waipahu and westside communities.
2013Highway Inn expands by opening its second restaurant in Honolulu at SALT at Our Kaka‘ako, a project by Kamehameha Schools Bishop Estate.
2015Highway Inn opens its third restaurant at the historic Bishop Museum.
1850The Masters and Servants Act paves the way for the importation of workers from other countries. The California Gold Rush spurs the demand for Hawaiian sugar, which starts an influx of foreign laborers.
1852Chinese contract laborers are brought to Hawai‘i to work the sugar cane fields. They bring rice, soy sauce, and tofu, which become ingredients in chicken long rice and soups.
1861The American Civil War increases the demand for Hawaiian sugar.
1868Japanese contract laborers begin to arrive (Okinawans arrive in 1900), bringing with them rice, shoyu, and new food preparation techniques.
1878The first Portuguese arrive and become an integral part of plantation life. They bring pão doce (sweet bread), malasadas, and Portuguese bean soup.
1900The first Puerto Ricans arrive bringing yams, beans, tomatoes, garlic, and olive oil.
1900—1901James Drummond Dole establishes his first pineapple plantation and builds his first cannery in Wahiawā. This marks the start of Hawaiian Pineapple Company, which later becomes Dole Food Company.
1903Koreans arrive to work on the plantations. They bring rice, vegetables, sesame oil, barbecued meats, and kim chee.
1906Filipinos arrive to work on the plantations. Like other nationalities, the first Filipino workers to arrive are mostly single men who don’t cook extensively, thus limiting their influence. But as time goes on, the traditional flavors used in Filipino cooking, such as vinegar and fish sauce, become more influential.
TODAYDespite the fact that Hawai‘i farmers continue to produce some of the best food products and ingredients in the world, it is estimated that roughly 85–90% of Hawai‘i’s food is currently imported. At Highway Inn, however, we continue to use local ingredients whenever possible as we believe it brings out the true flavor of our dishes.
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GRANDMA & GRANDPA DONATING TO KUAKINI HOSPITAL, 1960STOGUCHI ‘OHANA, CIRCA 1947
10/2019
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WAIPAHU SHOPPING VILLAGE94-226 Leokū Street
Waipahu, Hawai‘i 96797
Phone: 808-677-4345
SALT AT OUR KAKA‘AKO680 Ala Moana Blvd., #105 Honolulu, Hawai‘i 96813
Phone: 808-954-4955
THE BISHOP MUSEUM1525 Bernice Street
Honolulu, Hawai‘i 96817
Phone: 808-954-4951
OV E R 7 0 Y E A R S O F T R A D I T I O N , C U LT U R E ,
A N D A L O H A I N E V E RY B I T E
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Frequent Diner Program — it’s free! For each $100 you spend at Highway Inn, you get a $5 coupon to use on your next visit. Don’t forget to register your frequent diner card at www.heartlandgiftcard.com.
Highway Inn is a proud supporter of this Surfrider Foundation Program which recognizes restaurants that reduce plastic waste and implement ocean-friendly practices. A 2.5% Malama ‘Aina fee will be added to all take out orders.
